Sep 28, 2023
This recipe packs a texture and flavour punch that will leave you wanting more.
Ingredients
400 g button mushrooms
500 g green beans
4 tbsp olive oil
1 tsp garlic paste or 1 large garlic clove, crushed
1 tbsp dark soy sauce
3 tbsp oyster sauce
½ red long chilli, deseeded and chopped finely
To serve (optional)
Cooked white rice
Fish, steak or chicken
Directions
Finely chop or process mushrooms in a food processor. Trim beans and cut into 2-inch pieces. If you prefer more-tender beans, place them in a microwave-safe bowl with ¼ cup water, cover and microwave for 2 minutes. Drain well and pat dry with a paper towel before proceeding with the method below.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the beans and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and chopped / processed mushrooms and cook for 2–3 minutes, stirring for the mushrooms to release the water. Add garlic, dark soy sauce, oyster sauce and chilli, and stir to combine. Cook for 2 minutes, for the water to evaporate and the mixture to thicken into a paste. Return beans to pan and mix through to heat and coat with the mushroom sauce.
Serve the dish on its own, with rice, steak, chicken or fish. Leftovers will keep in an airtight container in the fridge for 4–5 days and can be reheated as needed.
Note:
Serves 4 as a main and 6–8 as a side. Leftovers keep well in the fridge for 4–5 days.
Sep 28, 2023
Spring on a plate has never looked (or tasted) so good.
Ingredients
Marinated mushrooms
400 g portobello mushrooms
2.50 tbsp soy sauce
3 tbsp maple syrup
1 spring onion, chopped
1 tbsp leamon grass
1 tsp grated ginger
2 tsp Chinese Five Spice
2 tsp sesame oil
Noodle bowl
200 g rice vermicelli noodles, cooked and cooled
Lettuce leaves of choice
2 carrots, peeled and julienned
Fresh herbs such as coriander, Thai basil and/or mint
2 tbsp crushed roasted peanuts
1 bird’s eye chilli, finely sliced
Fresh lime wedges
Store-bought or homemade nước chấm sauce
Directions
Combine all the marinade ingredients together in a bowl.
Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.
Meanwhile, prepare all the other ingredients.
Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.
Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.
Enjoy with Vietnamese nước chấm dipping sauce.
Sep 8, 2023
Noodles are always a good idea – and our Hokkien Noodle stir fry with mushrooms and chilli oil are no exception!
Ingredients
200 g cup mushrooms*
1 tbsp olive oil
200 g fresh (ready to eat) hokkien noodles*
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
To serve:
1 spring onion, sliced or chopped
1 tbsp crispy chilli in oil*
1 tsp mixed sesame seeds, garlic granules and onion flakes (optional)
Directions
In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.
Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.
Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2–3 minutes to heat everything through. Transfer to a serving bowl.
Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.
*Notes: You can use sliced cup mushrooms as a shortcut here. Fresh hokkien noodles and crispy chilli in oil are available from most supermarkets in the Asian aisle. These are sealed and shelf stable. Udon, and Singapore style noodles could also work here.
Aug 4, 2023
It’s bursting at the seams with flavours and sure to be a family favourite in your household!
Ingredients
Patties:
500 g Portobello mushrooms, finely diced
1 brown onion, finely diced
3 garlic cloves, minced
1 ½ tbsp ginger, minced
2 large eggs
2 tbsp white miso paste
1 cup pre-cooked quinoa, to packet’s instructions
1 cup panko crumbs
3 shallots, thinly sliced
¼ bunch coriander stalks and leaves, roughly chopped
egetable oil for cooking
Slaw: (or store-bought pre-made Asian Slaw works well)
2 cups red and white cabbage, thinly shaved
½ carrot, cut into thin matchsticks
2 shallots, thinly sliced
¼ bunch coriander leaves, roughly chopped
3 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp soy sauce
2 tsp honey
1 –2 tsp ginger, minced
Pinch salt
1 tbsp sesame seeds, toasted
Sauce:
1 tbsp rice wine vinegar
4 tbsp Korean BBQ sauce (or standard BBQ sauce)
2 tsp soy sauce
To serve:
5 cup mushrooms or flat mushrooms, thinly sliced
1 avocado, thinly sliced
4 buns, lightly toasted
Kewpie mayonnaise
Directions
To make the mushroom patties:
Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.
Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.
Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.
With clean hands, roll patty-size balls and gently flatten.
Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.
To make the slaw:
Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.
In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.
Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.
Combine in a small bowl the sauce ingredients and stir to combine.
To serve:
Slice the burger bun in half and lightly toast. Drizzle over with Kewpie mayonnaise. Add a layer of sliced avocado, slaw, patty and a good drizzle of sauce. Finish off with a layer of sautéed mushroom slices. Place the burger bun lid on and serve.
Apr 21, 2023
Ever thought of cooking noodles in the air fryer? The satisfying crunch pairs perfectly with wok-fried mushrooms and vegetables.
Ingredients
2 tbsp soy sauce
1 ½ tbsp oyster sauce
3 tbsp Shaoxing rice wine
½ tsp sesame oil
1 ½ tsp sugar
40 g cornflour
white pepper, ground
280 ml beef stock
Noodles
500 g fresh egg noodles
2 tbsp vegetable oil
Stir fry
3 tbsp vegetable oil
200 g Swiss brown mushrooms
300 g flat mushrooms
½ small white onion, thinly sliced
1 bunch Chinese broccoli, stems & leaves separated
100 g red capsicum, sliced
100 g carrot, sliced
4 garlic cloves, minced
fresh sliced chilli to serve
Directions
Add all of the gravy ingredients, excluding the cornflour & beef stock, to a large jug. Mix and set aside.
Preheat air fryer to 140°C. Boil a large pot of water, then cook egg noodles for 2 minutes. Drain, then coat evenly with 2 tbsp of vegetable oil.
Add the noodles to the preheated air fryer, frying for 20 minutes, flipping halfway. Depending on the size of your air fryer, you may need to do this in batches. If so, keep the first lot of noodles warm in the oven.
Heat 3 tbsp of vegetable oil in a large wok. Add the mushrooms, stirring occasionally until they begin to soften, about 5 minutes. Now add the sliced onion and allow to cook for a further 2 minutes. Add the broccoli stems, carrot & capsicum, frying for a further 5 minutes until the mushrooms release their liquid and the vegetables begin to soften.
Add the garlic & broccoli leaves and fry until the leaves have wilted. Remove from the wok.
Whisk the cornflour into the pre-prepared sauce. Pour the beef stock into the wok, then stir in the sauce. Keep cooking and stirring until the sauce thickens into a gravy, about 3 minutes. Add the stir fry back to the wok, then gently mix to coat in the gravy. Remove from the heat.
Arrange the noodles on a large serving platter. Pour the vegetables & gravy over the crispy egg noodles and serve immediately with freshly cut chilli.
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