Nov 20, 2020
Mushroom XO Mussels and Greens
Ingredients
1 kg mussels (washed)
100 g mixed sliced mushrooms (such as button, cup, and Swiss brown)
Charred greens
1 handful of greens; shallots, rainbow chard and kale work well
1 tbsp olive oil
Salt and pepper
Mushroom XO butter
1 clove garlic
1 shallot
1 knob ginger
1 tbsp dried shrimp
1 large red chili
100 g mixed chopped mushrooms (such as button, cup, and Swiss brown)
120 g butter
1 tbsp sesame oil
1 tsp honry
1 tbsp soy
To serve
2 limes
Handful coriander
Directions
Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.
Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes.
Combine the garlic, shallot, and ginger and continue cooking till lightly golden.
Add honey, soy, and lime juice to butter. This can be made in advance stored in a jar in the fridge until needed.
Season the greens with a little of the butter and char grill then set aside.
In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.
Recipe by Darren Robertson for Australian Mushrooms
Sep 2, 2019
Sticky Mushroom and Pork San Choy Bao
Ingredients
2 garlic cloves, chopped
3 cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbsp peanut or vegetable oil
300 g Swiss Brown, cup or button mushrooms, quartered
400 g lean pork mince
2 tbsp kecup manis or hoisin sauce
1 tbsp oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, to serve
thinly sliced red chilli, to serve
fried Asian shallots, to serve
Directions
Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the ketcup manis and oyster sauce, stir-fry until sticky.
Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles
Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)
Jun 12, 2019
Hoisin mushroom and chicken stir-fry
Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 2 teaspoons oil and half the mushrooms. Stir fry 2 minutes until they start to colour. Remove to a plate. Repeat with oil and remaining mushrooms.
Add 2 teaspoons oil to the hot wok. Add half the chicken, stir fry 1 minute until golden. Remove to a plate. Repeat with oil and remaining chicken.
Add remaining oil and sugar snap peas to the wok. Stir-fry 30 seconds. Return the mushrooms and chicken. Add hoisin sauce and stir-fry until well combined and chicken is cooked through.
Stir through the peanuts if using. Remove from the heat, serve with rice.
TIP
You can replace the chicken with beef or pork fillet
Sep 11, 2017
Mushroom Popcorn
Ingredients
300g small Button Mushrooms
Splash of olive oil
1 cup Panko (or bread crumbs)
1 cup plain popcorn crumbs, blitzed in the food processor
1 tsp dry oregano
½ lemon zest
1 tbsp sesame seeds
2 tbsp honey
2 tbsp soy sauce
Sweet chilli sauce (for dipping)
Equal parts soya sauce and honey (for dipping)
Directions
For the Panko crumb mix: Mix panko, popcorn, oregano, sesame seeds and lemon zest in a large mixing bowl and set aside.
On a baking dish, dress Mushrooms with soy, honey and olive oil and roast till tender.
Remove from the oven. Coat Mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.
Serve with sweet chili and honey-soy dipping sauce. Serve in a popcorn box.
Jun 9, 2017
Asian-Style Slow Cooked Beef Cheek with Mushrooms
Ingredients
½ cup cornflour
1.8kg beef cheeks, trimmed, halved
2 tbs ground five spice
1 tbs vegetable oil
1L beef stock
2 cups kecap manis
4 punnets Swiss Brown Mushrooms, quartered
Directions
Place the cornflour into a bowl with half the five spice. Dust the beef cheeks well in the mixture.
Heat the oil in a large, heavy-based saucepan over medium-high heat. In batches, cook the beef cheeks for 5 minutes, turning until browned, then remove and set aside.
Pour the stock, remaining five spice and kecap manis into the pan and stir to combine. Return the beef cheeks to the pan and top with up enough water to completely cover the cheeks. Bring to a simmer, then reduce heat to low and cover with a lid. Cook for 2 hours, then add the mushrooms and any water if necessary. Return the lid. Continue to cook for a further 1 hour or until the cheeks are meltingly tender.
Serve with a serving suggestion as below.
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