Nov 14, 2023
Miguel’s mushroom gozleme is next level delicious. Give it a go!
Ingredients
¼ cup extra virgin olive oil, plus extra for brushing
30 g butter, chopped
1 kg flat mushrooms, sliced
1 tbsp smoked paprika
Salt and pepper, to taste
2 tbsp finely chopped fresh chives
200 g shredded silverbeet leaves (See Tip)
180 g block haloumi, coarsely grated
1 ⅓ cups grated mozzarella
2 flat mushrooms, thinly sliced, extra
16 fresh sage leaves
Lemon wedges, to serve
Dough
320 g (2 1/3 cups) plain flour, extra for dusting
180 ml (¾ cup) warm water
¼ cup extra virgin olive oil
Directions
For the mushrooms, heat oil and butter in a large non-stick frying pan over medium-high heat. Add flat mushrooms and paprika and season with salt and pepper. Cook, stirring occasionally, for about 8–10 minutes, or until tender and slightly caramelised. Transfer to a bowl, stir in chives and allow to cool.
To make dough, place flour in a large bowl and season with salt. Make a well in the centre. Add water and oil, then stir with a butter knife until dough starts to come together. Turn out onto a lightly floured bench. Gently knead into a smooth ball.
Divide dough into four equal portions and roll each into a ball. Place on a tray and loosely cover with a clean tea towel. Stand for 15 minutes.
Add silverbeet, haloumi and mozzarella to the mushrooms and toss to combine.
To assemble, roll out one portion of dough on a lightly floured bench into a 15cm x 30cm rectangle. Place on a sheet of baking paper. Arrange 4–5 slices of mushroom and 6 sage leaves over top of dough and lightly press into dough. Drizzle with extra oil, then cover with another sheet of baking paper and invert.
Remove top sheet of baking paper and spoon one-quarter of the mushroom filling over half the dough, then season with salt and pepper. Fold over remaining dough to enclose, then pinch and press edges together to seal. Repeat to make a total of four gozleme.
Heat same clean frying pan over medium-high heat. Add gozleme in two batches. Cook for about 5 minutes on each side, or until golden brown. Remove.
Cut into pieces and serve with lemon wedges.
Nov 13, 2023
Mushroom and sweet potato fans put your hands up – the recipe of your dreams is here!
Ingredients
4 medium sweet potatoes
3 tbsp olive oil
Salt, pepper
1 small brown onion, diced
2 cloves garlic, sliced
300 g button mushrooms, halved
300 g Swiss Brown mushrooms, thickly sliced
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp unsalted butter
200 g baby spinach
1 cup natural yoghurt
2 tbsp finely chopped mint
2 tbsp finely chopped dill
1 lemon, zest & juice
1 small red onion, finely sliced
2 large dill pickles, finely sliced into rounds
Handful mint, parsley, dill leaves
Pinch sumac, optional
To serve
Lemon wedges
Directions
Preheat an oven to 210°C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45–50 minutes, until soft.
Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside.
When the potatoes are close, place a large pan over medium–high heat and add the remaining olive oil, the brown onion, garlic, mushrooms, spices and a little salt. Cook, stirring often, to begin cooking the mushrooms, approx. 2 minutes. Then add the butter and continue to cook for another minute before adding the spinach to just wilt through.
Combine the red onion, pickles, herbs and sumac in a bowl.
Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over them the cooked mushrooms, some yoghurt, and scatter over with the pickle salad. Serve with lemon wedges.
Nov 13, 2023
Mexican lovers rejoice. You’re going to want to put Fajita mushrooms on your menu next Mexican night!
Ingredients
4 large flat mushrooms
3 tbsp Mexican spice mix
4 tbsp olive oil
Salt pepper
300 g chicken thigh, sliced
1 brown onion, diced
1 red capsicum, diced
1 cup corn kernels – fresh or frozen
½ cup chopped tomato – tinned or fresh
½ cup cooked black beans
2 cups Mexican cheese blend
2 avocados, diced
3 limes
2 handfuls coriander leaves
Directions
Preheat an oven to 210°C.
Remove the stalk from the mushrooms, finely chop & set aside. Place the mushrooms on a baking tray, cup side up.
Combine half the Mexican spice mix & half the olive oil in a small bowl. Brush this over the mushrooms, season and roast them for 12–15 minutes – depending on the side. You just want to see juice beginning to pool in them but do not overcook and shrink them. Set aside undisturbed so the juice soaks back in.
Place a large frypan over a high heat. Add the chicken thigh with the remaining olive oil and a good pinch of salt. When the chicken is browned, add the onion, capsicum, corn, mushroom stalks & remaining spice mix and cook over medium–high heat, stirring often, for 2–3 minutes. Then add the tomato, black beans and continue to cook for another 2–3 minutes.
Combine the diced avo with a little lime juice and seasoning to serve with the mushrooms.
Spoon the mix generously into the mushrooms, top with the cheese and return to the oven to cook for approx. 12 minutes to melt the cheese. Then dish up with limes, cut into wedges and coriander scattered over.
Nov 13, 2023
If you’re not putting mushroom on pizza you’re doing it wrong. Check out our recipe!
Ingredients
3 tbsp olive oil
300 g cup mushrooms
2 cloves garlic, sliced
3 sprigs thyme
Salt, pepper
½ brown onion, sliced
½ bunch silverbeet leaves, roughly chopped
2 x250g pizza dough (store-bought bases can be used instead)
Plain flour for dusting
1 cup grated mozzarella
150 g brie, sliced
To serve
Thyme leaves, flat-leaf parsley leaves, chilli flakes.
Directions
Preheat the oven to 240°C.
Place a large frying pan over medium–high heat and add half the olive oil, mushrooms, garlic, thyme and a good pinch of salt & pepper.
Cook, stirring often for 3 minutes to caramelise the mushrooms but do not overcook (otherwise they will dry out in the oven, on the pizza).
Transfer the mushrooms to a dish. Wipe out the pan and return to the heat.
Add the remaining olive oil, sliced onion silverbeet and a little salt and pepper. Stir fry this for 1 minute just to wilt, then transfer to a dish.
If using dough, lightly flour a bench and roll out or hand stretch the dough. Place them onto pizza trays and top with the mozzarella, brie, silverbeet & mushrooms. If using store-bought bases, skip the rolling and head straight to the topping.
Bake the pizzas for 8–10 minutes, until the crust is golden.
Serve scattered with more thyme, some parsley leaves, chilli flakes and a splash of olive oil if desired.
Sep 8, 2023
These pulled mushrooms with mashed potato, peas and veg gravy are just like the pub classic with a mushroomy twist.
Ingredients
Pulled mushrooms
3 Portobello mushrooms
½ tsp mustard powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
2 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp sea salt
1 tsp cracked black pepper
2 tbsp olive oil
1 cup water
Gravy
2 carrots, finely chopped
2 celery sticks, finely chopped
1 white onion, finely chopped
1 cup Swiss brown mushrooms, finely chopped
6 –7 sprigs of thyme
4 sprigs of rosemary
Dash of olive oil
1 tbsp Vegemite
1 tbsp tomato paste
1 tbsp brown sugar
3 bay leaves
3 dried porcini mushrooms
1 ½ tbsp plain flour
1 l of vegetable stock
1 tbsp red wine vinegar
1 tsp salt & pepper
1 tbsp soy sauce
Mashed potato
2 white potatoes
1 tbsp butter, melted
1 tbsp salt & pepper
Peas
1 cup frozen peas
To serve
Rosemary
Sea salt & cracked black pepper
Directions
First make the gravy by sautéing the carrots, celery, onion & mushrooms in a pot with the olive oil and cook until they start to colour.
Then add in the rosemary, thyme, tomato paste, Vegemite, sugar, salt & pepper. Stir to combine.
Next add in the flour and stir. Cook for 2 mins, then pour in the stock and add the dried porcini mushrooms and bay leaves. Cook with the lid on, on low heat for 15 mins.
Strain through a fine sieve into another pot, then add the soy sauce and cook until it starts to thicken. Transfer to a pouring dish.
Next make the pulled mushrooms by shredding the portobello with two forks. Place them into a cast iron pan with olive oil, salt & pepper. Cook them down until they start to colour.
Next add in the spices, red wine vinegar, water and maple syrup.
Cook in a preheated 110°C oven for 15 mins until they are soft and sticky.
For the mashed potato, season and bake the potatoes in the oven until golden. Scoop out the centre and push it through a potato ricer. Add the melted butter, season and mash until soft.
Blanch the frozen peas in a pot of boiling water until they rise.
Lastly, just plate up and enjoy!
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