Jun 3, 2024
Enjoy the most important meal of the day the right way with mushrooms.
Ingredients
200 g mushrooms, sliced
½ tbsp butter
1 tbsp olive oil
1 clove garlic, minced
½ tsp fresh herbs (rosemary, thyme)
salt and pepper
2 slices of sourdough bread, toasted
¼ cup goat cheese, softened at room temperature
Fresh, chopped parsley as garnish
Directions
Heat olive oil and butter in a skillet over medium heat.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally.
Add garlic and herbs, season with salt and pepper, and cook for another 2–3 minutes.
Toast the bread slices until golden brown and crispy.
Spread the softened goat cheese on each slice of toasted bread.
Top with the sautéed mushrooms, sprinkle with chopped fresh parsley.
Serve immediately while warm and enjoy.
Dec 20, 2023
Chunky One-Pan Mushroom Omelette
Ingredients
200 g Swiss Brown mushrooms, halved
1 tbsp olive oil or butter for frying, plus extra for dressing rocket
4 eggs, whisked
1 Handful baby rocket
⅛ red onion, thinly sliced into rings
½ tsp dried chilli flakes, optional
Directions
Get started by slicing your Swiss Brown mushrooms into halves. Heat olive oil or butter in a small oven-safe fry pan over medium-high heat and add the mushrooms, cooking for 6–8 minutes until softened. Turn regularly, until cooked through, golden and caramelised. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the whisked eggs, cooking while gently lifting and folding the eggs until they begin to set firm, Once they begin to firm up, simply keep the edges loose so the omelette doesn’t stick. While it’s still slightly runny on top, add the cooked mushrooms back to the pan, scattered evenly on top of the eggs. Place the pan under the grill until mushrooms are lovely and charred and the eggs are completely set.
To serve, top with some dressed fresh rocket, thinly sliced red onion, dried chilli flakes and a pinch of salt.
Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Sep 28, 2023
Move over salmon and cream cheese bagels, this mushroom bagel takes the cake.
Ingredients
Grilled mushroom
1 portobello mushroom
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
1 tsp cracked black pepper
Seasoned rocket
½ cup of rocket
2 tbsp red wine vinegar
1 tsp cracked black pepper
Other ingredients
1 bagel
1 tbsp seeded mustard
10–12 thin slices of Asiago cheese
Directions
First get all the fillings ready. Mix the rocket together with red wine vinegar and cracked black pepper until coated, then set aside.
Then slice the Asiago cheese with a cheese plane to get those slices really thin, and again set aside.
Next, make the marinade for the mushroom by combining olive oil, soy sauce, balsamic vinegar, honey, smoked paprika, cumin, salt and pepper and stir until it’s mixed.
Now take your portobello mushroom and remove the stem. Brush both sides of the mushroom with the marinade until every single area is covered.
Cook the mushroom on medium heat on a lightly oiled griddle. You can also do this on a BBQ. Press down firmly with a flat spatula to create griddle char marks. Do this twice to both sides.
Now it’s time to assemble your bagel. Cut the bagel in half, place the Asiago cheese slices on the top slice and place under a grill for 10 minutes until the cheese is all melty.
Then smear seeded mustard onto the bottom slice, place the dressed rocket on top and top it off with the gorgeous grilled mushroom.
Sep 4, 2023
Our curried mushroom naan with labneh and caramelized onion is for those who are after an easy to make dish that packs a flavour punch
Ingredients
4 pieces store bought naan bread*
5 large portobello mushrooms
1 large onion, thinly sliced (or 1 cup frozen diced onion)
2 tbsp olive oil
1 tsp curry powder
200 g labneh (strained yogurt)
To serve (optional):
Fresh parsley or coriander, chopped
Directions
Remove naan from packaging. Slice the mushrooms into 1cm strips. Peel and dice onion if using fresh.
Place naan breads in a hot (180°C) oven and warm for 5 minutes or heat in a microwave for 30 seconds to a minute. If using frozen naan, prepare according to packaging instructions.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 minutes until the onion is translucent.
Add sliced mushrooms and cook for 1–2 minutes, stirring. Add curry powder and continue cooking until mushrooms are evenly cooked through and browned. Remove from heat.
To assemble the naan, spread 2 tablespoons of labneh on each naan flatbread. Top with mushrooms and sprinkle with fresh parsley or coriander to serve.
Garnish with fresh parsley, if using, and serve.
*Note: You can get frozen naan bread from the supermarket – simply reheat in the oven, or if you have a favourite Indian takeaway or restaurant, buy naan there. We used a garlic and herb naan for extra flavour and less fuss.
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