Sep 4, 2023
Whether you’re cooking up a storm for a Sunday brunch or treating yourself to a mid-week big brekky
Ingredients
500 g Portobello mushrooms, cut into 1cm slices
28 g unsalted butter
15 ml extra virgin olive oil
3 garlic cloves, thinly sliced
Salt and ground black pepper
80 ml double cream (or sour cream or mascarpone)
5 sprigs lemon thyme
2 pieces sourdough bread, toasted
4 large free range eggs, poached
Store bought hollandaise sauce
30 g finely sliced chives
Directions
In a large pan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking each side for 3–4 minutes, or until well browned. Continue to stir often for about 5 minutes more, until all sides of the mushrooms are well browned and tender.
Add the sliced garlic and stir for 30 seconds, then season with salt and pepper. Reduce the heat to low, then add the cream and the lemon thyme. Stir continuously with a rubber spatula until the mushrooms are well coated and the sauce turns shiny and luscious.
Gently heat the hollandaise sauce.
Drizzle toast with some extra virgin olive oil, then divide the mushrooms between the two toasts. Place two poached eggs on top of each slice, then drizzle over hollandaise sauce and sprinkle with chives.
Jul 24, 2023
These Breakfast mushroom frittatas are not only family-friendly, but they’re a great breakfast option for you and the kids to have on the go too.
Ingredients
400 g cup mushrooms, sliced
9 filo pastry sheets
6 large free range eggs
80 ml full cream milk
⅓ cup parmesan cheese, grated
½ medium zucchini, grated
½ cup frozen spinach, thawed and chopped
5 tbsp marinated goat’s cheese or chèvre
2 –3 sprigs fresh thyme
Fresh cracked pepper
Pinch sea salt
Melted butter for brushing or spray oil
Olive oil for cooking
Directions
Preheat the oven to 180°C.
In a large bowl, combine the eggs and whisk lightly with a fork. Add milk, parmesan cheese, half of the thyme, the grated zucchini, spinach and a pinch of salt and pepper. Whisk together, set aside.
Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the mushrooms (cooking them in two batches is ideal depending on your pan size), and sauté while stirring until they soften and become golden in colour. Remove from the frypan and add three-quarters of them to the egg mixture and stir through.
Brush a large 12-muffin tray with melted butter or use spray oil. Using scissors, cut the filo pastry sheets into four quarters, you’ll have 36 pieces. Line each muffin hole with a sheet of pastry, lightly brush with butter/oil spray, and layer another sheet over the top. Repeat this process until there are three layers. Lightly brush the excess pastry around the edges.
Spoon the egg mixture into each muffin, filling three-quarters full. Crumble the marinated goat’s cheese over the top and add the remaining quarter of the sautéed mushrooms. Now add a small sprig of thyme leaves.
Place the tray in the oven to bake for 20–25 minutes or until the pastry is golden and the pie’s centre has puffed up.
Serve hot from the oven or cooled down for lunchbox snacks.
They can be made ahead of time and kept covered in the fridge for a few days.
May 9, 2023
Move over corn fritters, mushroom fritters are the new kid on the block!
Ingredients
1.50 cups portobello mushrooms (approximately 2 medium portobello mushrooms), coarsely grated
1 tsp sea salt, plus more to season to taste
3 spring onions, chopped
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
½ tbsp lemon zest
pinch of black pepper
½ cup ricotta
1 egg
½ cup plain flour
1 tbsp olive oil, to cook
Directions
Place grated mushrooms in a bowl and toss with salt. Set aside for 30 minutes.
Meanwhile, add the spring onions, parsley, garlic, lemon zest, black pepper and ricotta to a mixing bowl. Add salt to taste.
Gently squeeze all the excess liquid from the mushrooms and add them to the bowl.
Add the egg and flour and stir to combine. Using a 1/4 cup measure, scoop mixture into 8 evenly sized balls and flatten into patties.
Heat the olive oil over medium-high heat, and add the fritters in batches.
Cook until golden brown on both sides – about 4 minutes per side.
Serve and enjoy! I added some extra sliced portobello mushrooms fried in olive oil with fresh thyme, a poached egg* and some fresh parsley on top.
*For the poached egg, bring a small pot of water to a simmer. Add a dash of vinegar and use a spoon to create a gentle whirlpool in the pot. Gently crack in the egg and cook for 3.5 minutes, then remove with a slotted spoon.
Oct 4, 2022
Sauteed Mushrooms on Toast with Bacon, Egg and Chilli Jam
Ingredients
200 g Australian mushrooms(10-15), halved or quartered
6 rashers streaky bacon
2 eggs
1 tbsp olive oil
1 ciabatta roll
20 g butter
¼ cup chilli jam or red pepper relish, to serve
Snow pea sprouts, to serve
Directions
Preheat grill to a medium-high setting and line a baking tray with baking paper.
Place bacon rashers on the prepared tray and grill for 2-3 minutes on each side until cooked through and crisp.
Place mushrooms in a hot pan and cook, stirring for 2-3 minutes. Once lightly browned, add a drizzle of olive oil and continue to cook for a further minute. Transfer to a bowl and set aside while you fry the egg.
Return the frying pan to the heat with a drizzle of olive oil. Crack the eggs into the pan and cook for 2-3 minutes until the eggwhite is set and yolk remains runny.
Cut ciabatta roll in half and toast. Once toasted, spread with butter.
To serve, top the ciabatta toast with bacon, mushrooms and fried egg. Serve with chilli jam and snow pea sprouts.
Oct 4, 2022
Roasted Mushrooms on Toast with Grilled Halloumi and Balsamic Glaze
Ingredients
200 g Australian flat mushrooms(4)
2 tbsp olive oil
1 tsp salt
½ tbsp dried oregano
3 sprigs thyme
100 g halloumi, sliced
2 slices sourdough bread
1 tbsp olive oil
1 tbsp balsamic glaze
8 cherry tomatoes, halved
Snow pea tendrils, to serve
Directions
Preheat oven to 200℃ and line a baking tray with baking paper.
Place mushrooms on the tray, gill side facing up. Drizzle with olive oil and season with salt. Scatter oregano and thyme leaves over the mushrooms then place in the oven to roast for 20 minutes.
Heat a grill plate or pan over medium heat. Cook the halloumi for 1-2 minutes on each side.
Toast the sourdough bread then drizzle with olive oil.
To assemble, place the halloumi on the toast. Drizzle with balsamic glaze and top with roasted mushrooms.
Serve with cherry tomatoes and snow pea tendrils.
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