Oct 4, 2022
Mushrooms on Toast with Herbed Cottage Cheese
Ingredients
200 g Australian mushrooms(10-15), whole or halved
2 tbsp olive oil
1 tsp salt
Freshly ground pepper, to taste
½ cup cottage cheese
1 tbsp chopped chives
1 tbsp chopped dill
1 tbsp chopped parsley
1 tbsp chopped coriander
1 tsp olive oil
1 tsp honey
Pinch salt
4 slices gluten free bread
Additional herbs, to serve
Directions
Preheat oven to 200℃ and line a baking tray with baking paper.
Place mushrooms on the prepared tray. Drizzle with olive oil and season with salt and pepper. Roast for 8-10 minutes.
Combine the cottage cheese, chopped herbs, olive oil, honey and salt in a bowl.
To assemble, spread the herbed cottage cheese mixture over the base of the bread and top with mushrooms.
Season with cracked pepper and serve with additional fresh herbs.
Oct 4, 2022
Pesto Mushrooms with Poached Eggs and Hollandaise Sauce
Ingredients
200 g Australian mushrooms (10-15), halved or quartered
1 tbsp white vinegar
4 eggs
¼ cup basil pesto
2 slices sourdough bread
2 tbsp olive oil
⅓ cup store bought hollandaise sauce
Snow pea tendrils, to serve
Cracked pepper, to serve
Directions
Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.
Crack one egg into a small ramekin or teacup.
Use a spoon to gently stir the water, creating a well in the center. Gently place the egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon. Repeat this step to cook the remaining eggs.
Place mushrooms in a frying pan over high heat. Cook, stirring for 3-4 minutes.
Reduce heat to low. Add pesto to the pan and stir to combine. Continue to cook the mushrooms for a further 1-2 minutes.
Toast the sourdough then drizzle with olive oil.
To assemble, place the pesto mushrooms on the toast. Top with poached eggs and hollandaise sauce.
Season with cracked pepper and serve with snow pea tendrils.
Jul 26, 2022
Grilled Thyme Mushrooms Served Over Crispy Rosti’s And Persian Fetta
Ingredients
3 large potatoes, peeled
1 large sweet potato, peeled
5 tbsp all purpose flour
Pinch sea salt
Vegetable oil for frying
200 g Swiss mushrooms, thinly sliced
2 -3 thyme sprigs
4 tbsp marinated Persian fetta
1 tbsp chives, finally chopped
Directions
Grate the potatoes and sweet potato, add to a large mixing bowl. Using paper towel squeeze the grated vegetables to absorb the excess water. It is best to dry them off as much as possible.
Add the all-purpose flour and sea salt, toss through using your hands to lightly coat.
Place a heavy base medium fry pan on medium to high heat. Fill up to 1 1/2cm deep with vegetable oil and allow it to come up to frying temperature. To test if the oil is hot enough, add a pinch of potato mixture. If it sizzles and bubbles around the edge of the potato, then it’s ready to start cooking.
Using your hands press tightly together roughly 2 tbsp of the vegetable mixture. Place it into the oil, using a spatula press down with pressure to flatten and compact the vegetables. Lightly fry and gently swirling the pan, once the colour has turned golden (a couple of minutes) and the edges are crispy gently flip over to cook the other side for a further minute or two. Once cooked on both sides, remove and place on a piece of paper towel. Cover with a lid to keep warm while the remainder are cooked.
To cook the mushrooms; placed a heavy base fry pan on medium heat, add a drizzle of olive oil followed by the mushrooms and thyme. Sauté while stirring until the mushrooms become golden and soften. Remove from the heat.
To serve; add a spoon of Persian fetta on top of each rosti, followed by add the mushrooms and a sprinkle of chives.
Apr 4, 2022
Mushroom Crepes
Ingredients
For the Crepes
1 egg
½ cup milk
¼ cup water
½ cup plain flour
Olive oil for frying
Mushroom Filling
1 small red onion
375 g cup mushrooms
1 tsp butter
Pinch freshly ground black pepper, or to taste
Pinch herbed salt
2 tbsp fresh thyme leaves or 1 tsp dried thyme
¼ cup fresh cream
To serve
Parmesan cheese
1 tbsp chopped walnuts or pine nuts
Directions
In a medium jug whisk together the egg, milk, water and flour until smooth and no lumps remain, about a minute. Heat 2 teaspoons oil in a large frying pan or crepe pan over medium low heat and swirl the oil gently around to cover the base. Pour a quarter of the crepe batter into the middle of the pan and swirl around quickly to cover the base in a thin layer. Return pan to heat and cook for a minute or until the top of the crepe is mostly set. Using a spatula, flip the crepe over and cook for another 30 seconds for the crepe to cook through. Transfer to a large plate and repeat with the remaining batter and crepes.
To make the filling, peel and finely slice onion. Slice mushrooms. Heat butter in a large frying pan and add onion. Cook over medium heat, stirring, for 3 minutes for the onion to become translucent. Add mushrooms, salt and pepper. And cook, stirring for another 3 minutes. Stir in thyme. Add cream and stir though. Turn off the heat.
To serve, top each crepe with the filling mixture and fold over the sides. Grate some Parmesan cheese over the top and sprinkle with nuts.
Nov 30, 2021
Creamy Mushroom Toast
Ingredients
1 portobello mushroom sliced
4 Swiss brown mushrooms sliced
½ small onion sliced
1 garlic clove diced
1 tbsp olive oil
2 slices whole grain sourdough bread toasted
2 tbsp ricotta cheese
Handful rocket leaves
1 tbsp balsamic vinegar
Salt and pepper
Chopped parsley
Chili flakes (optional)
Directions
Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
Add mushrooms with a light drizzle of olive oil and sauté over a high heat
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
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