Jul 31, 2022
Cheesy Mushroom Lasagne
Ingredients
700 g mixed mushrooms, thinly sliced
1 brown onion, diced
3 clove garlic, minced
1 tsp dried oregano
2 fresh thyme sprigs
400 ml tomato passata
1 bunch silverbeet, roughly chopped
300 g fresh ricotta
2 ½ tbsp corn flour
300 ml full cream milk
400 g mozzarella cheese, grated
150 g parmesan cheese, grated
375 g fresh lasagne sheets
Salt and pepper
Directions
Preheat the oven to 180C.
Place a large fry pan on medium heat with a drizzle of olive oil. Add the sliced mushrooms in batches, sauté while stirring until they are lightly golden. Remove from the pan and set aside. Repeat the process for the remaining mushrooms.
Using the same frypan, sauté the diced onion and minced garlic on medium heat with a drizzle of olive oil.
Add the mushrooms back to the fry pan along with the dried oregano, thyme, tomato passata and a good pinch of seasoning. Stir through, allow to simmer for few minutes. Set aside.
Steam the silverbeet until wilted, drain and add to a mixing bowl along with the ricotta. Using a fork fluff up the ricotta and stir through to combine. set aside.
To make the white sauce; combine the cornflour and a couple of tbsp of milk into a small saucepan. Stir well to combine and to remove any lumps, add the remaining milk and place on low to medium heat. Stir constantly while the sauce thickens, once the consistency is creamy add a good pinch of pepper and 1/2 cup of parmesan cheese. Stir through then set aside.
Place a layer of lasagne sheets on the base of a large rectangle baking dish. Spoon over a layer of silverbeet and ricotta mixer followed by a layer of the mushroom mixture, finish off with a spoonful of the creamy white sauce and a sprinkle of mozzarella cheese. Repeat the layering process. Finish off with a good layer of cream sauce over the top followed by more mozzarella and the parmesan cheese.
Place in the oven to bake for 50 minutes or until golden in colour and the pasta sheets are cooked through. Remove and allow to sit for a few minutes before serving.
Jul 26, 2022
Mushroom, Leek & Goat’s Cheese Single-Serve Pies
Ingredients
1 large leek, finely sliced
1 clove of garlic, minced
3 sprigs of thyme
400 g mushrooms (cups, flats or swish), thinly sliced
120 g baby spinach
8 eggs
2 tbsp sour cream
⅔ cup full cream milk
1 cup parmesan cheese
1 tbsp tarragon, finely chopped
Pinch sea salt
Pinch cracked pepper
4 puff pastry sheets, defrosted
3 tbsp marinated goats cheese
Vegetable oil for cooking
Directions
Pre-heat the oven to 180C.
Place a heavy base fry pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the frypan and set aside.
Add the leek, garlic and thyme to the dry pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and a pinch of salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small with puff pastry.
Divide the egg mixture between the ramekins, and add the marinated goat’s cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins reduce the bake time to suit.
Jul 15, 2022
WARMING MUSHROOM RAMEN NOODLE SOUP
Ingredients
350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped
Directions
Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
Jul 15, 2022
GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA
Ingredients
Mushrooms:
4 Portobello mushrooms, thickly sliced
1 tbsp butter
Herb gremolata:
½ cup parsley, finely chopped
1 tbsp marjoram, roughly chopped
1 lemon zested
Juice of 1/2 lemon
1 garlic clove, minced
¼ cup olive oil, plus extra for serving
Pinch sea salt
Butterbean mash:
1 tbsp butter
½ leek, thinly sliced
2 400g cans of butter beans, drained
½ tbsp marjoram, roughly chopped
¼ cup milk
¼ cup parmesan cheese, grated
Pinch sea salt
Pinch fresh cracked pepper
Directions
To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.
To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.
Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.
Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.
To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.
Jun 8, 2022
Slow cooked ribs with sauerkraut and mushrooms
Ingredients
375 g Swiss brown mushrooms
3 flat mushrooms
1 large brown onion
1 l jar sauerkraut
1 kg rack pork ribs
2 tbsp olive oil
¼ tbsp ground all spice
¼ tbsp ground black pepper
3 dried bay leaves
Sourdough bread
Directions
Cut cup mushrooms into quarters. Slice flat mushrooms. Peel and finely dice onion. Squeeze water out of the sauerkraut (you can reserve it and add it to dressings or salads). Cut pork ribs into single rib lengths and bring to room temperature.
Heat oil in a large lidded casserole pot set over medium heat. Add onion and cook for 2 minutes until translucent. Add mushrooms and cook for 3 minutes, stirring. Remove from heat and transfer to a bowl. Return pot to heat and add sauerkraut. Cook, stirring, for 5 minutes. Transfer to the bowl. Return pot to heat and sear ribs, in batches, over high heat.
Return ribs and all other ingredients to the casserole pot and stir in all spice, black pepper and bay leaves. Lower heat to low, cover with a lid and simmer for 2 hours, stirring occasionally.
Serve warm with slices of sourdough on the side
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