Scalloped mushroom bake

Scalloped mushroom bake

Scalloped mushroom bake

Ingredients

6 portobello mushrooms
1 cup fresh cream
1 tsp garlic powder
Pinch salt
¾ cup shredded pizza cheese mix (mozzarella, cheddar and Parmesan)
½ cup panko breadcrumbs
2 tbsp finely chopped flat leaf parsley

Directions

Trim stalks off mushrooms and chop those finely. Slice portobello mushrooms caps into 0.5cm thin slices. Arrange the mushrooms in a baking dish – the slices should be standing up. Mix together the cream, half the garlic powder and salt, Drizzle over the mushrooms.

Sprinkle the dish evenly with cheese. Mix together the breadcrumbs, remaining garlic powder and chopped parsley. Scatter over the cheese.

Bake for 12-15 minute or until the cheese is melted, starting to turn golden and the breadcrumbs are crunchy. Serve immediately.

Black Pepper Mushrooms with Rice

Black Pepper Mushrooms with Rice

Black Pepper Mushrooms with Rice

Ingredients

For the Mushrooms
375 g button mushrooms
2 tbsp olive oil
For the Black Pepper Sauce
1 small red onion
3 medium garlic cloves
1 red long chilli
3 sprigs fresh curry leaves (1 handful leaves)
1 tbsp freshly ground black peppercorns
1 tbsp shiro miso paste 
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp light soy sauce
50 g unsalted butter
½ cup vegetable stock
To serve
Steamed rice 

Directions

To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later. 

Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.

To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.

In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.

Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.

Serve with some steamed rice.

Three Mushroom, Prosciutto, Pea & Asparagus Risotto

Three Mushroom, Prosciutto, Pea & Asparagus Risotto

Three Mushroom, Prosciutto, Pea & Asparagus Risotto

Ingredients

2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
1 brown onion, finely sliced
1 garlic clove, finely sliced
1 tbsp olive oil
2 cups arborio rice
1 cup green peas
1 bunch asparagus, thinly sliced
8 thin slices prosciutto, chopped
1.5L stock of choice, I used vegetable
1 cup white wine
¼ cup parsley, chopped
Parmesan cheese
Salt & Pepper to taste

Directions

Heat a large pan.

Add the olive oil, allow for it to heat.

Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.

Place the rice into the pan and coat with the oil mixture.

Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.

Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.

Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.

5 minutes before serving, add the mushrooms and sauté until softened.

Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.

Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.

Asian Inspired BBQ Mushroom Nourish Bowl

Asian Inspired BBQ Mushroom Nourish Bowl

Asian Inspired BBQ Mushroom Nourish Bowl

Ingredients

10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil

Directions

Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.

To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.

In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.

Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.

Assemble your nourish bowls with all of the ingredients and enjoy.

Mushroom stroganoff

Mushroom stroganoff

Mushroom stroganoff

Ingredients

1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking

Directions

Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.

Once they become translucent add the sliced mushrooms and thyme, stir through.

When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.

Add the crème fraîche and stir through, simmer for a further 5-8 minutes.

Meanwhile, cook the rice as per the packet instructions.

Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.

Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.