Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Oct 11, 2021
Mushroom & beef tacos
Ingredients
250 g button mushrooms
1 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tsp fresh thyme leaves
30 g packet taco spice mix
1 cup water (250ml)
400 g lean beef mince
15 g butter
10 flour tortillas (15cm)
2 cups shredded baby cos lettuce
½ cup finely shredded red cabbage
To serve:
Coriander leaves
Lime wedges
Tomato salsa
Sour cream
Directions
Finely chop half the mushrooms, slice the remaining half.
Heat the oil in a large frying pan over medium heat. Add the brown onion and cook for 3-4 minutes or until soft. Turn heat to high and add the beef mince and chopped mushrooms. Cook stirring and breaking up lumps for 5 minutes or until mince and mushrooms are cooked. Add the garlic and cook for 1 minute. Add the thyme leaves, taco spice mix and 1 cup (250ml) water. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until mixture thickens.
Meanwhile, heat butter in a medium frying pan. Add the sliced mushrooms and cook for 3-4 minutes or until golden and cooked. Reserve.
Warm the tortillas in a frying pan or char-grill pan over medium heat for 1-2 minutes or until slightly charred. Alternatively, warm following packet instructions. Keep the tortillas warm wrapped in a clean tea towel.
Fill the warm tortillas with lettuce and cabbage, top with the mushroom beef mixture and garnish with sliced mushrooms. Sprinkle with coriander and serve with lime wedges, tomato salsa and sour cream.
May 19, 2021
Mushroom and chive gyoza
Ingredients
Gyoza
300 g cup mushrooms, finely diced
1 ½ tbsp ginger, minced
1 garlic clove, minced
200 g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (round Gow Gee pastry)
Vegetable oil for cooking
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finally sliced
To serve
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
Directions
Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
Turn off the heat, add the Asian chives, and stir through.
Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.
Apr 26, 2021
Swiss Brown mushroom, leek, and pea risotto
Ingredients
200 g Swiss Brown mushrooms, sliced
3 garlic cloves, minced
2 shallots, thinly diced
1 medium leek, thinly sliced
1 ½ cups arborio rice
½ cup dry white wine
4 cups good quality chicken stock
½ cup frozen peas
½ cup pecorino cheese, grated
Pinch fresh cracked pepper
1 tbsp finely chopped parsley, to serve
Extra freshly grated pecorino cheese, to serve
Directions
Add the chicken stock to a medium size pan and place it on medium heat to warm up.
Sauté the minced garlic and finally diced shallots with a drizzle of olive oil in a large heavy base pan with high sides on medium heat. Sauté until the shallots start to become transparent.
Add the thinly sliced leek and stir through, once the leeks have sweated down add the sliced mushrooms and cook for a further 3-5 minutes.
Pour in the white wine and allow to simmer for 5 minutes or until the liquid has reduced by half.
Add the arborio rice and stir through. Pour in the warm chicken stock a ladle at a time, stirring in between until all the stock has been completely absorbed or once the rice is al dente.
Add the peas and stir through.
Remove the pan from the heat and stir in the grated pecorino cheese and a good pinch of freshly cracked pepper.
Serve by dividing between 4 bowls, topping with an extra sprinkle of pecorino cheese and chopped parsley.
Apr 21, 2021
Braised Mixed Mushrooms with Potato Purée
Ingredients
Vegetable Jus
100 g mixed mushrooms (cups, flats and swiss brown)
15 g beetroot
85 g cauliflower
2 celery stalks
1 carrot
2 brown onions
50 g eggplant
50 g celeriac
1 garlic bulb, halved
2 tbsp tomato paste
5cm sheet of kombu (optional)
2 tbsp olive oil
2 thyme sprigs
6 black peppercorns
500 ml water or vegetable stock
20 g brown sugar
10 ml balsamic vinegar
¼ tsp xanthan gum or corn flour
Braised Mushrooms
200 g large-sized mixed mushrooms (cups, flats, swiss brown)
30 g butter
1 garlic clove, roughly chopped
1 thyme sprig
100 ml red wine
250 ml vegetable stock
50 ml vegetable jus
Potato Purée
200 g kipfler potatoes, boiled and peeled
250 ml cream
50 g butter, browned
30 g parmesan cheese, grated
Garnish
Fresh parsley, finely chopped
Pickled onions
Directions
For the Vegetable Jus
Preheat the oven to 180C.
Finely slice all the vegetables and place together in a bowl. Add a drizzle of oil with the tomato paste and toss with hands to coat the vegetables evenly.
Transfer to a baking tray and roast for 30-40 minutes until vegetables are caramelised.
Once vegetables are caramelised, remove from the oven and add in water (or vegetable stock) and scrape the tray to remove any bits that are stuck.
Transfer to a pot and add in kombu, thyme and peppercorns then simmer on low heat for 25-30minutes.
Strain the liquid through a fine strainer, season with salt and balsamic vinegar as needed.
Once strained, blend in xanthan gum until mixture is glossy and lightly thickened.
For the Braised Mushrooms
Cut mixed mushrooms to thick 3cm slices and then place butter in a large frying pan with the mushrooms. Cook until mushrooms are golden brown on both sides.
Add in the garlic and toss in the pan until fragrant, then add in thyme and red wine. Cook out the red wine until it has almost evaporated.
Deglaze with stock and continue to cook further until stock is almost evaporated.
Turn off the heat and add in vegetable jus, toss in the pan until mushrooms are coated with the jus.
For the Potato Purée
Brown butter (Place unsalted butter in a pot and cook over low heat until butter has caramelised and browns, cool and strain).
Place cream in a pot and reduce by one third over low heat then in a blender put all the ingredients in and blend until smooth. Season with salt.
To serve
In a bowl place a large spoonful of potato purée in the middle and then the braised mushrooms next to it, season with salt and chopped parsley.
Garnish with pickled onions. Serve immediately.
Recipe by Reynold Poernomo
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