Apr 8, 2021
Mushroom, sage, and ricotta crispy filo tart
Ingredients
200 g mushrooms, thinly sliced
2 garlic cloves, minced
1 leek, finely sliced
2 tsp fresh sage, finely chopped
1 tsp fresh thyme leaves
800 g ricotta cheese
½ cup gruyere cheese, finely grated
1 egg
8 sheets of Filo pastry
1 tbsp butter, melted
1 dash olive oil
Directions
Preheat the oven to 180°C.
Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.
In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.
In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.
Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.
Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.
Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.
Mar 16, 2021
Vegetarian mushroom ‘meatballs’
Ingredients
¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve
Directions
Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.
Preheat oven to 200C/180C fan-forced.
Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.
Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.
Dec 9, 2020
Breakfast Pizza
Ingredients
100 g Portobello mushrooms
100 g Swiss Brown mushrooms
100 g cup mushrooms
1 bunch green kale
1 garlic clove
Salt and pepper
100 g butter
1 bunch parsley – fine chopped
1 bunch chives – fine chopped
200 g fresh goats cheese
1 lemon
Chilli oil (optional)
Pizza Dough
750 g Tipo 00 flour
250 g wholemeal flour
10 g dry yeast
600 ml warm water
25 g salt
75 ml full cream milk
100 ml extra virgin olive oil
Pinch of sugar
Directions
TIP: Make the dough the night before or buy a pre-made pizza base
For the Pizza Dough
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
For the mushroom kale mix
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
For the pizza/pizzettas
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
Recipe by Julian Cincotta
Dec 9, 2020
Aussie Mushrooms (meat-free) Mushroom-packed Tacos
Ingredients
200 g cup mushrooms
200 g Swiss Brown mushrooms
200 g flat mushrooms
1 avocado
1 bunch coriander
1 bunch parsley
1 bunch mint
1 red onion
1 jalapeño pepper
2 lemons
1 lime
¼ head iceberg lettuce
½ packet haloumi cheese
Sour cream
1 brown onion
100 g (1 packet) taco seasoning mix (or make your own!)
3 tbsp tomato passata sauce
1 packet soft tacos
Extra virgin olive oil
Salt
Pepper
Guacamole
1 avocado
¼ red onion – fine diced
½ jalapeño pepper – deseeded and fine chopped
½ cup coriander – fine chopped
½ cup continental parsley – fine chopped
½ cup round leaf mint – fine chopped
½ lemon juiced
75 ml extra virgin olive oil
Salt and pepper to taste
Tomato Salsa
3 vine-ripened tomatoes – diced 5mm cubes
½ cup coriander – fine chopped
½ cup parsley – fine chopped
½ cup mint – fine chopped
½ red onion – fine diced
75 ml extra virgin olive oil
30 ml red wine or sherry vinegar
Salt and pepper to taste
Directions
Shave lettuce lengthways and put in a serving dish
Slice red onion and put in a serving dish
Sour cream put in a serving dish
Pick the rest of the herbs, wash and have ready in a small serving dish
Steam Soft Tortillas ¾-inch in a tea towel in a steamer or wrapped in a microwave as per directions on the packet
Guacamole
Dice the avocado in 5mm cubes
Mix all ingredients in a mixing bowl gently (do not mash, guacamole should have a nice texture not mush)
Season to taste and place in a serving dish
Mixed Mushroom Taco Filling
Dice all the mushrooms, stalks and all, into 1cm cubes
Fine dice the brown onion and sauté in a pan on medium heat with olive oil and a pinch of salt. Once translucent, turn the heat up, add some extra olive oil and put your taco seasoning in (the extra oil is because the mushrooms will soak the oil up!), then throw your mushrooms in. If you have a small pan, do it in two batches.
Toss the mushrooms and once ¾ softened add the tomato passata sauce and leave for one minute till bubbling.
Season with extra salt, pepper and some lemon juice!
Build your Taco
Add your condiments how you like and enjoy!
Recipe by Julian Cincotta
Nov 20, 2020
Sautéed mushroom and butternut pumpkin risotto
Ingredients
2 garlic cloves minced
½ medium brown onion, finely diced
1 cup arborio rice
⅓ cup crisp white wine for cooking
1 cup (270g) pumpkin puree
500 ml vegetable stock
2 sprigs fresh thyme leaves
½ cup parmesan cheese, grated
Cracked pepper to taste
Unsalted butter for cooking
Mushroom toppings:
1 ½ cups of mixed mushrooms – Swiss, cups and flat mushrooms – finely sliced
1 sprig fresh thyme leaves
To serve:
Extra shaved parmesan cheese
1 tbsp roughly chopped parsley
Directions
Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.
Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock,then add the thyme.
Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.
Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.
In a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.
To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.
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