Nov 20, 2020
Butter’s Fried Aussie Mushroom and XO Noodles Feat. Kowloon Chilli Co.
Ingredients
650 g fresh Japanese tsukemen noodle, but any good quality thick Japanese/Chinese style noodle can be substituted – just make sure it has a good bite
4 free range farm fresh eggs
4 flat Australian Mushrooms cleaned and cut in half
Pickle Liquid
100 ml rice wine vinegar
100 g caster sugar
For the Trim
½ bunch green shallots
200 g crispy shallots/onion can be found at most supermarkets or Asian grocery stores
200 g daikon
1 bunch Chinese broccoli
100 ml good quality soy sauce
Kowloon Fragrant Chilli Oil
Kowloon XO Sauce
Salt
Pepper
Extra virgin olive oil
For the Fried Mushrooms Spice Mix
500 g plain flour
Spices:
Cayenne
Sweet paprika
Coriander
Ground pepper
Cumin
White salt
Directions
For the Fried Mushrooms Spice Mix
You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.
Mix ingredients together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed.
For the Daikon Pickle
Boil the rice wine vinegar and sugar together.
Slice daikon thin on a mandolin and julienne.
Once sugar is dissolved pour over the radish and cool down in the fridge.
(Can be done a day or week ahead, just make sure it’s cold when you put with the noodles. Make
as much or as little as you like as pickles make a great addition to many meals).
For the Chinese Broccoli
Prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.
Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.
For the Son-in-law Eggs
Boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks).
When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.
To Serve
Have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the Aussie mushrooms and eggs.
In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some ¼ crispy shallot, 200mL soy and 3 tablespoons fragrant chilli oil. Mix well and pull out the Chinese broccoli for plating.
In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half.
Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.
Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated.
Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and boom.
Recipe by Julian Cincotta
Nov 20, 2020
Spicy Fried ‘Shroom Burger
Ingredients
6 flat Australian Mushrooms
100 g table salt
½ bunch of thyme
6 garlic cloves
1L vegetable oil
50 g chilli powder
100 g garlic powder
100 g onion powder
100 g black pepper powder
600 ml buttermilk
30 g table salt
250 g self-raising flour
25 g table salt
10 g fresh cracked black pepper
6 soft white milk buns
American cheese
Hot sauce (of your choice)
Whole egg mayonnaise
Dill pickles, sliced 2cm thick
Directions
For the Mushroom Pattie
Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.
Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.
Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.
Place into a preheated oven at 150°C for 30 minutes.
Remove, cool and place in buttermilk marinade until ready to cook burgers.
Reserve the cooking liquid to replace the Worcestershire for the World’s Best Bloody Mary
Mushroom Salt (for those who have pre-prepared)
Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.
Garlic and Thyme Oil
Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.
Buttermilk Marinade
Combine buttermilk and salt and reserve for drowning the Shrooms
Seasoned Flour
Combine self-raising flour with salt and fresh cracked black pepper.
Hot Sauce Mayo
Combine mayonnaise and hot sauce to taste.
TO ASSEMBLE
Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.
Toast the buns until golden and place the toasted sides up.
Place hot sauce mayo on top and bottom of the buns.
Place pickles, then American cheese on the bottom bun.
Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.
Deep fry until golden brown.
Remove and season generously with Shroom Salt and seasoning.
Place the Fried Shroom atop the cheese, nestle the top bun atop.
Recipe by Jake Smyth & Kenny Graham
Nov 20, 2020
Mushroom XO Mussels and Greens
Ingredients
1 kg mussels (washed)
100 g mixed sliced mushrooms (such as button, cup, and Swiss brown)
Charred greens
1 handful of greens; shallots, rainbow chard and kale work well
1 tbsp olive oil
Salt and pepper
Mushroom XO butter
1 clove garlic
1 shallot
1 knob ginger
1 tbsp dried shrimp
1 large red chili
100 g mixed chopped mushrooms (such as button, cup, and Swiss brown)
120 g butter
1 tbsp sesame oil
1 tsp honry
1 tbsp soy
To serve
2 limes
Handful coriander
Directions
Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.
Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes.
Combine the garlic, shallot, and ginger and continue cooking till lightly golden.
Add honey, soy, and lime juice to butter. This can be made in advance stored in a jar in the fridge until needed.
Season the greens with a little of the butter and char grill then set aside.
In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Cavatelli with Braised Mushrooms, Beans and Radicchio
Ingredients
¼ cup olive oil
1 medium brown onion, diced
300 g button mushrooms, thickly sliced
½ small fennel bulb, thinly sliced
4 cloves garlic, minced
½ head of radicchio, cut into large chunks
1 sprig of rosemary
1 bay leaf
½ cup white wine
1 can cannellini beans, drained
500 ml vegan chicken or veg stock
2 tbsp vegan butter
½ packet Cavatelli, cooked as per instructions.
Salt and pepper to season
Directions
Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.
Throw in the sliced mushrooms and cook until they start to turn golden.
Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.
Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.
Recipe by Shannon Martinez
Nov 18, 2020
Rocker Mushroom Carbonara
Ingredients
1 glug olive oil
2 tbsp butter
350 g portobello mushrooms (sliced)
2 garlic cloves (minced)
2 shallots (peeled and diced)
400 g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
3 egg yolks
1 egg (yolk and white)
Handful of sage leaves
Handful chopped parsley
120 g parmesan
Directions
In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.
Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.
Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.
In a small bowl, whisk the egg and add a cup of the pasta water.
Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.
Garnish with the parsley, a little salt and plenty of pepper.
Recipe by Darren Robertson
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