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
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
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