Nov 18, 2019
Crunchy Soft Mushroom Tacos
Ingredients
Baja Sauce
1 jalapeño, roughly chopped
10 pickled green peppercorns
½ bunch coriander, roughly chopped
1 lime, juiced
3 tbsp sour cream
1 tbsp extra virgin olive oil
Salt, to taste
Corn salsa
3 tbsp extra virgin olive oil
1 tin canned corn
2 tomatoes, cores removed, diced same size corn kernels
Leaves from ½ bunch coriander
½ red onion, diced size of kernels
1 lime, juiced
1 jalapeño, sliced
Salt and pepper, to taste
Mexican Mushrooms
4 flat mushrooms, cut in thick slices
3 tbsp Mexican seasoning
1 tsp dried chilli optional
Splash extra virgin olive oil
Crunchy Soft Tacos
6 taco shells
6 soft tortillas, softened on an open flame (or in the microwave)
2 ripe avocados
Splash lime juice
Dash extra virgin olive oil
2 tbsp sour cream
Salt and pepper, to taste
Directions
Baja Sauce
Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.
Corn Salsa
Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside
Mexican Mushrooms
Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.
Crunchy Soft Tacos
Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.
To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.
Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.
Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas
To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.
Oct 28, 2019
Kentucky baked mushroom KBM burgers
Ingredients
4 Portobello mushrooms
1 cup buttermilk
½ cup plain flour
½ cup Panko breadcrumbs
½ tsp baking powder
1 ½ tsp white pepper
1 ½ tsp Italian Seasoning or oregano
1 ½ tsp garlic powder
1 ½ tsp paprika
¼ tsp turmeric
¼ tsp cayenne (optional)
1 tsp salt
1 tsp black pepper
2 tbsp chopped parsley
25 g butter melted
Directions
Place the mushrooms in a bowl and pour the buttermilk in to coat. Let it sit for a couple of minutes.
Preheat your oven to 200c (fan forced).
In a medium sized bowl using a whisk, mix together the flour, Panko breadcrumbs, baking powder and herbs and spices. Set aside.
Place the baking dish in the oven so it gets hot (around 10 minutes). While the dish is heating up, remove the mushrooms from the buttermilk, shaking off any excess, and dust in the seasoned flour mixture, coating completely, covering well.
Remove the baking dish from the oven, then add the melted butter so it coats the base of the dish.
Arrange the mushrooms on top, without touching the sides.
Bake for 10 minutes, uncovered. Remove from the oven then flip the mushrooms over and bake for another 10 minutes.
Serve on a soft bread roll of your choice (rye, brioche, soft white, sour dough or multigrain), with cheese, lettuce, tomato slices and kewpie mayo, or any of your favourite burger toppings or sauces.
Oct 9, 2019
Fajita chicken & mushroom pasta
Ingredients
375 g farfalle pasta
3 tbsp olive oil
300 g cup mushrooms, thickly sliced
2 chicken breast fillets, trimmed, thinly sliced across the grain
1 brown onion, halved, thinly sliced
2 tbsp fajita seasoning
1 red capsicum, cut into thin strips
400 g jar tomato pasta sauce
¾ cup chicken stock
2 tbsp chopped flat leaf parsley, optional
Sour cream and corn chips, to serve
Directions
Cook pasta in a large saucepan of boiling, salted water following packet instructions.
Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add mushrooms, cook, stirring occasionally 5 minutes or until just start to colour. Remove to a plate. Add 2 teaspoons oil and half the chicken. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat with oil and remaining chicken.
Add remaining oil to the hot pan with onion. Cook, stirring occasionally for 4 minutes until soft. Add seasoning. Cook, stirring for 30 seconds. Add the capsicum, pasta sauce and stock. Return mushrooms and chicken. Bring to simmer, simmer gently for 2 minutes, or until chicken is cooked through.
Drain the pasta reserving 1 cup cooking liquid. Return the pasta to the pan, add the mushroom mixture, stir to combine, adding the reserved cooking liquid to adjust the consistency to your liking. Stir through parsley, season. Spoon into bowls, top with sour cream and crumble over corn chips. Serve.
Sep 2, 2019
Colourful Mushroom Pasta Bake
Ingredients
2 tbsp extra virgin olive oil, for cooking and greasing
120 g Manchego or Pecorino cheese, grated (or use regular grated cheese)
75 g spaghetti, cooked and cooled
200 g white cup mushrooms, thinly sliced (1x punnet)
1 large zucchini, spiralised
1 large beetroot, spiralised
1 large carrot, spiralised
4 large leaves kale ripped in long stripes
Big pinch dried oregano
Salt and pepper, to taste
100 ml double cream
2 large eggs
Directions
Preheat the oven to 185ºC (fan forced)
Using the first tablespoon of olive oil, grease the inside of a 20cm loose bottomed cake tin, then layer with baking paper
Sprinkle a thin layer of cheese over the base and the sides creating a thin layer of cheese
In a large bowl, add the pasta, mushroom and veggies. Mix well with your hands getting them nicely tangled to get a colourful effect
Season with salt, pepper and oregano and sprinkle half of the grated cheese on top. Mix again to combine
Take the pasta, mushroom and veggie mix and press it down gently into the tin, setting the mixture in place
In a small bowl or jug, whisk the cream and eggs together. Pour over the cake tin so it fills any gaps
Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter
Perfect with a tomato Caprese salad or a classic rocket and pear salad
Top tip – you can also add chorizo if you’d like for a meatier flavour. If you don’t have a spiralizer, you can grate the veggies instead. Feel free to use any of your favourite veggies too!
Sep 2, 2019
Mushroom and Bacon Quiche
Ingredients
2 tbsp olive oil
250 g cups or Swiss Brown mushrooms, sliced
1 brown onion, finely chopped
150 g (3 rashers) rindless bacon, chopped
2 sheets frozen shortcrust pastry, thawed
¾ cup grated tasty cheese
3 eggs
½ cup thickened cream
½ cup full cream milk
3 tsp corn flour
2 tsp Dijon mustard
rocket leaves & shoestring fries, to serve
Directions
Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.
Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Remove to a plate to cool.
Place a large flat tray into the oven. Preheat tray and oven to 200°C fan forced. Cut a 22cm round from 1 sheet pastry. Cut 3x5cm-wide strips from the remaining sheet pastry. Place strips around the edge of ungreased, 22cm (base) springform pan. Place the round into the base, press edges to seal. Refrigerate for 15 minutes.
Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place pan onto the hot tray. Bake for 15 minutes until edges are light golden. Remove paper and beans. Bake for a further 5-7 minutes until pastry is light golden all over. Remove the springform pan, leaving the tray in the oven.
Spread the bacon mixture, mushrooms and cheese evenly over pastry case. Whisk eggs, cream, milk, cornflour and mustard together. Pour over the filling. Season with freshly ground black pepper. Place onto the tray in the oven and bake for 30-32 minutes, until golden and set. Cut into wedges, serve with rocket leaves and fries.
Variation: Replace the onion with ¼ cup store bought caramelized onion jam
Meatless option: Increase the mushrooms to 350g and replace bacon with 1 bunch rocket, shredded. Sauté for 1 minute with the onion.
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