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
Nov 11, 2020
Mushroom Stroganoff
Ingredients
¼ cup cup butter
2 tbsp olive oil
4 shallots, sliced
3 cloves garlic, minced
500 g Swiss brown mushrooms, halved or thickly sliced
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp caraway seeds
1 tbsp tomato paste
1 ½ tbsp flour
2 cups vegan beef or veg stock
1 tbsp vegan Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp red wine vinegar
½ cup vegan sour cream or cream cheese.
Handful chopped dill
Handful chopped parsley
Salt and pepper to season
Directions
Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.
Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.
Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.
Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.
Stir until the sour cream/cream cheese is fully incorporated.
Check seasoning and add more salt and pepper to taste.
Don’t boil the mix or the sauce might split!
Serve over buttered noodles or with mash potato.
Sep 28, 2020
Crispy sesame-crusted mushroom poke bowl
Ingredients
Sesame-crusted mushrooms:
200 g button mushrooms
¼ cup white sesame seeds
1 tbsp black nigella seeds
⅓ cup panko crumbs
Pinch of sea salt
1 egg
Dash of milk
Vegetable oil (for frying)
Poke bowl ingredients:
2 cups pre-cooked brown rice
1 bunch broccolini
⅓ cup frozen edamame beans, defrosted
1 avocado, sliced
¾ cup red cabbage, thinly sliced
1 small cucumber, thinly sliced
4 -5 radishes, thinly sliced
2 shallots, thinly sliced (white part only)
Dressing:
1 tsp white miso paste
3 tbsp mirin
1 tsp peanut butter
1 ½ tbsp tbsp vegetable oil
Directions
In a bowl combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, stir to mix through.
In another bowl whisk together with a fork the egg and a dash of milk.
Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205 degrees C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame / panko crumb mixture until they get an even crumb coating.
In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
To make the dressing:
Combine all the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
To assemble the poke bowls:
Start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish with adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots.
Serve with the miso dressing poured over the top.
Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient.
Sep 28, 2020
Baked polenta tart with sautéed mushrooms, caramelised red onion, and spinach
Ingredients
Polenta tart base:
1 cup coarse polenta
1 garlic clove, minced
500 ml vegetable or chicken stock
⅓ cup grated parmesan cheese
2 tsp fresh thyme leaves
1 ½ tsp rosemary leaves
1 tbsp unsalted butter for cooking
Sea salt to taste
Tart toppings:
150 g Swiss Brown mushrooms, thinly sliced
100 g button mushrooms, thinly sliced
1 tsp fresh thyme leaves
150 g (1 bunch) English spinach, rinsed, ripped into smaller pieces
1 red onion thinly sliced into half moons
1 tbsp brown sugar
1 tbsp balsamic vinegar
100 g marinated goats cheese
Unsalted butter for cooking
Sea salt to taste
To serve:
Parsley, roughly chopped
Directions
Pre heat the oven to 180 degrees C.
Lightly grease a 35cm pie tin and set aside.
Warm up a heavy base medium saucepan to medium heat, add a knob of butter. Once the butter has melted, add the minced garlic and sauté until it turns a light golden colour. Add the polenta and stir thoroughly to coat in butter.
Gradually pour in the stock while continually stirring to prevent lumps forming. Once the polenta thickens and the grains soften, add the grated parmesan cheese, fresh herbs, pinch of salt and a good amount of cracked pepper.
Remove from the heat and turn the polenta out into the pie tin. Using a spatula, level out the polenta and allow for a nice thick side crust (the pie crust is meant to be thicker than a traditional pastry crust). Trim off any excess.
Place the tart casing in the oven to cook for 25-30 minutes or until it becomes crispy and a darker golden colour.
To cook the caramelised onion, add a knob of butter to a heavy base frying pan. Add the thinly sliced red onion and allow to sweat down, stirring until the onions become translucent and soft.
Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5 minutes while the sugar dissolves and the balsamic vinegar caramelises. Remove from the heat and set aside.
In the same fry pan on medium heat add a small knob of butter and the English spinach. Sauté until it becomes soft and wilted, remove from the heat and set aside.
Using the same fry pan, add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become tender and juicy. Remove from the heat and set aside.
To fill the tart, spread out the caramelised onion across the base. Follow with the wilted spinach and top with the sautéed mushrooms. Finish off with spoonfuls of marinated goats cheese, a drizzle of the oil from the cheese and a sprinkle of fresh parsley over the top.
Serve warm straight away.
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