Aug 28, 2019
Ricotta and Mushroom Upside-Down Cannelloni
Ingredients
6 fresh lasagna sheets
½ cup Mozzarella cheese, shredded
Freshly grated Manchego or Parmesan cheese, for serving (optional)
FILLING
200 g white cup mushrooms, cooked (1x punnet)
100 g spinach
300 g ricotta cheese
1 egg
50 g grated Parmesan or Manchego cheese
Pinch nutmeg or cinnamon
3 garlic cloves, minced
½ lemon, zested and juiced
½ tsp salt
Black pepper, to taste
Tomato Sauce
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 punnet cherry heirloom tomatoes
500 ml passata
Handful basil leaves
Salt, to taste
Black pepper, to taste
Directions
Preheat oven to 180C (fan forced).
Heat 1 tbsp oil and butter in an ovenproof large baking dish or pan over medium heat and sauté mushrooms till golden. After a couple of minutes, turn off the heat and add the spinach, stirring to combine. The spinach will cook using the residual heat. Set the mushroom and spinach mix aside for the filling.
Add the second tbsp of oil and butter in the same pan on a medium heat. Add the garlic and tomatoes and sauté till the tomatoes blister. Keep stirring the garlic so it doesn’t burn. Add passata and simmer for 2 minutes to bring the flavours together, then remove from heat and add basil.
To make the filling, add the cooked mushrooms and filling ingredients in a large bowl and mix well to combine using your hands. Season with salt and pepper
To assemble, lay out the lasagna sheet with the shorter end in front of you.
Place a generous handful of filling onto the lasagna sheet. Using a brush or your fingers, dab some water on the end furthest away from you, then roll up starting from the end closest to you. Finish with the seal down.
Roll them up so they are about 3 times thicker than an average cannelloni size.
Continue with remaining lasagna sheets. Then, cut them into sections (like mini rolls), approx. 3cm high.
Spoon the tomato sauce onto the base of the baking dish. Place the rolls around the base so they’re standing close together and spoon a little of the extra sauce over the top.
Bake for 20 minutes, remove from oven and scatter with mozzarella. Return to oven for 10 minutes or until the cheese is bubbly and golden.
Finish with more fresh basil leaves.
Let stand for 5 minutes before serving.
Aug 6, 2019
One pan Greek-style mushroom and lentils
Ingredients
3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve
Directions
Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.
Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.
Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.
Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.
Jul 4, 2019
Mushroom Bolognese
Ingredients
2 tbsp olive oil
2 medium brown onions, finely chopped
3 garlic cloves
3 rashers bacon
3 tbsp tomato paste
500 g flat, Swiss Brown or Portobello mushrooms, chopped (see tip)
750 g beef mince
3 400g cans diced tomatoes
3 tsp dired oregano
Directions
Heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 30 minutes or until thickened. Season.
Spoon half the Bolognese into a freezer-safe container for another meal. Stir the rest through cooked pasta. Serve sprinkled with parmesan and fresh basil.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.
Freezer tip Bolognese with freeze for up to 3 months.
Jul 3, 2019
Pesto Mushroom Risotto
Ingredients
4 cups salt reduced chicken stock
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups arborio rice
300 g cup or Swiss Brown mushrooms, sliced
½ cup basil pesto
finely grated parmesan & small basil leaves, to serve, optional
Directions
Heat the stock in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
Heat oil in a large saucepan over medium-high heat. Add the onion, cook, stirring, for 5 minutes or until soft. Add the garlic and rice, cook, stirring for 1 minute. Add mushrooms, cook, stirring 4 minutes until mushrooms are soft.
Add 1 ladleful of stock and gently stir until stock is absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite. Remove from the heat, stir through the pesto, season with pepper. Scatter over the parmesan and basil if using. Serve.
Tip For vegetarian option replace the chicken stock with vegetable stock.
VARIATION: This risotto is delicious with cooked bacon or pancetta. Roughly chop 100g and cook with the onion in step 2.
Jul 3, 2019
Mushroom Gnocchi Bake
Ingredients
500 g gnocchi
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, thinly sliced
300 g cup or Swiss Brown mushrooms, halved
250 g chargrilled capsicum, drained, chopped
700 g jar tomato passata
½ cup water
2 tsp sugar
1 tbsp balsamic vinegar
200 g piece fresh ricotta
Small fresh basil leaves, to serve, optional
Dressed rocket, to serve
Directions
Preheat oven to 200°C fan-forced. Cook the gnocchi in a large pan of boiling salted water for 1 minute. Drain well.
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high, add garlic and mushrooms, cook, stirring, for 5 minutes until mushrooms soften. Add capsicum, passata, water, sugar and vinegar. Season. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes until sauce thickens slightly.
Spoon sauce into 10-cup capacity ovenproof dish. Scatter gnocchi over sauce. Break the ricotta into pieces and drop over the gnocchi. Place onto a tray. Bake for 15 minutes or until gnocchi is tender. Stand for 5 minutes.
Scatter over the basil. Serve with salad.
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