Jun 12, 2019
Herb & garlic flat mushrooms with minute steak
Ingredients
60 g butter, softened
2 large garlic cloves, crushed
1 tbsp thyme leaves
2 tbsp chopped flat leaf parsley
8 small or 4 large flat or Portobello mushrooms
4 150g beef minute steaks
1 tbsp olive oil
steamed green beans and crispy potatoes, to serve
Directions
Place a lightly greased roasting pan into the oven. Preheat oven and pan to 220°C fan forced. Combine butter, garlic, thyme and parsley together. Dollop evenly over the mushrooms.
Place the mushrooms into the hot roasting pan, roast 10 minutes until tender but hold their shape.
Meanwhile, heat a large frying pan over medium-high heat until hot. Drizzle both sides of the steaks with oil and season. Cook in batches, for 1 minute each side. Add 1 tablespoon hot water to pan and swirl to create pan juices.
Place steak onto serving plates. Top with mushrooms. Spoon over pan juices. Serve with beans and crispy potatoes.
TIP
To turn this into a delicious mushroom steak sandwich. Once cooked thickly slice the steak and mushrooms. Pile onto toasted slice bread spread with a little chilli jam or Dijon mustard. Top with sliced tomato and shredded lettuce and sandwich with another slice toasted bread.
Time poor, use store bought garlic butter.
Jun 12, 2019
Hoisin mushroom and chicken stir-fry
Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 2 teaspoons oil and half the mushrooms. Stir fry 2 minutes until they start to colour. Remove to a plate. Repeat with oil and remaining mushrooms.
Add 2 teaspoons oil to the hot wok. Add half the chicken, stir fry 1 minute until golden. Remove to a plate. Repeat with oil and remaining chicken.
Add remaining oil and sugar snap peas to the wok. Stir-fry 30 seconds. Return the mushrooms and chicken. Add hoisin sauce and stir-fry until well combined and chicken is cooked through.
Stir through the peanuts if using. Remove from the heat, serve with rice.
TIP
You can replace the chicken with beef or pork fillet
Jun 11, 2019
Mushroom parmigiana
Ingredients
3 tbsp olive oil
400 g cup, flat or Portobello mushrooms, thickly sliced
4 pieces crumbed veal, chicken or beef
200 g mozzarella, sliced
½ cup basil leaves
Dressed salad, to serve
Tomato sauce
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
400 g can cherry tomatoes
pinch caster sugar
Directions
For the sauce, heat oil in a saucepan pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Stir in garlic for 1-2 minutes or until aromatic. Add tomatoes, ½ cup water and sugar, cook, stirring, for 8-10 minutes or until thickened. Season.
Meanwhile, heat a frying pan over high heat until hot. Add 1 tablespoon oil, cook the mushrooms in batches for 2-3 minutes each side until golden. Remove to a plate, adding a little extra oil as needed.
Preheat oven to 180°C fan forced. Heat remaining oil in the large frying pan over medium-high heat. Cook crumbed veal, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.
Spoon half the sauce over base of a well-greased roasting pan. Top with schnitzel. Arrange mushrooms over the schnitzel then spoon over remaining sauce. Top with mozzarella. Bake for 15 minutes or until cheese is melted. Scatter over basil leaves and serve with salad.
May 13, 2019
Ham, Cheese & Mushroom Pull Apart Pizza
Ingredients
2 x 270g packet garlic bread slices
1 cup pizza sauce
3 green onions, finely chopped
2 cups grated pizza cheese
400g cup or Swiss Brown mushrooms, thickly sliced
150g shaved ham
Directions
Preheat oven 200°C fan forced. Lightly grease two pizza trays. Arrange the bread, buttered side up on the pizza trays.
Spread pizza sauce evenly over top of each bread slice. Top each pizza with green onions, ½ cup cheese, mushrooms, ham then remaining cheese.
Bake for 15 minutes, swapping the trays over after 10 minutes or until cheese is melted and bread is crisp. Serve.
Variation
Spoon bought basil pesto and finely grated parmesan over the pizza at the end step 3.
Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
Recent Comments