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.
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.
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