Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
Oct 6, 2017
Mushroom Paella
Ingredients
600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
Sofrito
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika
Directions
To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.
Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.
Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.
Squeeze over lemon juice just before serving.
Oct 3, 2017
Chicken and Mushroom Pie
Ingredients
1 tbsp olive oil
500g chicken thigh fillets, trimmed, cut into 3cm cubes
2 x 250g punnets Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
50g butter
35g (1/4 cup) plain flour
1½ tsp mixed spice
500ml (2 cups) milk
1 cup frozen peas
2 sheets puff pastry, thawed in the fridge
1 egg yolk
Salt and pepper, to season
Directions
Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside.
Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly.
Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
Stir the frozen peas through the pie filling mixture to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the centre of the pie to allow the steam to escape.
Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.
Sep 8, 2017
Bolognese of Mushroom Meatballs
Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
Directions
In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.
In a bowl, combine the mushroom mince with the beef mince.
Roll mince mixture into golf ball-sized meatballs.
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.
Add meatballs and reduce to low and cook for 5 minutes or until cooked through.
Toss through pasta, garnish with Parmesan and herbs.
Sep 7, 2017
Funguy Chicken Pie
Ingredients
200g Swiss Brown mushrooms, sliced
600g chicken thighs, diced
1 tbsp olive oil
2 tbsp butter
1 onion, grated
1 carrot, grated
1 tomato, finely diced
1 tbsp flour
350ml chicken stock
1 tsp Dijon mustard
2 tbsp crème fraiche (or thickened cream)
Few sprigs of fresh thyme and rosemary
½ tsp ground nutmeg
50g grated tasty cheese
1 sheet puff pastry
1 egg (lightly beaten)
Salt and pepper
Directions
Place a pie dish (or baking tray) over a medium heat, add a splash of olive oil and butter and sauté onion, carrot and tomato till soft.
Add some extra butter, chicken and flour, cook until brown. Then, add mushrooms.
Add Dijon mustard, crème fraiche and chicken stock and stir well.
Add thyme, rosemary, nutmeg and then season with salt and pepper. Allow to simmer.
Take off the heat, sprinkle with tasty cheese, salt and pepper and cover pie dish with puff pastry.
Squeeze with your finger tips to tuck the puff pastry around the edge, brush with egg wash then bake for 15 minutes, or until golden and puffy.
Remove from the oven and serve.
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