Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 11, 2017
Black Skin Roasted Mushroom Chicken
Ingredients
1 large chicken
20g unsalted butter, softened
400g Swiss Brown Mushrooms, quartered
3 sprigs thyme, leaves picked
1 tsp Spanish smoky paprika
2 Portobello Mushrooms
1 tbsp olive oil
2 fresh chorizo sausages, diced
4 medium Flat Mushrooms, chopped
4 spring onions, chopped
1 bunch baby beets, washed, halved (golden and purple)
1 bunch Dutch carrots, washed, trimmed (purple, yellow, orange)
1 bunch spring onions, trimmed
2 bulbs baby fennel, quartered
Directions
Preheat oven to 180°C (allow 30 minutes cooking per 500g of chicken).
Blend the butter, Swiss brown mushrooms and thyme in a food processor and season generously with salt and pepper.
Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs.
Push the butter under the skin and work the butter as far down under the skin as possible.
Sprinkle the paprika over the skin and rub until evenly coated.
For the stuffing, heat the olive oil in a large frying pan over medium high heat.
Add the chorizo, flat mushrooms and spring onion and cook for 2 minutes, stirring regularly.
Season to taste and remove from the heat.
Push one of the Portobello Mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.
Close up the cavity with the other Portobello Mushroom.
Chop the veggies and place into the base of a baking tray.
Season the veggies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
Cook the veggies together with the chicken.
Remove from the oven and serve with stuffing and veggies.
Jul 5, 2017
Healthy Creamy Mushroom Pasta Sauce
Ingredients
350g farfalle pasta
1 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch sage, leaves picked
500g Button Mushrooms, cleaned, thinly sliced
50g butter
2 tbsp plain flour
2 garlic cloves, finely chopped
750ml (3 cups) vegetable stock
1 cup milk
250g fresh ricotta
75g walnuts, toasted, coarsely chopped
Salt and pepper, to season
Directions
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.
Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.
Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.
Jun 26, 2017
Bacon, Peas & Mushrooms
Ingredients
2 tsp olive oil
2 bacon rashers, rind removed, cut into batons
50g butter
1 punnet Swiss Brown Mushrooms, cleaned, quartered
500g frozen peas, thawed
Salt and pepper, to season
Mint leaves, to serve
Directions
Heat the oil in a large frying pan over high heat. Cook the bacon for 4 minutes or until golden. Remove and set aside in a bowl.
Reduce the heat to medium-high and melt half the butter in the pan. Cook the mushrooms for 5 minutes, tossing the pan regularly. Return the bacon to the pan with the peas and the remaining butter. Season with salt and pepper.
Cook for 2 minutes or until warmed through. Scatter over mint leaves to serve.
Jun 22, 2017
Chicken-fried Portobello Mushroom Steak
Ingredients
Vegetable oil or other neutral oil, for shallow frying, plus extra for cooking
12 Portobello Mushrooms, stems removed
75g (½ cup) plain flour
2 tsp mixed dried herbs
3 eggs, lightly beaten
1½ cups fresh breadcrumbs
Salt and pepper, to season
Brioche burger buns, lettuce, tomato and horseradish mustard mayonnaise, to serve
Directions
In batches, heat 1 tbsp of oil over medium-low heat. Cook the mushrooms for 5 minutes each or until cooked through. Transfer to a plate and allow to cool.
Place 4 mushrooms with the underside facing up, top each with a mushroom, then top with the remaining mushrooms with the tops facing up.
Place the flour, eggs and breadcrumbs into 3 separate bowls. Stir the mixed herbs through the flour and season well with salt and pepper. Dust the mushroom patties well in the flour, then dip in the eggs to coat, then repeat process and coat well in the breadcrumbs.
Add enough oil into a deep frying pan to come 2cm up the sides and heat to 180C. Shallow fry the mushroom burgers for 3 minutes each side or until golden. Remove and drain well on paper towel, then season with salt and pepper.
Serve the mushroom steaks with salad or in a burger.
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