Mar 4, 2024
Delicious, zesty and vegetarian-friendly, these mushroom fajitas are bound to be on high rotation in your household!
Ingredients
600 g portobello mushrooms, cut into thick 3/4 inch slices
2 tbsp taco seasoning
2 tbsp olive oil
1 lime, juiced
1 red onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
small flour tortillas
fresh coriander leaves
Guacamole
½ avocado
2 cloves garlic, minced
½ lemon, juiced
Pinch of salt
Alternatively, store-bought guacamole can be used
Directions
Make a marinade using the taco seasoning, olive oil and lime juice in a large bowl.
Toss the portobello mushrooms in the marinade until evenly coated.
Spread mushrooms, capsicum and onion across an oiled baking pan and bake for 20 minutes. If you want to add char to the mushrooms and veggies, broil for another 3 minutes.
Serve with warm tortillas, guacamole, and fresh coriander.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Nov 14, 2023
Feeling like something sweet, savoury and tangy? Check out Miguel’s Kung Pao mushroom recipe.
Ingredients
600 g chicken thigh fillets, cut into 3cm pieces
200 g button mushrooms, large ones halved
2 tbsp peanut oil
1 red capsicum, chopped
1 yellow capsicum, chopped
8 whole dried chillies, deseeded (optional)
½ cup chopped roasted peanuts
Cooked jasmine rice, to serve
Marinade
4 green spring onions, plus extra sliced to garnish
½ small leek, white part finely chopped
¼ cup light soy sauce
2 tbsp Shaoxing wine (Chinese cooking wine)
1 tsp cornflour
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
Sauce
2 tbsp dark soy sauce
1 ½ tbsp Chinese black vinegar (See Tip)
1 tbsp hoisin sauce
2 tsp white sugar
2 tsp cornflour
1 tsp ground Sichuan pepper (See Tip)
Directions
To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.
Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.
To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.
Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.
Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.
Serve over rice. Garnish with extra sliced spring onion.
Nov 13, 2023
Mexican lovers rejoice. You’re going to want to put Fajita mushrooms on your menu next Mexican night!
Ingredients
4 large flat mushrooms
3 tbsp Mexican spice mix
4 tbsp olive oil
Salt pepper
300 g chicken thigh, sliced
1 brown onion, diced
1 red capsicum, diced
1 cup corn kernels – fresh or frozen
½ cup chopped tomato – tinned or fresh
½ cup cooked black beans
2 cups Mexican cheese blend
2 avocados, diced
3 limes
2 handfuls coriander leaves
Directions
Preheat an oven to 210°C.
Remove the stalk from the mushrooms, finely chop & set aside. Place the mushrooms on a baking tray, cup side up.
Combine half the Mexican spice mix & half the olive oil in a small bowl. Brush this over the mushrooms, season and roast them for 12–15 minutes – depending on the side. You just want to see juice beginning to pool in them but do not overcook and shrink them. Set aside undisturbed so the juice soaks back in.
Place a large frypan over a high heat. Add the chicken thigh with the remaining olive oil and a good pinch of salt. When the chicken is browned, add the onion, capsicum, corn, mushroom stalks & remaining spice mix and cook over medium–high heat, stirring often, for 2–3 minutes. Then add the tomato, black beans and continue to cook for another 2–3 minutes.
Combine the diced avo with a little lime juice and seasoning to serve with the mushrooms.
Spoon the mix generously into the mushrooms, top with the cheese and return to the oven to cook for approx. 12 minutes to melt the cheese. Then dish up with limes, cut into wedges and coriander scattered over.
Nov 13, 2023
If you’re not putting mushroom on pizza you’re doing it wrong. Check out our recipe!
Ingredients
3 tbsp olive oil
300 g cup mushrooms
2 cloves garlic, sliced
3 sprigs thyme
Salt, pepper
½ brown onion, sliced
½ bunch silverbeet leaves, roughly chopped
2 x250g pizza dough (store-bought bases can be used instead)
Plain flour for dusting
1 cup grated mozzarella
150 g brie, sliced
To serve
Thyme leaves, flat-leaf parsley leaves, chilli flakes.
Directions
Preheat the oven to 240°C.
Place a large frying pan over medium–high heat and add half the olive oil, mushrooms, garlic, thyme and a good pinch of salt & pepper.
Cook, stirring often for 3 minutes to caramelise the mushrooms but do not overcook (otherwise they will dry out in the oven, on the pizza).
Transfer the mushrooms to a dish. Wipe out the pan and return to the heat.
Add the remaining olive oil, sliced onion silverbeet and a little salt and pepper. Stir fry this for 1 minute just to wilt, then transfer to a dish.
If using dough, lightly flour a bench and roll out or hand stretch the dough. Place them onto pizza trays and top with the mozzarella, brie, silverbeet & mushrooms. If using store-bought bases, skip the rolling and head straight to the topping.
Bake the pizzas for 8–10 minutes, until the crust is golden.
Serve scattered with more thyme, some parsley leaves, chilli flakes and a splash of olive oil if desired.
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