Jun 6, 2023
This recipe is rich and hearty to warm you up in the colder months.
Ingredients
200 g white button mushrooms
375 g Portobello mushroom
2 carrots
2 red onions (can use brown)
4 cloves of garlic (or 1 tbsp crushed garlic)
2 tbsp olive oil
30 g miso paste
2 ½ cups vegetable broth, divided
¼ cup parsley, chopped
2 sprigs rosemary
2 sprigs thyme
2 tbsp tomato paste
1 tbsp plain flour
1 tbsp red wine vinegar
½ cup red wine
1 can of tomatoes
350 g fresh pasta
fresh herbs as garnish (basil, parsley)
Parmesan to serve
Directions
Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.
Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.
Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.
In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.
Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.
Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.
Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.
Serve with some fresh herbs and parmesan.
May 31, 2023
Mushroom Carbonara is a family favourite that’s sure to satisfy every palate.
Ingredients
200 g Swiss brown mushrooms
200 g portobello mushrooms
1 brown onion
6 cloves of garlic
350 g fresh spaghetti
1 ½ cups parmesan
1 egg + 4 egg yolks (at room temperature)
1 cup chopped parsley
2 tbsp olive oil
salt and pepper
Directions
Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.
In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.
In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.
In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.
Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.
Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.
Garnish with parmesan and pepper.
May 31, 2023
Our Mushroom, Leek and Chicken Pie is hearty, nourishing and sure to warm you up on these colder, wintry nights.
Ingredients
400 g cup mushrooms, sliced
1 large brown onion, roughly diced
2 garlic cloves, minced
¼ bunch parsley
1 kg chicken thighs, roughly chopped
550 ml full cream milk, plus extra for brushing over pastry
1 ½ tsp whole-grain mustard
1 chicken stock cube
2 tbsp fresh tarragon leaves, roughly chopped
3 sprigs of fresh thyme leaves
80 g plain flour
1 large leek, thinly sliced
2 knobs of butter
½ cup frozen peas
200 ml creme fraiche
1 sheet frozen puff pastry, defrosted
cracked black pepper
olive oil for cooking
Directions
Preheat a fan-forced oven to 200°C.
Sauté the diced onion and minced garlic with a good dash of olive oil in a large deep pan on medium heat. Once the onions start to become translucent, add in the parsley stalks finely chopped (set aside the parsley leaves), and sauté for a further 5 minutes. Remove from the pan and set aside.
Add another good drizzle of olive oil to the same pan, turn up the heat to high and sauté the chicken in 2 batches until the chicken is lightly browned.
Add the cooked onion/garlic mixture back into the pan, adding the milk, mustard, stock cube, tarragon, fresh thyme leaves and a good pinch of cracked pepper. Stir through, turn the heat down to medium and place a lid on slightly ajar. Allow the heat to come up to a low simmer then turn it down to low heat while it simmers for a further 15 minutes.
Drain off ½ cup of liquid into a cup, add the flour and stir to combine until all lumps are removed. Pour the mixture back into the main pan and stir through.
In a separate frypan sauté the leeks on medium heat with a knob of butter until they become translucent. Remove from the pan and set aside. Repeat the sauté process with the mushrooms and another knob of butter until they are also softened. Add both sautéed vegetables to the main pot along with the frozen peas, creme fraiche and parsley leaves and stir through.
Adjust the seasoning to your taste depending on the saltiness of the stock cube.
Spoon out the mixture into a large family-size pie dish, lay the pastry sheet over the top and lightly tuck it in around the sides. With the tip of a sharp knife, make two indents in the middle of the pastry.
Place in the back of the oven for 30–35 minutes or until the pastry is golden brown and puffed up.
May 31, 2023
Mushroom Wellington is a vegetarian twist on a classic dish – rich, tasty and packed with flavour that rivals the OG Beef Wellington.
Ingredients
450 g Swiss brown mushrooms
2 Portobello mushrooms
2 cups walnuts
2 tbsp olive oil
2 puff pastry sheets, depending on size, defrosted
300 g thinly sliced onions
60 ml vegetable stock
1 tbsp thyme leaves
1 tsp tarragon
2 cloves garlic, minced
2 tbsp soy sauce
120 g spinach leaves
1 egg, beaten
Directions
Preheat a fan-forced oven to 180°C. Arrange the Portobello mushrooms on a baking tray, remove stalks and set them aside to use in mushroom mixture. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Set aside to cool.
To make the mushroom mixture, place the Portobello stalks, Swiss brown mushrooms & walnuts in a food processor. Pulse, blitzing until broken into small pieces – be careful to not overprocess.
Heat 2 tbsp of oil over medium-high heat. Add the onion and cook, stirring often, for 10 minutes, until softened and caramelised. Add the vegetable stock and cook for a further 2 minutes.
Now add the herbs, along with the garlic. Sauté for a further 3 minutes, then add the mushrooms & soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
Add the spinach and sauté until wilted. Remove from the heat and cool completely.
Take a large piece of cling film, slightly wider than the length & width of the Portobello mushrooms. On it, spread out half of the cooled mushroom mixture. Layer the Portobello mushrooms on top, then cover them with the remaining mushroom mixture. Shape into a cylinder and then tightly wrap the cling film. Allow to firm up in the fridge for at least 2 hours.
Preheat the fan-forced oven to 200°C. Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder and place in the middle of the pastry. Brush the border of the pastry with egg wash
Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over to the seams at the bottom. Score the top of the Wellington diagonally with a sharp knife.
Bake for 20 minutes, then reduce the heat to 180°C and bake for another 40 minutes, or until the pastry is deep golden.
Allow to cool slightly before slicing and serving.
Apr 21, 2023
Ever thought of cooking noodles in the air fryer? The satisfying crunch pairs perfectly with wok-fried mushrooms and vegetables.
Ingredients
2 tbsp soy sauce
1 ½ tbsp oyster sauce
3 tbsp Shaoxing rice wine
½ tsp sesame oil
1 ½ tsp sugar
40 g cornflour
white pepper, ground
280 ml beef stock
Noodles
500 g fresh egg noodles
2 tbsp vegetable oil
Stir fry
3 tbsp vegetable oil
200 g Swiss brown mushrooms
300 g flat mushrooms
½ small white onion, thinly sliced
1 bunch Chinese broccoli, stems & leaves separated
100 g red capsicum, sliced
100 g carrot, sliced
4 garlic cloves, minced
fresh sliced chilli to serve
Directions
Add all of the gravy ingredients, excluding the cornflour & beef stock, to a large jug. Mix and set aside.
Preheat air fryer to 140°C. Boil a large pot of water, then cook egg noodles for 2 minutes. Drain, then coat evenly with 2 tbsp of vegetable oil.
Add the noodles to the preheated air fryer, frying for 20 minutes, flipping halfway. Depending on the size of your air fryer, you may need to do this in batches. If so, keep the first lot of noodles warm in the oven.
Heat 3 tbsp of vegetable oil in a large wok. Add the mushrooms, stirring occasionally until they begin to soften, about 5 minutes. Now add the sliced onion and allow to cook for a further 2 minutes. Add the broccoli stems, carrot & capsicum, frying for a further 5 minutes until the mushrooms release their liquid and the vegetables begin to soften.
Add the garlic & broccoli leaves and fry until the leaves have wilted. Remove from the wok.
Whisk the cornflour into the pre-prepared sauce. Pour the beef stock into the wok, then stir in the sauce. Keep cooking and stirring until the sauce thickens into a gravy, about 3 minutes. Add the stir fry back to the wok, then gently mix to coat in the gravy. Remove from the heat.
Arrange the noodles on a large serving platter. Pour the vegetables & gravy over the crispy egg noodles and serve immediately with freshly cut chilli.
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