Apr 21, 2023
These Meat-Free Meatballs are packed with mushrooms, onion, garlic, chickpeas and parmesan cheese. They can be enjoyed on their own or served with a side of pasta or rice.
Ingredients
2 tbsp olive oil
1 tbsp butter
300 g mixed mushrooms, e.g. Flats, Portobello, Cup and Swiss mushrooms
1 brown onion, diced
6 cloves garlic, crushed
1 red chilli, finely chopped (optional)
sea salt and freshly cracked black pepper
400 g tin chickpeas, rinsed and drained
¼ cup parsley
1 cup breadcrumbs
¼ cup grated parmesan cheese, plus extra for garnish
1 egg, lightly whisked
Tomato sauce:
1 carrot, finely diced
1 celery stick, finely diced
1 green capsicum, finely diced
400 g tin diced tomatoes
¼ cup red wine
¼ cup vegetable stock
2 tsp tomato paste
1 bay leaf
1 tsp dried oregano
Serve:
Garnish with fresh oregano leaves, grated parmesan and sea salt and freshly cracked pepper. Can also serve with your favourite pasta.
Directions
In a medium fry pan over medium high heat, heat 1 tablespoon of oil and the butter. Sauté onions for 2 mins, add mushrooms and cook stirring occasionally for 5 mins; add 4 garlic cloves and the chilli, season with salt and pepper and cook for a further 2 mins. Set aside to cool down.
In a blender, add the mushroom mixture, chickpeas, parsley, breadcrumbs, egg, and parmesan cheese and blend until combined. Alternatively mix in a large bowl.
Spoon out 16 balls. Refrigerate for 10 mins or overnight.
Add remaining oil into the fry pan, over medium to high heat and sauté carrot, celery, capsicum, and remaining garlic, until soft. Add in the tomato paste and sauté for a further 2 mins. Add tinned tomatoes, red wine, vegetable stock, bay leaf and dried oregano. Season with salt and pepper and reduce heat and simmer for 30–40 mins, stirring occasionally.
Preheat the oven to 180°C fan forced. Line a baking tray with baking paper.
Place meatballs onto the lined baking tray and bake for 20 mins.
Serve meatballs with tomato mixture into bowls, garnish with grated parmesan, fresh oregano leaves, sea salt and freshly cracked pepper.
Apr 12, 2023
Give it a go this meat-free Monday and let us know if it lives up to the hype!
Ingredients
300 g Portobello mushrooms (about two large portobellos)
100 g button mushrooms, sliced
2 medium-sized eggplants, halved
2 small garlic bulbs
100 ml olive oil
1 tsp round cinnamon
1 tsp ground cumin
80 g tomato paste
60 ml water
100 g Greek yoghurt
½ tsp smoked paprika
Salt & pepper to taste
To Serve
Fresh mint leaves
Rocket
Directions
Preheat a fan-forced oven to 220°C. Line a baking tray large enough to fit the eggplant halves with baking paper. Drizzle both sizes of the eggplants with 40mL of olive oil, season and place cut side down on the prepared baking tray.
Slice the top eighth of the garlic bulbs off, revealing the cloves. Place on a foil sheet, season with salt and drizzle with 20mL of the olive oil. Wrap in the foil and add to the baking tray. Roast for 20 minutes, or until the garlic cloves & eggplant flesh are soft.
Meanwhile, roughly chop the Portobello mushrooms into chunks, then pulse in a food processor, until the mushrooms are chopped into small pieces – reminiscent of “mince”.
Unwrap the garlic, and when cool enough to handle, squeeze the cloves out of the bulbs. Mash with a fork.
5. Heat remaining 40mL of olive oil in a large frying pan. Add the chopped Portobello mushrooms to cook, stirring often, until the mushrooms soften and release liquid, about 6 minutes. Add the cinnamon & cumin, along with half of the roasted garlic and sliced button mushrooms. Cook for a further 6 minutes, or until softened.
Add the tomato paste & water, cooking & stirring until the liquid reduces again.
Combine the remaining garlic with the yoghurt in a small bowl.
Serve the eggplants topped with mushroom mince, garlic yoghurt, smoked paprika, fresh mint leaves & rocket.
Apr 12, 2023
Braised Mushrooms is the dish you didn’t know you needed as the weather starts to cool down.
Ingredients
800 g mixed Australian Mushrooms – Portobello, Swiss brown, flats and buttons
3 tbsp unsalted butter
3 tbsp olive oil
1 medium shallot, diced
2 carrots, peeled & sliced
3 cloves garlic, finely chopped
350 g small mini onions or French shallots, or a combination of both, peeled
Plain Flour
1 cup red wine
½ cup tomato puree
1 ½ cups beef stock
1 tbsp Worcestershire sauce
Fresh thyme
Fresh bay leaves
1 tbsp cornflour
Salt & pepper to taste
To Serve
Mashed potato
Fresh parsley
Directions
Chop the Portobello & Flat mushrooms into thick slices, and quarter or halve the Swiss browns & buttons, leaving small ones whole.
Heat 1 tbsp of the butter with 1 tbsp of olive oil in a dutch oven (or heavy ovenproof saucepan with a lid) over a medium heat. Fry the mushrooms in two batches, until coloured but still firm, about 5 minutes. Add another tablespoon of butter & oil between each batch. Then tip the mushrooms into a bowl, season with salt & pepper and set aside.
Heat the remaining butter, then add the whole onions and/or shallots – halve the larger ones if needed to have a consistency in size – along with the diced shallots & carrots. Fry for 10 minutes, stirring often over medium heat. Now add the garlic, thyme & bay leaves, and fry for a further 2 minutes until fragrant.
Add the wine and reduce by a third. Now add the stock, tomato puree, and Worcestershire sauce. Mix the cornflour with 1 tbsp of water, then mix into the stew. Simmer for 30 minutes.
Add the mushrooms back in the pot and cook for a further 3 minutes, or until mushrooms are heated through.
Serve with mashed potato and parsley.
Apr 3, 2023
A fried rice packed full of flavour. It’s sure to be a crowd favourite!
Ingredients
300 g button mushrooms, half sliced; half kept whole
2 tbsp + 1 tsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
6 spring onions, white & green, finely sliced, 1 tbsp reserved
½ brown onion, finely sliced
1 fresh chilli, sliced
4 eggs
4 cups day-old cooked rice (or microwave pouch rice)
1 tbsp frozen peas & carrots
2 tbsp Shaoxing rice wine
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
Directions
Break apart the day-old rice by rubbing the rice between your hands. Set aside until needed.
Heat 2 tbsp of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the mushrooms. Cook for 5 minutes, then add the onion. Cook for a further 2 minutes. Now add the ginger & garlic. Stir and cook for another 2 minutes, then set aside.
Whisk the eggs together in a small bowl. Wipe down the wok, then heat 1 tsp of vegetable oil. Pour the eggs into the hot oil. Using a rubber spatula, push the eggs into the centre of the wok, folding over itself until just cooked through. Remove from the heat, then slice into bite-sized pieces.
If needed, add a little more vegetable oil to the wok. Add the rice, peas, corn & cooked mushrooms. Stir to combine, then add the rice wine. Simmer for 30 seconds until rice wine is evaporated, then add the oyster sauce, soy sauce & sesame oil. Toss to coat, then add the spring onions & egg. Keep gently mixing until everything is heated through and all the rice is an even colour.
Garnish with more spring onions & fresh chilli.
Mar 30, 2023
A crowd pleaser with juicy portobello mushrooms as the star of the dish.
Ingredients
1 large Portobello Australian Mushroom
1 gluten-free burger bun
2 tbsp olive oil
Pinch of salt and pepper
1 head of lettuce
1 sliced tomato
2 slices of vegan cheese
1 tbsp vegan pesto
Directions
Prepare the mushroom by removing the stem and cleaning the cap with a paper towel.
Season the mushroom with olive oil, salt, and pepper – coating both sides.
Heat a frypan over medium heat. Drizzle in some olive oil and cook the mushroom for 5 to 7 minutes per side, or until tender.
Toast the bun then assemble the burger: vegan pesto, lettuce, tomato, mushroom and vegan cheese.
Created in partnership with Canterbury-Hurlstone Park RSL Club
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