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
Mar 30, 2023
A heart-warming meal, perfect for the colder months.
Ingredients
150 g Portobello Australian Mushrooms, thinly sliced
150 g Swiss brown Australian Mushrooms, thinly sliced
150 g white button Australian Mushrooms, thinly sliced
2 cups vegetable stock
3 tbsp olive oil
1 small to medium onion, diced
2 cloves garlic, crushed
100 g Arborio rice
½ cup dry white wine
2 tbsp cold butter
1 bunch chives, finely chopped
30 g freshly grated parmesan cheese
10 ml truffle oil
Sea salt and freshly ground black pepper to taste
Directions
Warm the stock in a saucepan over low heat.
Warm 2 tbsp olive oil in a large saucepan over medium-high heat.
Add all the sliced mushrooms; cook and stir until soft, about 3 minutes.
Remove mushrooms and their liquid to a bowl; set aside.
Add remaining 1 tbsp olive oil to the saucepan and stir in onion and garlic; cook for 1 minute.
Add the rice; cook and stir until rice is coated with oil and pale golden in colour, about 2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed.
Add ½ cup warm stock to the rice and stir until the stock is absorbed.
Continue adding stock, ½ cup at a time, stirring constantly until all the liquid is absorbed and the rice is tender, yet firm to the bite. About 15 to 20 minutes.
Remove from heat and stir in reserved mushrooms and their liquid, butter, chives, and parmesan cheese.
Season with salt, pepper and truffle oil. Serve immediately.
Created in partnership with Canterbury-Hurlstone Park RSL Club
Mar 30, 2023
A mushroom twist on a pub classic, give this a go for your next weeknight meal.
Ingredients
2 large flat Australian Mushrooms, stems removed
2 tbsp olive oil
2 slices smoked ham
2 slices grilled eggplant
50 g Napoli sauce
40 g shredded mozzarella cheese
20 g mixed leaves
10 ml Italian dressing
Directions
Line a baking tray with foil and place mushrooms stem-side down on the lined tray.
Drizzle with olive oil and cook for 10 mins.
Turn mushrooms over and begin assembling with the below on each mushroom:
○ 1 spoon Napoli sauce,
○ 1 slice grilled eggplant,
○ 1 slice smoked ham and finally top with mozzarella cheese.
Cook under the grill for 5 mins or until the cheese melts.
Serve with dressed mixed leaves.
Created in partnership with Canterbury-Hurlstone Park RSL Club
Mar 14, 2023
With a combination of flavours so delicious, your mouth will be watering for more.
Ingredients
600 g cap mushrooms
1 tsp paprika
1 tsp cumin
1 tsp turmeric
½ tsp all spice
2 tbsp olive oil
juice of a lemon
2 Lebanese breads
½ cup hummus
1 Lebanese cucumber, ribboned
100 g cherry tomatoes, halved
red onion, thinly sliced
Serve:
Garnish with mint leaves, dukkah (optional) and lemon wedges.
Directions
In a large bowl, coat the mushrooms with all the spices, oil and lemon juice. Cover and marinate in the refrigerator for 1 hour or overnight.
Preheat the oven to 200°C or heat up a barbecue.
Soak wooden skewers in a shallow pan of water for a few minutes or use metal skewers. Thread mushrooms firmly onto skewers.
Cook for 10 mins, turning occasionally.
To serve, spread hummus on Lebanese bread and top with mushroom and onion, cucumber, tomato, mint and dukkah. Roll up and serve.
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