Feb 27, 2023
Inspired partly by the Spanish bocadillo de jamón con queso – a cured ham and cheese roll – and tapas as well as Italian grazing plates if you use Parmesan and prosciutto, this raw mushroom carpaccio provides a burst of flavour in each bite. Best served with crusty bread, or can be enjoyed on its own.
Ingredients
5 thin slices prosciutto
6 small button mushrooms
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 tsp baby capers in brine
2 tbsp chopped fresh parsley
¼ cup of thinly sliced shaved Manchego or Parmesan cheese
TO SERVE
freshly ground black pepper
sliced baguette or crusty rolls
Directions
Take prosciutto out of the fridge and leave on the benchtop for 5 minutes to warm and soften.
Meanwhile, finely slice mushrooms. In a small jar, prepare the dressing by mixing together the olive oil, lemon juice, crushed garlic, capers and chopped parsley.
Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese. Season with pepper.
Drizzle with dressing just before serving.
Serve with fresh or lightly toasted sliced baguette or crusty rolls.
Feb 27, 2023
Spiced with garlic, paprika and oregano, these flat mushroom gyros wraps are a delicious twist on the traditional meaty version. Perfect for dinner or weekend lunch.
Ingredients
4 large flat mushrooms
1 red capsicum
2 medium tomatoes
1 Lebanese cucumber
4 tbsp olive oil
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
4 pita breads
200 g tzatziki dip
50 g rocket leaves
TO SERVE, OPTIONAL
Fresh parsley, chopped (optional)
Directions
Slice the mushrooms into 1cm strips. Slice capsicum into strips. Slice tomatoes and cucumber.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the sliced capsicum and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and sliced mushrooms and cook for 1–2 minutes on each side. Add crushed garlic, dried oregano, smoked paprika, season with salt, and pepper and stir. Remove from heat.
While the vegetables are cooking, warm the pita breads in the microwave.
To assemble the gyros, spread 1–2 tablespoons of tzatziki sauce on each pita bread. Top with rocket, sliced tomatoes, cucumber slices and cooked capsicum and mushrooms.
Garnish with fresh parsley, if using, and serve.
Aug 30, 2022
Grilled, these Swiss brown mushroom skewers are a perfect side for a spring barbecue
Ingredients
12 Swiss brown mushrooms
2 tbsp olive oil
1 tbsp soy sauce
1 large garlic clove, peeled
1 tbsp freshly chopped flat-leaf parsley, plus extra to serve
¼ tsp pepper, or to taste
Directions
If cooking on a barbecue, soak wooden skewers in water while you prepare the mushrooms, to prevent the skewers from burning.
Cut mushrooms in half and place in a large bowl.
In a small bowl mix together olive oil, soy sauce, crushed garlic parsley and pepper. Drizzle the mixture over the mushrooms and mix gently until mushrooms are coated.
Skewer 3 mushroom halves onto each stick on the diagonal to prevent them from splitting and grill until just tender and slightly browned, about 2 minutes per side.
Transfer to a serving plate and sprinkle with extra parsley.
Serve immediately or store in an airtight container in the fridge for up to 2 days and add to salads or enjoy as a cold side.
*Note: Pick mushrooms that are roughly the same size to ensure even cooking – used mushrooms with the cap roughly the size of a 50c coin.
Aug 22, 2022
Succulent grilled portobello mushrooms, drizzled with a tangy, salty-sweet Asian chimichurri-inspired sauce
Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
Directions
To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.
Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften.
Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce.
*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms.
Jul 31, 2022
GRILLED SMOKEY CHIPOTLE MUSHROOM TACOS
Ingredients
3 large portobello mushrooms, thinly sliced
1 garlic clove, minced
1 small brown onion, diced
2 tsp chipotle spice
1 tsp Mexican spice mix
2 tbsp tamari sauce
¼ cup vegetable stock
Vegetable oil, for cooking
1 corn cob, kernels removed
1 red capsicum, thinly sliced
200 g cherry tomatoes, quartered
1 lime
1 tbsp coriander leaves
200 ml sour cream
1 tbsp hot habanero sauce
Olive oil for cooking
8 soft shell taco’s
Quick red onion pickle:
1 red onion thinly sliced
½ cup water
¼ cup apple cider vinegar
1 ½ tbsp caster sugar
Serve:
Lime wedges
Coriander leaves
Directions
To make the quick pickles: Combine the water, vinegar and sugar into a small saucepan on medium heat. Stir until the sugar has dissolved, Add the sliced red onions and set aside to pickle for 10 minutes, then drain.
To make the chipotle mushrooms: combine in a large heavy base fry pan on medium heat the garlic, diced onion and a drizzle of oil. Sauté for a few minutes until the onions soften. Add the mushrooms and sauté while stirring until they become golden.
Add 1 tsp of chipotle and the Mexican spice mix and stir through for a few minutes. Follow by adding the tamara sauce and vegetable stock, stir through. Allow to simmer for a few minutes while the sauce reduces. Remove from the heat and cover to keep warm.
Char the corn kernels in a fry pan over hot heat with no oil, allow to lightly char. Remove and set aside.
Add the sliced capsicum to the same fry pan with a little drizzle of olive oil, and toss. Once lightly charred remove and set aside.
Toss the cherry tomatoes with 1/2 lime squeezed over the top and 1 tbsp coriander leaves. Set aside.
Mash the avocado flesh with 1/2 lime squeezed over the top and a pinch of salt. Set aside.
To make the hot sauce; combine the sour cream 1 tbsp hot habanero sauce and 1 tsp of chipotle into a small dish, stir well to combine and set aside.
Warm up the taco shells to the packets instructions.
Serve the mushroom mixture along with all of the toppings, hot sauce and warm taco shells on the table so your guests can build their own taco. Finish each taco with fresh coriander leaves and a wedge of lime.
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