Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Nov 14, 2023
Miguel’s mushroom gozleme is next level delicious. Give it a go!
Ingredients
¼ cup extra virgin olive oil, plus extra for brushing
30 g butter, chopped
1 kg flat mushrooms, sliced
1 tbsp smoked paprika
Salt and pepper, to taste
2 tbsp finely chopped fresh chives
200 g shredded silverbeet leaves (See Tip)
180 g block haloumi, coarsely grated
1 ⅓ cups grated mozzarella
2 flat mushrooms, thinly sliced, extra
16 fresh sage leaves
Lemon wedges, to serve
Dough
320 g (2 1/3 cups) plain flour, extra for dusting
180 ml (¾ cup) warm water
¼ cup extra virgin olive oil
Directions
For the mushrooms, heat oil and butter in a large non-stick frying pan over medium-high heat. Add flat mushrooms and paprika and season with salt and pepper. Cook, stirring occasionally, for about 8–10 minutes, or until tender and slightly caramelised. Transfer to a bowl, stir in chives and allow to cool.
To make dough, place flour in a large bowl and season with salt. Make a well in the centre. Add water and oil, then stir with a butter knife until dough starts to come together. Turn out onto a lightly floured bench. Gently knead into a smooth ball.
Divide dough into four equal portions and roll each into a ball. Place on a tray and loosely cover with a clean tea towel. Stand for 15 minutes.
Add silverbeet, haloumi and mozzarella to the mushrooms and toss to combine.
To assemble, roll out one portion of dough on a lightly floured bench into a 15cm x 30cm rectangle. Place on a sheet of baking paper. Arrange 4–5 slices of mushroom and 6 sage leaves over top of dough and lightly press into dough. Drizzle with extra oil, then cover with another sheet of baking paper and invert.
Remove top sheet of baking paper and spoon one-quarter of the mushroom filling over half the dough, then season with salt and pepper. Fold over remaining dough to enclose, then pinch and press edges together to seal. Repeat to make a total of four gozleme.
Heat same clean frying pan over medium-high heat. Add gozleme in two batches. Cook for about 5 minutes on each side, or until golden brown. Remove.
Cut into pieces and serve with lemon wedges.
Sep 8, 2023
Vibrant, light and tasty, they’ll go down a treat as the weather begins to warm up.
Ingredients
500 g button mushrooms
Dash of olive oil
Satay sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp honey
1 tsp fish sauce
1 garlic clove, minced
1 tsp red curry paste
1 cup coconut milk
Juice of half a lime
Slaw
¼ head of red cabbage, finely sliced
¼ head of green cabbage, finely sliced
½ cup of coriander, roughly chopped
1 spring onion, finely chopped
½ red chilli, finely chopped
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp mayonnaise
1 tsp sea salt
1 tsp cracked black pepper
To serve
Coriander leaves
Red chilli, finely sliced
Directions
First place the skewers in a bowl of water then set aside.
Next make the satay sauce by placing all ingredients (except the lime juice) in a pot on low heat. Stir continuously. Then once it starts to thicken, add in the lime juice.
Cut the button mushrooms in half, then thread on to the skewers. Brush both sides with the satay sauce. Cook both sides on a griddle pan with a dash of oil, gently pressing down to create that charred flavour.
To make the slaw, place all ingredients into a bowl. Toss to coat.
Lastly, plate up, garnish with more of the satay sauce, coriander leaves and fresh chilli.
Sep 8, 2023
Tart lovers listen up! This portobello mushroom tart will be your next obsession.
Ingredients
4 Australian Portobello mushrooms
1 sheet store bought butter puff pastry
80 ml extra virgin olive oil
2 garlic cloves, finely chopped
Grated cheddar cheese
1 egg, lightly beaten
To serve:
Store bought or homemade pesto
Salad of choice
Directions
Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.
Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.
Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.
Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.
Remove from the oven and serve immediately with salad and pesto.
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