Dec 9, 2024
Experience the rich, tangy flavours of Caesar Salad with our Shaker Bag Mushrooms! Creamy, cheesy, and perfectly seasoned with a salty kick.
Ingredients
2 tbsp Parmesan powder
½ tsp Lightly dried oregano
1 tsp Lemon pepper
¼ tsp Mustard powder
¾ tsp Garlic powder
¼ tsp Onion powder
¾ tsp Bacon seasoning
1 Spray oil
200 g White Button Mushrooms, stalks trimmed, thickly sliced
1 Lemon wedges and chopped parsley, to serve
Directions
Preheat the oven to 190℃ fan forced (210℃ conventional).
Line an oven tray with baking paper.
Combine parmesan, oregano and spices in a medium bowl and mix well.
Slice them in half if they’re thick (fine to keep whole too) and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Bake for 10-12 minutes, until starting to brown and crisp.
Mix into a classic bed of caesar salad including sliced cos lettuce, croutons, crispy bacon and a squeeze of fresh lemon. No need for parmesan or Caesar Salad dressing as the mushrooms are full of these flavours!
Dec 20, 2023
Satay Mushroom Skewers
Ingredients
Satay mushrooms
200 g white flat mushrooms, sliced into thick strips
1 tbsp olive oil
1 tbsp coconut aminos or tamari
1 tsp hot sauce
1 Juice of a lime
6 wooden skewers, soaked in water
Salad
2 Lebanese cucumbers, sliced into thin ribbo
1 cup pea sprouts
¼ red onion, finely sliced
1 Juice of a lime
1 tbsp olive oil
Satay sauce
½ cup smooth peanut butter
½ cup coconut aminos or tamari
½ cup boiling water, plus extra if needed
To serve
2 tsp roasted peanuts, roughly chopped
1 tsp finely chopped fresh red chilli
1 tbsp fresh herbs, optional
1 Juice of a lime
Directions
Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.
Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.
Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.
To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Dec 20, 2023
Zesty Mushroom Tacos
Ingredients
Mushrooms
4 large Portobello mushrooms
1 tbsp olive oil
1 tbsp Mexican spice blend, heaped
Salsa
½ cup tinned baby sweet corn, drained
½ cup cherry tomatoes, quartered
2 tbsp finely diced red onion
1 tbsp finely chopped coriander
1 tbsp olive oil
1 Juice of a lime
Lime smashed avo
12 avocados
1 Juice of a lime
1 pinch salt
Tacos
1 cup tapioca or arrowroot flour
1 cup almond flour
1 cup water
1 dash Olive oil for frying
Directions
Get started by slicing each of your Portobello mushrooms into 4 thick pieces. Add to a bowl and use your hands to coat well with the olive oil and mixed spices. Chargrill or pan-fry on medium-high heat until softened, cooked through and caramelised. Set aside and get onto the other elements.
For the salsa, combine the listed ingredients in a bowl and mix well to combine.
For the lime smashed avocado, in a bowl mash 1 to 2 avocados with the juice of 1 lime and a pinch of salt.
For the 3-ingredient tacos, in a bowl whisk together the tapioca flour, almond flour and water until smooth and creamy. Add a splash more water for a crispier taco, the thinner the batter, the thinner and crispier the taco shell. You could use store-bought taco if you prefer.
Heat your olive oil in a pan over medium-high heat and pan-fry tacos on one side for 6–8 minutes or until firm enough to flip, continue to cook until golden brown on both sides. Cook in batches. This batter makes 8 tacos, two small tacos for each person.
To serve, start with a base of the taco, load with the lime smashed avocado, then the zesty salsa, and finally the charred mushrooms.
You can garnish the dish with some fresh herbs, sliced red onion, dried chilli flakes, a squeeze of lime and a pinch of salt.
Dec 20, 2023
Chunky One-Pan Mushroom Omelette
Ingredients
200 g Swiss Brown mushrooms, halved
1 tbsp olive oil or butter for frying, plus extra for dressing rocket
4 eggs, whisked
1 Handful baby rocket
⅛ red onion, thinly sliced into rings
½ tsp dried chilli flakes, optional
Directions
Get started by slicing your Swiss Brown mushrooms into halves. Heat olive oil or butter in a small oven-safe fry pan over medium-high heat and add the mushrooms, cooking for 6–8 minutes until softened. Turn regularly, until cooked through, golden and caramelised. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the whisked eggs, cooking while gently lifting and folding the eggs until they begin to set firm, Once they begin to firm up, simply keep the edges loose so the omelette doesn’t stick. While it’s still slightly runny on top, add the cooked mushrooms back to the pan, scattered evenly on top of the eggs. Place the pan under the grill until mushrooms are lovely and charred and the eggs are completely set.
To serve, top with some dressed fresh rocket, thinly sliced red onion, dried chilli flakes and a pinch of salt.
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