Dec 20, 2021
Three Mushroom, Prosciutto, Pea & Asparagus Risotto
Ingredients
2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
1 brown onion, finely sliced
1 garlic clove, finely sliced
1 tbsp olive oil
2 cups arborio rice
1 cup green peas
1 bunch asparagus, thinly sliced
8 thin slices prosciutto, chopped
1.5L stock of choice, I used vegetable
1 cup white wine
¼ cup parsley, chopped
Parmesan cheese
Salt & Pepper to taste
Directions
Add the olive oil, allow for it to heat.
Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.
Place the rice into the pan and coat with the oil mixture.
Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.
Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.
Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.
5 minutes before serving, add the mushrooms and sauté until softened.
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.
Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.
Dec 20, 2021
Asian Inspired BBQ Mushroom Nourish Bowl
Ingredients
10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil
Directions
Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.
To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.
In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.
Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.
Assemble your nourish bowls with all of the ingredients and enjoy.
Nov 30, 2021
Mushroom stroganoff
Ingredients
1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking
Directions
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Nov 30, 2021
Creamy, cheesy mushroom and potato bake
Ingredients
3 garlic cloves, crushed
1 leek, sliced
1 tbsp butter
5 large flat mushrooms, roughly chopped
7 swiss brown mushrooms, roughly chopped
4 sprigs of fresh thyme
1 & 1/4 cups thickened cream
1 tbsp powdered vegetable or chicken stock
2 large sweet potatoes, peeled & sliced
5 large potato, peeled & sliced
1 cup pecorino cheese, grated
1 cup tasty cheese, grated
Salt and pepper to taste
To Serve:
Parsley, roughly chopped
Directions
Preheat the oven to 180 degrees fan-forced.
Sauté the garlic and sliced leek in a large frypan on medium heat with the butter.
Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.
Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.
Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.
Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.
Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.
Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
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