Dec 4, 2017
Zoodle and Mushroom Salad
Ingredients
80ml (1/3 cup) extra virgin olive oil
2 tbsp white wine vinegar
1 tsp raw sugar
4 zucchini, trimmed
250g Button Mushrooms, halved
1 punnet cherry tomatoes, halved
1 cup basil leaves
1 tbsp drained capers in brine
½ cup Sicilian olives, bruised with a knife, pits removed (optional)
Salt and pepper, to season
Directions
Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.
Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using, top with the basil and serve.
Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jun 26, 2017
Bacon, Peas & Mushrooms
Ingredients
2 tsp olive oil
2 bacon rashers, rind removed, cut into batons
50g butter
1 punnet Swiss Brown Mushrooms, cleaned, quartered
500g frozen peas, thawed
Salt and pepper, to season
Mint leaves, to serve
Directions
Heat the oil in a large frying pan over high heat. Cook the bacon for 4 minutes or until golden. Remove and set aside in a bowl.
Reduce the heat to medium-high and melt half the butter in the pan. Cook the mushrooms for 5 minutes, tossing the pan regularly. Return the bacon to the pan with the peas and the remaining butter. Season with salt and pepper.
Cook for 2 minutes or until warmed through. Scatter over mint leaves to serve.
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