Aug 9, 2018
Mushroomroni ‘n’ Cheese Muffins
Ingredients
200g macaroni pasta
50g butter (for cheese sauce)
1/3 cup plain flour
500mL milk
250g grated cheese (manchego or parmesan)
200g baby spinach, wilted and roughly chopped
400g swiss brown mushrooms cut in quarters (2 x punnets)
1 tbsp oil plus 1 tbsp butter (to cook mushrooms)
1/4 bunch chives, finely chopped
Directions
Preheat oven to 180C fan forced or 200C convection.
Cook macaroni in a large pot of salted water according to packet instructions.
Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).
Start the cheese sauce by melting the butter in the same pan and add the flour.
Cook, stirring for 1 minute over medium-low heat.
Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
Remove from the heat and add grated cheese and stir until melted and smooth.
Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.
Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated.
Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.
Feb 7, 2018
Mushroom and Pumpkin Sausage Rolls
Ingredients
1kg pumpkin, skin removed and chopped into bite sized pieces
350g button mushrooms, sliced thinly
4 puff pastry sheets, defrosted
1 brown onion, finely diced
2 garlic cloves, crushed
1 tbsp rosemary, chopped roughly
1 egg, whisked
2 tbsp olive oil
1 tbsp sesame seeds
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garlic salt
¼ tsp chilli flakes
½ tsp paprika
Directions
Preheat oven to 180 degrees Celsius. On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.
Leave to roast in the oven for 40 minutes or until soft. *Don’t steam the pumpkin– It gives a very different taste.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
In a small bowl, add all spices together and mix.
Once pumpkin is ready, add it to a large mixing bowl and mash until smooth. Add the mushrooms mixture and spices, mix thoroughly.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and shape into a sausage-like roll.
Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end. Repeat this with all pastry sheets and the pumpkin mixture. Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls. *Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven.
Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.
Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.
Serve while hot with some tomato sauce!
Feb 7, 2018
Mushroom and Haloumi Burger
Ingredients
1 large Portobello or flat mushroom
1 ciabatta roll (or burger bun of your choice!)
½ brown onion, sliced thinly
2 lettuce leaves, chopped roughly
2 tomato slices, sliced thinly
60g haloumi, sliced thinly
¼ tsp chilli flakes
½ tsp chopped parsley
2 tbsp olive oil
1 tbsp whole egg mayonnaise
1 tbsp basil pesto
Salt & pepper, to season
Directions
Cut the stem of the mushroom and brush any excess soil with a damp cloth.
Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly. Using a basting brush, brush olive oil mixture all over the mushroom, making sure it’s all covered.
On a small nonstick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam. Whilst this is cooking, on another small nonstick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes.
Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
Toast the bread under the grill for 2-3 minutes until lightly toasted.
In a small bowl, add pesto and mayonnaise into a bowl and mix.
It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves and serve.
Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
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.
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