Mar 4, 2024
This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.
Ingredients
4 portobello mushrooms, stems removed
2 tbsp olive oil
1 tsp Italian seasoning
¼ cup pizza sauce
½ cup shredded mozzarella cheese
1216 cherry tomatoes, sliced
½ red onion, sliced
Handful of fresh basil leaves
Directions
Preheat oven to 225°C, and coat a baking sheet with olive oil.
Drizzle olive oil on the underside of the portobello mushrooms. On top of them, add the pizza sauce, followed by the mozzarella cheese, then the sliced cherry tomatoes and red onion. Then sprinkle seasoning over them.
Bake in the oven for 8–10 minutes until the mushrooms soften slightly and the cheese melts. Top with fresh basil. Enjoy immediately.
Note: Recipe can also be baked in an air fryer for 8–10 minutes at 225°C
Mar 4, 2024
This Mediterranean mushroom salad is perfect for those summer nights when you want something quick and easy to make for the family.
Ingredients
250 g button mushrooms, quartered
1 small clove garlic, minced
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 cup mini bocconcini cheese, sliced & drained
1 cup grape tomatoes, cut in half
2 tbsp chopped fresh basil
6 cups mixed salad greens
¼ cup plain yoghurt
Pinch of salt & pepper
Directions
In a bowl, whisk together garlic, vinegar, oil, Dijon mustard, salt and pepper. Add bocconcini and mushrooms; stir to coat well. Cover and marinate in the refrigerator for at least 1 hour.
Add tomatoes and basil to the bocconcini mixture and let marinate in the refrigerator for 15 minutes.
To serve, arrange salad greens on serving plates. Using a slotted spoon, place the bocconcini mixture onto the greens. Whisk yoghurt and salt into the remaining marinade and season with pepper to taste. Drizzle dressing over the salad.
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.
Nov 13, 2023
Mushroom and sweet potato fans put your hands up – the recipe of your dreams is here!
Ingredients
4 medium sweet potatoes
3 tbsp olive oil
Salt, pepper
1 small brown onion, diced
2 cloves garlic, sliced
300 g button mushrooms, halved
300 g Swiss Brown mushrooms, thickly sliced
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp unsalted butter
200 g baby spinach
1 cup natural yoghurt
2 tbsp finely chopped mint
2 tbsp finely chopped dill
1 lemon, zest & juice
1 small red onion, finely sliced
2 large dill pickles, finely sliced into rounds
Handful mint, parsley, dill leaves
Pinch sumac, optional
To serve
Lemon wedges
Directions
Preheat an oven to 210°C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45–50 minutes, until soft.
Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside.
When the potatoes are close, place a large pan over medium–high heat and add the remaining olive oil, the brown onion, garlic, mushrooms, spices and a little salt. Cook, stirring often, to begin cooking the mushrooms, approx. 2 minutes. Then add the butter and continue to cook for another minute before adding the spinach to just wilt through.
Combine the red onion, pickles, herbs and sumac in a bowl.
Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over them the cooked mushrooms, some yoghurt, and scatter over with the pickle salad. Serve with lemon wedges.
Apr 12, 2023
Give it a go this meat-free Monday and let us know if it lives up to the hype!
Ingredients
300 g Portobello mushrooms (about two large portobellos)
100 g button mushrooms, sliced
2 medium-sized eggplants, halved
2 small garlic bulbs
100 ml olive oil
1 tsp round cinnamon
1 tsp ground cumin
80 g tomato paste
60 ml water
100 g Greek yoghurt
½ tsp smoked paprika
Salt & pepper to taste
To Serve
Fresh mint leaves
Rocket
Directions
Preheat a fan-forced oven to 220°C. Line a baking tray large enough to fit the eggplant halves with baking paper. Drizzle both sizes of the eggplants with 40mL of olive oil, season and place cut side down on the prepared baking tray.
Slice the top eighth of the garlic bulbs off, revealing the cloves. Place on a foil sheet, season with salt and drizzle with 20mL of the olive oil. Wrap in the foil and add to the baking tray. Roast for 20 minutes, or until the garlic cloves & eggplant flesh are soft.
Meanwhile, roughly chop the Portobello mushrooms into chunks, then pulse in a food processor, until the mushrooms are chopped into small pieces – reminiscent of “mince”.
Unwrap the garlic, and when cool enough to handle, squeeze the cloves out of the bulbs. Mash with a fork.
5. Heat remaining 40mL of olive oil in a large frying pan. Add the chopped Portobello mushrooms to cook, stirring often, until the mushrooms soften and release liquid, about 6 minutes. Add the cinnamon & cumin, along with half of the roasted garlic and sliced button mushrooms. Cook for a further 6 minutes, or until softened.
Add the tomato paste & water, cooking & stirring until the liquid reduces again.
Combine the remaining garlic with the yoghurt in a small bowl.
Serve the eggplants topped with mushroom mince, garlic yoghurt, smoked paprika, fresh mint leaves & rocket.
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