Oct 9, 2019
Mushrooms on Sourdough, Spanish Style
Ingredients
½ fresh garlic clove
2 slices crusty bread (fresh or even a few days old), toasted or grilled
1 large ripe tomato, at room temperature
Generous drizzle of good quality extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
½ tsp Pinch Spanish paprika
200 g Swiss Brown mushrooms, halved (1x punnet)
1 tbsp butter
½ lemon, zested and juice
3 sprigs thyme
4 thin slices Jamón Serrano (remove if vegetarian)
Directions
Rub the fresh garlic against the grilled sourdough.
Halve the tomato and grate it on a box grater, discarding the skin onto a plate.
Place the grated tomato onto a plate, then add a splash of olive oil and season with salt, pepper and paprika. Stir to combine.
Spoon the ‘tomato sauce’ onto the 2 slices of bread.
On a griddle pan on high heat with a splash of olive oil, grill the mushrooms for 2 minutes each side till marked with grill lines. Then add butter, lemon zest, juice, and thyme and baste the mushrooms with a spoon.
Top bread with thinly sliced Jamón Serrano and mushrooms.
Top tip
Enjoy as is or try it with fried eggs and haloumi. Choose good quality sourdough, like Brasserie Bread, to best compliment the mushrooms and absorb the delicious flavours.
Oct 9, 2019
One Roll Wonder, Mushroom and Cheese Croissants
Ingredients
2 sheets thawed puff pastry (we recommend Carême frozen pastry)
1 large Portobello mushroom, thinly sliced
1 wedge Manchego cheese, cut in triangles
Egg wash (1 egg)
Directions
Preheat oven to 170°C (fan forced).
Lightly flour your work surface and lay out the sheet of pastry. Only take the pastry out of the fridge when you’re ready to start so it doesn’t dry out.
Cut pastry into 4 large triangles.
Layer 2 slices of mushroom and 1 small wedge of Manchego at the base of the triangle. You can also experiment with your favourite type of ham and cheese, or other ingredients in this step.
Starting where you have placed the filling, roll the pastry towards the opposite point to form a cigar. Repeat for each triangle.
Place each croissant, seam side down, on a lined baking sheet and lightly coat with egg wash.
Bake in the oven at 170°C for 15 minutes until golden.
Top Tip
If you’re entertaining, you can prep your croissants beforehand and keep them in the fridge until your guests arrive. When you’re ready, add the egg wash and pop them in the oven.
Sep 2, 2019
Sticky Mushroom and Pork San Choy Bao
Ingredients
2 garlic cloves, chopped
3 cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbsp peanut or vegetable oil
300 g Swiss Brown, cup or button mushrooms, quartered
400 g lean pork mince
2 tbsp kecup manis or hoisin sauce
1 tbsp oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, to serve
thinly sliced red chilli, to serve
fried Asian shallots, to serve
Directions
Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the ketcup manis and oyster sauce, stir-fry until sticky.
Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles
Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)
Aug 6, 2019
One pan Greek-style mushroom and lentils
Ingredients
3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve
Directions
Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.
Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.
Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.
Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.
Jun 12, 2019
Herb & garlic flat mushrooms with minute steak
Ingredients
60 g butter, softened
2 large garlic cloves, crushed
1 tbsp thyme leaves
2 tbsp chopped flat leaf parsley
8 small or 4 large flat or Portobello mushrooms
4 150g beef minute steaks
1 tbsp olive oil
steamed green beans and crispy potatoes, to serve
Directions
Place a lightly greased roasting pan into the oven. Preheat oven and pan to 220°C fan forced. Combine butter, garlic, thyme and parsley together. Dollop evenly over the mushrooms.
Place the mushrooms into the hot roasting pan, roast 10 minutes until tender but hold their shape.
Meanwhile, heat a large frying pan over medium-high heat until hot. Drizzle both sides of the steaks with oil and season. Cook in batches, for 1 minute each side. Add 1 tablespoon hot water to pan and swirl to create pan juices.
Place steak onto serving plates. Top with mushrooms. Spoon over pan juices. Serve with beans and crispy potatoes.
TIP
To turn this into a delicious mushroom steak sandwich. Once cooked thickly slice the steak and mushrooms. Pile onto toasted slice bread spread with a little chilli jam or Dijon mustard. Top with sliced tomato and shredded lettuce and sandwich with another slice toasted bread.
Time poor, use store bought garlic butter.
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