Jun 12, 2019
Hoisin mushroom and chicken stir-fry
Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 2 teaspoons oil and half the mushrooms. Stir fry 2 minutes until they start to colour. Remove to a plate. Repeat with oil and remaining mushrooms.
Add 2 teaspoons oil to the hot wok. Add half the chicken, stir fry 1 minute until golden. Remove to a plate. Repeat with oil and remaining chicken.
Add remaining oil and sugar snap peas to the wok. Stir-fry 30 seconds. Return the mushrooms and chicken. Add hoisin sauce and stir-fry until well combined and chicken is cooked through.
Stir through the peanuts if using. Remove from the heat, serve with rice.
TIP
You can replace the chicken with beef or pork fillet
May 13, 2019
Spanish Mushroom Toastie
Ingredients
Butter
2 slices bread
1 ripe truss tomato
Small handful Swiss Brown, button or cup mushrooms
½ tbsp extra virgin olive oil
Salt and pepper
1 small clove garlic, finely grated
¾ cup grated Manchego Cheese, tasty, or other cheese
3 thin slices Jamon Serrano or prosciutto
3 sage leaves
Directions
Lightly butter the 2 slices of bread on both sides.
Grate the tomato into a large bowl, discard the leftover peel.
Thinly slice the mushrooms, pan-fry over a high heat with a knob of butter and splash of olive oil until golden and set aside.
Add the garlic and olive oil to the grated tomato and season well.
Spread the grated cheese on one slice of bread.
Top with the tomato mixture, and mushrooms and close the sandwich.
Wrap the sandwich in the slices of jamon.
Place sage leaves on top of the sandwich and place the toastie in a preheated press.
Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.
Leave to cool for 5 minutes before eating.
May 13, 2019
Ham, Cheese & Mushroom Pull Apart Pizza
Ingredients
2 x 270g packet garlic bread slices
1 cup pizza sauce
3 green onions, finely chopped
2 cups grated pizza cheese
400g cup or Swiss Brown mushrooms, thickly sliced
150g shaved ham
Directions
Preheat oven 200°C fan forced. Lightly grease two pizza trays. Arrange the bread, buttered side up on the pizza trays.
Spread pizza sauce evenly over top of each bread slice. Top each pizza with green onions, ½ cup cheese, mushrooms, ham then remaining cheese.
Bake for 15 minutes, swapping the trays over after 10 minutes or until cheese is melted and bread is crisp. Serve.
Variation
Spoon bought basil pesto and finely grated parmesan over the pizza at the end step 3.
Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
Aug 30, 2018
Lemon & Herb Mushroom Bruschetta
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
200g Swiss Brown mushrooms, sliced
1 clove garlic, crushed
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
1 tablespoon parsley leaves
Salt and pepper, to season
To serve:
Shaved parmesan cheese
Rocket leaves
A crusty loaf of bread, sliced
Directions
Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.
Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.
Remove from heat and add salt and pepper to taste. Stir through chopped parsley.
Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.
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