Dec 4, 2017
Mushroom and Ancient Grain Salad
Ingredients
1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (1/3 cup) extra virgin olive oil
2 punnets Swiss Brown Mushrooms, cleaned, quartered
2 lemons, zest finely grated, juiced
1 red onion, halved very finely shaved
1 bunch coriander, finely chopped, including the stems
80g pine nuts, toasted
200g feta, optional
Salt and pepper, to season
Directions
Cook the grain blend according to packet instruction, then drain, set aside and cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.
Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.
Season well with salt and pepper. If using, top with the feta to serve.
Sep 11, 2017
Mushroom Popcorn
Ingredients
300g small Button Mushrooms
Splash of olive oil
1 cup Panko (or bread crumbs)
1 cup plain popcorn crumbs, blitzed in the food processor
1 tsp dry oregano
½ lemon zest
1 tbsp sesame seeds
2 tbsp honey
2 tbsp soy sauce
Sweet chilli sauce (for dipping)
Equal parts soya sauce and honey (for dipping)
Directions
For the Panko crumb mix: Mix panko, popcorn, oregano, sesame seeds and lemon zest in a large mixing bowl and set aside.
On a baking dish, dress Mushrooms with soy, honey and olive oil and roast till tender.
Remove from the oven. Coat Mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.
Serve with sweet chili and honey-soy dipping sauce. Serve in a popcorn box.
Sep 8, 2017
Bolognese of Mushroom Meatballs
Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
Directions
In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.
In a bowl, combine the mushroom mince with the beef mince.
Roll mince mixture into golf ball-sized meatballs.
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.
Add meatballs and reduce to low and cook for 5 minutes or until cooked through.
Toss through pasta, garnish with Parmesan and herbs.
Sep 7, 2017
Funguy Chicken Pie
Ingredients
200g Swiss Brown mushrooms, sliced
600g chicken thighs, diced
1 tbsp olive oil
2 tbsp butter
1 onion, grated
1 carrot, grated
1 tomato, finely diced
1 tbsp flour
350ml chicken stock
1 tsp Dijon mustard
2 tbsp crème fraiche (or thickened cream)
Few sprigs of fresh thyme and rosemary
½ tsp ground nutmeg
50g grated tasty cheese
1 sheet puff pastry
1 egg (lightly beaten)
Salt and pepper
Directions
Place a pie dish (or baking tray) over a medium heat, add a splash of olive oil and butter and sauté onion, carrot and tomato till soft.
Add some extra butter, chicken and flour, cook until brown. Then, add mushrooms.
Add Dijon mustard, crème fraiche and chicken stock and stir well.
Add thyme, rosemary, nutmeg and then season with salt and pepper. Allow to simmer.
Take off the heat, sprinkle with tasty cheese, salt and pepper and cover pie dish with puff pastry.
Squeeze with your finger tips to tuck the puff pastry around the edge, brush with egg wash then bake for 15 minutes, or until golden and puffy.
Remove from the oven and serve.
Aug 14, 2017
Portobello Mushroom Fries
Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt
Directions
Heat enough oil in a large saucepan to come one-third up the sides to 170°C
Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls
Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs
In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt
Mix harissa together with yoghurt. Serve with fries
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