Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 18, 2017
Tapas Style Garlic Mushrooms
Ingredients
2 tbsp olive oil
250g button mushrooms, cleaned
4 garlic cloves, finely chopped
2 tsp smoked paprika
2 tbsp finely chopped parsley
Salt and pepper, to season
Aioli and lemon wedges, to serve
Directions
Heat the oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes, tossing the pan regularly.
Add the garlic, smoked paprika, salt and pepper and cook for a further 1-2 minutes or until golden, tossing the pan regularly. Toss through the parsley to combine.
Serve the mushrooms with aioli and lemon wedges.
Jul 5, 2017
Healthy Creamy Mushroom Pasta Sauce
Ingredients
350g farfalle pasta
1 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch sage, leaves picked
500g Button Mushrooms, cleaned, thinly sliced
50g butter
2 tbsp plain flour
2 garlic cloves, finely chopped
750ml (3 cups) vegetable stock
1 cup milk
250g fresh ricotta
75g walnuts, toasted, coarsely chopped
Salt and pepper, to season
Directions
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.
Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.
Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.
Jun 26, 2017
Bacon, Peas & Mushrooms
Ingredients
2 tsp olive oil
2 bacon rashers, rind removed, cut into batons
50g butter
1 punnet Swiss Brown Mushrooms, cleaned, quartered
500g frozen peas, thawed
Salt and pepper, to season
Mint leaves, to serve
Directions
Heat the oil in a large frying pan over high heat. Cook the bacon for 4 minutes or until golden. Remove and set aside in a bowl.
Reduce the heat to medium-high and melt half the butter in the pan. Cook the mushrooms for 5 minutes, tossing the pan regularly. Return the bacon to the pan with the peas and the remaining butter. Season with salt and pepper.
Cook for 2 minutes or until warmed through. Scatter over mint leaves to serve.
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