Apr 19, 2016
Mushroom, Beef & Cashew Stir-fry
Ingredients
2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve
Directions
Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.
Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.
Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.
Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.
Apr 19, 2016
Roasted Flat Mushrooms with Goats Cheese, Baby Spinach and Pine Nuts
Ingredients
8 large flat mushrooms, stalks removed
1 tbs extra virgin olive oil
4 sprigs thyme
2 garlic cloves, thinly sliced
150g goats cheese
40g baby spinach, finely shredded
2 tbs chopped flat-leaf parsley
2 tbs pine nuts, toasted
2 panko breadcrumbs (see tip)
30g butter, melted
Toasted sour dough bread & lemon wedges, to serve
Directions
Preheat oven 200°C fan forced. Place the mushrooms, stalk side up on a baking tray and drizzle a little olive oil . Season with salt and pepper and scatter over thyme and sliced garlic. Roast for 5 minutes or until almost tender. Remove from the oven.
Meanwhile, in a large bowl mix the goats cheese, spinach, chopped parsley and pine nuts together and then check the seasoning. Spoon evenly among the mushroom and then sprinkle with panko crumbs. Drizzle a little melted butter over the crumb and then return to the oven for a further 5 minutes or until golden on top.
Serve with toasted bread and lemon wedges.
Apr 19, 2016
Chilli Plum Duck Wontons
Ingredients
peanut oil, for deep-frying
1 cooked barbecued duck
20 wonton wrappers
200g shiitake mushrooms, sliced
1/2 cup plum sauce
1 tbs chilli stir-fry paste
1 telegraph cucumber, peeled, halved, deseeded, cut into thin strips
1 cup coriander leaves
Directions
Pour oil into a wok until half full. Heat over medium-high heat until hot. Meanwhile, discard the skin from the duck. Peel the flesh from the bones and shred the meat. Set aside.
Deep-fry the wonton wrappers, 3–4 at a time, for 1–2 minutes each side or until golden. Remove to a wire rack to drain, once cool they will become crisp. Carefully pour the hot oil out of the wok, leaving 1 tablespoon oil in the wok.
Reheat the wok over medium-high heat. Add the mushrooms and stir-fry for 2 minutes until they start to soften. Add the duck, plum sauce and stir-fry paste. Stir-fry for 1–2 minutes or until well coated.
Place wontons wrappers on a platter, top with the warm duck mixture, cucumber and coriander. Serve.
Apr 19, 2016
Barbecued Flat Mushrooms with Prawns
Ingredients
1/4 cup extra virgin olive oil
1 large lemon, find finely grated, juiced
2 tsp caster sugar
3 tsp Dijon mustard
8 medium king green prawns, tail intact, peeled, deveined
6 small flat mushrooms, stems trimmed
2 tbs finely chopped flat-leaf parsley
½ small garlic clove, very finely chopped
Extra virgin olive oil, to serve, optional
Crusty bread, to serve
Directions
Combine the olive oil, 2 tablespoon lemon juice, sugar, mustard and salt and pepper in a screw-top jar. Shake well to combine.
Insert a wooden skewer into each prawn then place on a large plate. Pour over half the dressing and turn to coat the prawns. Place the mushrooms on a plate and drizzle with remaining dressing, turn to coat both sides then cover and place mushrooms and prawns in the fridge for 15 minutes if time permits.
Meanwhile, combine the parsley, garlic and lemon rind in a small bowl, cover and refrigerate.
Preheat a greased barbecue plate on medium-high. Add the prawns to the barbecue and cook, turning often for 2-3 minutes or until prawns turn pink and are cooked through. Remove to a plate, cover to keep warm. Place the mushrooms onto the hot barbecue plate, cook stem side down for 2-3 minutes, turn over and cook a further 2 minutes until just tender.
Place three mushrooms onto each serving plate. Top with prawns. Sprinkle over the parsley mixture and drizzle with a little oil if desired. Season with salt and pepper and serve with crusty bread.
Apr 19, 2016
Mushroom & Sausage Baguette
Ingredients
400g cup mushrooms, sliced
2 tbs olive oil
2 garlic cloves, crushed
1/4 cup oyster sauce
1/4 cup ketcup manis
6 thick lean beef or pork sausages, pierced with a fork
2x32cm baguette rolls, cut in thirds crossways
Mixed salad leaves, to serve
Directions
Place the mushrooms in a shallow dish. Combine the oil, garlic, oyster sauce and ketcup manis in a bowl, mix well to combine. Pour the marinade over the mushrooms and stir to coat. Cover and set aside for 10 minutes.
Preheat a greased barbecue plate or non-stick frying pan on medium. Cook the sausages, turning frequently, for 10 minutes or until golden and cooked through. Remove to a plate, cover to keep warm.
Increase the heat to high and add the marinated mushrooms. Cook, tossing frequently for 3-4 minutes or until mushrooms are tender.
Cut the baguette and sausages in half lengthways. Top the baguette with salad leaves, a sausage and a heaped spoonful of mushrooms. Serve immediately.
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