Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Dec 20, 2023
Zesty Mushroom Tacos
Ingredients
Mushrooms
4 large Portobello mushrooms
1 tbsp olive oil
1 tbsp Mexican spice blend, heaped
Salsa
½ cup tinned baby sweet corn, drained
½ cup cherry tomatoes, quartered
2 tbsp finely diced red onion
1 tbsp finely chopped coriander
1 tbsp olive oil
1 Juice of a lime
Lime smashed avo
12 avocados
1 Juice of a lime
1 pinch salt
Tacos
1 cup tapioca or arrowroot flour
1 cup almond flour
1 cup water
1 dash Olive oil for frying
Directions
Get started by slicing each of your Portobello mushrooms into 4 thick pieces. Add to a bowl and use your hands to coat well with the olive oil and mixed spices. Chargrill or pan-fry on medium-high heat until softened, cooked through and caramelised. Set aside and get onto the other elements.
For the salsa, combine the listed ingredients in a bowl and mix well to combine.
For the lime smashed avocado, in a bowl mash 1 to 2 avocados with the juice of 1 lime and a pinch of salt.
For the 3-ingredient tacos, in a bowl whisk together the tapioca flour, almond flour and water until smooth and creamy. Add a splash more water for a crispier taco, the thinner the batter, the thinner and crispier the taco shell. You could use store-bought taco if you prefer.
Heat your olive oil in a pan over medium-high heat and pan-fry tacos on one side for 6–8 minutes or until firm enough to flip, continue to cook until golden brown on both sides. Cook in batches. This batter makes 8 tacos, two small tacos for each person.
To serve, start with a base of the taco, load with the lime smashed avocado, then the zesty salsa, and finally the charred mushrooms.
You can garnish the dish with some fresh herbs, sliced red onion, dried chilli flakes, a squeeze of lime and a pinch of salt.
Dec 20, 2023
Chunky One-Pan Mushroom Omelette
Ingredients
200 g Swiss Brown mushrooms, halved
1 tbsp olive oil or butter for frying, plus extra for dressing rocket
4 eggs, whisked
1 Handful baby rocket
⅛ red onion, thinly sliced into rings
½ tsp dried chilli flakes, optional
Directions
Get started by slicing your Swiss Brown mushrooms into halves. Heat olive oil or butter in a small oven-safe fry pan over medium-high heat and add the mushrooms, cooking for 6–8 minutes until softened. Turn regularly, until cooked through, golden and caramelised. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the whisked eggs, cooking while gently lifting and folding the eggs until they begin to set firm, Once they begin to firm up, simply keep the edges loose so the omelette doesn’t stick. While it’s still slightly runny on top, add the cooked mushrooms back to the pan, scattered evenly on top of the eggs. Place the pan under the grill until mushrooms are lovely and charred and the eggs are completely set.
To serve, top with some dressed fresh rocket, thinly sliced red onion, dried chilli flakes and a pinch of salt.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
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