Apr 15, 2016
Barbecue Mushroom Salad
Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled & diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
Directions
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
Apr 15, 2016
Marinated Mushroom Salad
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Directions
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Apr 15, 2016
Risoni Fungi
Ingredients
100g porcini mushroom, sliced
1/2 cup olive oil
50g butter, chopped
1 large brown onion, finely diced
2 garlic cloves, crushed
150g Swiss brown mushroom, sliced
150g button mushroom, sliced
150g flat mushroom, sliced
1pkt Risoni pasta
1-2 litres vegetable stock
200g reggiano parmesan, grated
1 cup flat-leaf parsley, finely chopped
Extra virgin olive oil, for serving
Directions
Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.
Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don’t colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.
Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.
Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.
Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.
Apr 15, 2016
Vietnamese Pork & Mushrooms with Noodles
Ingredients
400g button, cup or flat mushrooms
2 garlic cloves, chopped
1 tbs lemongrass paste or finely chopped fresh lemongrass
2 Eschalots (French shallots), chopped
2cm piece ginger, peeled, chopped
1 green chilli, halved, seeds removed
2 tbs grated palm sugar
3 tbs fish sauce
2 tbs sweet chilli sauce
1 lime, juiced
300g rice vermicelli noodles
1 tbs vegetable oil
400g pork mince
2 cups bean sprouts, ends trimmed
2 cups Asian herbs, like mint, Thai basil, Vietnamese mint & coriander
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped. Remove to a bowl. Finely chop garlic, lemongrass, eschalots, ginger and chilli by hand or in the food processor.
Combine palm sugar, fish sauce, sweet chilli sauce and lime juice in a bowl. Cook rice vermicelli noodles following packet directions. Drain, cover and keep warm.
Heat a large wok over medium heat until hot. Add oil and garlic mixture, stir-fry until soft and aromatic. Add mushrooms, increase heat to high, stir-fry for 3-5 minutes until moisture has almost evaporated. Add pork mince, stir-fry for 5 minutes until mince is cooked. Add 2 tbs palm sugar mixture and stir-fry for 2 minutes.
Pile noodles into bowls or plates. Spoon over mushroom and pork mince. Top with bean sprouts and herbs. Serve drizzled with remaining palm sugar mixture.
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