Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Sep 28, 2023
Move over salmon and cream cheese bagels, this mushroom bagel takes the cake.
Ingredients
Grilled mushroom
1 portobello mushroom
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
1 tsp cracked black pepper
Seasoned rocket
½ cup of rocket
2 tbsp red wine vinegar
1 tsp cracked black pepper
Other ingredients
1 bagel
1 tbsp seeded mustard
10–12 thin slices of Asiago cheese
Directions
First get all the fillings ready. Mix the rocket together with red wine vinegar and cracked black pepper until coated, then set aside.
Then slice the Asiago cheese with a cheese plane to get those slices really thin, and again set aside.
Next, make the marinade for the mushroom by combining olive oil, soy sauce, balsamic vinegar, honey, smoked paprika, cumin, salt and pepper and stir until it’s mixed.
Now take your portobello mushroom and remove the stem. Brush both sides of the mushroom with the marinade until every single area is covered.
Cook the mushroom on medium heat on a lightly oiled griddle. You can also do this on a BBQ. Press down firmly with a flat spatula to create griddle char marks. Do this twice to both sides.
Now it’s time to assemble your bagel. Cut the bagel in half, place the Asiago cheese slices on the top slice and place under a grill for 10 minutes until the cheese is all melty.
Then smear seeded mustard onto the bottom slice, place the dressed rocket on top and top it off with the gorgeous grilled mushroom.
Sep 28, 2023
This recipe packs a texture and flavour punch that will leave you wanting more.
Ingredients
400 g button mushrooms
500 g green beans
4 tbsp olive oil
1 tsp garlic paste or 1 large garlic clove, crushed
1 tbsp dark soy sauce
3 tbsp oyster sauce
½ red long chilli, deseeded and chopped finely
To serve (optional)
Cooked white rice
Fish, steak or chicken
Directions
Finely chop or process mushrooms in a food processor. Trim beans and cut into 2-inch pieces. If you prefer more-tender beans, place them in a microwave-safe bowl with ¼ cup water, cover and microwave for 2 minutes. Drain well and pat dry with a paper towel before proceeding with the method below.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the beans and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and chopped / processed mushrooms and cook for 2–3 minutes, stirring for the mushrooms to release the water. Add garlic, dark soy sauce, oyster sauce and chilli, and stir to combine. Cook for 2 minutes, for the water to evaporate and the mixture to thicken into a paste. Return beans to pan and mix through to heat and coat with the mushroom sauce.
Serve the dish on its own, with rice, steak, chicken or fish. Leftovers will keep in an airtight container in the fridge for 4–5 days and can be reheated as needed.
Note:
Serves 4 as a main and 6–8 as a side. Leftovers keep well in the fridge for 4–5 days.
Sep 28, 2023
Spring on a plate has never looked (or tasted) so good.
Ingredients
Marinated mushrooms
400 g portobello mushrooms
2.50 tbsp soy sauce
3 tbsp maple syrup
1 spring onion, chopped
1 tbsp leamon grass
1 tsp grated ginger
2 tsp Chinese Five Spice
2 tsp sesame oil
Noodle bowl
200 g rice vermicelli noodles, cooked and cooled
Lettuce leaves of choice
2 carrots, peeled and julienned
Fresh herbs such as coriander, Thai basil and/or mint
2 tbsp crushed roasted peanuts
1 bird’s eye chilli, finely sliced
Fresh lime wedges
Store-bought or homemade nước chấm sauce
Directions
Combine all the marinade ingredients together in a bowl.
Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.
Meanwhile, prepare all the other ingredients.
Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.
Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.
Enjoy with Vietnamese nước chấm dipping sauce.
Sep 8, 2023
Try this if you’re after a light and refreshing salad to invigorate your taste buds
Ingredients
375 g cup mushrooms
1 medium Lebanese cucumber
1 tbsp olive oil
Pinch salt
Handful mint leaves
1 (250g) microwave rice pouch (your choice of rice and grains)
½ cup raw or honeyed cashews
½ cup pomegranate arils*
Juice of 1 lemon
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
Salt and pepper to taste
Directions
Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.
In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.
Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.
Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.
Extract the pomegranate arils from the fruit if you haven’t already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.
*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.
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