Nov 5, 2021
Mushroom pizza
Ingredients
2 x 200g pizza bases
½ cup tomato pizza sauce
1 ½ cups grated pizza cheese
6 baby bocconcini, sliced
300 g sliced mushrooms, button & swiss
⅓ cup sliced kalamata olives
3 garlic cloves, crushed
2 tsp dried oregano
½ tsp dried chilli flakes
120 g baby rocket leaves
Directions
Preheat oven to 200ºC fan-force. Place the pizza bases on a 2 baking trays and spread with tomato pizza sauce. Sprinkle with pizza cheese and sliced bocconcini.
Top with sliced mushrooms, olive and garlic. Sprinkle with dried oregano and chilli flakes. Bake in oven for 10-12 minutes or until the bases are crisp and cheese melted and golden
Cut into wedges and serve topped with baby rocket leaves.
Oct 26, 2021
Sticky mushroom & pork in lettuce cups
Ingredients
300 g button mushrooms
3 cm piece of ginger
3 garlic cloves
1 long red chilli
8 iceburg lettuce leaves
1 tbsp iceburg lettuce leaves
2 tbsp olive oil
400 g lean pork mince
⅓ cup hoisin sauce
1 tbsp oyster sauce
½ bunch coriander, stalks trimmed
1 green shallot, finely sliced
2 tbsp fried Asian shallots
Directions
Cut the mushrooms into quarters. Grate the ginger and garlic on a fine grater. Finely chop the chilli. Trim the lettuce leaves into cup shapes.
Heat a large non-stick frying pan. Add half the oils and cook the mushrooms over medium heat for 3-4 minutes or until cooked. Place in a bowl. Add remaining oil and pork mince. Cook over high heat, breaking up the lumps with a wooden spoon, for 4 minutes or until cooked. Add ginger, garlic, chilli, hoisin and oyster sauces. Stir to combine and cook for another minute or until sticky. Stir through the cooked mushrooms.
Place in a warm serving bowl and sprinkle with the green shallots. Serve with the lettuce cups, coriander and fried shallots and let everyone help themselves.
Oct 19, 2021
Stuffed mushrooms
Ingredients
8 large Portobello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
⅓ cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated
Directions
Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.
Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.
Sprinkle with remaining parmesan to serve.
Oct 19, 2021
Mushroom omelette
Ingredients
20 g butter
2 tsp olive oil
½ brown onion, finely chopped
150 g Portobello mushrooms, sliced
5 eggs
¼ cup milk or cream
½ cup grated cheddar
8 cherry tomatoes, halved
Directions
Heat half the butter and the oil in a medium non-stick frying pan. Add the onion and mushrooms and cook over medium heat, for 3-4 minutes or until onion is cooked and mushrooms golden. Remove from pan and place on a warm plate. Wipe out pan with kitchen towel.
Whisk the eggs and milk or cream in a bowl and season with salt and black pepper
Reheat the pan over medium heat. Add the remaining butter, allowing it to melt. Swirl the butter around the pan to evenly coat. Add the egg mixture to the pan, and as it begins to cook use a wooden spoon to push cooked parts from the edge to the centre of the pan. Allow the uncooked egg mixture to flow into empty spaces.
When the egg is nearly cooked, sprinkle with the grated cheddar. Cook for another 1-2 minutes as the cheese melts. Top with the cooked mushrooms and halved tomatoes. Fold the omelette in half and slide onto a warm serving plate. Sprinkle with basil leaves and cut in half to serve 2 people.
Oct 19, 2021
Mushroom & chickpea salad
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
Directions
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
Serve with grilled lemon.
Recent Comments