Oct 19, 2021
Breakfast Wrap
Ingredients
4 round flour tortillas (15-cm diameter)
20 g butter
100 g swiss brown mushrooms, sliced
6 eggs, lightly whisked
2 tbsp milk or cream
8 cherry tomatoes, quartered
50 g baby spinach
2 tbsp finely sliced green shallots
tomato chutney or sauce to serve
Directions
Preheat oven to 160ºC. Wrap the tortillas in foil. Heat in oven for 10 minutes or until hot.
Heat half the butter in a medium non-stick frying pan. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until golden. Transfer to a warm bowl. Wipe the frying pan clean with kitchen towel.
Whisk together egg and milk or cream in a bowl. Season with salt and pepper. Melt remaining butter in the frying pan. Add egg mixture and cook over medium heat, stirring Until mixture is cooked but still creamy. Remove from heat and transfer to a warm bowl.
Serve immediately with the warm tortillas, mushrooms, baby spinach and green shallots. Serve with tomato chutney or sauce.
Oct 14, 2021
Garlic Mushroom Sourdough
Ingredients
1 tbsp vegan butter
3 cups button/cup mushrooms, cleaned and sliced
¼ red onion, diced
2 garlic cloves, crushed
½ tsp dried thyme
1 tsp balsamic vinegar
½ tsp cracked black pepper
1 handful of baby spinach
1 handful of cherry tomatoes, halved
2 pieces of toasted sourdough
½ avocado, smashed
½ lemon
1 sprinkle of fresh parsley
1 salt and pepper to taste
Directions
Heat butter in a large fry pan on medium-high heat
Sauté onion (2-3 minutes)
Add mushrooms and continue to cook for 4-5 minutes or until golden
Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
Push mushrooms to the side and add your spinach and tomatoes
Cook spinach until wilted and tomatoes until coloured
Add avocado and mushrooms to sourdough
Add wilted spinach and cherry tomatoes to the plate
Garnish with salt and pepper, lemon, and parsley
Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Nov 20, 2020
Grilled portobello mushrooms
Ingredients
8 portobello mushrooms
2 tbsp olive oil
small handful rosemary leaves
small handful lemon thyme sprigs, plus extra for serving
1 lemon, halved
Directions
Preheat a barbeque or chargrill to high.
Brush the mushrooms with olive oil and season well with salt and pepper.
Place on the grill and cook for 5 minutes on each side or until softened. Sprinkle over the herbs for the last few minutes.
Place the lemon halves, cut side down onto the grill and cook until nicely caramelised.
Transfer the mushrooms and lemons to a platter and sprinkle over some more fresh lemon thyme. Serve warm or at room temperature.
Nov 20, 2020
Button mushrooms on toast
Ingredients
1 tbsp olive oil
1 tbsp butter
250 g small button mushrooms
1 clove garlic, finely chopped
small handful fresh herbs – tarragon, chives and parsley work well
2 thick slices sourdough bread
roasted cherry tomatoes, to serve
Directions
Place a chargrill pan over a high heat.
Set a frying pan over a medium high heat and add the oil and butter. When the butter melts, add the mushrooms and garlic and cook for 5 minutes or until nicely coloured and tender. Roughly chop the herbs and stir them through. Season well with salt and pepper.
Place the sourdough slices onto the grill and cook on both sides, then transfer to 2 plates. Butter as desired.
Spoon the mushrooms over the toast and serve with roasted cherry tomatoes.
Recent Comments