Dec 20, 2023
Thai Basil Beef & Mushroom Bowls
Ingredients
Thai basil beef and mushroom
23 tbsp extra virgin olive oil
500 g Swiss Brown and Button mushrooms, finely diced
500 g beef mince
5 cloves garlic, finely sliced
2 tbsp ginger, freshly finely grated
1 pinch chilli flakes, optional
2 tbsp tamari
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 ½ tbsp honey
1 pinch freshly cracked black pepper
1 bunch fresh Thai basil, leaves only
1 fresh basil, leaves only
Salad
1 large carrot, peeled into ribbons or very thinly sliced
2 small Lebanese cucumbers, peeled into ribbons or very thinly sliced
4 spring onions/scallions, thinly sliced
1 Small handful of fresh basil leaves (from the bunch above)
1 Small handful of fresh Thai basil leaves (from the bunch above)
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 pinch sea salt to taste
To serve
1 Steamed jasmine rice
1 Roasted peanuts (optional)
Directions
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Salad
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
To serve
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
Notes
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I’ve combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
May 4, 2022
Mushroom & prawn Tom Yum with zucchini noodles
Ingredients
8 button mushrooms
½ (210g) jar Tom Yum paste
4 cups water
8 peeled raw prawns
2 tbsp coconut milk, optional
200 g packet zucchini noodles
Handful coriander leaves
Directions
Add Tom Yum paste to a medium saucepan set over medium heat and stir, add water and mix well. Bring to a simmer. Add prawns and cook for 3 minutes before adding sliced mushrooms. Stir in coconut milk, if using.
Divide zucchini noodles between two bowls and top with the soup. Garnish with coriander leaves and serve.
Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
Recent Comments