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 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
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!
Apr 8, 2021
Mushroom, sage, and ricotta crispy filo tart
Ingredients
200 g mushrooms, thinly sliced
2 garlic cloves, minced
1 leek, finely sliced
2 tsp fresh sage, finely chopped
1 tsp fresh thyme leaves
800 g ricotta cheese
½ cup gruyere cheese, finely grated
1 egg
8 sheets of Filo pastry
1 tbsp butter, melted
1 dash olive oil
Directions
Preheat the oven to 180°C.
Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.
In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.
In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.
Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.
Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.
Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.
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