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.
Nov 20, 2020
Mushrooms, Oomite and Burnt Butter Mother Crumpet
Ingredients
Mushroom mix
4 portobello mushrooms (sliced)
8 Swiss brown mushrooms (sliced)
2 small cloves garlic (peeled and sliced)
2 sprigs thyme
1 glug light olive oil
Burnt Oomite butter
2 tsp Oomite
2 tbsp warm water
3 tbsp butter
Squeeze of lemon
Salad
2 handfuls picked mint, parsley, chervil
A little shaved pear and pecorino
Squeeze of lemon plus a little zest
1 small golden shallot (peeled and sliced into rounds)
To serve
Salt and pepper
1 Mother Crumpet (see ingredients below) or sourdough bread
Mother Crumpet
175 g sourdough starter (around 70% hydration)
200 g bread flour
200 ml milk
100 ml filtered water
Pinch of salt
Pinch of sugar
Splash of apple cider vinegar
½ tsp bicarb
Directions
For the Mushrooms, Oomite and Burnt Butter
For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.
Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.
In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.
Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.
Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.
Spoon over the Oomite burnt butter.
Top with the shaved pear, pecorino, herb salad.
For the Mother Crumpet
Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.
In the morning…fold in salt, sugar, bicarb + vinegar and leave for 15 mins
Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Spicy Fried ‘Shroom Burger
Ingredients
6 flat Australian Mushrooms
100 g table salt
½ bunch of thyme
6 garlic cloves
1L vegetable oil
50 g chilli powder
100 g garlic powder
100 g onion powder
100 g black pepper powder
600 ml buttermilk
30 g table salt
250 g self-raising flour
25 g table salt
10 g fresh cracked black pepper
6 soft white milk buns
American cheese
Hot sauce (of your choice)
Whole egg mayonnaise
Dill pickles, sliced 2cm thick
Directions
For the Mushroom Pattie
Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.
Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.
Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.
Place into a preheated oven at 150°C for 30 minutes.
Remove, cool and place in buttermilk marinade until ready to cook burgers.
Reserve the cooking liquid to replace the Worcestershire for the World’s Best Bloody Mary
Mushroom Salt (for those who have pre-prepared)
Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.
Garlic and Thyme Oil
Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.
Buttermilk Marinade
Combine buttermilk and salt and reserve for drowning the Shrooms
Seasoned Flour
Combine self-raising flour with salt and fresh cracked black pepper.
Hot Sauce Mayo
Combine mayonnaise and hot sauce to taste.
TO ASSEMBLE
Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.
Toast the buns until golden and place the toasted sides up.
Place hot sauce mayo on top and bottom of the buns.
Place pickles, then American cheese on the bottom bun.
Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.
Deep fry until golden brown.
Remove and season generously with Shroom Salt and seasoning.
Place the Fried Shroom atop the cheese, nestle the top bun atop.
Recipe by Jake Smyth & Kenny Graham
Sep 28, 2020
Crispy sesame-crusted mushroom poke bowl
Ingredients
Sesame-crusted mushrooms:
200 g button mushrooms
¼ cup white sesame seeds
1 tbsp black nigella seeds
⅓ cup panko crumbs
Pinch of sea salt
1 egg
Dash of milk
Vegetable oil (for frying)
Poke bowl ingredients:
2 cups pre-cooked brown rice
1 bunch broccolini
⅓ cup frozen edamame beans, defrosted
1 avocado, sliced
¾ cup red cabbage, thinly sliced
1 small cucumber, thinly sliced
4 -5 radishes, thinly sliced
2 shallots, thinly sliced (white part only)
Dressing:
1 tsp white miso paste
3 tbsp mirin
1 tsp peanut butter
1 ½ tbsp tbsp vegetable oil
Directions
In a bowl combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, stir to mix through.
In another bowl whisk together with a fork the egg and a dash of milk.
Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205 degrees C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame / panko crumb mixture until they get an even crumb coating.
In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
To make the dressing:
Combine all the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
To assemble the poke bowls:
Start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish with adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots.
Serve with the miso dressing poured over the top.
Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient.
Sep 28, 2020
Baked breakfast mushrooms stuffed with spinach, feta and egg
Ingredients
4 large flat mushrooms (large Portobello mushrooms also work well)
1 big handful of baby spinach leaves
1 ½ tbsp marinated creamy feta cheese
4 medium free-range eggs
2 thyme sprigs
Cracked pepper to taste
Sea salt to taste
1 tbsp parsley, roughly chopped, to serve
Directions
Pre heat the oven to 180 degrees C.
To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.
Using a small paring knife, remove the stems.
Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.
Carefully crack an egg into each mushroom on top of the spinach.
Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.
Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.
Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
Serve straight away topped with parsley.
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