Apr 21, 2023
The weeknight dinner of your dreams is here! This Roasted Mushroom and Veggie Quinoa Salad hits the spot and it’s so simple to make.
Ingredients
450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste
Directions
Cook quinoa according to package instructions.
Preheat the oven to 180°C fan-forced.
Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.
Add the dressing ingredients to a screw top jar and shake well to combine.
Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.
Apr 12, 2023
If you’re after a new and exciting meal to create, give this a go. It’s a healthy, affordable and delicious option that the whole family will love.
Ingredients
400 g flat mushrooms, sliced
1x 270g pack of udon or hokkien noodles
2 tbsp extra virgin olive oil
4 spring onions, cut into 2 cm slices
2 carrots, sliced
1 red capsicum, sliced
1 bunch pak choy, chopped
1/2-3/4 cups teriyaki sauce
Sesame seeds to garnish
Directions
Bring a pot of water to the boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm oil in a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cook, stirring occasionally, until the vegetables are tender, 10 minutes.
Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra saucy.
Serve the noodles in bowls with a little sprinkle of sesame seeds on top. Enjoy!
Apr 12, 2023
If you’ve never had a gratin before, let it be our Creamy Mushroom, Leek and Potato Gratin because it is DELICIOUS.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 leek, white and pale green part, sliced
2 loves garlic, crushed
½ cup chicken stock
½ cup cream
1 tbsp cornflour
350 g mixed mushrooms, e.g. Flat, Portobello, Cup and Button; some whole, some sliced and quartered
400 g potatoes, peeled and roughly chopped
½ cup grated cheddar cheese
Sea salt and freshly ground pepper
Equipment
4-cup capacity baking dish or cast-iron fry pan
Directions
Preheat the oven to 180˚C.
Add half of the butter to a large deep fry pan on medium heat, allow to melt before adding in the mushrooms in batches. Its best to cook the mushrooms in batches depending on your pan size. Once they start to become lightly brown and translucent, remove from the pan and set aside.
Heat the oil and remaining butter in a large deep fry pan on medium heat, add in the leek and garlic. Season and sauté for 10 minutes until the vegetables are soft.
Add the stock and cream and bring to a simmer. Add the cornflour to a cup with a dash of water and stir until it is a smooth paste, then add into the sauce and stir through until it slightly thickens.
Add potatoes and cook with the lid on for 10 minutes.
Place mixture into the baking dish. Cook for 35 mins or until potatoes are tender. Sprinkle with the cheese and bake for a further 10 mins until the cheese is golden brown.
Remove from the oven and serve.
Mar 30, 2023
A crowd pleaser with juicy portobello mushrooms as the star of the dish.
Ingredients
1 large Portobello Australian Mushroom
1 gluten-free burger bun
2 tbsp olive oil
Pinch of salt and pepper
1 head of lettuce
1 sliced tomato
2 slices of vegan cheese
1 tbsp vegan pesto
Directions
Prepare the mushroom by removing the stem and cleaning the cap with a paper towel.
Season the mushroom with olive oil, salt, and pepper – coating both sides.
Heat a frypan over medium heat. Drizzle in some olive oil and cook the mushroom for 5 to 7 minutes per side, or until tender.
Toast the bun then assemble the burger: vegan pesto, lettuce, tomato, mushroom and vegan cheese.
Created in partnership with Canterbury-Hurlstone Park RSL Club
Mar 30, 2023
A heart-warming meal, perfect for the colder months.
Ingredients
150 g Portobello Australian Mushrooms, thinly sliced
150 g Swiss brown Australian Mushrooms, thinly sliced
150 g white button Australian Mushrooms, thinly sliced
2 cups vegetable stock
3 tbsp olive oil
1 small to medium onion, diced
2 cloves garlic, crushed
100 g Arborio rice
½ cup dry white wine
2 tbsp cold butter
1 bunch chives, finely chopped
30 g freshly grated parmesan cheese
10 ml truffle oil
Sea salt and freshly ground black pepper to taste
Directions
Warm the stock in a saucepan over low heat.
Warm 2 tbsp olive oil in a large saucepan over medium-high heat.
Add all the sliced mushrooms; cook and stir until soft, about 3 minutes.
Remove mushrooms and their liquid to a bowl; set aside.
Add remaining 1 tbsp olive oil to the saucepan and stir in onion and garlic; cook for 1 minute.
Add the rice; cook and stir until rice is coated with oil and pale golden in colour, about 2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed.
Add ½ cup warm stock to the rice and stir until the stock is absorbed.
Continue adding stock, ½ cup at a time, stirring constantly until all the liquid is absorbed and the rice is tender, yet firm to the bite. About 15 to 20 minutes.
Remove from heat and stir in reserved mushrooms and their liquid, butter, chives, and parmesan cheese.
Season with salt, pepper and truffle oil. Serve immediately.
Created in partnership with Canterbury-Hurlstone Park RSL Club
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