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
Mar 14, 2023
Craving a Mexican-inspired meal? Look no further than our Cheesy Mushroom Quesadillas.
Ingredients
2 tbsp olive oil
1 tbsp butter
400 g flat mushrooms, sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
4 tortillas
½ cup baby spinach leaves
1 cup grated mixed pizza cheese
Hot sauce (optional)
Serve:
Serve with sliced avocado, coriander, and jalapeños
Directions
In a fry pan, over medium high heat, heat oil and sauté mushrooms and garlic and spices, until soft. Remove from the pan.
Warm up a sandwich press or fry pan to medium-high heat and lightly oil. On it, place one tortilla, add half the mushroom mixture, baby spinach, cheese, and drizzle over the optional hot sauce. Top with tortilla. Press down and cook for 3 minutes. Carefully flip over and cook the other side. Remove from the pan and repeat the process.
Serve with sliced avocado, coriander, and jalapeños.
Aug 30, 2022
Grilled, these Swiss brown mushroom skewers are a perfect side for a spring barbecue
Ingredients
12 Swiss brown mushrooms
2 tbsp olive oil
1 tbsp soy sauce
1 large garlic clove, peeled
1 tbsp freshly chopped flat-leaf parsley, plus extra to serve
¼ tsp pepper, or to taste
Directions
If cooking on a barbecue, soak wooden skewers in water while you prepare the mushrooms, to prevent the skewers from burning.
Cut mushrooms in half and place in a large bowl.
In a small bowl mix together olive oil, soy sauce, crushed garlic parsley and pepper. Drizzle the mixture over the mushrooms and mix gently until mushrooms are coated.
Skewer 3 mushroom halves onto each stick on the diagonal to prevent them from splitting and grill until just tender and slightly browned, about 2 minutes per side.
Transfer to a serving plate and sprinkle with extra parsley.
Serve immediately or store in an airtight container in the fridge for up to 2 days and add to salads or enjoy as a cold side.
*Note: Pick mushrooms that are roughly the same size to ensure even cooking – used mushrooms with the cap roughly the size of a 50c coin.
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