Aug 4, 2023
Stews make the best soul food and this rustic mushroom stew is no exception.
Ingredients
400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)
1 brown onion, diced
3 garlic cloves, minced
2 –3 sprigs fresh thyme
2 fresh bay leaves
2 sprigs rosemary
2 tbsp tomato paste
1 ½ tsp sweet smoked paprika
2 cups mushroom base vegetable stock or vegetable stock
400 g can diced tomatoes
400 g can cannellini beans, rinsed and drained
Olive oil for cooking
Sea salt and black pepper
To serve:
1 tbsp chives, chopped
Crusty toasted bread
Directions
Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.
Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.
Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.
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
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