Jun 3, 2024
This family friendly fiesta is a great way to use mushrooms during the week!
Ingredients
2 flour tortillas
1 tbsp olive oil
300 g mushrooms (cremini or button), sliced
½ small onion, finely sliced
1 clove garlic, minced
¼ tsp chilli powder
½ tsp smoked paprika
salt and pepper to taste
½ cup shredded hard cheese
Directions
Heat the olive oil in a large skillet over medium heat.
Slice mushrooms and sauté for 2–3 minutes.
Add the chopped onion and cook for a few more minutes, stirring occasionally.
Add the minced garlic and remaining spices. Cook for another 1–2 minutes, until the garlic is fragrant, and the spices are well incorporated. Remove the skillet from heat.
Assemble the quesadillas by placing two tortillas on a clean surface. On each half of each tortilla, sprinkle about 1/4 cup of shredded cheese.
Spoon the mushroom mixture over the cheese.
Fold in half, press down gently and cook for 2–3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Jun 1, 2023
Mushrooms are marinated in a maple soy dressing to add a punch of flavour to these rolls.
Ingredients
Maple-soy mushrooms:
2 cups button mushrooms
2 tbsp maple syrup
1 ½ tbsp soy sauce
1 clove garlic, crushed
1 tbsp olive oil, plus a little extra to pan fry
Rice paper rolls:
½ yellow capsicum, finely sliced
½ red capsicum, finely sliced
1 carrot, finely sliced
½ cup purple cabbage, shredded
1 small head of cos lettuce, inner leaves separated
fresh mint and coriander
rice paper rolls
200 g vermicelli noodles
Dipping sauce:
3 tbsp smooth peanut butter
1 tbsp maple syrup
2 tbsp rice wine vinegar
½ tbsp soy sauce
1 tbsp water
Directions
Quarter the button mushrooms. Combine the maple-soy marinade ingredients (maple syrup, soy sauce, garlic and olive oil) in a bowl, add the mushrooms and stir to combine. Set aside for 20–30 minutes.
Combine all dipping sauce ingredients and stir until smooth.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside.
Pan fry the mushrooms in a little olive oil over medium heat until the mushrooms are soft and the marinade has thickened a little.
To assemble, dip the rice paper rolls in a shallow bowl of warm water and place onto a plate. Layer some fresh herbs, a few small cos lettuce leaves, the vegetables, the vermicelli noodles and the mushrooms.
Roll the closest side of the rice paper roll over the filling and tuck in each side. roll away from you to close the roll.
Serve with the dipping sauce and enjoy!
Feb 27, 2023
Spiced with garlic, paprika and oregano, these flat mushroom gyros wraps are a delicious twist on the traditional meaty version. Perfect for dinner or weekend lunch.
Ingredients
4 large flat mushrooms
1 red capsicum
2 medium tomatoes
1 Lebanese cucumber
4 tbsp olive oil
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
4 pita breads
200 g tzatziki dip
50 g rocket leaves
TO SERVE, OPTIONAL
Fresh parsley, chopped (optional)
Directions
Slice the mushrooms into 1cm strips. Slice capsicum into strips. Slice tomatoes and cucumber.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the sliced capsicum and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and sliced mushrooms and cook for 1–2 minutes on each side. Add crushed garlic, dried oregano, smoked paprika, season with salt, and pepper and stir. Remove from heat.
While the vegetables are cooking, warm the pita breads in the microwave.
To assemble the gyros, spread 1–2 tablespoons of tzatziki sauce on each pita bread. Top with rocket, sliced tomatoes, cucumber slices and cooked capsicum and mushrooms.
Garnish with fresh parsley, if using, and serve.
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