Product Category: Mushroom

Ingredients

Meatballs

• 1kg veal or pork mince
• 500g Swiss brown mushrooms, minced or blended in a food processor
• 1/3 cup basil leaves, chopped
• 1 bunch thyme, leaves removed
• 1 tbs chopped sage leaves
• 3 garlic cloves, crushed
• 3 eggs
• 100g parmesan cheese, finely grated

Sauce

• 2 tbs olive oil
• 3 red onions, sliced
• 2 garlic cloves, crushed
• Pinch ground nutmeg
• 250ml red wine
• 3kg Roma tomatoes, cored and roughly chopped
• 4 cups chicken stock
• ½ cup basil, chopped

Method

1. Mix together all the meatball ingredients, season with salt and pepper. Roll into balls and put on a tray. Cover and refrigerate 1 hour.
2. Sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic and nutmeg and sauté 5-8 minutes until soft. Add red wine to deglaze the pan and once bubbling, add tomatoes and cook 20-30 minutes until sauce has thickened and tomatoes softened. Pour in chicken stock and bring to the boil. Simmer 10 minutes or until desired sauce consistency is reached. Remove from the heat, add basil and season to taste.
3. Preheat oven 200°C/180°C fan forced. Ladle sauce into an ovenproof dish. Add the meatballs, poking them into the sauce but leaving approx 1 cm of meat exposed. Transfer to oven, bake for 45 minutes or until cooked through.
4. Serve topped with extra parmesan and basil leaves. Serve with wet polenta or pasta and a salad.

Ingredients

• 3 tsp lemongrass paste
• 3 garlic cloves, crushed
• 1 tbs grated fresh ginger
• 1 long red chilli, seeded, finely chopped
• 1 tbs vegetable oil
• 400g button mushrooms, trimmed
• 200g snow peas, trimmed
• 1 red capsicum, halved, seeded, sliced thinly
• 1 yellow capsicum, halved, seeded, sliced thinly
• 150g trimmed green beans, trimmed, cut into 3cm lengths
• 1 cup bean sprouts, trimmed

Method

1. Combine lemongrass paste, garlic, ginger, chilli and 1 tbs vegetable oil in a bowl. Add mushrooms, stir to coat. Cover and set aside 10 minutes.
2. Heat a wok over high heat until hot. Add mushrooms, stir-fry 4 minutes until light golden and tender. Add snow peas, capsicums and beans, stir fry 1 minute until vegetables are tender. Add bean sprouts, toss to combine and serve.

Ingredients

• 100ml olive oil
• 1 tbs lemon juice
• 2 tsp honey
• 200g button mushrooms
• 200g Swiss brown mushrooms
• 1 large orange sweet potato, peeled, cut into 2.5cm pieces
• 1 tsp each ground cumin & coriander
• 400g can chickpeas, rinsed & well drained
• 1 cup almond kernels
• 100g beans, trimmed
• 100g baby spinach

Method

1. Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.
2. Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes.  In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.
3. Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.
4. Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.

Ingredients

• 1/2 cup extra virgin olive oil
• 2 lemons, juiced
• 2 tbs pomegranate molasses*
• 400g button mushrooms, trimmed
• 2 red capsicum, halved
• 2 yellow capsicum, halved
• 400g mixed heirloom cherry tomatoes
• ½ cup flat-leaf parsley leaves
• 1 small bunch watercress, sprigs picked

Method

1. Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.
2. Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.
3. Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.

* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli’s and selected supermarkets.

Ingredients

• 4 large flat or Portabella mushrooms
• 2 tbs olive oil
• 4 eggs
• 125g soft feta, drained
• 1 lemon, rind grated finely
• 2 tbs dukkah (see note)
• Toast, to serve

Method

1. Preheat oven to 220°C (fan forced). Drizzle mushrooms with olive oil and season. Place stem-side down, into a greased roasting pan. Roast 15 minutes or until tender.
2. Meanwhile, poach eggs in a saucepan of simmering water for 5 minutes. Use a slotted spoon to transfer to a plate lined with paper towel.
3. Place 1 poached egg into the centre of each mushroom. Crumble over feta. Sprinkle each with grated lemon rind and a teaspoon of dukkah and serve with toast.

Tip: Dukkah is a ground seed and spice mixture available in supermarkets.

Ingredients

• 1/4  cup dark soy sauce
• 2 tbs mirin
• 1 tbs finely grated ginger
• 2 tbs caster sugar
• Pinch ground white pepper
• 2 tbs sake or sweet sherry (optional)
• 500g chicken thigh fillets, trimmed, cut into pieces
• 400g button mushrooms
• 1 bunch green onions, cut into 3cm lengths
• Sesame cabbage salad & steamed rice, to serve

Method

1. Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.
2. Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.
3. Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.
4. Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.
5. Serve with cabbage salad and/or rice.

Ingredients

• 1 loaf ciabatta bread (40cm long)
• 150g streaky bacon, chopped roughly
• 30g butter
• 400g button mushrooms, sliced
• 1 tbs Worcestershire sauce
• 4 eggs
• 30g parmesan, grated finely
• Fresh thyme leaves, to serve

Method

1. Preheat oven to 200°C (fan forced). Cut bread in half lengthways, set top aside for another use. Carefully scoop out and discard soft white bread from centre of loaf. Place bread base, cut-side up onto large flat baking tray.
2. Cook bacon in a non-stick frying pan over medium heat 4 minutes or until light golden. Transfer to a plate. Increase heat to high, add butter and mushrooms and cook, stirring occasionally, 5 minutes until mushrooms are golden. Add Worcestershire sauce, toss to combine. Set aside to cool 5 minutes.
3. Drain any excess liquid from mushrooms. Place bacon and mushrooms onto bread base. Crack eggs over mushrooms. Bake 15 minutes or until eggs are cooked to your liking.
4. Season, sprinkle with parmesan and thyme, cut into pieces and serve.

Ingredients

Sweet potato mash

• 3 medium sweet potatoes, skin left on, scrubbed
• 50g butter, chopped
• 60ml thickened cream, warmed, optional

Mushroom and chicken rissoles

• 3 tbs olive oil
• 2 shallots, finely chopped
• 400g mushrooms, finely chopped
• 500g chicken mince
• 1 tbs fresh thyme leaves

Sautéed mushrooms

• 1 tbs olive oil
• 1 tbs butter
• 400g mushrooms such as Swiss Brown or Portobello, sliced
• 2 garlic cloves, finely chopped
• Fresh herbs such as thyme, sage or rosemary

Method

1. To make the sweet potato mash: Roast the sweet potatoes in a 190°C/ 170°C fan forced oven for 1 hour or until very soft but not charred. Remove the skin. Transfer the flesh to a bowl, add butter and mash until almost smooth. Add cream if using and season to taste. Cover to keep warm.
2. To make the mushroom and chicken rissoles: Heat 1 tablespoon oil in a frying pan over medium-high heat. Add shallots and cook, stirring or shaking the pan, until translucent. Add mushrooms, cook, stirring occasionally, until liquid has evaporated. Transfer to a bowl, set aside to cool.
3. Add chicken mince and thyme to mushroom mixture, season with to taste and mix well. Use wet hands to shape into small rissoles. Heat remaining oil the frying pan over medium heat, cook rissoles in batches for 4-6 minutes each side or until cooked through.
4. To make the sautéed mushrooms: Heat the oil and butter in a frying pan over high heat. Add mushrooms and cook shaking pan for 2-3 minutes until light golden, add garlic and herbs and cook 1-2 minutes, season to taste.
5. Spoon sweet potato mash onto serving plates. Top with rissoles and spoon over sautéed mushrooms. Serve.

Ingredients

• 3 tbs extra virgin olive oil
• 60g butter
• 200g Swiss brown, sliced
• 200g button mushrooms
• 2 x 100g punnets gourmet mushrooms, such as, shiitake, oyster, sliced
• ½ cup flat leaf parsley leaves
• ½ bunch kale, washed, leaves removed and chopped roughly

Ravioli filling

• 2 tbs olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, finely chopped
• 200g Swiss brown mushrooms, chopped very fine
• 500g pork mince
• 1 tsp fennel seeds, toasted
• ¼ cup oregano leaves, finely chopped
• 1 egg, lightly beaten

Ravioli pasta

• 400g fine Italian ’00’ flour
• 4 eggs

Method

1. To make the ravioli filling; Heat oil in a frying pan over medium heat. Add onion and garlic and sauté 8 minutes until translucent. Set aside to cool, transfer to a bowl. Add remaining filling ingredients and mix well. Season with salt and pepper.
2. For the ravioli pasta: On a clean surface, place flour in a mound and make a well in the centre.  Add eggs and gently whisk with a fork, drawing in the flour as you go. Bring the dough together and knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 20-30 minutes to rest.
3. Set the pasta machine on the widest setting and flour the machine and dough well.  Divide the dough into 4 portions and feed each portion through the machine by flattening it a little. Repeat 6 more times, folding the dough so it is the same width as the machine (at least 12cm).  Continue to feed each dough narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick.
4. Place one prepared pasta sheet on a well-floured work surface. Place heaped teaspoons of filling on the sheet leaving a 2cm border around edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between each mound of filling to form 7cm square ravioli or use a 6cm round pastry cutter to form round ravioli.  Transfer the ravioli to a tray sprinkled heavily with semolina (you can use baking paper instead).
5. Cook ravioli in batches of 10-12 for no longer than 4-5 minutes in a large saucepan of salted boiling water until al dente. Use a slotted spoon to transfer to a greased tray, cover to keep warm. Repeat with remaining ravioli.
6. To serve: Heat butter and oil in a large frying pan until sizzling, add mushrooms and sauté over high heat until just tender. Add kale, parsley and season well. Toss to combine. Spoon 5 ravioli into each serving bowl, top with and kale mixture.  Drizzle with good quality extra virgin olive oil.

Ingredients

• 400g button  mushrooms, halved
• 1/3 cup French salad dressing
• 1 cup rice and quinoa blend, rinsed
• 2 capsicums, quartered, seeded, chopped
• 2 red onions, sliced into 1cm wedges
• 375g tomato medley
• 1/2 cup pitted Kalamata olives
• 1 cup flat leaf parsley leaves
• extra virgin olive oil, to serve

Method

1. Place mushrooms and 1/4 cup salad dressing into  a bowl, toss to coat. Cover and set aside to marinate for 30 minutes. Cook rice and quinoa following packet directions. Stir with a fork to separate grains then set aside to cool to room temperature.
2. Preheat oven to 200°C (fan forced). Place capsicums and onions into a large greased roasting pan. Spoon over remaining 1 tbs salad dressing and season. Roast 15 minutes or until just tender. Add tomatoes and olives. Roast a further 5-8 minutes or until just warmed through. Set aside 5 minutes.
3. Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle  with extra virgin olive oil, season to taste, serve.

Ingredients

• 8 slices from a sourdough French stick
• 60ml olive oil
• 200g mixed mushrooms (buttons, flat, shiitake, shimeji & king oyster mushroom), stems removed
• 200g-frisée salad white part only washed well and dried.
• 1 tbs chopped fresh herbs, (like parsley and chives)
• 1 french shallot, peeled, finely chopped
• 4 eggs, soft boiled, peeled
• Parmesan, shaved, to serve

Parmesan royale

• 60g freshly grated Parmesan
• 40g mascarpone
• 100g poring cream
• 2 tbs milk
• 1 egg
• Salt & ground black pepper

Vinaigrette

• 1/2 tsp of Dijon mustard
• 20ml sherry vinegar
• 60ml canola oil
• Salt and pepper, to season

Method

1. For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.
2. Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.
3. For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.
4. Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.
5. To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.

Ingredients

• Juice of 1 lemon
• 40g sachet fajita seasoning (see note)
• 2 tbs vegetable oil
• 700g cup mushrooms, sliced
• 3/4 cup brown rice
• 1 red onion, chopped finely
• 1 cup coriander leaves, chopped
• 1 tbs pickled jalapeno chillies, chopped
• 1 large ripe avocado, diced
• 8 flour tortillas, warmed to serve
• Chipotle mayonnaise and lemon wedges, to serve

Method

1. Mix lemon juice, fajita seasoning and 1 tbs oil together in a large bowl. Add mushrooms, toss to coat. Cover and set aside 10 minutes. Cook rice following absorption method on packet.
2. Heat a large non-stick frying pan over high heat, add mushrooms and cook 4-5 minutes until golden and tender. Transfer to a bowl. Add remaining 1 tbs oil and onion to the pan, reduce heat to medium  and cook, stirring often, 3-4 minutes until softened. Stir in the mushrooms, remove from heat.
3. Combine coriander, chillies and avocado in a bowl. Spread chipotle mayonnaise over each tortilla. Top each with a spoonful of rice, mushrooms and avocado mixture. Fold into quarters and serve with lemon wedges.

Tip: You can buy chipotle mayonnaise from specialty stores. Alternatively, make your own by stirring chipotle chillies into whole egg mayonnaise. For a reduced fat option, stir chipotle chillies into yoghurt.

Note – Fajita seasoning is a zesty blend of authentic Mexican seasonings, available from the spice section of the supermarket.