1 1/2 tablespoons extra virgin olive oil, plus extra to drizzle
200g white button mushroom, halved; or 200g Swiss brown cup mushrooms, quartered
1 teaspoon fresh thyme leaves, plus extra sprigs to serve
1 garlic clove, crushed
4 large slices sourdough bread, toasted
1 avocado
60g smooth feta
250g packet cocktail truss tomatoes, cut into bunches
1 Heat oil in a large frying pan over medium-high heat. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 5-8 minutes, or until golden. Add garlic. Cook, stirring for 30 seconds.
2 Meanwhile, roughly mash avocado and feta with a fork. Spread over bread. Spoon over mushroom mixture. Sprinkle with extra thyme. Serve drizzled with extra oil along with tomatoes.
300g pork sausages in natural casing (Italian or pork & fennel) or 300g of Beef and Pork 50/50 blend
¼ cup Tomato Paste
1 cup Passata sauce
300g spaghetti
Fresh basil
20g parmesan to serve
Heat large non-stick fry pan over high heat.
Add onions and garlic and sauté until translucent. Add mushrooms and cook through then add meat (if using sausages, remove the meat from the casings and cook through). Cook for approx. 4-6 mins.
Add Tomato Paste to mixture & cook for a further 4 minutes.
Reduce heat, add Passata sauce & simmer for a further 2 minutes.
Meanwhile bring a large pot of water to the boil & cook pasta to packet instructions.
Strain & set aside.
Add pasta to sauce & serve with basil leaves and shavings of Parmesan.
300 g Swiss Brown, cup or button mushrooms, quartered
400 g lean pork mince
2 tbsp kecup manis or hoisin sauce
1 tbsp oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, to serve
thinly sliced red chilli, to serve
fried Asian shallots, to serve
Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the kecup manis and oyster sauce, stir-fry until sticky.
Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles.
Going Meatless – turn this into a meatless main meal, replace the
pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo
of flat, cup and Swiss Brown)
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
4 garlic cloves, crushed
12 Portabella Mushrooms
1 punnet cherry tomatoes, quartered
120g goat’s cheese
1 cup small basil leaves
Salt and pepper, to season
Preheat the oven to 200°C Combine the oil with the garlic, salt and pepper. Spoon the mixture over the mushrooms on an oven tray lined with lightly greased foil.
Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
Turn the grill onto high. Crumble over the goats’ cheese and place under the grill for 5 minutes or until the tomatoes and goats’ cheese is lightly golden.
Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.
Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.
Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.
Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.
Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.
