- 1 tbsp olive oil
- 500g chicken thigh fillets, trimmed, cut into 3cm cubes
- 400g of Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
- 50g butter
- 35g (1/4 cup) plain flour
- 1½ tsp mixed spice
- 500ml (2 cups) milk
- 1 cup frozen peas
- 2 sheets puff pastry, thawed in the fridge
- 1 egg yolk
- Salt and pepper, to season
- Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside. Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
- Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly. Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
- Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
- Stir the frozen peas through the pie filling to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the center of the pie to allow the steam to escape. Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.
Handy hint:
White or brown mushrooms can be used with this recipe.
For those who enjoy more flavour, we recommend swiss brown mushrooms to add a flavour punch!
- 2 large bunches rosemary
- 500g Button or Cup Mushrooms, cleaned, stems removed
- 1 garlic clove
- 2 tbsp olive oil
- 1 lemon, zest finely grated
- 10g butter
- Salt and pepper, to season
- Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
- Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
- Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
*You will need
thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked
bamboo skewers are the best alternative. If using rosemary sprigs as skewers,
use a bamboo skewer to make the first incision to make it easier to insert the
rosemary sprigs.
- 200g cup mushrooms, cut into quarters
- 2 tomatoes, cut in half
- 2 garlic cloves, chopped
- 1 tbsp water
- 4 cups baby spinach
- ½ avocado
- 4 slices wholemeal or rye sourdough, toasted
- ½ lemon, cut in two
- Salt & pepper
- Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
- Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
- Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.
Chef recipes – Courtesy of Adam Guthrie and Eat Well Magazine
- 2 tbsp cornflour
- 2 cup liquid vegetable stock
- 2 stalks celery, sliced on diagonal
- 1 red capsicum, finely sliced
- 6 large mushrooms, sliced
- ¼ small wombok, roughly chopped
- 1 tbsp grated ginger
- 2 cloves garlic, chopped
- 4 handfuls snow peas, topped & tailed
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp rice-wine vinegar
- 2 cups cooked brown rice
- Add cornflour to vegetable stock and stir.
- Heat wok on high heat.
- Add celery, capsicum and mushrooms. Stir-fry for 1 min then add wombok, ginger, garlic and snow peas and continue to stir-fry for a couple of mins.
- Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
- Add stock and cornflour mixture. Mix well and stir until sauce returns to boil and thickens slightly.
- Serve with cooked brown rice.
Recipe Courtesy of Adam Guthrie and Eat Well Magazine
- Sesame oil
- 250g button mushrooms, diced
- 1 clove garlic, minced
- 1 tbsp fresh grated ginger
- 1 carrot, diced
- 4 spring onions, chopped
- 1 cup brown rice or quinoa
- Handful coriander leaves
- ½ tsp red chilli flakes
- 1 ½ tbsp tamari
- 2 tsp raw honey or 100 per cent maple syrup
- Juice ½ lime
- 1 tbsp sesame seeds
- Leaves of 1 small iceberg or butter lettuce, washed & dried
- Heat sesame oil in medium frying pan over medium heat.
- Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
- Stir through brown rice and add coriander.
- In small bowl combine chill, tamari, honey and lime. Add to frying pan and gently toss through stir fry.
- Arrange lettuce leaves on serving plat and fill with mushroom mixture. Top with fresh herbs and sesame seeds.
Recipe Courtesy of Eat Well Magazine, created by Lisa Guy
