Prep: 40 mins (plus chilling) | Cooking time: 40 mins | Makes: 24
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 400g large flat mushrooms, diced; or 400g white or brown mushroom, diced
- 2 garlic cloves, crushed
- 2 teaspoons finely chopped fresh thyme leaves
- 2 eggs
- 2 x 125g cans four bean mix, rinsed, drained
- 2 teaspoons Dijon mustard
- ½ cup stale breadcrumbs
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 sheets frozen puff pastry, partially thawed, halved
- Sesame seeds, to sprinkle
- Tomato sauce, to serve
- Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
- Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally for 2 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring occasionally, for 6-7 minutes or until liquid has evaporated and mushrooms start to golden. Transfer to a large plate. Refrigerate for 10 minutes to cool.
- Meanwhile, place 1 egg, beans and mustard in bowl of small food processor. Process until smooth. Place cooled mushroom mixture in a large bowl. Add bean mixture, breadcrumbs and parsley. Season with salt and pepper. Mix thoroughly.
- Place 1/4 of the filling along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Carefully cut into 6 pieces (filling is quite soft). Place, seam-side down, on prepared trays. Repeat with remaining filling and pastry. Lightly beat remaining egg. Brush pastry with egg. Sprinkle with sesame seeds. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve with tomato sauce.
- 2 garlic cloves, chopped
- 3 cm piece ginger, peeled, chopped
- 1 long red chilli, deseeded, chopped
- 2 tbsp peanut or vegetable oil
- 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 Large Portobello or White Flat Mushroom
- 1 Ciabatta roll (or burger bun of your choice!)
- ½ brown onion, sliced thinly
- 2 lettuce leaves, chopped roughly
- 2 tomato slices, sliced thinly
- ¼ teaspoon of chilli flakes
- ½ teaspoon of chopped parsley
- 2 tablespoons of olive oil
- Sprinkle of Salt & pepper
- 1 Tablespoon of whole egg mayonnaise
- 1 Tablespoon of Basil Pesto
- 60g Haloumi, sliced thinly
- Cut the stem of the mushroom and brush any excess soil with a damp cloth.
- Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.
- Using a basting brush, brush olive oil mixture all over the mushroom, make sure it’s all covered!
- On a small non-stick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam.
- Whilst this is cooking, on another small non-stick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking!)
- Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
- Toast the bread under the grill for 2-3 minutes until lightly toasted.
- In a small bowl, add pesto and mayonnaise into a bowl and mix.
- It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves.
Eat as soon as its ready!
- 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!
- 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
