Mediterranean Poke Bowl with Mushrooms

Prep: 15 mins | Cook time: 2 mins | Serves:  4

  • ½ iceberg lettuce, shredded
  • 1 Lebanese cucumber, cut into ribbons
  • 200g packet Perino tomatoes, halved
  • 1 bunch radish, trimmed, thickly sliced
  • 2 1/2 tablespoons extra virgin olive oil
  • 180g packet haloumi, cut into 12 slices
  • ¼ cup pepita and sunflower seed mix, toasted

Marinated Button Mushrooms

  • ¼ cup white wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 garlic clove, crushed
  • 3 fresh sprigs thyme, coarsely chopped
  • 200g white button mushrooms, quartered

  1. Make marinated button mushrooms.
    Combine vinegar, sugar, salt, garlic and thyme in a shallow plate.  Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally.
  2. Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine. 
  3. Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.

Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad. 

You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered 

One Pan Mushroom Shakshuka

Prep: 5 mins | Cooking time: 15 mins | Serves:  4

  • 2 tablespoons extra virgin olive oil
  • 200g Swiss brown cup mushroom, quartered;
  • or 200g white button mushroom, halved 
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 1 bunch English spinach, washed, leaves picked
  • 4 eggs
  • Sprinkle of paprika
  • Toasted bread, to serve

  1. Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt. 
  2. Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.

Mushroom, Smashed Avocado & Feta Breakfast Bruschetta

Prep: 10 mins | Cooking time: 5 mins | Serves: 4

  • 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.

Mushroom, Smashed Avocado and Fetta Bruschetta

Portobello Mushroom Baked Egg

  • 4 Portabella mushrooms, stems removed
  • 4 large eggs
  • 2 tablespoons olive oil
  • salt
  • pepper
  • Cocktail Truss tomatoes Roasted served with toast

  1. Preheat oven to 180°C fan forced.
  2. Line a baking tray with baking paper.
  3. Add mushrooms & cocktail truss to tray, drizzle with olive oil and salt and pepper.
  4. Cook mushrooms for 10 minutes or until slightly browned and cooked through.
  5. Remove and set aside the cocktail truss.
  6. Crack eggs into the centre of each mushroom.
  7. Return mushrooms to the oven for 10 minutes or until egg whites are cooked through.
  8. Salt & pepper to taste
  9. Serve with crusty toast

Mushroom, Zucchini and Bacon Family Frittata

  • 2 bacon rashers, rind removed, coarsely chopped
  • 20g butter
  • 250g Button Mushrooms, halved or larger ones quartered
  • 1 cup parsley leaves, coarsely chopped
  • 50g parmesan, finely grated
  • 8 eggs, lightly beaten
  • 1 tbsp olive oil
  • 2 zucchinis, coarsely grated or shredded
  • Salt and pepper, to season

  1. Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside.
  2. Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper.
  3. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base.
  4. Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve.

Mushroom, Tomato, Avocado & Greens on Sourdough Toast

  • 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

  1. Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
  2. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
  3. 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