500g mushrooms, sliced or diced approx. 1cm thickness, smaller mushrooms could stay whole
250g buttermilk
250g plain flour
½ tsp white pepper
1tsp garlic powder
1tsp onion powder
1tsp paprika
Salt to taste
Up to 1L oil for frying
8 soft tortillas, soft taco shells
Cashew cream dressing
150g cashews
Up to 100g water
25g lemon juice, approximately ½ med lemon
50g extra virgin olive oil
1 clove garlic, crushed
1tsp Dijon mustard
Salt to taste
White pepper to taste
1 Avocado, sliced
25g lemon juice, approximately ½ med lemon
Perino Gold tomatoes, sliced into discs or circles
1 can corn, drained
1 bunch coriander, leaves only, chopped
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
For the cashew cream, blend all ingredients except water, in a high-speed processor until smooth, adjust texture with as much water as desired. Adjust seasoning to taste. Place in a bowl for serving.
Dress the avocado slices with the lemon juice and put in bowl or plate for serving.
For the salsa, combine the Perino tomatoes, corn and coriander in a bowl and set aside for serving.
To cook the mushrooms, place the oil in a large heavy based pot and heat to a medium high temperature, or 180-190º Celsius – readiness can be checked by putting a wooden chopstick or spoon into the oil, if bubbles quickly surround the wood, you’re ready to cook.
While oil is heating, combine the flour and seasoning in a large bowl. Let excess buttermilk drip off before tossing the mushrooms into the flour mixture to coat. Shake off any excess flour before gentle placing into the oil and fry until golden, stir and gently flip if needed, drain well on kitchen paper or a cooling rack until serving.
Fry your mushrooms in batches of roughly a single layer to maintain oil temperature and even cooking.
Place in a bowl to serve.
Warm taco shells or tortillas as per packet instructions.
DIY taco assembly at table as desired, mushrooms, cashew cream, avocado then salsa.
Like it spicy? Add 1tsp chili powder to flour mix with other spices before frying Add 1 finely diced habanero to your salsa
Dietary notes Vegetarian and vegan as is Make it gluten free by ensuring corn tortillas or taco shells are used as gluten free plain flour is used instead of regular.
750g small mushrooms 750g white vinegar 100g sugar or sugar substitute 1kg water 5 bay leaves 10 black peppercorns 2tsp salt 1 head garlic, cloves only, sliced up to 500g extra virgin olive oil
Optional flavourings: 1 long red chili finely sliced ½ red onion, finely diced or 1 orange, rind only, sliced 3 sprigs thyme or 1 lemon, rind only 2 sprigs rosemary
To prepare the mushrooms, remove any dirt with a moist paper towel. Bring the vinegar, water, sugar, bay leaves, peppercorns, salt, and garlic to the boil in a medium saucepan.
Place mushrooms into the liquid and boil for up to 20minutes. Mushrooms will float and bob around to begin with and slowly absorb water and sink slightly, decreasing in overall size, and turn glossy and light brown in colour.
Drain well and place in airtight jars with your chosen flavourings, then cover in olive oil.
Refrigerate for best preserve but bring to room temperature before serving.
Serving suggestions • Spoon mushrooms on top of your favourite toast. • Scramble or poach eggs and serve alongside mushrooms for a special Sunday breakfast. • Serve alongside your favourite cheese for a delicious grazing board addition. • Serve as a part of tapas offerings.
Dietary notes • Vegetarian and vegan as is • Dairy free and gluten free as is, and refined sugar free optional.
1 bunch asparagus, halved, thinly sliced on the diagonal
2 tablespoons white wine vinegar
3 teaspoons sesame oil
2 teaspoons caster sugar
1 green onion, thinly sliced on the diagonal
2 1/2 tablespoons vegetable oil
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into matchsticks
400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
1 tablespoon teriyaki sauce
1 tablespoon lemon juice
Fresh coriander sprigs, to serve
Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well.
Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed.
Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.
Prep: 15 mins | Cooking time: 25 mins | Serves: 12
1 tablespoon extra virgin olive oil
200g swiss brown mushrooms, diced;
or 200g white mushrooms, diced
1 red onion, finely chopped
375g cream cheese, softened
½ cup whole-egg mayonnaise
½ cup grated tasty cheese
40g packet French onion soup mix
¼ cup finely chopped chives, plus extra to serve
450g white cob loaf
Vegetable sticks, to serve
Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.
Make Kabobs Combine sriracha, oil, smoked paprika and pepper in a large bowl. Halve any larger mushroom so they are roughly the same size. Add mushrooms to sriracha mixture. Gently toss to coat. Using 2 skewers at a time, skewer mushrooms (see note). Heat a large frying pan or barbecue grill on high. Reduce heat to medium. Char-grill mushrooms for 10-12 minutes, turning occasionally or until lightly charred and tender.
Make Tabbouleh Place bulgur in a heatproof bowl. Add enough boiling water to cover, then set aside for 10 minutes. Drain in a sieve, pressing down with the back of a spoon to drain excess moisture. Set aside to cool. Combine with remaining ingredients in a large bowl. Season with salt and pepper.
Make Garlic Yoghurt Sauce Combine all ingredients in a bowl. Season with salt and pepper.
Assemble To assemble, spoon some tabbouleh onto flat bread. Top with mushroom and red onion. Serve drizzled with yoghurt sauce.
Cook’s notes: Using 2 skewers instead of 1 makes it easier to turn the mushrooms on the barbecue and they are less likely to fall off. If using wooden skewers, you’ll need to soak them in water for 10 minutes to avoid scorching. You can also buy ready-made tabbouleh if you run out of time.
To level up the heat in the kabob, increase sriracha to 1 tablespoon. For hotter still, use ⅓ of a cup of sriracha instead. For the hottest of the hot, sprinkle 5 finely chopped Birdseye chillies and 2 teaspoons of dried chilli flakes onto the cooked kabob..
12 Portobello mushrooms; or 12 flat white mushrooms
250g packet cocktail truss tomatoes, cut into bunches
Olive oil cooking spray
Roasted baby potatoes, to serve
Chimichurri Sauce
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon dried chilli flakes
Heat a barbecue grill plate on high. Spray mushrooms and tomatoes with oil. Season with salt and pepper. Barbecue mushrooms, with hood down, for 3-4 minutes each side or until lightly charred and tender. Barbecue tomatoes for 2-3 minutes. Serve vegetables drizzled with chimichurri sauce.
Make Chimichurri Sauce Combine all ingredients in a bowl. Season with salt and pepper.
