Prep: 20 mins | Cook time: 10 mins | Serves: 4
1/4 cup extra virgin olive oil
2 tsp Gourmet Garden Garlic Paste
500g White cup mushrooms (halved)
8 pre-soaked bamboo skewers
2 tsp Gourmet Garden Lightly Dried Parsley
1 lemon (cut into cheeks)
250g Cocktail truss tomatoes
1. Combine extra virgin olive oil and garlic paste in a bowl. Add cup mushrooms and toss to coat. Thread mushrooms onto skewers.
2. Heat a barbecue grill on medium-high heat. Cook skewers for 4 minutes
each side or until mushrooms are golden and tender. Transfer to a serving dish.
Season with pepper and sprinkle with parsley. Serve with lemon cheeks.
Prep: 20 mins | Cook time: 15 mins | Serves: 4
375g Portobello Flat Mushrooms
5ml extra virgin olive oil cooking spray
250g Cocktail truss tomatoes
4 sesame seed brioche buns (split) toasted
1/3 cup Birch & Waite Parsley Dill & Tarragon Seafood Sauce
1 little gem lettuce (leaves separated)
1/4 cup shaved cheddar cheese
1/2 small red onion (thinly sliced)
110g tub bocconcini (drained, torn)
60g mixed salad leaves
1/4 bunch basil (leaves picked)
2 tbs balsamic vinegar dressing
Step 1. Heat a chargrill pan over medium heat. Spray mushrooms with oil. Cook for 5 minutes
each side or until tender.
Step 2. Slice 4 tomatoes. Spread bun bases with dill and tarragon sauce. Top with lettuce, sliced
tomato, grilled mushrooms and cheddar cheese. Sandwich with bun tops.
Step 3. Cut remaining tomatoes into wedges. Combine tomato, onion, bocconcini, salad leaves
and basil in a bowl. Drizzle with dressing and toss to combine.
Step 4. Place burgers on serving plates with salad. Serve.
Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 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.
Prep: 20 mins | Cook time: 20 mins | Serves: 12
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.
Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 270g packet soba noodles
- 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.
