500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
2 tablespoons Old El Paso medium taco sauce
2 ripe avocados, chopped
3 teaspoons lime juice
200g Perino tomatoes, diced
1 Lebanese cucumber, diced
Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
80g brown cup mushrooms, sliced; or 80g white and brown button, or Swiss brown, sliced
¼ green capsicum, sliced
8 thin slices pepperoni salami
4 pitted black olives, sliced
5 Perino tomatoes, halved
Fresh basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper.
Whisk eggs and milk in a large bowl until smooth. Add ½ cup cheese. Season with salt and pepper. Add to prepared tin. Bake for 5 minutes.
Arrange mushroom, capsicum, salami, olives and tomato on top, without pushing into egg mixture (omelette is only partially cooked at this stage). Sprinkle with remaining cheese. Bake for another 10 minutes. Switch oven to grill. When grill is hot, cook omelette under grill for 2-3 minutes or until golden. Serve sprinkled with basil.
200g brown and white cup mushrooms, thinly sliced; or 200g white flat mushrooms, thinly sliced
20g baby rocket leaves
20g thinly sliced prosciutto, torn
Toasted bread or baguette, to serve
Place oil, capers, lemon juice and parsley in a small bowl. Season with salt and pepper. Stir to combine.
Arrange mushrooms in a single layer on a large serving plate. Drizzle over dressing. Top with rocket, prosciutto and lemon zest. Serve with bread.
Cook’s note:
You can also make this recipe ahead of time. Dress mushrooms and store covered in the fridge for up to 3 hours. Add rocket and prosciutto when ready to serve.
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.
300g pork sausages in natural casing (Italian or pork & fennel) or 300g of Beef and Pork 50/50 blend
¼ cup Tomato Paste
1 cup Passata sauce
300g spaghetti
Fresh basil
20g parmesan to serve
Heat large non-stick fry pan over high heat.
Add onions and garlic and sauté until translucent. Add mushrooms and cook through then add meat (if using sausages, remove the meat from the casings and cook through). Cook for approx. 4-6 mins.
Add Tomato Paste to mixture & cook for a further 4 minutes.
Reduce heat, add Passata sauce & simmer for a further 2 minutes.
Meanwhile bring a large pot of water to the boil & cook pasta to packet instructions.
Strain & set aside.
Add pasta to sauce & serve with basil leaves and shavings of Parmesan.
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)
