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.
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.
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.
