Meal Occasion: Snack

Mushroom & Chickpea Dip

  • 1/4 cup olive oil
  • 1 small brown onion, finely chopped
  • 1 tbs ground cumin
  • 400g cup mushrooms, chopped
  • 300g can chickpeas, rinsed, drained
  • 1/2 cup greek-style yoghurt
  • 1 tbs tahini (sesame paste)
  • 1/2 small lemon, juiced
  • 1/2 cup chopped chives
  • Extra chopped chives & olive oil to serve
  1. Heat 2 tbs oil in a non-stick frying pan over medium-high. Add the onion and cumin and cook, stirring often, for 5 minutes until soft. Increase heat to high, add the mushrooms and cook, stirring occasionally 5 minutes or until mushrooms are tender. Set aside to cool to 10 minutes.
  2. Meanwhile, place the chickpeas, 2 tbs yoghurt, tahini, 1 tbs lemon juice and remaining 1 tbs oil in a food processor. Process until smooth. Transfer to a bowl.
  3. Drain excess moisture from the mushrooms and add to the chickpea mixture with the chives and remaining yoghurt. Season with salt and pepper and stir gently to combine.
  4. Place a piece of wrap onto the surface, cover and refrigerate overnight if time permits. Sprinkle with extra chives & drizzle with olive oil to serve.

Herb Crusted Mushrooms

  • 3 eggs
  • 1/3 cup plain flour
  • 3 cups fresh white breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped chives
  • 18 Button or small cup mushrooms
  • 18 Swiss Brown button mushrooms
  • canola oil, for frying
  • lemon wedges, to serve
  1. Preheat oven 150°C. Whisk the eggs together in a shallow bowl. Place the flour in a large snap lock bag, season with salt and pepper. Combine the breadcrumbs, parsley and chives in a shallow bowl.
  2. Place all the mushrooms into seasoned flour, shake to coat. Dip 1 mushroom at a time into the egg and then coat well in the breadcrumb mixture, pressing the breadcrumbs on to secure.
  3. Heat the oil and a medium saucepan or wok over medium heat until hot. Cook the mushrooms in batches for 3-4 minutes or until golden. Use a slotted spoon to remove mushrooms to a wire rack over a baking tray. Keep warm in the oven while cooking the remaining mushrooms.
  4. Serve warm with lemon wedges.

Mushroom and Chicken Sausage Rolls

  • 2 tbs olive oil
  • 400g cup mushrooms, finely diced
  • 400g chicken mince
  • 6 green onions, thinly sliced
  • 2 eggs
  • 1 cup fresh white breadcrumbs
  • 1/4 cup finely chopped flat leaf parsley
  • 3 sheet ready rolled puff pastry, thawed
  • 2 tbs sesame seeds
  • Sweet chili sauce, to serve
  1. Preheat oven 200°C. Line 2 baking trays with baking paper. Heat oil in a non-stick frying pan over high heat. Add mushrooms and cook, stirring occasionally for 6 minutes until all liquid evaporates. Transfer to a large bowl, set aside to cool.
  2. Add the chicken mince, green onions, 1 egg, breadcrumbs and parsley to the mushrooms. Season with salt and pepper. Mix until well-combined.
  3. Lightly whisk the remaining egg in a shallow bowl. Brush edge of a pastry sheet with beaten egg and cut sheet in half. Arrange filling in a sausage shape along one edge pastry sheet. Roll up. Press to secure roll. Repeat with remaining chicken mixture and pastry.
  4. Brush pastry tops with beaten egg, sprinkle with sesame seeds and cut each roll into 6 smaller ones. Place onto baking trays. Cook for 18-20 minutes or until golden and cooked through. Serve with sweet chilli sauce.

Handy tip: These are great to make ahead and freeze.

Mushrooms and Sweet Onion Steak Sandwich

  • 3 brown onions, halved, thinly sliced
  • 1/4 cup olive oil
  • 200g sliced swiss brown or white cup mushrooms
  • 1 tbs honey
  • 4-minute steaks
  • 1 loaf Turkish bread, cut into squares
  • olive oil cooking spray
  • whole egg mayonnaise or aioli
  • 50g snow pea sprouts
  1. Place the onions in a microwave-safe bowl. Cover and microwave for 2-3 minutes on High/100% until tender. Spoon 2 tsp oil over the mushrooms. Preheat barbecue plate and barbecue grill on high heat. Add the mushrooms and cook 4-5 minutes or until tender. Transfer to a bowl, set aside.
  2. Reduce heat to medium. Combine 2 tbs oil, hot onions and honey and spoon onto the barbecue plate. Cook, stirring occasionally for 8-10 minutes or until onions are golden. Stir into mushrooms.
  3. Season steak with salt and pepper and brush both sides with remaining oil. Barbecue the steaks for 1 minute on each side for medium or until cooked to your liking.
  4. Meanwhile split the Turkish bread in half and spray both sides with oil. Barbecue on grill for 2-3 minutes each side or until toasted.
  5. Spread toasted bread base with mayonnaise or aioli. Top with snow peas, steak and mushroom & onion mixture. Top with remaining bread.

BOOM!

Sweet Soy Mushroom & Spinach Salad

  • 600g cup mushrooms, thickly sliced
  • olive oil cooking spray
  • 100g baby spinach leaves
  • 2 green onions, thinly sliced
  • 1 tbs sesame seeds, toasted
  • sweet soy dressing
  • 1 tbs soy sauce
  • 2 tbs mirin
  • 1 tbs honey
  • 1/4 cup light olive oil
  1. Preheat a greased barbecue plate on high heat. Place mushrooms in a large bowl and spray generously with oil, tossing to coat.
  2. Barbecue mushrooms, tossing occasionally, for 3-4 minutes until golden. Transfer to a large bowl.
  3. To make sweet soy dressing, combine ingredients in a screw-top jar. Shake to combine. Drizzle dressing over mushrooms and gently toss to combine. Set aside for 20 minutes or until cooled.
  4. Add spinach, green onions and sesame seeds to mushrooms. Season with salt and pepper. Gently toss to combine. Transfer to a serving bowl and serve.

Freekeh salad

  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 250 g diced mushroom
  • 100 g pernio tomatoes, quartered
  • 1/2 medium red onion, finely diced
  • 1/2 cup mint leaves, finely chopped, plus extra to garnish
  • 1/2 cup parsley, finely chopped
  • 1/4 cup sultanas, roughly chopped
  • 2 tablespoons lemon juice
  • salt
  • pepper
  • 70 g goats’ cheese
  • 1/3 cup pomegranate seeds (optional)

Place the freekeh, water and salt into a saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh under cold water. Drain well and place into a large mixing bowl. Set aside.

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened and liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.

Add the mushrooms, tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.

Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves.

Make in advance and enjoy over a couple of days for lunch!