Meal Occasion: Summer

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired
  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Chilli Con Carne To Share

  • 400g Mushrooms, diced or sliced
  • 1 onion, diced
  • 1 red capsicum, chopped
  • 400g lean beef or lamb mince
  • Chilli Spice Mix
  • 400g can chopped tomatoes (drain excess water)
  • Small can of kidney beans, drained & rinsed
  • Tortillas 10pk or Corn Chips

For serving
  • Sour cream
  • 1 avocado (smashed or sliced)
  • ½ cup finely chopped coriander
  1. Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
  2. Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
  3. Garnish with coriander.
  4. Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
  5. Gather around, enjoy the food, drinks and company!

Stuffed Mushrooms With Ricotta & Spinach!

  • 375g Mini White Flats or 375g Portobello Flat Mushrooms
  • 1 ¼ cups fresh ricotta
  • 150g spinach
  • 1 fresh egg yolk
  • 1 ¼ cups parmesan cheese
  • 150g of breadcrumbs
  • nutmeg
  • salt
  • 7 tbsp butter
  • 4 cups milk
  • ¾ cup flour
  1. Bring a pot of water and a pinch of salt to a rolling boil and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.
  2. Mix the ricotta, spinach, egg, 1/4 Cup (50g) of grated parmesan, breadcrumbs and a pinch of nutmeg. Create a dense filling that you can work with your hands.
  3. Place the mushrooms on a baking tray with the cap facing down, on a bed of butter, sage and nutmeg.
  4. Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball
  5. Insert the filling in the cap of the mushrooms around the stem, be careful not to break it. Sprinkle generously with grated parmesan.
  6. Bake in the oven for approx. 15mins then transfer to grill for approx. 5 mins toasting until golden.
  7. Serve with a green salad.

Mini Mushroom Hand Pies

  • 4 sliced of bread
  • 60g butter
  • 250g white button mushrooms, coarsely chopped
  • 1 shallot (40g), finely chopped
  • 1 garlic clove crushed
  • 3 fresh spring onion
  • 2 Free Range Egg whisked
  • Sea salt flakes, to sprinkle
  • Thyme sprigs, extra, to sprinkle
  1. Preheat oven to 220°C (200°C fan-forced).
  2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
  3. Cut the edges of the bread and with a rolling pan, flatten.
  4. Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
  5. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
  6. Bake for 15 mins or until golden brown on bottom.

Transfer to a serving platter.
Serve warm.

Blended Beef & Mushroom Burger

  • 500g ground beef
  • 1/3 Cup breadcrumbs
  • 1/2 Cup mushrooms chopped into small pieces
  • 1/4 Cup chopped onions
  • 1 large egg, beaten
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 onion sliced
  • 1 Sliced tomato
  • 4 slices of cheese
  • 4 Bread Rolls
  • Condiment of choice!
  1. Mix together ground beef, bread crumbs, mushrooms, chopped onions, egg, salt and pepper in a bowl until combined.
  2. Shape the mixture into 4 equal-sized patties.
  3. Fry the patties in a skillet or on the BBQ approx. 5 minutes per side or until the burger is cooked through.
  4. Meanwhile cut open bread rolls with ingredients ready for layering.
  5. When patties are cooked, layer all ingredients, condiment of choice and serve hot!

Mushroom Gravy!

  • 2 tablespoons olive oil
  • 100g button mushrooms, thinly sliced
  • 1 clove garlic crushed
  • 1 1/2 tablespoons plain flour
  • 1 1/4 cups (310ml) Massel beef stock
  1. Heat oil in a medium frying pan over medium heat. Add mushrooms and garlic. Cook, stirring for 3 minutes or until lightly browned. Add flour. Cook, stirring for 1 minute.
  2. Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming. Cook, stirring for 3 minutes or until sauce boils and thickens. Season with salt and pepper. Adjust liquid quantity to achieve the consistency you require.

A flavoursome addition to your family roast or steak!