Meal Occasion: Winter

Mushroom Balsamic Pizza

Recipe in Partnership with Leggo’s

Prep: 15 mins Cook: 10 mins Serves: 4

  • 25cm pre-prepared or home-made pizza base
  • ¼ cup Leggo’s Pizza Sauce Garlic, Onion & Herb
  • 1 cup Woolworths white cup mushrooms, sliced
  • ¼ red onion, thinly sliced
  • ¾ cup mozzarella
  • Baby rocket leaves, for garnish
  • Balsamic glaze, for drizzling
  • Shaved parmesan, for garnish
  • Optional: ¼ cup toasted walnuts, for crunch
  1. Spread pizza base with Leggo’s Pizza Sauce. Top pizza with mushrooms, onion and mozzarella.
  2. Bake in a preheated oven at 230°C for 8-10 minutes or until cheese is melted and the crust is golden.
  3. Sprinkle with walnuts and rocket. Drizzle with balsamic glaze, top with parmesan and serve immediately.

Mushroom and Potato Pizza

Prep: 15 mins | Cooking time: 12 mins | Makes:  2 pizzas

  • 300g fresh ricotta
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup extra virgin olive oil, plus extra to drizzle
  • 2 garlic cloves, crushed
  • 2 x 250g packets pizza dough (see note)
  • 100g baby potatoes, very thinly sliced
  • 200g brown cup mushrooms, sliced; or brown or white button mushrooms, sliced; or larger mushrooms halved and sliced 
  • Baby rocket leaves, to serve
  1. Preheat oven to 240°C/220°C fan-forced. Combine ricotta, parmesan, 2 tablespoons oil and garlic in a bowl. Season with salt and pepper. With oiled hands, spread each pizza dough over 2 greased baking trays.  Crumble ricotta mixture over bases. Arrange potato over ricotta. Top with mushroom. Drizzle with remaining oil. Season with salt and pepper. Bake for 10-12 minutes or until base is cooked and mushrooms are golden.
  2. Sprinkle with rocket. Drizzle with extra oil. Serve.

Cook’s note: You can find fresh pizza dough in the refrigerated section, near the fresh pasta. But you can also use a ready-made pizza base from the bakery section of the supermarket.

Mush-Boom Potato Pizza

One Pan Mushroom Shakshuka

Prep: 5 mins | Cooking time: 15 mins | Serves:  4

  • 2 tablespoons extra virgin olive oil
  • 200g Swiss brown cup mushroom, quartered;
  • or 200g white button mushroom, halved 
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 1 bunch English spinach, washed, leaves picked
  • 4 eggs
  • Sprinkle of paprika
  • Toasted bread, to serve
  1. Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt. 
  2. Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.

Mushroom Sausage Rolls

Prep: 40 mins (plus chilling) | Cooking time: 40 mins | Makes:  24

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 400g large flat mushrooms, diced; or 400g white or brown mushroom, diced
  • 2 garlic cloves, crushed
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 eggs
  • 2 x 125g cans four bean mix, rinsed, drained
  • 2 teaspoons Dijon mustard
  • ½ cup stale breadcrumbs
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 sheets frozen puff pastry, partially thawed, halved
  • Sesame seeds, to sprinkle
  • Tomato sauce, to serve
  1. Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
  2. 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. 
  3. 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.
  4. 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.

Mushroom Pizza Omelette

Prep: 15 mins | Cooking time: 20 mins | Serves:  4

  • 8 eggs
  • 2 tablespoons milk
  • 3/4 pizza blend cheese
  • 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
  1. Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper. 
  2. 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.
  3. 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.

Spaghetti & Mushroom Bolognese

  • 300g cup mushrooms (sliced or diced)
  • 1 brown onion. diced
  • 2 garlic cloves, crushed
  • 2tbs olive oil, extra for drizzling
  • 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
  1. Heat large non-stick fry pan over high heat.
  2. 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.
  3. Add Tomato Paste to mixture & cook for a further 4 minutes.
  4. Reduce heat, add Passata sauce & simmer for a further 2 minutes.
  5. Meanwhile bring a large pot of water to the boil & cook pasta to packet instructions.
  6. Strain & set aside.
  7. Add pasta to sauce & serve with basil leaves and shavings of Parmesan.