Meal Occasion: Winter

Chicken & Mushroom Pie

  • 1 tbsp olive oil
  • 500g chicken thigh fillets, trimmed, cut into 3cm cubes
  • 400g of Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
  • 50g butter
  • 35g (1/4 cup) plain flour
  • 1½ tsp mixed spice
  • 500ml (2 cups) milk
  • 1 cup frozen peas
  • 2 sheets puff pastry, thawed in the fridge
  • 1 egg yolk
  • Salt and pepper, to season
  1. Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside. Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
  2. Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly. Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
  3. Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
  4. Stir the frozen peas through the pie filling to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the center of the pie to allow the steam to escape. Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.

Handy hint:

White or brown mushrooms can be used with this recipe.

For those who enjoy more flavour, we recommend swiss brown mushrooms to add a flavour punch!

Mushroom, Tomato, Avocado & Greens on Sourdough Toast

  • 200g cup mushrooms, cut into quarters
  • 2 tomatoes, cut in half
  • 2 garlic cloves, chopped
  • 1 tbsp water
  • 4 cups baby spinach
  • ½ avocado
  • 4 slices wholemeal or rye sourdough, toasted
  • ½ lemon, cut in two
  • Salt & pepper
  1. Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
  2. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
  3. Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.

Chef recipes – Courtesy of Adam Guthrie and Eat Well Magazine

Stir-Fried Snow Peas, Cabbage & Mushrooms

  • 2 tbsp cornflour
  • 2 cup liquid vegetable stock
  • 2 stalks celery, sliced on diagonal
  • 1 red capsicum, finely sliced
  • 6 large mushrooms, sliced
  • ¼ small wombok, roughly chopped
  • 1 tbsp grated ginger
  • 2 cloves garlic, chopped
  • 4 handfuls snow peas, topped & tailed
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 2 tbsp vegan oyster sauce
  • 2 tsp rice-wine vinegar
  • 2 cups cooked brown rice
  1. Add cornflour to vegetable stock and stir.
  2. Heat wok on high heat.
  3. Add celery, capsicum and mushrooms.  Stir-fry for 1 min then add wombok, ginger, garlic and snow peas and continue to stir-fry for a couple of mins.
  4. Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
  5. Add stock and cornflour mixture.  Mix well and stir until sauce returns to boil and thickens slightly.
  6. Serve with cooked brown rice.

Recipe Courtesy of Adam Guthrie and Eat Well Magazine

Antipasto Platter

  • 1/3 cup extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 1 garlic cloves, crushed
  • ½ lemon squeezed
  • Dried oregeno to dress
  • Salt & ground black pepper
  • 200g button mushrooms
  • Char-grilled vegetables such as eggplant, pumpkin, capsicum, semi dried tomatoes
  • Cheese and fresh-cut ham
  • Crusty bread to serve
  1. Combine oil, vinegar, garlic, lemon, oregano salt and pepper in a bowl. Add mushroom mix to coat. Cover and refrigerate for 2 hours or overnight to marinade.
  2. Spoon mushrooms into a bowl. Arrange platter and place mushrooms. Serve with crusty bread.

*Note: char-grilled veggies are all available in the deli section of your supermarket where you buy fresh cut ham and salami. Add as much or as little as you like to graze along or with family and friends!

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.