Meal Occasion: Winter

Mushroom and Chicken Burgers

  • 2 tbs olive oil
  • 350g Cup mushrooms sliced or diced
  • 400g chicken mince
  • 6 spring onions, thinly sliced
  • 1 egg, beaten
  • 1 cup fresh white breadcrumbs
  • 1/4 cup chopped flat leaf parsley
  • Bread rolls, shredded lettuce & mayonnaise to serve
  1. Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms and cook for 8 minutes, stirring often, or until the liquid evaporates. Set aside to cool for 10 minutes.
  2. Combine the mushrooms, chicken mince, green onions, egg, breadcrumbs and parsley in a large bowl. Season with salt and pepper, mix well to combine. Shape into 4 patties. Place on a tray, cover and refrigerate 30 minutes if time allows.
  3. Preheat a greased barbecue plate on medium heat. Barbecue the patties for 6-8 minutes on each side or until just cooked through.
  4. Serve the patties on fresh bread rolls with lettuce and mayonnaise.

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.

Oven-Roasted Mushrooms

  • 8 medium flat mushrooms
  • stalks trimmed
  • 40g baby spinach leaves
  • 100g Persian or marinated feta, drained, crumbled
  • 2 tbs fresh thyme leaves
  • Mashed potatoes, to serve
  • Balsamic dressing
  • 1⁄4 cup honey
  • 2 tbs balsamic vinegar
  • 1⁄3 cup olive oil
  1. To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.
  2. Preheat oven to 200ºC. Place mushrooms, stem-side down, in a single layer (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.
  3. Arrange spinach leaves over mushrooms. Sprinkle with feta and thyme leaves. Roast for 20 minutes or until mushrooms are just tender.

Serve with creamy mashed potatoes.

Spaghetti Mushroom Carbonara

  • 400g dried spaghetti
  • 1 tbs olive oil
  • 4 bacon rashers, rind removed and thinly sliced
  • 1 onion, finely chopped
  • 400g of cup mushrooms, sliced or diced
  • 3 eggs
  • 50g parmesan, finely grated
  • salt and ground black pepper, to taste
  1. Cook spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente or cooked to your liking.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add bacon and onion and cook, stirring often for approximately 4 minutes or until light golden. Add mushrooms and simmer for a further 4 minutes or until mushrooms are tender.
  3. Drain spaghetti and return to saucepan. Whisk eggs in a small bowl with a fork. Add eggs, mushroom mixture, parmesan and salt and pepper to spaghetti and toss until well combined. Place saucepan over medium heat and toss for 1 minute or until egg mixture has just set. Serve immediately.

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!

Freekeh Salad with Baked Flat Mushrooms

  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 large flat mushrooms
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons olive oil
  • 100 g Perino 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 or fetta
  • 1/3 cup pomegranate seeds (optional)

Preheat the oven to 200 C. Line a baking tray with baking paper.

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.

Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.

Meanwhile; add the 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. Top with the baked mushrooms.