Meal Occasion: Winter

Portobello Mushroom Risotto

  • 375g Portobello Mushrooms diced or sliced
  • 1 litre of chicken stock (homemade or store bought)
  • 2tbs. olive oil
  • White dry wine (optional)
  • 1 brown onion (chopped)
  • 1 ½ cups arborio rice
  • Garlic
  • 40g butter Parsley and grated parmesan (to garnish)
  1. Heat large saucepan to medium heat and add olive oil.
  2. Add onion & garlic and cook until translucent.
  3. Add mushrooms, cook for 4 mins.
  4. Lower heat and add rice & wine (until evaporated).
  5. Then, add 1 ladle warm stock at a time, absorb, repeat until all stock used stirring often.
  6. Once cooked, add butter, parmesan and garnish with parsley.

Serve with fresh crusty bread!  Yum!

Quick & Easy Stir-fry

  • 200g sliced white mushrooms
  • 400g Stir-fry Traditional Vegetables or buy a blend of your favourite stir-fry veggies
  • Garlic clove crushed
  • Low salt Soy Sauce (optional)
  • & Oyster Sauce
  • 4 Chicken thigh fillets sliced
  • 3 tbs Sesame oil or Vegetable oil
  • Coriander to garnish
  1. In a bowl place sliced chicken and crushed garlic with a dash of oyster & soy sauce. Set aside to marinade for 15-20mins. This step can be done the night before.
  2. High heat wok, add oil, in batches cook marinated chicken until browned (remove from pan & set aside).
  3. Add mushrooms and sauté lightly, add stir-fry vegetables, tossing and turning until cooked for approx. 5 mins.
  4. Add a further dash of soy and oyster sauce, add back chicken and mix through.

Garnish with coriander, serve on its own, or a bed of rice.

Pasta with Red Pepper & Bacon Sauce

  • 1 tbsp. Olive oil
  • 200g Swiss brown or white cup mushrooms, quartered or sliced
  • 2 Slices of lean bacon sliced thin (optional) omit for a vegetarian option.
  • 1 Red Capsicum seeded and sliced into strips
  • 1 brown onion diced
  • 1 pack of penne pasta
  • 1 can peeled diced tomatoes
  • Fresh parsley to garnish & parmesan to serve.
  • Add some Chilli if you like a little heat with your meals!
  1. Bring to boil large pot with water and cook pasta as per instructions.
  2. Heat the olive oil on a medium heat in a heavy bottomed pan.  Add chopped onion and sauté until translucent.  Add mushrooms, sauté for a couple of minutes then add sliced bacon.  Sauté for a couple of minutes then add capsicum.
  3. Once all ingredients are cooked through then add peeled can tomatoes.  Simmer for 10 minutes on low. 
    Keep on low heat until the pasta cooks through.
  4. Strain pasta and tip into a large bowl.  Add half of the sauce and mix through with a wooden spoon.  Then, add balance of the sauce and garnish with chopped parsley, parmesan and some fresh chilli for a little heat!

Serve with a fresh Mediterranean salad as a side.

Beef & Mushroom Stroganoff

  • 200g Swiss Brown Cup Mushrooms
  • 500g Lean Beef Strips (optional chicken)
  • 1 Brown Onion
  • 2 Tbsp. Light Sour Cream
  • Beef Stroganoff Recipe Base

Optional: Serve with cooked fettucine pasta

  1. Heat canola spray in pan and cook beef strips in batches until brown.  Set aside when cooked.
  2. Cook onions and mushrooms until soft then add back the beef strips.
  3. Add Recipe Base and stir through, then simmer uncovered for 10 minutes.
  4. Stir through light sour cream and simmer for 1 minute or until heated through.

Serve with cooked pasta or rice.

For a vegetarian option, you can add more mushrooms or other vegetables such as broccoli & carrots!

“Aussie” Mushroom Burger

  • Olive oil cooking spray
  • 8 thin slices prosciutto
  • 2 large red onions, cut into rounds
  • 4 flat mushrooms, trimmed
  • 100g Taleggio cheese, sliced thinly
  • 1/2 cup beetroot relish
  • 2 tbs mayonnaise
  • 4 hamburger buns, split and toasted
  • 40g mixed salad leaves
  • 1 large ripe tomato, sliced
  1. Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
  2. Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
  3. Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.

Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.

Portobello Hollandaise Breakfast Muffin

  • 375g Portobello Flat Mushrooms
  • 4 English Muffins split
  • 1 Blush vine ripened truss tomato, thickly sliced
  • 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
  • Gourmet Garden Lightly Dried Parsley to garnish
  • Rock salt & olive oil
  • Hollandaise sauce
  1. Heat a lightly greased BBQ grill or pan on medium high.
  2. Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
  3. BBQ until cooked through approximately 5 mins each side.
  4. Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
  5. Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!