Prep: 5 mins | Cook time: 15 mins | Serves: 4
- 1 Pack Latina™ Fresh Ricotta & Spinach Agnolotti 625g
- 400g White Cup Mushrooms, sliced or quartered
- 1 Medium brown onion diced
- 1/3 Cup white wine (optional)
- 1 Punnet of Perino™ Tomatoes (cut lengthways halved or quartered)
- 2 Tablespoons olive oil (extra for drizzle)
- Parmesan cheese, grated to taste
- Basil or Thyme for garnish
- Salt to taste
- Add Latina™ Fresh Ricotta & Spinach Agnolotti to a large pot of boiling water. Return to boil and cook for 5 minutes. Stir occasionally, so those pastas on top get cooked too.
- Heat frying pan to medium heat adding two tsp. of olive oil, add chopped onion, lightly sauté, then add mushrooms in small batches adding to the pan as mushrooms begin to cook through.
- Add 1/3 cup of white wine (optional), cook though and allow liquid to reduce and mushrooms begin to lightly brown. Season with salt and pepper to taste. Once mushrooms are cooked through, toss through Perino™ tomatoes to the frypan, lightly heating through.
- Add cooked Latina™ Fresh Ricotta & Spinach Agnolotti to the pan and lightly toss through. Add a drizzle of olive oil.
- Add grated parmesan and garnish with thyme or basil and enjoy!
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
- Spread pizza base with Leggo’s Pizza Sauce. Top pizza with mushrooms, onion and mozzarella.
- Bake in a preheated oven at 230°C for 8-10 minutes or until cheese is melted and the crust is golden.
- Sprinkle with walnuts and rocket. Drizzle with balsamic glaze, top with parmesan and serve immediately.
Prep: 20 mins | Cook time: 10 mins | Serves: 4
1/4 cup extra virgin olive oil
2 tsp Gourmet Garden Garlic Paste
500g White cup mushrooms (halved)
8 pre-soaked bamboo skewers
2 tsp Gourmet Garden Lightly Dried Parsley
1 lemon (cut into cheeks)
250g Cocktail truss tomatoes
1. Combine extra virgin olive oil and garlic paste in a bowl. Add cup mushrooms and toss to coat. Thread mushrooms onto skewers.
2. Heat a barbecue grill on medium-high heat. Cook skewers for 4 minutes
each side or until mushrooms are golden and tender. Transfer to a serving dish.
Season with pepper and sprinkle with parsley. Serve with lemon cheeks.
Prep: 20 mins | Cook time: 15 mins | Serves: 4
375g Portobello Flat Mushrooms
5ml extra virgin olive oil cooking spray
250g Cocktail truss tomatoes
4 sesame seed brioche buns (split) toasted
1/3 cup Birch & Waite Parsley Dill & Tarragon Seafood Sauce
1 little gem lettuce (leaves separated)
1/4 cup shaved cheddar cheese
1/2 small red onion (thinly sliced)
110g tub bocconcini (drained, torn)
60g mixed salad leaves
1/4 bunch basil (leaves picked)
2 tbs balsamic vinegar dressing
Step 1. Heat a chargrill pan over medium heat. Spray mushrooms with oil. Cook for 5 minutes
each side or until tender.
Step 2. Slice 4 tomatoes. Spread bun bases with dill and tarragon sauce. Top with lettuce, sliced
tomato, grilled mushrooms and cheddar cheese. Sandwich with bun tops.
Step 3. Cut remaining tomatoes into wedges. Combine tomato, onion, bocconcini, salad leaves
and basil in a bowl. Drizzle with dressing and toss to combine.
Step 4. Place burgers on serving plates with salad. Serve.
Prep: 20 mins | Cook time: 20 mins | Serves: 12
750g small mushrooms
750g white vinegar
100g sugar or sugar substitute
1kg water
5 bay leaves
10 black peppercorns
2tsp salt
1 head garlic, cloves only, sliced
up to 500g extra virgin olive oil
Optional flavourings:
1 long red chili finely sliced
½ red onion, finely diced
or
1 orange, rind only, sliced
3 sprigs thyme
or
1 lemon, rind only
2 sprigs rosemary
- To prepare the mushrooms, remove any dirt with a moist paper towel. Bring the vinegar, water, sugar, bay leaves, peppercorns, salt, and garlic to the boil in a medium saucepan.
- Place mushrooms into the liquid and boil for up to 20minutes. Mushrooms will float and bob around to begin with and slowly absorb water and sink slightly, decreasing in overall size, and turn glossy and light brown in colour.
- Drain well and place in airtight jars with your chosen flavourings, then cover in olive oil.
Refrigerate for best preserve but bring to room temperature before serving.
Serving suggestions
• Spoon mushrooms on top of your favourite toast.
• Scramble or poach eggs and serve alongside mushrooms for a special Sunday breakfast.
• Serve alongside your favourite cheese for a delicious grazing board addition.
• Serve as a part of tapas offerings.
Dietary notes
• Vegetarian and vegan as is
• Dairy free and gluten free as is, and refined sugar free optional.
Prep: 15 mins | Cook time: 2 mins | Serves: 4
- ½ iceberg lettuce, shredded
- 1 Lebanese cucumber, cut into ribbons
- 200g packet Perino tomatoes, halved
- 1 bunch radish, trimmed, thickly sliced
- 2 1/2 tablespoons extra virgin olive oil
- 180g packet haloumi, cut into 12 slices
- ¼ cup pepita and sunflower seed mix, toasted
Marinated Button Mushrooms
- ¼ cup white wine vinegar
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 1 garlic clove, crushed
- 3 fresh sprigs thyme, coarsely chopped
- 200g white button mushrooms, quartered
- Make marinated button mushrooms.
Combine vinegar, sugar, salt, garlic and thyme in a shallow plate. Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally. - Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine.
- Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.
Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad.
You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered
