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.
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.
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.
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
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
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.
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.
200g brown and white cup mushrooms, thinly sliced; or 200g white flat mushrooms, thinly sliced
20g baby rocket leaves
20g thinly sliced prosciutto, torn
Toasted bread or baguette, to serve
Place oil, capers, lemon juice and parsley in a small bowl. Season with salt and pepper. Stir to combine.
Arrange mushrooms in a single layer on a large serving plate. Drizzle over dressing. Top with rocket, prosciutto and lemon zest. Serve with bread.
Cook’s note:
You can also make this recipe ahead of time. Dress mushrooms and store covered in the fridge for up to 3 hours. Add rocket and prosciutto when ready to serve.
