Recipe Style: Mediterranean

Mushroom & Haloumi Salad

  • 1/3 cup olive oil
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 3 tsp dried Greek oregano
  • 1 small red chilli, finely chopped
  • 400g haloumi, drained, sliced (see tip)
  • 375g cup mushrooms, thickly sliced
  • 2/3 cup semi-dried tomatoes, roughly chopped
  • 100g baby spinach leaves
  • Extra virgin olive oil & crusty bread barbecued, to serve
  1. Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi.
  2. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
  3. Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl.
  4. Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
  5. Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine.
  6. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.

Fast & Fierce Mushroom Pizza

  • 300g self-raising flour, plus extra for dusting
  • 300g Greek yoghurt
  • 1 1/2tsp baking powder
  • 1/4 cup olive oil
  • 1 garlic clove, finely grated
  • 1/3 cup Passata sauce
  • 200g pizza cheese
  • 150g white sliced mushrooms
  1. Preheat oven to 220°C Fan Forced.
  2. Place flour, yoghurt, baking powder, 1 tbs of olive oil and 1 tsp salt in a food processor. Pulse until it forms a dough. Place dough on a floured surface and form a ball.
  3. Roll out with a rolling pin to form a 30cm circle. Combine garlic and oil in a small bowl, then season with salt and pepper. Brush some of the oil over the pizza tray. Cover with dough and brush with more oil.
  4. Add Passata sauce to remaining oil, mix and use to coat the dough.
  5. Top with cheese then mushrooms.
  6. Bake in the oven for 8 minutes then, switch the oven to grill and cook for a further 2 minutes, or until golden and the cheese is bubbling.

Slice and serve.

Note: If you don’t want to make a pizza base, you can use a store bought one.

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 Antipasto Salad

  • 400g button mushrooms
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp caster sugar
  • salt and ground black pepper, to taste
  • 200g Kalamata olives
  • 200g (1 cup) semi-dried tomatoes
  • 12 slices char-grilled eggplant*, roughly chopped
  • 1 cup small basil leaves

*Note: char-grilled eggplant is available from most delicatessens.

  1. Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
  2. Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
  3. Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.

Barbecue Mushrooms with Eggplant & Basil

  • 1/4 cup olive oil
  • 1 garlic clove, crushed
  • Salt and ground black pepper, to taste
  • 8 small flat mushrooms (portobella or white flat)
  • 1 medium eggplant, cut into 1cm-thick slices
  • 2 vine ripe tomatoes, sliced
  • 4 bocconcini*, sliced
  • 1/3 cup basil leaves
  • Toasted Turkish bread, to serve or our favourite a fresh crunchy ciabatta loaf!

*bocconcini are fresh mozzarella cheese balls available from supermarkets and delicatessens.

  1. Preheat a greased barbecue plate on medium-high. Combine oil, garlic and salt and pepper in a small bowl. Brush both sides of mushrooms and eggplant with oil. Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side or until tender.
  2. To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
  3. Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.

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.