- 2 tbsp cornflour
- 2 cup liquid vegetable stock
- 2 stalks celery, sliced on diagonal
- 1 red capsicum, finely sliced
- 6 large mushrooms, sliced
- ¼ small wombok, roughly chopped
- 1 tbsp grated ginger
- 2 cloves garlic, chopped
- 4 handfuls snow peas, topped & tailed
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp rice-wine vinegar
- 2 cups cooked brown rice
- Add cornflour to vegetable stock and stir.
- Heat wok on high heat.
- Add celery, capsicum and mushrooms. Stir-fry for 1 min then add wombok, ginger, garlic and snow peas and continue to stir-fry for a couple of mins.
- Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
- Add stock and cornflour mixture. Mix well and stir until sauce returns to boil and thickens slightly.
- Serve with cooked brown rice.
Recipe Courtesy of Adam Guthrie and Eat Well Magazine
- Sesame oil
- 250g button mushrooms, diced
- 1 clove garlic, minced
- 1 tbsp fresh grated ginger
- 1 carrot, diced
- 4 spring onions, chopped
- 1 cup brown rice or quinoa
- Handful coriander leaves
- ½ tsp red chilli flakes
- 1 ½ tbsp tamari
- 2 tsp raw honey or 100 per cent maple syrup
- Juice ½ lime
- 1 tbsp sesame seeds
- Leaves of 1 small iceberg or butter lettuce, washed & dried
- Heat sesame oil in medium frying pan over medium heat.
- Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
- Stir through brown rice and add coriander.
- In small bowl combine chill, tamari, honey and lime. Add to frying pan and gently toss through stir fry.
- Arrange lettuce leaves on serving plat and fill with mushroom mixture. Top with fresh herbs and sesame seeds.
Recipe Courtesy of Eat Well Magazine, created by Lisa Guy
- 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
- 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.
- 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!
- 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.
- Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
- 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.
- 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.
- 2 tablespoons extra-virgin Olive oil
- 2 garlic cloves, crushed
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary leaves
- 4 (150g each) large flat mushrooms or portobello mushrooms
Lemon wedges, to serve
- Preheat a barbeque chargrill on a medium-high heat. Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush mushrooms with oil mixture.
- Barbeque mushrooms to 6-8 minutes, turning halfway during cooking, or until lightly charred.
Serve immediately with as a side or with salad!
- 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.
- 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.
- To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
- Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.
