Recipe Type: Quick N' Easy

Mushroom and Chicken Sausage Rolls

  • 2 tbs olive oil
  • 400g cup mushrooms, finely diced
  • 400g chicken mince
  • 6 green onions, thinly sliced
  • 2 eggs
  • 1 cup fresh white breadcrumbs
  • 1/4 cup finely chopped flat leaf parsley
  • 3 sheet ready rolled puff pastry, thawed
  • 2 tbs sesame seeds
  • Sweet chili sauce, to serve
  1. Preheat oven 200°C. Line 2 baking trays with baking paper. Heat oil in a non-stick frying pan over high heat. Add mushrooms and cook, stirring occasionally for 6 minutes until all liquid evaporates. Transfer to a large bowl, set aside to cool.
  2. Add the chicken mince, green onions, 1 egg, breadcrumbs and parsley to the mushrooms. Season with salt and pepper. Mix until well-combined.
  3. Lightly whisk the remaining egg in a shallow bowl. Brush edge of a pastry sheet with beaten egg and cut sheet in half. Arrange filling in a sausage shape along one edge pastry sheet. Roll up. Press to secure roll. Repeat with remaining chicken mixture and pastry.
  4. Brush pastry tops with beaten egg, sprinkle with sesame seeds and cut each roll into 6 smaller ones. Place onto baking trays. Cook for 18-20 minutes or until golden and cooked through. Serve with sweet chilli sauce.

Handy tip: These are great to make ahead and freeze.

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.

Mushrooms and Sweet Onion Steak Sandwich

  • 3 brown onions, halved, thinly sliced
  • 1/4 cup olive oil
  • 200g sliced swiss brown or white cup mushrooms
  • 1 tbs honey
  • 4-minute steaks
  • 1 loaf Turkish bread, cut into squares
  • olive oil cooking spray
  • whole egg mayonnaise or aioli
  • 50g snow pea sprouts
  1. Place the onions in a microwave-safe bowl. Cover and microwave for 2-3 minutes on High/100% until tender. Spoon 2 tsp oil over the mushrooms. Preheat barbecue plate and barbecue grill on high heat. Add the mushrooms and cook 4-5 minutes or until tender. Transfer to a bowl, set aside.
  2. Reduce heat to medium. Combine 2 tbs oil, hot onions and honey and spoon onto the barbecue plate. Cook, stirring occasionally for 8-10 minutes or until onions are golden. Stir into mushrooms.
  3. Season steak with salt and pepper and brush both sides with remaining oil. Barbecue the steaks for 1 minute on each side for medium or until cooked to your liking.
  4. Meanwhile split the Turkish bread in half and spray both sides with oil. Barbecue on grill for 2-3 minutes each side or until toasted.
  5. Spread toasted bread base with mayonnaise or aioli. Top with snow peas, steak and mushroom & onion mixture. Top with remaining bread.

BOOM!

Freekeh salad

  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 250 g diced mushroom
  • 100 g pernio tomatoes, quartered
  • 1/2 medium red onion, finely diced
  • 1/2 cup mint leaves, finely chopped, plus extra to garnish
  • 1/2 cup parsley, finely chopped
  • 1/4 cup sultanas, roughly chopped
  • 2 tablespoons lemon juice
  • salt
  • pepper
  • 70 g goats’ cheese
  • 1/3 cup pomegranate seeds (optional)

Place the freekeh, water and salt into a saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh under cold water. Drain well and place into a large mixing bowl. Set aside.

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened and liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.

Add the mushrooms, tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.

Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves.

Make in advance and enjoy over a couple of days for lunch!

Chicken and Mushroom Crumbed Nuggets

  • 4 tablespoons olive oil
  • 1/2 medium onion, finely diced
  • 250g diced mushrooms
  • 500 g chicken mince
  • salt
  • pepper

Crumb mix
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups panko crumbs

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.

Add the mince to the mushrooms. Season with salt and pepper.  Using clean hands massage the mix together well. Divide and shape the mix into approx. 20 oval shapes, flatten slightly. Place in fridge to firm up for 20 minutes.

Meanwhile; prepare crumb mix. Place the flour, egg and panko crumbs in separate shallow bowls.

Place 2-3 nuggets in the flour at a time shaking to remove excess. Dip into the egg. Place into the panko, pressing firmly to coat. Place onto a tray. Repeat with remaining nuggets. Place into the fridge to firm up for 20 minutes.

Heat remaining oil in a large non-stick frypan over a medium heat. Cook the nuggets for 4 minutes on each side or until golden and cooked through. Drain on a paper towel.

Serve warm with tomato sauce and a salad.

Meatballs With Blended Mushrooms Served With Dip

  • 4 tablespoons olive oil
  • 1 medium onion, finely diced
  • 500 g diced mushrooms
  • 300 g beef mince
  • 300 g pork mince
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 egg, lightly beaten
  • salt
  • black pepper

  • Store brought dip of your choice – we recommend Tzatziki or Hummus

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5-7 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.

Add the beef and pork mince, parmesan, breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using clean hands massage the mix together well. Roll into approx. 30 g meatballs. Place onto a tray and into the fridge to firm up for 20 minutes.

Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.

Serve with the dip.