Cooking time: 15 mins | Serves: 6-8 (shared plate)
- ¼ cup extra virgin olive oil, plus extra to drizzle
- 2 teaspoons finely chopped capers
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 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.
- 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.
- 200g button or cup mushrooms, halved
- 15cm piece Turkish bread, split
- Olive oil cooking spray
- 2 large ripe avocados, halved, stone removed
- 500g cherry tomatoes, halved
- 2 lebanese cucumbers, halved, deseeded, sliced
- 1 cup small basil leaves
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbs lemon juice
- 2 tbs mirin or sweet sherry
- 1 garlic clove, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- To make the dressing, combine all the dressing ingredients in a screw-top jar with salt and pepper. Shake well to combine. Place the mushrooms in a bowl. Pour over two-thirds of the dressing, stir to coat. Cover and set aside 30 minutes until mushrooms have absorbed the dressing.
- Preheat oven 220C. Cut turkish bread into 1cm cubes. Place onto a baking tray. Spray both sides of bread with olive oil. Bake for 10 to 15 minutes, tossing occasionally until golden and crisp. Set aside to cool.
- Dice the avocados. Add to the mushrooms with the tomatoes, cucumber, basil and toasted turkish bread. Pour over the remaining dressing, toss gently. Serve immediately.
Cooks tip – This is great as a side dish or add 1kg
cooked peeled prawns and serve as a main.
- 8 medium flat mushrooms
- stalks trimmed
- 40g baby spinach leaves
- 100g Persian or marinated feta, drained, crumbled
- 2 tbs fresh thyme leaves
- Mashed potatoes, to serve
- Balsamic dressing
- 1⁄4 cup honey
- 2 tbs balsamic vinegar
- 1⁄3 cup olive oil
- To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.
- Preheat oven to 200ºC. Place mushrooms, stem-side down, in a single layer (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.
- Arrange spinach leaves over mushrooms. Sprinkle with feta and thyme leaves. Roast for 20 minutes or until mushrooms are just tender.
Serve with creamy
mashed potatoes.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 large flat mushrooms
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- 100 g Perino 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 or fetta
- 1/3 cup pomegranate seeds (optional)
Preheat the oven to 200 C. Line a baking tray
with baking paper.
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.
Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.
Meanwhile; add the 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. Top with the baked
mushrooms.
- 1/2 tablespoon extra-virgin olive oil
- 100g pancetta diced
- 200g quartered white cup mushrooms
- 1 litre homemade or store-bought low sodium chicken or vegetable stock
- 250g pearl couscous
- Sea salt and freshly ground black pepper
- 150g baby spinach or rocket
- 1 small bunch of spring onions, thinly sliced
- Olive oil, lemon and oregano dressing
- 50g Pecorino
- Heat the oil in a large saucepan on a medium high heat then add the pancetta and cook until it has slightly browned and the fat has rendered.
- Add the mushrooms and stir well. Keep stirring until the mushrooms have browned, about 5 minutes. Remove from heat and scrape the mixture into a bowl to set aside.
- Add stock to the empty saucepan and bring to a boil. Add the couscous and stir, cook for 1 minute less than the package instructs.
- Stir in the mushroom mixture and cook until the couscous is al dente, and the liquid has been absorbed, about 1 minute (if necessary, add water a tablespoon at a time to get the desired texture.)
- Combining olive oil, squeezed lemon and oregano with a dash of salt.
- Remove from heat and stir in Greek lemon dressing and mix through the spinach. Season to taste with salt and pepper.
- Spoon onto plates and garnish with the spring onions and shavings of pecorino.
Serve warm or at room
temperature.
