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.
500g mushrooms, sliced or diced approx. 1cm thickness, smaller mushrooms could stay whole
250g buttermilk
250g plain flour
½ tsp white pepper
1tsp garlic powder
1tsp onion powder
1tsp paprika
Salt to taste
Up to 1L oil for frying
8 soft tortillas, soft taco shells
Cashew cream dressing
150g cashews
Up to 100g water
25g lemon juice, approximately ½ med lemon
50g extra virgin olive oil
1 clove garlic, crushed
1tsp Dijon mustard
Salt to taste
White pepper to taste
1 Avocado, sliced
25g lemon juice, approximately ½ med lemon
Perino Gold tomatoes, sliced into discs or circles
1 can corn, drained
1 bunch coriander, leaves only, chopped
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
For the cashew cream, blend all ingredients except water, in a high-speed processor until smooth, adjust texture with as much water as desired. Adjust seasoning to taste. Place in a bowl for serving.
Dress the avocado slices with the lemon juice and put in bowl or plate for serving.
For the salsa, combine the Perino tomatoes, corn and coriander in a bowl and set aside for serving.
To cook the mushrooms, place the oil in a large heavy based pot and heat to a medium high temperature, or 180-190º Celsius – readiness can be checked by putting a wooden chopstick or spoon into the oil, if bubbles quickly surround the wood, you’re ready to cook.
While oil is heating, combine the flour and seasoning in a large bowl. Let excess buttermilk drip off before tossing the mushrooms into the flour mixture to coat. Shake off any excess flour before gentle placing into the oil and fry until golden, stir and gently flip if needed, drain well on kitchen paper or a cooling rack until serving.
Fry your mushrooms in batches of roughly a single layer to maintain oil temperature and even cooking.
Place in a bowl to serve.
Warm taco shells or tortillas as per packet instructions.
DIY taco assembly at table as desired, mushrooms, cashew cream, avocado then salsa.
Like it spicy? Add 1tsp chili powder to flour mix with other spices before frying Add 1 finely diced habanero to your salsa
Dietary notes Vegetarian and vegan as is Make it gluten free by ensuring corn tortillas or taco shells are used as gluten free plain flour is used instead of regular.
1 bunch asparagus, halved, thinly sliced on the diagonal
2 tablespoons white wine vinegar
3 teaspoons sesame oil
2 teaspoons caster sugar
1 green onion, thinly sliced on the diagonal
2 1/2 tablespoons vegetable oil
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into matchsticks
400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
1 tablespoon teriyaki sauce
1 tablespoon lemon juice
Fresh coriander sprigs, to serve
Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well.
Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed.
Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.
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.
Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt.
Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.
