Recipe Type: Vegetarian

BBQ Mushroom Skewers with Rosemary Gremolata

  • 2 large bunches rosemary
  • 500g Button or Cup Mushrooms, cleaned, stems removed
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 lemon, zest finely grated
  • 10g butter
  • Salt and pepper, to season
  1. Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
  2. Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
  3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.

*You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.

BBQ Mushroom Caprese Salad

  • 2 vine ripened tomatoes, thickly sliced (approx. 1cm)
  • 1 small red onion, cut into rings
  • ¼ cup (10g) basil leaves
  • 2 tbsp balsamic glaze
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 4 (60g each) Portabella or Field Mushrooms, stems trimmed
  • 220g tub bocconcini, drained and torn
  1. Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
  2. Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
  3. Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
  4. Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.

Mushroom, Tomato, Avocado & Greens on Sourdough Toast

  • 200g cup mushrooms, cut into quarters
  • 2 tomatoes, cut in half
  • 2 garlic cloves, chopped
  • 1 tbsp water
  • 4 cups baby spinach
  • ½ avocado
  • 4 slices wholemeal or rye sourdough, toasted
  • ½ lemon, cut in two
  • Salt & pepper
  1. Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
  2. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
  3. Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.

Chef recipes – Courtesy of Adam Guthrie and Eat Well Magazine

Stir-Fried Snow Peas, Cabbage & Mushrooms

  • 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
  1. Add cornflour to vegetable stock and stir.
  2. Heat wok on high heat.
  3. 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.
  4. Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
  5. Add stock and cornflour mixture.  Mix well and stir until sauce returns to boil and thickens slightly.
  6. Serve with cooked brown rice.

Recipe Courtesy of Adam Guthrie and Eat Well Magazine

Vegan San Choy Bow

  • 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
  1. Heat sesame oil in medium frying pan over medium heat.
  2. Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
  3. Stir through brown rice and add coriander.
  4. In small bowl combine chill, tamari, honey and lime.  Add to frying pan and gently toss through stir fry.
  5. 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

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!