Recipe Type: Vegetarian

Barbecue Mushrooms with Eggplant & Basil

  • 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.

  1. 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.
  2. To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
  3. Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.

Mushroom & Chickpea Dip

  • 1/4 cup olive oil
  • 1 small brown onion, finely chopped
  • 1 tbs ground cumin
  • 400g cup mushrooms, chopped
  • 300g can chickpeas, rinsed, drained
  • 1/2 cup greek-style yoghurt
  • 1 tbs tahini (sesame paste)
  • 1/2 small lemon, juiced
  • 1/2 cup chopped chives
  • Extra chopped chives & olive oil to serve
  1. Heat 2 tbs oil in a non-stick frying pan over medium-high. Add the onion and cumin and cook, stirring often, for 5 minutes until soft. Increase heat to high, add the mushrooms and cook, stirring occasionally 5 minutes or until mushrooms are tender. Set aside to cool to 10 minutes.
  2. Meanwhile, place the chickpeas, 2 tbs yoghurt, tahini, 1 tbs lemon juice and remaining 1 tbs oil in a food processor. Process until smooth. Transfer to a bowl.
  3. Drain excess moisture from the mushrooms and add to the chickpea mixture with the chives and remaining yoghurt. Season with salt and pepper and stir gently to combine.
  4. Place a piece of wrap onto the surface, cover and refrigerate overnight if time permits. Sprinkle with extra chives & drizzle with olive oil to serve.

Herb Crusted Mushrooms

  • 3 eggs
  • 1/3 cup plain flour
  • 3 cups fresh white breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped chives
  • 18 Button or small cup mushrooms
  • 18 Swiss Brown button mushrooms
  • canola oil, for frying
  • lemon wedges, to serve
  1. Preheat oven 150°C. Whisk the eggs together in a shallow bowl. Place the flour in a large snap lock bag, season with salt and pepper. Combine the breadcrumbs, parsley and chives in a shallow bowl.
  2. Place all the mushrooms into seasoned flour, shake to coat. Dip 1 mushroom at a time into the egg and then coat well in the breadcrumb mixture, pressing the breadcrumbs on to secure.
  3. Heat the oil and a medium saucepan or wok over medium heat until hot. Cook the mushrooms in batches for 3-4 minutes or until golden. Use a slotted spoon to remove mushrooms to a wire rack over a baking tray. Keep warm in the oven while cooking the remaining mushrooms.
  4. Serve warm with lemon wedges.

Mushroom, Tomato & Avocado Salad

  • 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
  1. 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.
  2. 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.
  3. 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.

Oven-Roasted Mushrooms

  • 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
  1. 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.
  2. 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.
  3. 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.

Sweet Soy Mushroom & Spinach Salad

  • 600g cup mushrooms, thickly sliced
  • olive oil cooking spray
  • 100g baby spinach leaves
  • 2 green onions, thinly sliced
  • 1 tbs sesame seeds, toasted
  • sweet soy dressing
  • 1 tbs soy sauce
  • 2 tbs mirin
  • 1 tbs honey
  • 1/4 cup light olive oil
  1. Preheat a greased barbecue plate on high heat. Place mushrooms in a large bowl and spray generously with oil, tossing to coat.
  2. Barbecue mushrooms, tossing occasionally, for 3-4 minutes until golden. Transfer to a large bowl.
  3. To make sweet soy dressing, combine ingredients in a screw-top jar. Shake to combine. Drizzle dressing over mushrooms and gently toss to combine. Set aside for 20 minutes or until cooled.
  4. Add spinach, green onions and sesame seeds to mushrooms. Season with salt and pepper. Gently toss to combine. Transfer to a serving bowl and serve.