- 200g-250g swiss brown or white cup mushrooms, quartered or sliced
- 1 lemon
- 1 small bunch flat leaf parsley, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 50g wild black rice*
- 50g quinoa, rinsed well*
- 50g pearl barley*
- 150g baby rocket or spinach
- 100g very thinly sliced shallots
*If preferred you may use more of one grain and less of the other or
even use other grains such as brown or white rice.
Dressing – approx. 50ml
- Olive oil
- Lemon
- Oregano Salt & Pepper
- Heat the olive oil on a medium heat in a heavy bottomed pan. Once the pan is hot, add the mushrooms and gently cook for 5 minutes. Add the lemon juice, followed by the dressing and continue to cook for one more minute. Remove from the heat and add the garlic along with the parsley and set aside in a bowl to cool and marinate in the juices for at least 30 minutes.
- Bring 300ml of water to the boil and season with sea salt. First add the wild rice and cover to simmer for 20 minutes. Add the pearl barley and cover for a further 10 minutes. Finally add the quinoa and cook for a further 5 minutes or until all the grains are done. Set aside in a bowl or tray to cool down.
- Once both the grains and the mushrooms are cool, combine them in the bowl with the rocket and shallots, tossing well and using the mushroom liquid to dress the grains and salad. Serve in a shallow bowl.
Serve warm or at room
temperature.
- Olive oil
- ½ bunch fresh thyme
- 375g portobello mushrooms
- 2 cloves garlic, crushed or finely sliced
- Coarse sea salt and freshly ground black pepper
- Line a tray with baking paper.
- Heat oven to 180° degrees
- Trim stems and place the mushroom cap down.
- Sprinkle thyme sprigs & crushed garlic.
- Season with salt and pepper.
- Drizzle over the olive oil.
- Roast for 15 minutes or until the mushrooms are tender.
This
recipe can be replicated on the BBQ.
Optional
extras – add in some broccoli, sweet potato, and chunky cut zucchini and bake
all together!
Or
simply enjoy with a salad or as a side!
- 375g portobello mushrooms
Filling
- 1 tablespoon canola oil
- 1 medium onion, finely diced
- 1 clove garlic, finely sliced
- 110g brown rice
- 3 cups (750 ml) vegetable or chicken stock
- 1 zest of lemon
- 60g goat’s cheese, crumbled
- 1 tablespoon chopped parsley
- 2 teaspoons oregano leaves
- 2 sprigs watercress
- Salt and freshly ground black pepper
Marinade
- 100g unsalted butter
- ½ bunch fresh thyme
- 3/4 (180 ml) cup dry white wine
- 3/4 (180 ml) cup vegetable stock
- 2 cloves garlic, finely sliced
- Coarse sea salt and freshly ground black pepper
- Heat the canola oil in a heavy based pan and gently sweat the onion and garlic until translucent. Add the stock and once boiling follow with the brown rice, then, lower the heat.
Cover and simmer for around 30-40 minutes, until all the liquid has been absorbed and the brown rice is tender.
While the brown rice is cooking, preheat the oven to 180°C. Grease a large oven tray heavily with two thirds of the butter scattering with the thyme sprigs. - Trim the stems off the mushrooms and place the mushroom caps, stem side up atop of the thyme sprigs. Drizzle over the wine and stock and scatter with the sliced garlic. Divide the rest of the butter between the mushrooms, then season with salt and pepper. Cover with aluminium foil and roast in the oven for about 15 to minutes or until the mushrooms are tender.
- When the brown rice is done, remove the pan from the heat and stir in the lemon zest, goats’ cheese and parsley then season with salt and pepper.
To serve, reheat the mushrooms in the oven for a few minutes. Place each mushroom, stem side up, on a plate. Spoon the brown rice on top and drizzle some of the mushroom cooking juices over.
Garnish with the
watercress and drizzle with a dash of olive oil and rock salt.
Serve on its own as an
entrée or with salad if enjoyed as a main.
