Recipes

Serves: 2
Cooks In: 10 minutes

Ingredients

1 tbsp olive oil
1 tbsp butter
250 g small button mushrooms
1 clove garlic, finely chopped
small handful fresh herbs – tarragon, chives and parsley work well
2 thick slices sourdough bread
roasted cherry tomatoes, to serve

Method

1. Place a chargrill pan over a high heat.
2. Set a frying pan over a medium high heat and add the oil and butter. When the butter melts, add the mushrooms and garlic and cook for 5 minutes or until nicely coloured and tender. Roughly chop the herbs and stir them through. Season well with salt and pepper.
3. Place the sourdough slices onto the grill and cook on both sides, then transfer to 2 plates. Butter as desired.
4. Spoon the mushrooms over the toast and serve with roasted cherry tomatoes.

Serving Suggestion – A tall glass of Bloody Mary or a Harvey Wallbanger

References

Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)

Serves 4
Preparation Time 40 Minutes

INGREDIENTS

• 3 to 4 tablespoons olive oil, divided

• 2 large leeks or 3 small-medium leeks

• 20 ounces of mixed mushrooms (~560g)

• 6 garlic cloves, minced

• 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme

• Kosher salt

• 1 1/2 cups vegetable broth

• 2 tablespoons tamari or soy sauce

• 1 tablespoon vegan Worcestershire sauce (optional)

• ¼ cup (~30g) all-purpose flour*

• ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1 (13.5 ounce) (400 ml) can of full-fat coconut milk

• 2 tablespoons tahini

• 2 tablespoons nutritional yeast

• 1 teaspoon paprika

• ½ teaspoon Dijon mustard or coarse-grain mustard

• 12 ounces (340g) pasta of choice

• ¼ cup fresh dill, chopped

• Freshly cracked black pepper to taste

Method

1. Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands
2. Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
3. Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil.
4. Once the oil is shimmering, add HALF of the leeks and mushrooms.
5. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
6. Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt.
7. Cook for 2-4 minutes, or until the mushrooms are browned and crispy.
8. When done cooking, transfer this batch to a plate or bowl.
9. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme and salt.
10. While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
11. Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
12. Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika.
13. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
14. Cook the pasta al dente. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
15. Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
16. Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.

Suggested to serve with Wirra Wirra Church Block from Mclaren Vale

References

Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)

Serves: 25 peices
Cooks In: 40 minutes

Ingredients

Gyoza
300 g cup mushrooms, finely diced
1 ½ tbsp ginger, minced
1 garlic clove, minced
200 g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (round Gow Gee pastry)
Vegetable oil for cooking
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finally sliced
To serve
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds

Method

1. Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
2. To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
3. Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
4. Turn off the heat, add the Asian chives, and stir through.
5. Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
6. Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
7. Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
8. Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.

Suggested serving with a full flavoured beer like 4 pack of Balter XPA (per person)

References

Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)

Serves: 4
Cooks In: 45 minutes

Ingredients

250 g portobello or flat mushrooms, thinly sliced
100 g cup mushrooms, thinly sliced
2 garlic cloves, minced
2 -3 shallots, finely diced
1 tsp dried oregano
1 tsp fresh thyme
½ cup red wine
1 tbsp tomato paste
1 cup passata sauce
Pinch sea salt
Boiling water
300 g dried pappardelle pasta
Olive oil
Parmesan cheese, shaved, to serve
Freshly cracked pepper, to serve

Method

1. Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent.
2. Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add the red wine and allow to simmer for 5 minutes or until the liquid has reduced by half.
3. Add the tomato paste, dried oregano, fresh thyme and stir through for a couple of minutes.
4. Follow by adding the passata and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.
5. While the sauce is cooking, boil salted water in a large pot. Add the dried pasta and follow the pack instructions for cooking time.
6. Once the pasta is al dente, drain in a colander, reserving 2 tbsp of the pasta water.
7. Add the pasta to the saucepan and gently stir to coat through the sauce. If the pasta sauce is too thick, add the reserved pasta water and stir through.
8. Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese and freshly cracked pepper.

Suggested served with Penfolds Kalimna Bin 28 Shiraz

References

Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)

Serves: 4
Cooks In: 35 minutes

Ingredients

¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve

Method

1. Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
2. Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise. Transfer to a bowl and chill in the fridge.
3. Preheat oven to 200C/180C fan-forced.
4. Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg. Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
5. Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.

Note: You can use white cup mushrooms instead of Swiss Brown.

References

Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)