So that getting-fit-and-healthy promise you made yourself hasn’t quite gone to plan… but that’s no reason to give up! Invigorate your quest with Mushroom, Beetroot & Quinoa Salad http://bit.ly/2kw5tDa. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #quinoasalad #quinoarecipes #beetroot #vegmeal

 

 

Mushroom, Beetroot & Quinoa Salad

 

Ingredients

200g quinoa

500ml vegetable or chicken stock

10ml olive oil

250g button mushrooms, cooked

salt and milled black pepper

100g frozen peas, cooked and drained

250g beetroot, oven-roasted and peeled

45ml fresh mint, chopped

100g feta cheese, optional

pea shoots and mint, to garnish

DRESSING

5ml grainy mustard

15ml honey

30ml balsamic vinegar

45ml olive oil

 

Method

1 Cook the quinoa in the vegetable or chicken stock. Allow to stand for 5 minutes. Drain any excess liquid and transfer the quinoa to a mixing bowl.

2 Heat the olive oil in a pan and fry the mushrooms for 3-4 minutes, or until golden brown and tender. Season with salt and pepper.

3 Transfer the mushrooms to the quinoa, with the peas, beetroot, mint and feta cheese, if using.

4 Place all of the dressing ingredients into a small mixing bowl and whisk to combine. Pour half of the dressing over the salad and toss to combine.

5 Arrange the salad onto a serving platter and garnish with pea shoots and mint leaves. Serve with the remaining dressing.

 

 

 

The week is always rushed, the evenings exhausting! Nice to have brunch on the weekends for a family chat over Caramelised Onion, Mushroom & Mascarpone Crustless Quiche http://bit.ly/2meU1fC. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #mushroomquiche #crustlessquiche #quiche #familybrunch #brunch

 

 

Caramelised Onion, Mushroom & Mascarpone Crustless Quiche

 

Ingredients

15ml oil

2 onions, peeled, halved and thinly sliced

5ml brown sugar

15ml red wine vinegar

15ml butter

350g brown, portabellini or button mushrooms or a mixture, sliced

2 cooked potatoes, peeled and cubed

150g white cheddar cheese, grated

salt and milled black pepper

4 eggs

250g mascarpone

5ml fresh thyme

 

Method

1 Preheat oven to 180°C.

2 Heat the oil in a pan and fry the onions over a low heat for 10 minutes.

3 Add the sugar and vinegar and cook for 5 minutes.

4 Transfer the onion mixture to a plate and return the pan to the stove.

5 Add the butter and mushrooms and fry over a high heat for 5 – 7 minutes.

6 Spray an ovenproof frying pan or cake tin with non-stick baking spray.

7 Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.

8 Top with the grated cheese and season well with salt and pepper.

9 Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.

10 Pour the egg mixture over and top with thyme.

11 Bake for 35 – 45 minutes, or until golden and set.

12 Serve with grilled tomatoes for brunch or a side salad for lunch.

 

 

An I-can-finish-off-the-whole-pot treat for a weekend pottering around the Spring garden: Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan http://bit.ly/2lATDro. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #bringonspring #happyfriday #banting #lowcarbrecipes #porksausage

 

 

Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan

Serves 2

 

Ingredients

30ml olive oil

200g smoked pork sausage, sliced

250g button mushrooms, sliced

1 small clove garlic, finely chopped

250ml cream

¼ cup finely grated Parmesan cheese, plus more for serving

salt and freshly ground black pepper

350g courgette spaghetti (strips of baby marrow)

 

Method

1 In a wide pan, heat the oil and fry the pork sausage slices until golden. Add the mushrooms and garlic and fry until cooked.

2 Add the cream and bring to the boil. Cook for 2 minutes, stirring, to reduce. Add the Parmesan and season with salt and black pepper.

3 Add the courgette and stir to coat. Bring to a simmer and cook for 1 minute or just tender. Serve at once, scattered with more Parmesan.

 

 

Sizzling hot, lazy, hazy salad days are here! Begin the bliss with Mushroom & Chicken Meatball Caesar Salad http://bit.ly/2Hzgsnw… #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #saladdays #chickensalad #caesarsalad #healthyeatinghabits #bringonspring #chickenmeatballs

 

 

Mushroom & Chicken Meatball Caesar Salad

Serves 4

 

Ingredients

MUSHROOM & CHICKEN MEATBALLS

250g mushrooms

1 jalapeno, finely chopped

150g chicken mince

80ml fresh breadcrumbs

45ml Parmesan cheese, finely grated

1 large egg, whisked

15ml parsley, chopped

salt and pepper

30g cake flour

30ml oil

CAESAR SALAD

3 Romaine hearts, roughly torn

80ml Caesar salad dressing

60ml Parmesan cheese, finely grated

2 anchovy fillets, chopped (optional)

milled black pepper

120g freshly made or bought croutons

 

Method

1 Mushroom & Chicken Meatballs: Place the mushrooms and jalapeno into the bowl of a food processor and pulse until chopped.

2 Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine.

3 Using floured hands, roll the mixture into 16 balls.

4 Dust the meatballs with the flour.

5 Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.

6 Caesar Salad: Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.

7 Season with milled black pepper and arrange the coated leaves onto serving plates.

8 Top with the croutons and the mushroom and chicken meatballs.

 

 

 

A Vegan Burrito Bowl with lettuce, hoisin mushrooms, grilled corn, avo, lime wedges and black beans http://bit.ly/2U2n02R is exactly what you want to eat as Spring sets in and nature starts to feel fresh and alive again! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #nourishbowl #hoisinsauce #brownrice #vegansalad #burritobowl

 

Vegan Burrito Bowl

Serves 4

 

Ingredients

15ml avocado oil

250g white button mushrooms, thickly sliced

45ml hoisin sauce

400g cooked brown rice

2 baby cos lettuces, leaves separated

2 fresh corns, cooked and grilled

1 red pepper, roasted and sliced

1 avocado, sliced

1 can black beans, drained

DRESSING

45ml olive oil

15ml rice wine vinegar

salt and milled black pepper

TO SERVE

fresh coriander leaves

lime wedges

gluten-free chips or nachos

 

Method

1 Heat the oil in a pan and fry the mushrooms for 3 minutes. Add the hoisin sauce and cook for 2 minutes.

2 Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top, followed by the mushrooms, corn, pepper, avocado and black beans.

3 Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad. Serve with coriander leaves, lime wedges and nachos.

 

 

Time to dust off the dry South African winter and get your spring-summer groove back with Seared Salmon, Mushroom & Brown Rice Nourish Bowls with Turmeric Yoghurt Dressing http://bit.ly/2qRy5s4! #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #nourishbowl #searedsalmon #brownrice #yoghurtdressing

 

Seared Salmon, Mushroom & Brown Rice Nourish Bowls with Turmeric Yoghurt Dressing

For 4

 

Ingredients

300g fresh salmon

15ml Cajun Spice or Lemon and Herb Spice Mix

300g cooked brown rice

60ml fresh herbs, such as parsley, coriander and mint, chopped

salt and milled black pepper

15ml olive oil

250g button mushrooms

100g baby button mushrooms

1 small packet rocket leaves

80ml pomegranate rubies

TURMERIC YOGHURT DRESSING

80ml thick plain yoghurt

3ml ground turmeric

2ml curry powder

5ml fresh ginger, freshly grated

salt and milled black pepper

 

Method

1 Rub the spice onto the flesh side of the salmon. Heat a pan until hot, sear the salmon, skin side facing down, for 2-3 minutes. Turn the fish over and cook, over a moderate heat, for a further 4-6 minutes, depending on the thickness of the fish. The middle should still be a little soft and pink. Set aside until cool enough to handle and then break the fish up into bite-sized pieces.

2 In a bowl, mix the rice and herbs together. Season with salt and pepper, keep warm and set aside. Heat the oil in a pan and fry the mushrooms for 2-3 minutes, or until golden brown and cooked. Serve the mushrooms in a bowl with some of the rice and salmon.

3 Garnish with rocket leaves and pomegranate rubies and serve with turmeric yoghurt dressing.

4 Turmeric yoghurt dressing: combine all of the ingredients in a small bowl and season to taste.

 

 

 

 

 

A lovely lazy long weekend calls for at least one perfectly delicious meal: Crustless Mushroom, Bacon & Herb Quiche Triangles http://bit.ly/33oLGa7. #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #eggsforbreakfast #relaxedeating #bigbreakfast #WomensDay2019 #mushroomquiche

 

 

Crustless Mushroom, Bacon & Herb Quiche Triangles

Serves 6

 

Ingredients

30ml olive oil

1 onion, finely chopped

250g smoked bacon bits (or streaky bacon, finely chopped)

250g Button mushrooms, finely chopped (save a few mushrooms, sliced, for topping, optional)

1 punnet parsley/chives, finely chopped

250ml cream

3 XL eggs

10ml Dijon mustard

½ cup mature Cheddar cheese (optional)

salt and pepper

 

Method

1 Heat the oil in a large wide pan and fry the onion until soft. Add the bacon and fry until golden, breaking up lumps with your spatula as you fry. Add the mushrooms and fry until the mushrooms are cooked and have released their moisture. Set aside to cool slightly.

2 In a mixing bowl, add the herbs, cream, eggs, mustard and cheese. Season with salt and pepper and whisk to combine. Add the fried mushroom mixture and mix well.

3 Preheat the oven to 200°C. Spray a medium size rectangular baking dish with non-stick baking spray. Pour the quiche mixture into the tin and use a spatula to distribute it evenly.

4 Top with sliced mushrooms (optional), then bake for 25 minutes or until cooked and golden.

 

 

 

Colour me happy, it’s the weekend! Time for friends, family, relaxation and there’s Beef and Mushroom Burgers http://bit.ly/2Kq5MaO on the menu to boot! #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #mushroomburgers #beefburgers #relaxedeating #fakeaways #homemadeburgers

 

 

Beef and Mushroom Burger

Makes 4

 

Ingredients

250g lean beef mince

250g Button mushrooms, chopped and pan fried

½ onion, finely chopped

125ml dried breadcrumbs

1 large egg

20ml tomato sauce

10ml Worcestershire sauce

15ml oil

4 bread rolls

1 tomato, sliced

1 handful rocket

½ red onion, sliced

100ml mayonnaise

50ml Greek yoghurt

15ml lemon juice

2ml freshly ground black pepper

 

Method

1 In a bowl, mix the mince, mushrooms, onion and breadcrumbs together. Add the egg, tomato sauce and Worcestershire sauce. Mix together well and season with salt and pepper.

2 Form the mixture into four patties and allow to rest in the refrigerator for 30 minutes.

3 Heat a large frying pan and add the oil. Fry the patties on both sides until cooked to your liking.

4 Place the patties onto kitchen towelling to drain.

5 To serve, cut the rolls in half, arrange patties, tomato, rocket and red onion on top.

6 In a small bowl, mix the mayonnaise, Greek yoghurt, lemon juice and black pepper together and add a dollop to each hamburger.

 

 

What could be better than a hot bowl of noodles to complete the weekend mood? Spicy Korean Beef & Mushroom Egg Noodles http://bit.ly/2JUf8gA has a chilling-with-the-family vibe that’s simply irresistible! #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #koreannoodles #ramennoodles #asianflavours

 

 

Spicy Korean Beef & Mushroom Egg Noodles

Serves 4

 

Ingredients

5ml Sambal Oelek or chilli paste

15ml curry paste

45ml soy sauce

15ml sesame oil

15ml castor sugar

2 cloves garlic, crushed

5ml ground ginger

200g beef steak, thinly sliced

2 packets 2-minute ramen noodles

30ml oil

250g Button or Portabellini mushrooms, sliced

1 Big Brown mushroom, thinly sliced and halved

3 spring onions, sliced

45ml fresh coriander, chopped

1 red or green chilli, sliced (optional)

 

Method

1 Whisk the chilli paste, curry paste, soy sauce, sesame oil, castor sugar, garlic and ginger in a small bowl.

2 Add the meat and coat in the mixture. Cover and chill for at least 30 minutes or overnight.

3 Prepare the noodles as per packet instructions, drain and set aside.

4 Heat 15ml oil in a wide pan or wok and fry the mushrooms for 4-5 minutes. Transfer to a plate.

5 Return the pan to the stove with the remaining 15ml oil and fry the steak and marinade for 3-4 minutes.

6 Return the mushrooms to the pan and add the noodles. Toss to combine. Garnish with spring onions, coriander and extra chilli, if desired.

 

 

Mid-winter! Nothing like a hot curry to beat back the cold bite in the air. We’re thinking a big pot of Fragrant Mushroom and Lamb Curry. Makes you hungry and happy just thinking about it.

#mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #lambcurryrecipe

 

 

Fragrant Mushroom and Lamb Curry

Serves 4-6

 

Ingredients

5ml vegetable oil

1 large onion, chopped

2 cloves garlic, crushed

15ml ground coriander

10ml ground cumin

5ml ground cinnamon

2,5ml chilli powder

450g diced lamb

400g can diced tomatoes

250ml stock

450g button mushrooms, quartered

3ml salt

2ml pepper

3ml brown sugar

2 handfuls coriander leaves

steamed basmati rice, to serve

Greek yoghurt, to serve

 

Method

1 Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in garlic and spices and sauté until fragrant.

2 Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer, partially covered, for 40-50 minutes or until the lamb is tender.

3 Add the mushrooms and cook for a further 15 minutes, until the mushrooms are tender.

4 Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.

 

Cook’s tip: depending on your preference, either double or halve the amount of chilli.