We think a lovely sharing bowl of something light and flavourful may be the most romantic food of all, so start your Valentine’s Day celebration with a zesty Mushroom Ceviche http://bit.ly/2gxMin8. It’s just right for those last lingering days of summer, and it can be served with nacho chips, so everyone will love it… #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #valentinesdayfood

 

Mushroom Ceviche

 

Ingredients

45ml lemon juice

1 orange, finely grated zest and juice

½ red onion, finely diced

250g fresh, firm, baby button mushrooms

60ml chilled vegetable stock

2 tomatoes, deseeded and diced

½ cucumber, deseeded and diced

1 avocado, diced

5ml hot sauce (optional)

15ml fresh coriander, chopped

15ml olive oil

salt and freshly ground black pepper, to taste

 

Ingredients

1 Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.

2 Add the red onion, stir and set aside for 15 minutes.

3 Add the mushrooms and stand for 5 minutes.

4 Carefully stir in the remaining ingredients and season to taste.

5 Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.

Food consultant Heleen Meyer loves cooking with fresh ingredients and allowing the natural flavours of the produce to shine through. Her Mushroom Kebabs http://bit.ly/2Gf4EXR need to become a lunch staple in your home, great for braai days, quick suppers, vegetarian mains and meat-eater sides… and, of course, next-day-office-lunch-leftovers!

#FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom Kebabs

 

Ingredients

400g mixed mushrooms of your choice, like brown, portabellini or button

12 kebab sticks (see tip)

60ml olive or avocado oil

fresh thyme leaves or a large pinch of Chinese five spice

juice of 1 lemon

black pepper to taste

extra fresh thyme sprigs to serve

 

Method

1 Quarter or halve the mushrooms, making sure they are in more or less even-sized pieces so that they cook evenly and don’t need to be grilled for too long. Thread about 4 mushroom pieces onto each kebab stick.

2 Mix the rest of the ingredients together and season with pepper. Remember that no salt is needed as mushrooms have a natural salty flavour.

3 Brush the oil mixture over the kebabs until well coated.

4 Braai kebabs over medium coals for 5-10 minutes or until just cooked. Turn once or twice to ensure that the mushrooms cook evenly and brush with more of the oil mixture.

5 Sprinkle with extra thyme and serve as part of a meal with your favourite salad or side dishes.

 

Tips: Soak wooden kebab sticks in cold water for about 20 minutes before using to prevent them from burning over the coals. Substitute the oil with lemon-flavoured avocado oil for an extra lemony flavour. The kebabs can also be pan-fried in a large frying pan over a medium heat until golden brown and cooked through.

Biltong and braai are essential South African fare. But what do you do if you’re a vegetarian? Make Mushroom Biltong http://bit.ly/2MuF8ih, of course! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #veganjanuary #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #vegjanuary

 

 

 

Mushroom Biltong

Serves 4

 

8 Portobello mushrooms

2tbsp tamari

1tsp apple cider vinegar

2tbsp maple syrup

1tsp smoked paprika

 

Ingredients

1 Slice mushrooms, thick.

2 Combine all ingredients.

3 Marinade mushrooms for 2-4 hours.

4 Place mushrooms on a dehydrator tray.

5 Dehydrate mushrooms for 6-8 hours (or until as dry as you like).

6 Can be kept for up to 2 weeks.

 

(Any mushroom can be used for this recipe)

 

 

Easy-eating pizza that’s great for sharing with friends is what you want on a Friday night. Although you may need to double up on the surprisingly mushroom-packed Meat Lover’s Pizza http://bit.ly/2HDShlT – what’s not finished for dinner will definitely disappear at breakfast. #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #summersuppers #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability

 

Meat Lover’s Pizza

Serves 4

 

Ingredients

500g bread dough

flour for dusting

25ml tomato paste

50ml tomato puree

2ml mixed Italian herbs

10ml olive oil

½ onion, finely chopped

250g lean beef mince

250g button mushrooms, finely chopped

100ml tomato puree

100ml red kidney beans

½ punnet button mushrooms, sliced

100g feta cheese, cubed

100g cheese, grated

fresh rocket to serve

 

Method

1 Roll the bread dough out to form a pizza base, using the flour to dust. Place the base onto a baking tray.

2 Mix the tomato paste, tomato puree and mixed herbs together in a small bowl and spread generously over the base.

3 Heat the oil in a saucepan, add the onion and fry until glossy. Add the mince and fry until browned and then add the mushroom. Cook until all the water has been evaporated.

4 Add the tomato puree and the beans and allow to cook together for 10 minutes. Season with salt and freshly ground black pepper.

5 When the meat is cooked, place teaspoonfuls of the mixture onto the pizza base along with the sliced mushrooms, feta and grated cheese.

6 Place into a pre-heated 190°C oven for 20 minutes or until the pizza is cooked through and golden.

7 To serve, pile generous amounts of rocket onto the pizza. Serve while still warm.

 

Cooks tip: Buy ready-made dough from your supermarket for the pizza base.

Whether it’s Christmas lunch for the vegetarians in your party, or simply a day for eating something beautifully simple and tasty, Mushroom and Brinjal Ratatouille Bake http://bit.ly/2HGV1Pi fits the bill. Happy holidays! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom and Brinjal Ratatouille Bake

Serves 2

 

Ingredients

2tbsp olive oil, plus extra for drizzling

2 cloves garlic, crushed

1 large brinjal, cut into 2cm dice

3 large juicy tomatoes, chopped

500g mixed fresh mushrooms, sliced

1 large onion, sliced

1 red or orange pepper, sliced

½ cup hard sheep’s milk cheese, grated

 

Method

1 Heat 1tbsp olive oil in a large pan and sauté the garlic for a minute. Don’t let it burn. Add the brinjal and cook until tender, about 10 minutes. Add the tomatoes, season well and cook another 5 minutes.

2 Meanwhile, in another pan, sauté the mushrooms in the remaining oil. Season and set aside.

3 In a small casserole dish, spread half the brinjal mixture on the bottom. Top with half the mushrooms, and half the onion and pepper. Sprinkle with half the cheese. Repeat.

4 Drizzle with a little extra olive oil. Bake in a 180°C oven for about 30 minutes, until golden.

The extended family is pulling into the driveway, granny and grandpa are staying in the kids’ bedroom and everyone’s having a wonderful time. Spend as little time in the kitchen as possible with a quick, nutritious breakfast like Mushrooms and Butterbeans on Toast http://bit.ly/2LvbEmd – great for a late-night snack, too! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushrooms and Butterbeans on Toast

Serves 4

 

Ingredients

15ml vegetable oil

1 large onion, chopped

4 cloves garlic, finely chopped

250g brown mushrooms

3 large tomatoes, peeled and chopped

400g tin butterbeans, drained

15ml fresh lemon juice

15ml brown sugar

salt and black pepper to taste

15ml fresh parsley, finely chopped

4 slices of buttered toast

 

Method

1 Heat the oil in a large frying pan and add the onion. Cook over medium heat until softened and golden brown. Add the garlic and cook for 1 minute.

2 Wipe the mushrooms clean and cut into thick slices. Add to the onions and cook until the mushrooms are nicely browned.

3 Add the tomatoes and bring to a simmer. Add the beans and continue to simmer until the sauce thickens. Stir in the lemon juice and brown sugar.

4 Season to taste with salt and black pepper.

5 Serve piping hot on the buttered toast and sprinkle with the chopped parsley.

 

Finger foods and cocktail snacks are the mainstays of the festive season, and Mushroom Tempura with Maple-Soy Dipping Sauce http://bit.ly/2FQeTTG is most definitely one of our favourites. So delicious, so impressive, and so easy to make! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom Tempura with Maple-Soy Dipping Sauce

 

Ingredients

200g tempura flour

5ml Chinese five spice powder

5 chives, finely chopped

250ml soda water, chilled

3 big brown mushrooms, thickly sliced

oil, for frying

MAPLE-SOY DIPPING SAUCE

60ml Maple syrup

45ml light soy sauce

1 red chilli, thinly sliced (optional)

 

Ingredients

1 Maple-Soy Dipping Sauce: place the Maple-Soy dipping sauce ingredients into a small pot. Bring to the boil and cook for 3-4 minutes. Remove from the heat and allow to cool.

2 Mushroom Tempura: heat some oil in pot or deep fat fryer. Place the tempura flour, Chinese five spice powder and chives into a mixing bowl. Gradually add the soda water and lightly mix, until just combined. Do not overmix.

3 Dip the mushroom slices, a few at a time, into the batter and straight into the hot oil. Fry for 35-40 seconds per side and once golden and crispy, drain on paper towel.

4 Serve hot with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.

It’s Mushroom Pizza http://bit.ly/2QfANDZ night! Gather your friend and family and everyone get cooking! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom Pizza

 

Ingredients

Pizza

4 very large brown mushrooms (deep enough to hold the filling), wiped clean

150g mozzarella

HOMEMADE TOMATO SAUCE

1 generous glug olive oil

2 crushed cloves garlic

1 fresh chilli, chopped (optional)

410g tin chopped tomatoes

1tsp sugar

salt and freshly ground black pepper for seasoning

TOPPING SUGGESTIONS

baby tomatoes

fried bacon

fried chorizo

torn ham

pineapple chunks

pitted olives

capers

sliced jalapenos

fresh basil leaves (as garnish)

 

Method

1 Fry the garlic and chilli in the olive oil until soft. Add the tomatoes and sugar. Season with salt and pepper and simmer uncovered for about 15 minutes, stirring often, until the tomato sauce has reduced and thickened

2 Preheat the oven to 220°C. Place the mushrooms cap side down on a lightly greased baking sheet. Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the cap. Tear the mozzarella into small pieces and dot the tomato sauce with 2 thirds of the cheese. Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese.

3 Place in the oven and cook for about 15 minutes until the mushrooms are cooked through and the cheese melted. Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown. Serve immediately.

We’re baking with the kids this weekend! Delicious, nutritious Mushroom Bread http://bit.ly/2PZ1bSo – it’s so easy to make, and the kids can get their hands wonderfully gooey mixing it all up! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom Bread

 

Ingredients

½ onion, finely chopped

3tbsp butter

250g mushrooms, wiped clean and finely chopped

185ml milk

1tbsp fresh sage, finely chopped or 1tsp dried sage

7,5ml salt

15ml sugar

3,5 cups flour

10g instant yeast

1 egg beaten with 1tbsp water for egg wash

 

Methods

1 Preheat oven to 180 °C. Grease a 1,5 litre soufflé dish.

2 Fry the onion in the butter over medium heat until golden. Add the mushrooms and cook the mixture over medium heat, stirring from time to time, until the mushroom liquid is evaporated. Stir in the milk, sage, salt and sugar. Keep lukewarm.

3 Combine 3 cups of flour with the yeast. Add the mushroom mixture and work to a dough. Knead the dough, adding more flour as necessary, until it forms a smooth and slightly sticky dough, about 10 minutes.

4 Form the dough into a ball and place into an oiled bowl, turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm place. Leave to rise until doubled in size.

5 Punch down the dough, form it into a ball and place it into the well-greased soufflé dish. Cover the soufflé dish with plastic wrap and let it rise in a warm place until it doubles in size and forms a mushroom-like dome. Brush the dough with egg wash and bake in the middle of the oven until golden brown and cooked through, about 45 minutes. The bread will sound hollow when tapped. Turn the bread out onto a cooling rack and serve still warm with lots of lovely butter.

http://mushroominfo.co.za/blog/1264-2/

Mushroom Ceviche http://bit.ly/2QsU2qi is the perfect little nibble for when you have friends over, pre-braai… or a great lunch when you are flying solo – feels indulgent but has loads of the good stuff! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas

 

 

Mushroom Ceviche

 

Ingredients

45ml lemon juice

1 orange, finely grated zest and juice

½ red onion, finely diced

250g fresh, firm, baby button mushrooms

60ml chilled vegetable stock

2 tomatoes, deseeded and diced

½ cucumber, deseeded and diced

1 avocado, diced

5ml hot sauce (optional)

15ml fresh coriander, chopped

15ml olive oil

salt and milled black pepper, to taste

TO SERVE

toasted pita wedges or nachos

 

Method

1 Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.

2 Add the red onion, stir and set aside for 15 minutes.

3 Add the mushrooms and stand for 5 minutes.

4 Carefully stir in the remaining ingredients and season to taste.

5 Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.