Cold enough for hearty dishes some days, warm enough for light! This change-of-season-weather can really make mealtimes confusing. But perfect for the changeover is Mushrooms with Tagliatelle and white pepper… click here! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #couscoustime #bigbrownmushrooms

 

 

Mushrooms with Tagliatelle and White Pepper

Serves 4

 

Ingredients

400 g fresh tagliatelle

250 ml (1 cup) grated Parmesan cheese

62,5 ml (1/4 cup) olive oil

5 ml (1 teaspoon) white pepper

250 gm white mushrooms

chopped flat leaved parsley

 

Method

1. Boil the tagliatelle in plenty of salted boiling water until al dente. Drain and reserve some of the cooking liquid.
2. Wipe the mushrooms clean and cut into thick slices. Heat 30 ml of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside
3. Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste adding a ladle or two of the cooking liquid.
4. Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
5. Serve immediately, sprinkled with the parsley.

My children have decided they love fresh mushrooms – mostly alongside scrambled eggs or grilled chicken! But with Chinese-Style Mushroom & Mixed Grain Stir-fry http://bit.ly/2LThjTo, they dive right in, not even noticing the lack of animal protein! #funwithfamilyandfriends #kidslovemushrooms #kidseatright #vegetablesarethebest #mushroomsarethebest #eatmoremushrooms #freshmushrooms #chinesemushrooms

Chinese-Style Mushroom & Mixed Grain Stir-fry

Serves 4

 

Ingredients

1 egg

5ml sesame oil

5ml oil

15ml oil

250g mushrooms, quartered

½ small red cabbage, shredded

½ carrot, thinly sliced into strips

3 spring onions, thinly sliced

2 garlic cloves, crushed

1 red chilli, chopped

15ml soy sauce

45ml oyster or black bean sauce

80g frozen peas

60g bean sprouts, optional

250g mixed grains or brown rice, cooked

 

Method

1 Whisk the egg and sesame oil in a bowl. Heat a wok or frying pan over a high heat. Add 5ml oil. Swirl to coat.

2 Add the egg mixture and swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up and thinly slice. Set aside. Heat the 15ml oil in a wok or frying pan and fry the mushrooms for 3-4 minutes. Add the cabbage, carrot, spring onions, garlic and chilli. Stir fry for 5 minutes.

3 Add the remaining ingredients and cook for 2-3 minutes. Gently stir through egg slices.

It’s always nice to have a vegetarian option at a braai, and these no-fuss Mushroom Kebabs http://bit.ly/2uzFg8g really do the trick – packed with flavour and easy to prepare in advance. Try one yourself, you may just pass up the meat! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #vegkebabs #vegetariankebabs #mushroomkebabs #braaing

Mushroom Kebabs

Serves 4

 

Ingredients

1 cup plain low fat or fat free yoghurt

1tbsp garlic, freshly grated

1tbsp ginger, freshly grated

1tbsp fresh lemon juice

1tbsp salt

1tbsp garam masala or curry powder

1tbsp paprika

500g halved white button mushrooms

1 green bell pepper, cut roughly into big pieces

1 red bell pepper, cut roughly into big pieces

1 large onion, chopped roughly into big pieces

4 tomatoes, cut into wedges

1tbsp oil to brush the skewers while grilling

 

Method

1 In a bowl, combine yoghurt, garlic, ginger, lemon juice, salt, garam masala or curry powder and paprika. Mix well with a fork.

2 Add halved mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for at least 1 hour, then remove from fridge and rest at room temperature for 10 minutes.

3 Thread the vegetable pieces onto wooden skewers that have been soaked in water for 30 minutes. Gently start with mushrooms as they are tender and then peppers, onion and tomato. Repeat to fill the skewers with all the vegetables.

4 Heat the braai or a grill pan to high. Brush the grill with oil and place the skewers on the grill or pan. Cover with foil to steam for 8 minutes. Remove the foil and cook for 3-4 minutes each side over the grill, flipping as needed. Serve hot

The great thing about a one-pot wonder like Chicken, Mushroom and Sundried Tomato Risotto http://bit.ly/2po9vey is that the bowl warms your hands from the outside, and the rice, meat and veg warms you up from the inside. It also helps that the mushroom-rich meal tastes divine! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #risotto #Italian #chicken #sundriedtomatoes

Chicken, Mushroom and Sundried Tomato Risotto

Serves 4

 

Ingredients

2 garlic cloves, finely chopped

1 medium onion, peeled and sliced

2 large chicken fillets, cut into bite-size pieces

4 cups chicken stock

2 cups Arborio rice

½ cup sundried tomatoes, cut in half

200g white button mushrooms

black pepper, to taste

1 cup baby spinach leaves

2tbsp ricotta cheese

2tbsp grated parmesan cheese

 

Method

1 In a large saucepan, sauté garlic and onion and chicken pieces in a little stock and set aside.

2 Wash rice well.

3 Place remainder of stock in saucepan and bring to boil. Add ½ cup rice and gently stir until stock again boils.

4 Add a further ½ cup of rice and stir till stock again boils. Repeat until all rice is added to pan.

5 Add the chicken mixture, tomatoes, mushrooms and black pepper. Reduce heat and cook gently, stirring occasionally, for around 15 minutes until the rice is cooked and all stock absorbed.

6 Add spinach and toss to allow leaves to wilt. Remove risotto from heat and stir in ricotta cheese.

7 Serve on individual plates and sprinkle with parmesan cheese.

A well-made pie is a thing of beauty, especially when its full of lovely curry beef flavours, loads of veggies and fresh mushrooms to add that rich umami note. The mushrooms also make the pie more moist, more economical and more healthy! #friendsandfamily #curry #pie #eatmoremushrooms #freshmushrooms #blendability

Curried Mince Pie

Serves 6

 

Ingredients

15ml oil

1 onion, peeled and diced

1 garlic clove, crushed

300g beef mince

250g Button mushrooms, quartered

15-20ml curry paste (according to taste)

45ml fruit chutney

125ml beef stock

5ml cornflour, stirred into 30ml cold water

250g mixed frozen vegetables

1 packet ready-made puff pastry, defrosted

1 egg, lightly beaten

 

Method

1 Heat the oil in a pan and fry the onion over a low heat for 4-5 minutes. Add the garlic and cook for 1 minute.

2 Add the mince and cook, stirring, for 5 minutes. Add the mushrooms and fry for a further 3-4 minutes or until the meat and mushrooms brown. Stir in the curry paste and mix well.

3 Add the chutney, beef stock, cornflour mixture and frozen vegetables and bring to a simmer. Cook for 10-15 minutes. Transfer the mixture to an ovenproof casserole dish and allow to cool. Preheat the oven to 200˚C.

4 Roll out the pastry onto a lightly floured surface. Brush some of the egg wash onto the rim of the casserole dish. Top with a layer of the pastry and push down the edges to secure. Trim any excess pastry. Cut a hole into the centre, to allow the steam to escape. Brush the top of the pie with the remaining egg wash and bake in a hot oven for 20-25 minutes, or until the pastry is golden and puffed up.

 

It’s slap bang in the middle of the year, and really cold outside! Best to just take a bit of a break from life this weekend, stay in bed and make a big pot of delicious, nutritious Rich & Creamy Mushroom Soup http://bit.ly/2Krc6OB – so, so good! #friendsandfamily #staycation #soup #eatmoremushrooms #freshmushrooms #inabowl

Rich & Creamy Mushroom Soup

Serves 6

 

Ingredients

15ml olive oil

40g butter

1 onion, chopped

2 garlic cloves, chopped

1 leek, sliced

1 large sweet potato, peeled and chopped

45ml dry sherry

15ml miso paste (optional)

200g Portabellini mushrooms, sliced

200g Button mushrooms, sliced

750ml (3 cups) vegetable stock

15ml chopped thyme leaves

125ml (½ cup) cream

 

Ingredients

1 Heat the oil and half the butter in a large pan over a low heat.

2 Add the onion, garlic and cook for 7 minutes. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.

3 Reserve 50g of each mushroom and add the balance of the mushrooms to the pot. Cook for 3 minutes.

4 Add the stock and thyme leaves. Bring to a boil then simmer for 10-15 minutes. Remove the pan from the heat and cool.

5 Blend in a blender, return the soup to the pan and reheat, adding the cream and seasoning to taste.

6 Meanwhile, melt the remaining 20g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.

7 Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.

Blending meat with fresh mushrooms is one of the easiest ways to make mince healthier and stretch the budget! And that great mushroom umami flavour makes any dish taste marvellous and more savoury. Give it a try in Chilli and Mushroom Con Carne http://bit.ly/2tfL4Do. #familyandfriends #celebration #onepotwonder #FreshMushrooms #EatMoreMushrooms

Chilli and Mushroom Con Carne

Serves 6

 

15ml oil

2 onions, peeled, finely chopped

2 cloves garlic, crushed

1 small red chilli, finely sliced

3ml cayenne pepper (or according to taste)

5ml ground cumin

3ml ground cinnamon

250g lean beef mince

250g Button mushrooms, sliced

30ml tomato paste

410g can chopped tomatoes

500ml beef stock

salt and milled black pepper

400g can red kidney beans, drained, rinsed

TO SERVE

cooked white rice

finely diced toppings: tomato, red onion, avocado

fresh coriander leaves

 

Method

1 Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes until it is soft. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.

2 Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes. Sir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes.

3 Add the kidney beans and cook for 10-15 minutes. Serve with white rice, diced toppings and coriander leaves (optional).

 

Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza

 

You know who you want to share a pizza with this weekend? Your dad! Have a bonding moment on Father’s Day this Sunday over a gorgeous homemade Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza http://bit.ly/2JRNu4I made with meaty Big Browns and Portabellinis. Dibs on that last slice! #FathersDay #pizza #familyandfriends #celebration #fingerfood #FreshMushrooms #EatMoreMushrooms

 

Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza

 

Serves 3

 

Ingredients

30ml olive oil

3 onions, sliced

3 garlic cloves, crushed

5ml soft brown sugar

500g ready-made white bread dough

polenta or cake flour, for dusting

45ml tomato pesto or Neapolitan pasta sauce

1 Big Brown mushroom, thickly sliced

100g Portabellini mushrooms, thickly sliced

3 garlic cloves, peeled and thinly sliced

125g Brie cheese, sliced

 

Method

1 Heat the oil in a heavy-based pan over a very low heat. Separate the onion slices into rings and add to the oil with the crushed garlic. Cover and cook for 15-20 minutes, stirring occasionally, until the onions are golden and soft. Stir in the sugar, and cook, uncovered, for 3-4 minutes or until the onions are golden and caramelized. Set aside and allow to cool.

2 Preheat the oven to 190°C. Roll out the bread dough onto a floured or polenta-dusted counter top until ½cm in thickness. Transfer the dough to a baking sheet lined with baking paper. Spread a layer of tomato pesto or Neapolitan pasta sauce on top of the dough. Top the pizza base with the reserved onion mixture. Add the sliced Big Brown and Portabellini mushrooms and garlic. Bake in the oven for 15-20 minutes. Add the Brie and return to the oven for 2-3 minutes, or until the cheese just starts to melt. Top with salt and pepper and some parsley or coriander leaves before serving.

 

 

If you can’t actually travel, there’s always the option to let loose your imagination powered by foreign flavours like Barbecued Mushroom Duxelles with Beef Fillet http://bit.ly/2JocDol – comforting, filling and evocative all at the same time! #travelwithyourtongue #foreignflavours #meatandmushrooms #supper

 

Barbecued Mushroom Duxelles with Beef Fillet

Serves 4

 

Ingredients

500g large Portobello mushrooms

250g Button mushrooms

2 shallots or 1 onion, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2tbsp butter

2tbsp extra virgin olive oil

salt and freshly ground black pepper

 

Method

1 Clean the mushrooms. Chargrill the Portobellos on the braai until char marks appear.

2 Place Portobellos, button mushrooms, shallots, garlic and thyme in a food processor and pulse until finely chopped – stop before it becomes a paste!

3 Place butter and olive oil in a large pan over medium heat. Add the shallot and mushroom mixture and sauté for 10 minutes, stirring, until most of the liquid has evaporated. Season with salt and pepper.

4 Serve dollops of the duxelles on fillet steak done to you likeness on the braai.

 

Cold weather comfort eating doesn’t have to be all about heavy, kilojoule-laden meat dishes. Harissa Mushroom Casserole with Sweet Potato Rounds http://bit.ly/2LKulzE packs a mighty flavour punch, while leaving you full and satisfied – and with just enough room for dessert! #onepotwonder #casserole #vegetarian #freshmushrooms #eatmoremushrooms #clevercooking

Harissa Mushroom Casserole with Sweet Potato Rounds

Serves 4

 

Ingredients

5tsp olive oil

2 large onions, chopped

1 large red or yellow pepper, chopped

2½ turnips, peeled and cut into 2,5cm chunks

2 carrots, peeled and cut into 2,5cm chunks

900g mixed fresh mushrooms, such as Button and Portobello, chopped

2½tsp chopped rosemary leaves

1tbsp harissa paste, or to taste

½ cup fruity red wine

500ml hot vegetable stock

400g kidney beans, drained and rinsed

4 medium sweet potatoes, washed and sliced into thin rounds

1tsp smoked paprika

4 whole garlic cloves, left unpeeled

 

Method

1 Heat 2tbsp oil in a pan, add onions, pepper, turnips and carrots and cook for 5-10 minutes until onions are golden. Transfer to a bowl. Add a drizzle of oil to the pan and cook mushrooms in batches until browned; transfer to the bowl.

2 Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced.

3 Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness.

4 Serve the casserole with the crispy sweet potatoes on top.