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.

 

Summer is all about casual clothes, casual living and casual eating. We like simple meals made more tasty by mixing half meat and half fresh mushrooms. Oh, and if you can eat it with your hands, like Lamb Pita with Tzatziki http://bit.ly/2DfHQ9D, even better! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas

 

Lamb Pita with Tzatziki

Serves 6

 

250g lean lamb mince

250g button mushrooms, chopped and pan fried

1 sprig mint, chopped

125g dried breadcrumbs

1 large egg

2 spring onions, finely sliced

5ml ground coriander

2ml ground ginger

250ml Greek yoghurt

1 clove garlic, crushed

1/3 cucumber, grated

12 mini pita breads

 

Method

1 In a bowl, mix the lamb mince and mushrooms together. Add the mint, breadcrumbs, egg and onion. Mix in the spices and season with salt and freshly ground pepper.

2 Divide the mixture into 24 balls and fry on both sides until cooked through. Place onto kitchen towel to drain.

3 In a small bowl, mix the yoghurt, garlic and cucumber together, season with salt and pepper.

4 Slice pockets into the pita breads. Fill each pita with tzatziki and two lamb meat balls.

Cook’s tip: for vegetarians, make falafel.

 

So delicious, so nutritious, snack-time or meal. These have loads of the veg you need every day, and who can resist a bit of bacon! Broccoli, Ginger and Bacon Portabella Pizza http://bit.ly/2NEGExy #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #mushroompizzas #blendability #mushroomswitheverything #mushroomrecipeideas

 

Broccoli, Ginger and Bacon Portabella Pizza

Makes 4

 

Ingredients

4 whole large fresh Portobello mushrooms, cleaned and trimmed

1 dash olive oil for drizzling

2 florets Tenderstem broccoli roasted with ginger

2 rashers crispy bacon

 

Method

1 Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.

2 Layer-up your “mushroom pizza base” with your toppings

A whole new take on the classic. We love the combination of the salty leaves and juicy meatballs – especially the mix of half meat and half mushrooms, which lowers the kilojoule content and ups the flavour! Mushroom & Chicken Meatball Caesar Salad http://bit.ly/2P9K2oD. #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas

Mushroom & Chicken Meatball Caesar Salad

Serves 4

 

Ingredients

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

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

 

Ingredients

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 18 balls. Dust the meatballs with the flour.

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

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

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

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

 

An egg is an egg is an egg! But this week we’re livening things up with Moroccan-style Scrambled Eggs http://bit.ly/2slwdZL – earthy, spicy and good for you. #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas

 

Moroccan-style Scrambled Eggs

Serves 4
Ingredients

15ml oil

1 red onion, diced

5ml cumin seeds

5ml ground coriander

250g button mushrooms, quartered

1 red and/or green chilli, thinly sliced

1 tomato, diced

30ml butter

8 eggs, whisked

30ml fresh coriander

salt and milled black pepper

 

Method

1 Heat the oil in a pan and gently fry the onion and cumin seeds over a low heat, for 4-5 minutes. Increase the heat and add the ground coriander and mushrooms. Fry for 3-4 minutes.

2 Stir in the chilli, tomato and butter. Once the butter has melted, add the whisked eggs and cook, stirring, over a moderate heat. Once the eggs are nearly cooked, remove from the heat and add the coriander and season with salt and pepper. Serve at once with pita bread or toast and lemon wedges, if desired.

 

Fresh mushrooms make everything better – even the ubiquitous fish cake! These easy to make, golden nuggets are everyone’s favourite for a quick lunch or as an appetizer. Fish Cakes http://bit.ly/2QsWsF3.

#FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #fishcakes                                                                                                                                            #blendability #mushroomswitheverything #mushroomrecipeideas

 

Fish Cakes

Ingredients

250g fish, steamed and flaked

250g button mushrooms, chopped and pan fried

2 spring onions, finely sliced

1 small potato, cooked, peeled and diced

1 egg

15ml sweet chilli sauce

oil for frying

50ml Greek yoghurt

20ml mayonnaise

10ml lemon juice

lemon to serve

 

Method

1 In a bowl, mix the fish, mushrooms, onion, potato, egg and sweet chilli sauce together. Season with salt and pepper. Form cakes with your hands and set aside.

2 Heat oil in a pan and fry cakes on both sides until golden and cooked through. Place onto kitchen towelling to drain.

3 In a small bowl mix the yoghurt, mayonnaise and lemon juice together.

4 Serve the fish cakes with the sauce and the fresh lemon.