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.

More than ordinary suppers, entertaining screams make-ahead to us! These simple, really tasty Pork Mushroom and Sage Meatloaves http://bit.ly/2LtvoUr will have you wowing in terms of taste, texture and umami – and the addition of mushrooms keeps the mixture nice and moist, too. #entertaining #hotmeal #freshmushrooms #eatmoremushrooms #clevercooking #makeahead

 

Pork Mushroom and Sage Meatloaves

Makes 6

 

Ingredients

10ml oil

1 onion, finely diced

250g big brown mushrooms, minced

250g pork mince

15ml fresh sage, chopped

5ml fresh thyme

5ml lemon or orange zest

1 egg, beaten

125g fresh breadcrumbs

250g streaky bacon

 

Method

1 Preheat the oven to 180°C. Heat the oil in a pan and gently fry the onion for 4-5 minutes, or until softened. Increase the heat and add the mushrooms. Fry for 3-4 minutes. 2 Transfer the mixture to a mixing bowl and allow to cool completely. Stir in the pork mince, sage, thyme, lemon zest, egg and breadcrumbs and mix well.

3 Grease 6 large cup muffin tins and lay 2 rashers of bacon in a crisscross pattern at the base of each cup. Fill with the mince mixture. Fold the overlapping bacon over the meatloaves to cover.

4 Bake in the oven for 25-30 minutes. Allow to stand for 10 minutes before unmoulding. If desired, grill the meatloaves for 4-5 minutes before serving. Serve on a bed of cooked big brown mushrooms, mashed potatoes and seasonal vegetables. Garnish with chopped parsley.

Moroccan Spiced Mushroom & Butternut Tartlets http://bit.ly/2wRWMIC make the most divine starter or vegetarian option if you are entertaining this weekend. If you’re not a fan of cumin, the Moroccan spicing can easily be changed for whatever suits your palate – and a bit of added chilli always works well! #entertaining #vegetarian #hotmeal #freshmushrooms #eatmoremushrooms #clevercooking #makeahead

 

Moroccan Spiced Mushroom & Butternut Tartlets

Makes 6

Ingredients

300g butternut, cubed

20ml oil

salt and freshly ground black pepper

1 red onion, diced

15ml fresh ginger, ground

250g Button mushrooms, quartered

5ml ground cumin

5ml ground coriander

100g feta, crumbled

30ml fresh coriander leaves, chopped

4 sheets phyllo pastry

30ml olive oil

90ml smooth cream cheese

60ml dukkah

 

Methods

1 Preheat the oven to 180°C. Place the butternut on a baking sheet. Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 minutes, or until tender.

2 Meanwhile heat the last 5ml oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.

3 Stir in the cumin and coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander and roasted butternut.

4 Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Layer 6 squares of pastry in a circular shape in each of 6 tartlet tins or 6-hole muffin pan. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.

5 Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. Return the tarts to the oven and bake for 3-4 minutes and serve hot, warm or at room temperature.

 

It may be cold out there, but there’s curry in here! Tomato and Mushroom Dhal http://bit.ly/2G4zvCp to be precise. So fresh and delicious, and ready in a matter of minutes. And if you’ve got the winter lurgy, this is just what the doctor ordered – healthy flu-fighting, selenium-rich mushrooms in a spicy sauce! #selenium #curry #hotmeal #vegetarian #freshmushrooms #eatmoremushrooms

 

Tomato and Mushroom Dhal

Ingredients

30ml oil

1 onion, diced

3 garlic cloves, crushed

15ml fresh ginger, finely grated

15ml curry paste

400g Portabellini mushrooms, halved

410g tin chopped tomatoes

2 x 410g tins brown lentils, drained

45ml plain yoghurt or thick cream

30ml fresh coriander, chopped

TO SERVE (optional)

rice

naan bread

raita

toasted coconut

 

Method

1 Heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes. Add the ginger, curry paste and mushrooms and cook for 3-4 minutes. Stir in the tomatoes and lentils and simmer for 5 minutes.

2 Top with yoghurt or cream and coriander. Serve with rice or naan breads, raita and/or toasted coconut.

There are some days when only a burger will do! Luckily you can ditch the guilt and ask for seconds with these super-healthy, unbeatably delicious Mushroom Lentil Burgers http://bit.ly/2KoPzCB! Not even the kids will mind that the meat is missing… #vegetarian #burgers #healthyjunkfood #timetoeat #eatmoremushrooms #plantprotein

 

 

Mushroom Lentil Burgers

Makes 4

Ingredients

1tbsp canola or olive oil, divided

¾ cup chopped onion

2 garlic cloves, chopped

5 regular or wholewheat hamburger buns, toasted and divided

400g white button mushrooms, sliced

400g cooked lentils, drained

4tsp mustard, divided

2tsp chopped fresh thyme

½tsp freshly ground black pepper

¼tsp salt

2 large eggs, lightly beaten

30g feta cheese, crumbled

1½tbsp mayonnaise

¼ cup rocket

 

Method

1 Preheat the grill.

2 Heat a large non-stick frying pan over medium-high heat. Add 1tsp oil to the pan; swirl to coat. Add onion and garlic; sauté for 3 minutes or until onion is tender. Remove from heat.

3 Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.

4 Combine mushrooms, lentils, 2tsp mustard, thyme, pepper and salt in a food processor; pulse to combine.

5 Combine onion mixture, breadcrumbs, mushroom mixture, and eggs in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1½cm-thick patty. Heat a large non-stick frying pan over medium-high heat. Add the remaining 2tsp oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under grill for 2 minutes or until cheese has softened.

6 Combine mayonnaise and remaining 2tsp mustard in a small bowl. Spread the top half of each of the buns with mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.

 

Been a bit excessive over the long weekend? Time to get things back in check with Fat-loss Pickled Asian Mushroom Salad http://bit.ly/2EmjiYN. It’s packed with fat-loss allies like chilli and mushrooms, but luckily it’s so delicious you’ll never think of it as diet food! #lowfat #familyandfriends #tastesgreat #dietfood #salad #goodforyou

 

Fat-loss Pickled Asian Mushroom Salad

Serves 4

 

Ingredients

125ml rice wine vinegar

3tbsp caster sugar

1tbsp salt

1tbsp olive oil

1tbsp sesame oil

1 red chilli, finely sliced

1tbsp sunflower or olive oil

250g Oyster mushrooms

100g Baby Button mushrooms

1 green pepper, deseeded and sliced

1 small cucumber, deseeded and cut into lengths

100g herb salad leaves or Asian greens

1tbsp sesame seeds, toasted

fresh coriander leaves, to serve

 

Method

1 Heat the vinegar, sugar and salt in a pan and bring to the boil. Stir and leave to cool. Once cold, whisk in the olive and sesame oils and stir in the red chilli.

2 Heat the remaining oil in a pan and flash fry the mushrooms for 1-2 minutes. Dry on absorbent kitchen roll and leave to return to room temperature. Place mushrooms in the pickling liquid for an hour.

3 Toss the drained mushrooms, green pepper, cucumber, salad leaves and sesame seeds in a little of the pickling liquid and arrange on a serving plate. Garnish with the coriander leaves.

Sometimes you’ve just got to cook with the next day’s lunch leftovers in mind! Bring on chilli-hot, coconut-smooth, bamboo shoot-filled Thai Mushroom and Coconut Curry https://bit.ly/2vrbXYz – you can ramp up the amounts for a gathering, or just pretend and keep eating it for days. Delicious! #freshmushrooms #comfortfood #familyandfriends #cookahead #vegetarian

 

Thai Mushroom and Coconut Curry

Serves 2

 

Ingredients

3tbsp coconut oil

500g mixed fresh mushrooms, sliced

1 thumb-sized piece of fresh ginger, finely grated

2 onions, chopped

2 sticks lemongrass, bashed

1 red chilli, finely sliced (or to taste)

4 lime leaves

1 small bunch coriander, roughly chopped

400g tin coconut milk

2x230g tins bamboo shoots, drained

1 large pinch chilli flakes

 

Method

1 In a wok, heat 2tbsp coconut oil and fry the mushrooms until browned. You will have to do this in batches. Remove mushrooms from the wok and set aside.

2 Heat another tablespoon coconut oil in the wok and add ginger, onion, lemongrass, chilli and lime leaves, cook for 2 minutes, until fragrant.

3 Add coriander, coconut milk, bamboo shoots and reserved mushrooms. Heat through until piping hot.

4 Scatter with chilli flakes and serve with jasmine rice, steamed cauliflower rice or pumpkin ‘noodles’.

 

 

On the subject of comfort food, nothing beats the one pot wonder! Not too much effort for lots of warming, feel-good, saucy flavour. Our current favourite is Sausage, Mushroom and Bean Hotpot http://bit.ly/2qol4n7 – made to be eaten on the couch in front of your latest TV binge. Enjoy… #blendability #familyandfriends #tastesgreat #comfortfood #goodforyou #autumn

Sausage, Mushroom and Bean Hotpot

Serves 4 – 6

 

Ingredients

12 beef sausages

30ml oil

2 onions, peeled and thinly sliced

2 garlic cloves, crushed

250g button mushrooms, cleaned

30ml tomato paste

5ml paprika

400g can chopped tomatoes

250ml beef stock

5ml sugar

400g can mixed beans, cannelleni beans or butter beans

salt and milled black pepper

mashed potato or crusty bread, to serve

 

Method

1 Preheat oven to 180°C. Place the sausages in an ovenproof casserole and bake the sausages for 20 minutes, turning once. Set aside.

2 Heat the oil in a pan and cook the onions over a medium-low heat for 5 minutes. Add the garlic and mushrooms and cook for 5 minutes. Add the tomato paste, paprika, tomatoes, stock and sugar. Bring to a simmer and cook for 10 minutes.

3 Add the reserved sausages and beans and cook for 10 minutes, or until the sausages are heated through. Season with salt and pepper. Serve with mashed potato or crusty bread.