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.

Wishing you bunny ears, big smiles and baskets of chocolate eggs – Happy Easter everyone! Hope your celebrations are filled with laughter and kindness… and good food. For something extra-special we recommend Barbecued Mushroom Duxelles with Beef Fillet – fancy food without being too much effort. #Easter #braai #steak #chargrilled #familyandfriends #tastesgreat

 

 

Barbecued Mushroom Duxelles with Beef Fillet

https://bit.ly/2ITbkcP

Preparation time: 15 minutes

Cooking time: 20 minutes

 

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 your likeness on the braai.

You haven’t seen the extended family since the end of last year and now they’re all coming over to your place for Easter! What to make? Slow Cooked Lamb and Mushroom Pasta http://bit.ly/2GfmE4M, of course! Forget about hard work, this just simmers away by itself on the stove until you are ready to serve it to a sea of appreciative mouths. #autumn #Easter #comfortfood #familyandfriends #smilesallround

 

Slow Cooked Lamb and Mushroom Pasta

Serves 4

Ingredients

4tbsp canola or olive oil

1 brown onion, diced

1 leek, white/pale green part diced

3 garlic cloves, roughly chopped

400g lamb shoulder or leg, cut into cubes

400g Portabellini mushrooms, chopped

bunch of thyme

500ml beef stock

sea salt

black pepper

fresh chopped parsley

300g pasta (tagliatelle or a thick ribbon pasta works well)

Parmesan, to serve

 

Method

1 In a large pot over a medium heat, add 2tbsp oil, then add the onion, leek and garlic. Cook until translucent and slightly caramelised. Remove from the pot and set aside.

2 Add the other 2tbsp oil, then add the lamb in batches and cook until they are a little brown and sealed. Add the onion mix back into the pot, then add the mushrooms, thyme and stock. Bring to the boil. If the stock doesn’t cover all the meat, add a little water. Turn to a simmer and leave to cook for two hours (lid on half the time) or until the sauce has thickened and the lamb is tender. Season to taste and add a handful of chopped parsley, stir through.

3 Cook the pasta according to the packet instructions. Drain, then add the sauce and mix well. Serve with grated Parmesan.

 

We’re South Africans, and to a man (or woman) we love to socialise outdoors with a braai – especially on public holidays. So seize the moment on Human Rights Day this coming Wednesday (March 21) to make and share Mushroom Kofta with Spicy Tomato Sauce http://bit.ly/2DvIQ4X with friends. Enjoy! #autumn #Easter #humanrightsday #fingerfood #familyandfriends #smilesallround

 

Mushroom Kofta with Spicy Tomato Sauce

 

Ingredients

20ml olive oil

1 garlic clove, crushed

400g brown mushrooms, finely chopped

400g extra lean lamb mince

1 small onion, finely chopped

15ml tomato paste

5ml lemon zest

125ml dried breadcrumbs

1 egg

TOMATO SAUCE

10ml olive oil

½ onion

1 garlic clove, crushed

½ red chilli, finely chopped

1 can chopped tomatoes

5ml brown sugar

salt and pepper

micro herbs

 

Method

1 To make the kofta, heat the olive oil in a frying pan and add the garlic, fry for a minute and then add the mushrooms, fry until the mushrooms are just golden. Set aside to cool slightly.

2 In a bowl, mix the mince, onion, tomato paste, lemon zest, crumbs and egg, season with salt and pepper. Add the mushrooms and mix together well.  Allow the mixture to rest in the refrigerator for 30 minutes to firm up.

3 Shape the mixture into kofta and insert a skewer into each. Drizzle with a little olive oil and braai over hot coals until cooked through.

4 To make the tomato sauce, heat the olive oil and add the onion and garlic, sauté until glossy. Add the chilli and chopped tomatoes, allow to simmer for 15 minutes and then season with sugar, salt and pepper.

5 Serve the kofta with the spicy tomato sauce, sprinkled with micro herbs.

Cooks tip: The kofta can also be cooked under the grill or on a griddle pan.

 

Jerseys are out of storage, extra blankets are being aired, the mornings are crisp and cool and family-favourite comfort food is suddenly all you can think about, right? Well what could be nicer than Mushroom Stew with Soft Turmeric Maize Meal http://bit.ly/2tpkvOF – nourishing, warming and locally inspired! Oh, and you can make it ahead and just reheat for easy-eating in front of the tele. #autumn #Easter #humanrightsday #fingerfood #familyandfriends #smilesallround

 

Mushroom Stew with Soft Turmeric Maize Meal

Serves 4

 

Ingredients

45ml vegetable oil

1 onion, cut into slices

1 clove garlic, finely chopped

1 red chilli, seeded and finely chopped

500g button mushrooms, wipe clean

300ml vegetable stock

75ml white wine

2,5ml ground black pepper

salt to taste

15ml white wine vinegar

4 tomatoes, briefly blanched in boiling water, peeled and chopped

30ml fresh parsley, finely chopped

SOFT TURMERIC MAIZE MEAL

750ml water

1ml turmeric

salt to taste

200ml maize meal

125ml cream (optional)

 

Method

1 Heat the oil in a large frying pan. Add the onions and brown gently over low heat. Add the garlic, chilli and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan.

2 Add the vegetable stock, wine and black pepper. Simmer for 20 minutes. Add the vinegar and correct the seasoning with salt if needed. Cool and refrigerate until ready to serve.

3 Heat the mushroom stew. Add the tomatoes and sprinkle with finely chopped parsley. Serve with the soft turmeric maize meal.

4 To make the soft turmeric maize meal, bring the water to the boil and add the turmeric and salt. Slowly stir in the maize meal. Cook over low heat for 5 minutes, stirring frequently. Stir in the cream, if using, and then cover the saucepan and set aside for 1 hour to thicken.

 

It’s officially autumn, Easter is on the horizon and Human Rights Day is March 21, so what we need this month is something a little spicy, vaguely egg-shaped and good for fostering a bit of human kindness! Mushroom and Onion Bhajis http://bit.ly/2F5PTmB will definitely do the trick. Best enjoyed with friends… old and new. #autumn #Easter #humanrightsday #fingerfood #familyandfriends #smilesallround

 

Mushroom and Onion Bhajis

Makes 15

 

Ingredients

180ml cold water

1 egg

120g chickpea or cake flour

2ml bicarbonate of soda

5ml curry powder

5ml cumin seeds

5ml salt

1 onion, sliced and quartered

200g button mushrooms, sliced

oil for frying

 

Method

1 Place the water and egg into a jug and whisk together. Add the flour, bicarbonate of soda, curry powder, cumin seeds and salt and whisk until smooth.

2 Add the onion and mushrooms and stir to coat.

3 Heat some oil in pot or deep fat fryer. Once hot, drop spoonfuls of the mixture into the oil and fry for 30-45 seconds per side, or until the bhajis are golden-brown and crispy.

4 Use a slotted spoon to remove the bhajis and drain on kitchen paper. Repeat with the remaining mixture. Serve hot, with lime wedges, mango chutney and fresh coriander leaves.

Round off this Valentine’s month by showing your family and friends some love, inviting everyone over for smiles, stimulating conversation and steaming bowls of Mushroom Chilli http://bit.ly/2CxnnYQ – memories to last a lifetime! #Valentine #foodtoshare #loveandlaughter #healthyeating #greattaste

 

Mushroom Chilli

Serves 2

 

Ingredients

30ml olive oil

1 large onion, chopped

2 cloves garlic, crushed

1 green pepper, roughly chopped

250g Portabella mushrooms, roughly chopped

10ml ground cumin or curry powder

5ml chilli powder & paprika

400g can chopped tomatoes or 2 diced tomatoes

1 small can tomato paste

400g can red kidney beans, drained and rinsed

1 pinch of sugar & salt and pepper to taste

 

Method

1 Heat oil and fry the onion for 3 minutes until soft.
2 Add the garlic, green pepper and mushrooms and fry for a further 3 minutes until the mushrooms are tinged brown.
3 Add the spices and cook, stirring, for 30 seconds.
4 Add the tomatoes, paste, beans and sugar, and then bring to the boil. Season to taste.
5 Turn down the heat and simmer gently for 20 minutes or until the sauce has thickened and reduced.

http://mushroominfo.co.za/blog/1138-2/

Didn’t get around to celebrating Valentine’s Day? Oh no! Make it up to her… him… yourself with a special homemade meal of Glazed Salmon with Mushrooms http://bit.ly/2EGFYqQ – after all, every day should be about love, happiness and fabulous mushroom-infused food! #Valentine #foodtoshare #loveandlaughter #healthyeating #greattaste

 

Glazed Salmon with Mushrooms

Serves 4

 

Ingredients

250ml basmati rice

4 pieces salmon fillet

olive oil

salt and pepper

1 onion, chopped

5ml garlic, crushed

5ml ginger, grated

400g button mushrooms, sliced

juice and finely grated rind of 1 lemon

15ml flat-leaf parsley, chopped

1 punnet snow peas

3 spring onions, sliced

500g egg noodles, soaked in boiling water and drained

30ml soy sauce

15ml honey

 

Method

1 Cook rice according to instructions on packet.

2 Place salmon on a baking tray, skin-side down, drizzle with a little olive oil and season with black pepper. Cook at 180°C for 10 to 12 minutes, depending on thickness of salmon.

3 Heat a little olive oil in a frying pan and stir-fry onion for a few minutes until softened. Add garlic, ginger and mushrooms. Cook for a few minutes, then remove half of this mixture. Add to the cooked rice along with the lemon juice, lemon rind and parsley. Season to taste. Set aside and keep warm.

4 Add snow peas, spring onion and noodles to remaining mixture in pan. Stir-fry a further few minutes before adding soy sauce and honey. Set aside.

5 To serve, place salmon on a bed of rice and top with mushroom and noodle mixture. Garnish with sliced spring onion.

It’s the big week for dinner à deux – best made at home, if you ask me! Recreate that iconic scene from Lady and the Tramp with a heavenly, healthful helping of Wholewheat Spaghetti with Mushrooms, Kale and Hazelnuts http://bit.ly/2FZA151 – only good things that will leave you with loads of energy for whatever you want to get on with… Happy Valentine’s Day! #Valentine #foodtoshare #loveandlaughter #healthyeating #greattaste

 

Wholewheat Spaghetti with Mushrooms, Kale and Hazelnuts

 

Ingredients

500g wholewheat spaghetti

45ml olive oil

2 cloves garlic, crushed

250g button mushrooms, thickly sliced

100g baby button mushrooms

100g kale, chopped

1 lemon, finely grated zest and juice

100g hazelnuts, toasted and roughly chopped

30ml flat-leaf parsley

60ml Parmesan cheese, finely grated

30ml dukkah (optional)

 

Method

1 Cook the spaghetti according to packet instructions, drain and set aside.

2 Heat the oil in a pan and gently fry the garlic for 1 minute. Add the button mushrooms and baby button mushrooms and cook for 4-5 minutes.

3 Add the reserved spaghetti and the kale and cook for 3 minutes, or until the spaghetti is heated through.

4 Remove from the heat and add the remaining ingredients. Toss to combine. Serve at once with extra Parmesan cheese and dukkah, if desired.