Cancer is one of the scariest words in any language. But simple lifestyle changes can minimize the threat for most of us. There’s evidence to suggest that women eating 10g of mushrooms per day – that’s just one white button mushroom per day! – seem to halve their risk of getting breast cancer. So lots of good green veg, clean water, rest and, of course, fungi daily! And make it as delicious as possible, like in our gorgeous Tandoori Mushroom Naans http://bit.ly/2xWUVio. #pinkpunnet #fruitandveg #breastcancer #minimizerisk #mushroomseveryday

Tandoori Mushroom Naans

Serves 2

 

Ingredients

15ml red wine vinegar

5ml sugar

1 red onion, sliced

2 ready-made naan breads

10ml olive oil

salt and milled black pepper

15ml oil

10ml ginger, finely grated

5ml garlic, crushed

250g button mushrooms, thickly sliced

30ml tandoori curry paste

100ml smooth cream cheese

15ml white and/or black toasted sesame seeds

a few fresh coriander leaves

some lime wedges

 

Method

1 Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes

2 Preheat the oven to 180°C. Place the naan breads on a baking sheet, brush with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes.

3 Meanwhile heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes.

4 Stir in the tandoori curry paste and cook for 1 minute.

5 To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds and fresh coriander.

6 Serve with fresh lime wedges.

Summer is well and truly upon us! Enjoy the balmy evenings with a couple of American Amber Ales like Jack Black’s Lumberjack and a plate of piping hot, sweet and salty Mushroom Tempura with Maple-Soy Dipping Sauce – you’ll be surprised at how easy they are to make! American Amber Ales have a more malt forward taste with hop bitterness, beautiful with Asian flavours. #foodpairings #beer #meatandmushrooms #blendability #craftbeer #tempura #madaboutmushrooms

 

Mushroom Tempura with Maple-Soy Dipping Sauce

Serves 4-6

 

200g tempura flour

5ml Chinese five-spice powder

5 chives, finely chopped

250ml soda water, chilled

3-4 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)

TO SERVE

chives, chopped

 

Method

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 a pot or deep 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 over mix. 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. Serve hot with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.

Yes, a frittata can be a delicious way to start the day… but allowed to cool and served in thick slices at room temperature, it’s also the perfect pick-me-up bar snack, truly delicious with an English Pale Ale like Darling Brewery Gypsy Mask – the fruitiness of the beer is brilliant with the salty bacon and cheese! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #eggs #mushrooms #barsnacks #fingerfoods

Bacon, Mushroom, Red Pepper, Gruyere and Potato Frittata

Serves 6

10ml oil

15ml butter

250g button mushrooms, thickly sliced

5 spring onions

1 red pepper, deseeded and sliced

125g streaky bacon, grilled and diced

2 medium potatoes, cooked and chopped

100g Gruyere cheese, grated

6-8 eggs

salt and freshly ground black pepper

TO SERVE

crispy bacon

fried mushrooms

rocket salad

 

Method

1 Preheat the oven to 190°C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes. Add the spring onions and red pepper and cook for 3-4 minutes. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased tin or ovenproof round casserole.

2 Whisk the eggs together and season well with salt and pepper. Pour the egg mixture over the mushroom mixture and bake in the oven for 25-30 minutes, or until the centre is just cooked. Allow to stand for 5 minutes before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.

If you’re keeping things casual, there just has to be beer in a bottle and food on a stick! A great combination is Tandoori Mushrooms – full of robust curry flavours and smoky notes from the braai – and a Witbier like Woodstock Hazy Days, which has a gorgeous light coriander and orange character. Now pass those skewers round! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #curry #braai #mushrooms

 

Tandoori Mushrooms

Serves 2-4

Preparation time: 15 minutes + marinade

Cooking time: 12 minutes

Difficulty: Easy

 

Ingredients

1tsp ground coriander

1tsp ground cumin

1tsp turmeric

1tsp paprika

½tsp chilli powder or cayenne pepper

1tsp salt

1 clove garlic, crushed

1½tsp ginger, freshly grated or good store-bought prepared

150g plain yoghurt

500g fresh Button or Portabellini mushrooms, cleaned

4 wooden skewers, soaked in water for 30 minutes

2 green peppers, cut into 2,5cm squares

1 onion, cut into 2cm petals

olive oil

handful coriander leaves

1 lemon, cut into wedges

 

Method

1 In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne, salt, garlic, ginger and yoghurt. Mix thoroughly.

2 Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes – 1 hour.

3 Thread onto skewers, interleaving with green pepper squares and onion petals. Brush green pepper and onion with olive oil and braai the skewers, turning often, until done to your liking, about 12 minutes.

4 Serve with coriander leaves and lemon wedges.

Sports on the TV, laughing friends, great finger food and a couple of bottles of cold beer – hello South African summer! Try this sensational Mushroom and Chicken Quesadilla with Devil’s Peak Pale Ale – the bright, refreshing flavours in the Mexican-inspired quesadilla are excellent with a Pale Ale! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #ale #mushrooms

 

Mushroom and Chicken Quesadilla

Makes 1

 

Ingredients

10ml oil

1 chicken breast fillet, sliced

200g button mushrooms, thickly sliced

3ml paprika

1x410g can red kidney beans, drained

5ml ground cumin or taco spice

2 large flat wraps

100g guacamole

100g Cheddar cheese, grated

fresh salsa made from finely diced red onion, tomatoes, fresh coriander and sliced fresh green chilli, if desired

 

Method

1 Heat the oil in a pan and fry the chicken until cooked. Transfer to a plate and return the pan to the stove. Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside.

2 Place the beans and cumin into a mixing bowl and roughly mash with a fork. Lay a wrap on a flat surface and spread the bean mixture on top. Top with the mushroom and chicken mixture, guacamole, Cheddar cheese and fresh salsa. Lay the second wrap on top of the filling.

3 Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes per side. Slices into wedges and serve.

I just found out something very interesting about beer! Unlike wine, which you match to food, you should pick a beer with contrasting flavours to your food. Did you know that? Well before I go scurrying down that avenue of investigation, I’m going to cook with beer in this show stopping Roasted Beef Tenderloin with Beer Horseradish Sauce and Pilsner Mushrooms http://bit.ly/2erY5pm. #plantprotein #meatandveg #Sundayroast #beer #beerandmushrooms

 

 

Roasted Beef Tenderloin with Beer Horseradish Sauce and Pilsner Mushrooms

 

 

Serves 6

 

Ingredients

BEER HORSERADISH SAUCE

¼ cup Pilsner beer

¼ cup prepared horseradish

1/3 cup sour cream

½tsp salt

couple twists of cracked black pepper

ROASTED BEEF TENDERLOIN AND PILSNER MUSHROOMS

1,5-1,8kg boneless beef tenderloin

2tbsp canola oil

salt and black pepper

2½ cups Portabellini mushrooms, halved or quartered

½ cup Pilsner beer

olive oil (for brushing)

 

Instructions

1 Beer Horseradish Sauce: in a small saucepan, combine the Pilsner and horseradish. Bring to a low boil and then reduce to a simmer. Simmer for 5 minutes so that the alcohol cooks out, and then remove from heat. Let it cool for about 10 minutes.

2 In a small bowl, whisk together the beer and horseradish mixture, sour cream, salt and black pepper until smooth and creamy. Transfer to an airtight container and refrigerate until you are ready to serve.

3 Roasted Beef Tenderloin and Pilsner Mushrooms: Preheat your oven to 245°C.

4 Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Rub the beef tenderloin with oil and season heavily with salt and black pepper. Once the pan is hot, carefully add the beef to the pan. Sear the beef on all sides until brown and slightly caramelized. Remove the beef from the pan and lower the heat to medium. Add more oil to the pan and then add the mushrooms. Cook for about 5-6 minutes or until the mushrooms are just tender. Season with salt and black pepper. Add the beer and bring to a low boil. Reduce the heat to a simmer and continue simmering until most of the beer has evaporated. Add the meat back to the pan and brush it with olive oil.

5 Place the beef tenderloin in the preheated oven and roast for 45-50 minutes or until a thermometer registers 50°C for medium rare/rare. Remove from heat and transfer the beef to a large cutting board to rest. Cover it with a foil tent. Once the beef has rested for at least 15 minutes. Slice it as desired.

6 Serve the beef tenderloin with beer horseradish sauce and pilsner mushrooms.

Why should South Africans care about limiting their meat and eating more vegetables and fungi? Well 6,3 million of us live with high blood pressure, we have about 130 heart attacks and 240 strokes daily, and at least 70 percent of South African women are overweight. Alarming! By joining the blend trend – that’s simply replacing 30 to 50% of any meat dish with fresh mushrooms – you automatically up your intake of the right stuff and reduce your kilojoules, fat, cholesterol and sodium. Winner, winner! Especially for our local dinner of Skinny Bobotie http://bit.ly/2uoIaia. #localislekker #triedandtested #meatandmushrooms #TheBlendTrend #blendability

 

 

Skinny (Blendability) Bobotie

Serves 6-8

Ingredients

1 thick slice of brown bread, crust removed
80ml skimmed milk
30ml olive oil
2 onions, finely chopped
400g big brown mushrooms, finely chopped
400g lean beef mince
15ml mild curry powder
10ml turmeric
60ml lite chutney
20ml white wine vinegar
5ml salt
30ml raisins (optional)
6 lemon leaves (optional)
EGG CUSTARD
2 eggs
250ml skimmed milk
pinch of salt

 

Method

1 Preheat oven to 180°C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan.

2 Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25x20cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture.

3 Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.

You’ve heard of Banters, vegans and grazers. Well now get acquainted with the flexitarian – that’s someone who follows a balanced diet of fruits and vegetables with lean meats and fish. Your average healthy Jane or Joe, I’d say. Fresh mushrooms make the whole process of getting in more fruit and veg while limiting meat so much easier – all you have to do is combine chopped mushrooms with a smaller amount of meat for a full-flavoured but kilojoule reduced version of your favourite foods, like these Bacon Honey Bourbon Chicken Meatballs http://bit.ly/2fuLlOQ! Ways to be more of a flexitarian? Go meatless once a week and make sure your plate is always at least half fruit and veg – not forgetting the mushrooms, of course! #TheBlendTrend #blendability #meatandmushrooms #fruitandveg #healthyappetite

Bacon Honey Bourbon Chicken Meatballs

Makes 48 meatballs

 

 

 

 

Ingredients

MEATBALLS

6 strips of bacon

225g button mushrooms, washed and dried

450g ground chicken

1 hot Italian sausage link, casing removed

½tsp salt

¼tsp pepper

1tsp chilli powder

3 garlic cloves, minced

¼ cup fresh parsley, chopped

3 fresh basil leaves, chopped

½ cup breadcrumbs

HONEY BOURBON BARBECUE SAUCE

½ cup water

1 cup barbecue sauce

3tbsp bourbon

1tbsp honey

fresh chopped parsley, to garnish (optional)

 

Method

1 Meatballs: preheat oven to 200°C. Line a baking sheet with aluminum and spray with non-stick cooking spray or grease a large skillet. Set aside. Pulse together the bacon and button mushrooms until blended. Place the mushroom and bacon mixture, ground chicken, and hot Italian sausage, salt, pepper, chilli powder, garlic, herbs and breadcrumbs into a medium mixing bowl and mix until combined.

2 Scoop the meat mixture using a medium cookie scoop and place onto the baking sheet or in the skillet. Repeat until all of the meat has been used. Bake for 20 minutes.

3 Honey Bourbon Barbecue Sauce: whisk together the water, barbecue sauce, bourbon, and honey in a large skillet. Simmer over medium heat for 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer over low-to-medium heat for 15 minutes or until the sauce has thickened. Garnish with fresh parsley and serve.

 

For years we’ve been hearing how we need to eat enough protein in our diets. But more and more, research suggests that eating more plant-based protein and less meat can increase longevity. Fresh mushrooms are a great source of plant protein, with 2,1g protein from 100g Portabellas and 3,1g protein from 100g White Button Mushrooms. And mushrooms make the job of eating less meat and more veg so much easier because they have a natural meaty texture and flavour, not to mention they are the kings of umami, making every savoury dish that much tastier! Embrace plant protein in a breakfast of Greek Baked Eggs http://bit.ly/2hMKNol. #TheBlendTrend #Mediterranean #meatandmushrooms #plantprotein #blendability

 

Greek Baked Eggs

Serves 4

 

Ingredients

115g Portabellini mushrooms

115g ground lamb

½ cup chopped onion

1 clove garlic, minced

400g can tomatoes, drained

1tsp dried oregano

½tsp salt

4 eggs

¼ cup sliced Kalamata olives

¼ cup crumbled Feta cheese

2tbsp chopped fresh parsley

 

Method

1 Preheat oven to 200°C. Have four 350ml ramekins or oven safe bowls ready. Alternatively, you can use an oven safe skillet.

2 Using a food processor or a knife, finely chop the mushrooms to match the consistency of the minced meat. Mix together chopped mushrooms and lamb in a large bowl.

3 Heat a large skillet over medium-high heat. Once hot, add the lamb mixture and onion. Cook until lamb is no longer pink, about 5-8 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, oregano, and salt.

4 Divide lamb mixture among the ramekins and create a well for the egg. Crack each egg and add to each well. Bake 10-15 minutes or until whites are completely set and yolks begin to thicken but are not yet hard. Top each with olives, cheese, and parsley.

 

 

Let’s be honest here, diets are really, really hard! So coming across a life hack that can improve your health, help you lose weight and tastes amazing is nothing short of miraculous. What are we talking? The miraculous little mushroom!

It can potentially lower cholesterol, lower blood pressure, balance blood sugar and lower cancer risk. The trick is to simply mix finely chopped fresh mushrooms into any of your favourite minced meat dishes (beef, chicken, lamb, turkey and even fish!) in a 50/50 ratio.

The only thing you lose is kilojoules, but you add in so much extra flavour! Try it in Mushroom Chicken Parmesan Hand Pies http://bit.ly/2uZvwF9. #TheBlendTrend #blendability #meatandmushrooms #loseweight #betterhealth

 

Mushroom Chicken Parmesan Hand Pies

Ingredients

CRUST

1½ cups flour

½tsp fine sea salt

½tsp garlic powder

1 cup cold unsalted butter, cubed

6tbsp ice cold water

1 large egg

1tbsp water

FILLING

225g white Button mushrooms

225g ground chicken

1tsp fine sea salt

½tsp dried basil

½tsp garlic powder

½tsp onion powder

¼tsp ground black pepper

1 cup chopped, fresh spinach

½ cup napolitana pasta sauce, plus extra for serving

½ cup shredded Parmesan

¾ cup shredded mozzarella

 

Method

1 Crust: To make crust, place flour, salt and garlic powder in bowl of a food processor. Pulse a few short times to mix ingredients. Add butter and pulse until it is evenly distributed in pea-size pieces, about three to four, 15-second pulses. With the processor on low, add water 1tbsp at a time until dough comes together in a ball in the center of the bowl. Remove dough and place on a sheet of plastic wrap. Flatten into a disk, wrap and refrigerate for 30 minutes.

2 Filling: To make the filling, add mushrooms to the bowl of a food processor and pulse until finely chopped. Blend together mushrooms and ground chicken in a medium bowl. Cook in a large non-stick skillet over medium-high heat until chicken is no longer pink, about 7 minutes. Drain any excess liquid. Return pan to heat and stir in salt, basil, garlic powder, onion powder and pepper. Stir in spinach and cook for about 1 more minute, just until it wilts. Transfer filling to a bowl. Stir in pasta sauce and ¼ cup Parmesan. Let cool completely.

3 Preheat the oven to 200°C. When dough is ready, roll the disk out on a floured surface to approximately ½cm thickness. Cut in circles about 10cm in diameter. Stretch circle slightly and lay it on a baking sheet, 5 circles to a standard baking sheet. Working one pie at a time, spoon about 2tbsp of filling, allowing excess liquid to drain back into bowl. Place filling in the center of the circle. Top with a sprinkle of mozzarella. Stir together egg and water, and brush all edges of circle with it. Carefully fold crust over to create a half moon and press the edge together to seal. It will be a little messy and some edges may tear. Simply patch them up as best you can and wipe away any sauce that leaks onto the baking sheet. Repeat for remaining pies.

4 Brush pies with remaining egg wash and sprinkle with remaining Parmesan. Bake for 20 minutes, until edges of crust are browned and cheese begins to bubble out at edges. Let cool for 10 minutes before serving with extra pasta sauce for dipping.