Celebration, wind-down, chill-out… whatever your weekend is about, centre it around a Mixed Mushroom Braai http://bit.ly/34Eu8Xl. Enjoy! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #sillyseason #mushroomsnacks #braai #braaitime #overthecoals #lovebarbecue #lovebraai

 

 

Mixed Mushroom Braai

Serves 4

 

Ingredients

BABY BUTTON KEBABS

100g Baby Button mushrooms

2 tbsp olive oil

1 tbsp dried mixed herbs

1 tbsp lemon juice

zest of 1 lemon

salt and pepper

 

GRILLED WHOLE PORTABELLOS AND PORTABELLINIS

4 tbsp olive oil

1 tsp chilli flakes

1 tsp dried oregano

1 tsp smoked paprika

salt and pepper

200g Portabello mushrooms

200g Portabellini mushrooms

 

GRILLED WHITE BUTTON AND PORTABELLINI KEBABS

3 bell peppers (red, yellow and green)

100g White Button mushrooms

100g Portabellini mushrooms

2 tbsp olive oil

salt and pepper

 

BRAAIED PEPPERS

450g assorted bell peppers

1 tbsp olive oil

salt and pepper

 

TOMATO AND ONION GRAVY

2 tbsp olive oil

2 red onions, halved and sliced

1 tin chopped tomatoes

500g very ripe tomatoes (can be a mix)

2 tsp Worcestershire sauce

¼ cup chopped fresh herbs (parsley, oregano and thyme work well)

2 tsp brown sugar

1 tsp salt

freshly ground black pepper to taste

 

Method

1 Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

2 Baby Button kebabs: In a bowl combine the baby button mushrooms with the olive oil, dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 – 5 Baby Buttons onto small skewers. Braai them on medium hot heat for 7 – 10 minutes.

3 Grilled whole Portabellos and Portabellinis: In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Add the mushrooms and toss to coat well. Braai mushrooms, top down to start, then flip after 5 – 7 minutes and continue to cook until the mushrooms are just becoming tender.

4 Grilled White Button and Portabellini kebabs: Cut the bell peppers into 3cm square pieces. On long kebab sticks, alternate between White Buttons, Portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 -3 minutes. Cook until the mushrooms begin to get tender and the peppers begin to pick up colour on their edges.

5 Braaied peppers: Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.

6 For the tomato and onion gravy: Heat the olive oil in a medium saucepan and fry the onions until tender. Combine all the ingredients in a small saucepan. Allow the sauce to simmer for at least an hour.

7 Place all components on a board and serve with a side salad, fresh bread or pap.

 

 

The silly season begins! Make Mushroom Popcorn http://bit.ly/2XywesL your go-to snack for every happy social event for the rest of the year. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #snacks #TVsnacks #sillyseason #popcorn #mushroomsnacks #RugbyWorldCup

 

 

Mushroom Popcorn

Serves 4

 

Ingredients

1 cup plain popcorn, popped

½ cup panko

½ cup biltong dust

1 tsp chilli flakes

1 tbsp sesame seeds

½ lemon, zested

olive oil for frying

300g baby button mushrooms

2 tbsp soy sauce

2 tbsp hoisin sauce

 

Method

1 Blitz the popcorn in a food processor until you’ve made chunky crumbs.

2 Mix the panko, popcorn crumbs, biltong dust, chilli flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.

3 In a non-stick frying pan add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown. Add the soy sauce and hoisin and roll the mushrooms around to glaze each one. Allow the sauce to reduce and become sticky.

4 Toss the glazed mushrooms in the popcorn mix, making sure each one is well coated. Serve as a snack in jars or cones at a party or while watching your favourite TV show.

 

It’s almost too hot to eat. Almost! But these light, delicious Nut-Stuffed Mushrooms http://bit.ly/2IxPFta will have you lunching alfresco in no time! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #stuffedmushrooms #mixednuts #nutstuffing

 

Nut-Stuffed Mushrooms

Serves 2

 

5 fresh Portobello mushrooms, cleaned and trimmed

1 large onion

2 garlic cloves

2 tsp canola/olive oil

60g mixed unsalted nuts like brazils, hazelnuts, almonds, walnuts

1 tbsp margarine

½ tsp dried thyme

½ tsp dried rosemary

1 tbsp chopped fresh herbs like parsley, fennel, dill, chives

salt and freshly ground black pepper, to taste

 

Method

1 Cut the stems from the mushrooms and finely dice these along with 1 whole mushroom.

2 Preheat the oven to 200°C.

3 Finely dice the onion and crush the garlic cloves.

4 Place the onion and garlic in a saucepan with the canola/olive oil and sweat them in the oil until the onion is soft and beginning to brown. Add the chopped mushroom stalks and sweat the vegetables for a few more minutes.

5 Lightly toast the mixed nuts in a medium oven and remove the skins.

6 Grind the mixed nuts fairly finely in a food processor or using a mortar and pestle and add to the pan along with the margarine, dried herbs, fresh herbs and salt and pepper to taste. Mix to combine.

7 Place the whole mushrooms, stem side up, on a baking tray. Divide the mixture between the mushrooms and spread over the surface of each one.

8 Bake in the oven for 5-8 minutes or until the tops are beginning to brown and the mushrooms are just cooked. Serve 2 mushrooms on each plate along with a salad.

 

These vegetarian Oriental Mushroom Tacos http://bit.ly/2PmUHJN will become an obsession from the very first bite! #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased#Mexicanfusion #tacos #braai #barbecue #chargrilled #mushroomtacos

 

 

Oriental Mushroom Tacos

Makes 4

 

Ingredients

4 fresh Portobello (big brown) mushrooms, cleaned, or 500g Button or Portabellini mushrooms, cleaned and threaded onto wooden skewers that have been soaked in water for 30 minutes

3 tsp Korean barbecue marinade, or other spicy barbecue marinade of your choice

1 baby cabbage, finely shredded

1 carrot, grated

¼ red onion, finely sliced

1 tsp wasabi

6 tbsp good-quality mayonnaise

4 soft tacos (any flatbread will work)

½ avocado, sliced

handful fresh coriander leaves

lemon wedges, grilled on the braai until caramelised, about 5 minutes

 

Method

1 Brush the mushrooms with the barbecue marinade and place straight onto a medium-hot braai, basting with more barbecue sauce as you go, and turning until mushrooms are cooked through, about 10 minutes.

2 Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.

3 Toast soft tacos on the braai, a couple of seconds on each side.

4 Remove mushrooms from the braai, slice into thick strips, and divide between tacos. Top with slaw, avocado and coriander. Serve immediately with grilled lemon wedges.

 

 

Looming exams, work projects to complete, entertaining… the end of the year can be stressful and rushed, so we’re all about making dinners easy, tasty and nutritious. Try Mushroom & Cheese Soufflé Toasts http://bit.ly/2MzQXEn. #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #ontoast #cheesesouffle #cheeseandmushroom #mushroomsontoast

 

Mushroom & Cheese Soufflé Toasts

Makes 4

 

Ingredients

15ml oil

150g Button or Portabellini mushrooms, sliced

3 spring onions, sliced

30ml butter

25ml cake flour

80ml milk, hot

5ml Dijon mustard

50g Cheddar cheese, grated

2 eggs, separated

salt and milled black pepper

4 slices white bread, lightly toasted

5ml parsley, chopped

 

Method

1 Preheat the oven to 220°C. Heat the oil in a pan and fry the mushrooms for 4-5 minutes. Add the spring onions and cook for another minute. Set aside and reserve one-third for garnish.

2 Melt the butter in a pan, stir in the flour and cook for 3 minutes, mixing well. Add the hot milk, stirring continuously, for 2-3 minutes. Remove from the heat and stir in the mustard and cheese.

3 Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.

4 In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form. Carefully fold the egg whites into the mushroom mixture.

5 Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.Bake for 5-6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.

 

 

 

It’s summer in South Africa! Have a little fun at this weekend’s braai with Garlic Butter Button Mushroom Armadillos http://bit.ly/2L5GD4f. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #braaitime #flamegrilled #garlicmushrooms

 

 

Garlic Butter Button Mushroom Armadillos

Makes 4

 

Ingredients

50g best-quality butter at room temperature

3 cloves garlic, crushed

handful soft herbs (parsley, coriander, chervil, chives etc), finely chopped

¼ tsp chilli flakes or finely chopped fresh chilli to taste (optional)

500g large whole Button mushrooms, stalks removed

4 long wooden skewers, soaked in water for 30 minutes

 

Method

1 Mix together the butter, garlic, herbs and chilli, if using.

2 Fill the mushrooms with the butter and thread them onto the skewers, packing them tightly together so the filling isn’t lost during cooking. Place over a hot braai, turning often, to allow the mushrooms to get grill marks, about 10 minutes. Transfer to a double foil “boat” if you’d like to cook further and are losing butter to the flames.

3 Serve in place of garlic bread.

 

 

 

 

 

Moroccan Spiced Mushroom & Butternut Tartlets are perfect for brunches, entertaining, lunch with a side salad… and not one person will miss the meat! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #butternuttarts #Moroccanfood #Moroccanveg #filopastry #plantbased

 

Moroccan Spiced Mushroom & Butternut Tartlets

Makes 6

 

Ingredients

300g butternut, cubed

15ml oil + 5ml, for extra for frying

salt and milled 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

 

Method

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 or until tender.

2 Meanwhile heat the 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 ground coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander leaves and roasted butternut.

4 Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in a circular shape in a tartlet tin or 6-hole muffin pan. Repeat. 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. Serve hot, warm or at room temperature.

 

 

So that getting-fit-and-healthy promise you made yourself hasn’t quite gone to plan… but that’s no reason to give up! Invigorate your quest with Mushroom, Beetroot & Quinoa Salad http://bit.ly/2kw5tDa. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #quinoasalad #quinoarecipes #beetroot #vegmeal

 

 

Mushroom, Beetroot & Quinoa Salad

 

Ingredients

200g quinoa

500ml vegetable or chicken stock

10ml olive oil

250g button mushrooms, cooked

salt and milled black pepper

100g frozen peas, cooked and drained

250g beetroot, oven-roasted and peeled

45ml fresh mint, chopped

100g feta cheese, optional

pea shoots and mint, to garnish

DRESSING

5ml grainy mustard

15ml honey

30ml balsamic vinegar

45ml olive oil

 

Method

1 Cook the quinoa in the vegetable or chicken stock. Allow to stand for 5 minutes. Drain any excess liquid and transfer the quinoa to a mixing bowl.

2 Heat the olive oil in a pan and fry the mushrooms for 3-4 minutes, or until golden brown and tender. Season with salt and pepper.

3 Transfer the mushrooms to the quinoa, with the peas, beetroot, mint and feta cheese, if using.

4 Place all of the dressing ingredients into a small mixing bowl and whisk to combine. Pour half of the dressing over the salad and toss to combine.

5 Arrange the salad onto a serving platter and garnish with pea shoots and mint leaves. Serve with the remaining dressing.

 

 

 

The week is always rushed, the evenings exhausting! Nice to have brunch on the weekends for a family chat over Caramelised Onion, Mushroom & Mascarpone Crustless Quiche http://bit.ly/2meU1fC. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #mushroomquiche #crustlessquiche #quiche #familybrunch #brunch

 

 

Caramelised Onion, Mushroom & Mascarpone Crustless Quiche

 

Ingredients

15ml oil

2 onions, peeled, halved and thinly sliced

5ml brown sugar

15ml red wine vinegar

15ml butter

350g brown, portabellini or button mushrooms or a mixture, sliced

2 cooked potatoes, peeled and cubed

150g white cheddar cheese, grated

salt and milled black pepper

4 eggs

250g mascarpone

5ml fresh thyme

 

Method

1 Preheat oven to 180°C.

2 Heat the oil in a pan and fry the onions over a low heat for 10 minutes.

3 Add the sugar and vinegar and cook for 5 minutes.

4 Transfer the onion mixture to a plate and return the pan to the stove.

5 Add the butter and mushrooms and fry over a high heat for 5 – 7 minutes.

6 Spray an ovenproof frying pan or cake tin with non-stick baking spray.

7 Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.

8 Top with the grated cheese and season well with salt and pepper.

9 Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.

10 Pour the egg mixture over and top with thyme.

11 Bake for 35 – 45 minutes, or until golden and set.

12 Serve with grilled tomatoes for brunch or a side salad for lunch.

 

 

An I-can-finish-off-the-whole-pot treat for a weekend pottering around the Spring garden: Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan http://bit.ly/2lATDro. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #bringonspring #happyfriday #banting #lowcarbrecipes #porksausage

 

 

Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan

Serves 2

 

Ingredients

30ml olive oil

200g smoked pork sausage, sliced

250g button mushrooms, sliced

1 small clove garlic, finely chopped

250ml cream

¼ cup finely grated Parmesan cheese, plus more for serving

salt and freshly ground black pepper

350g courgette spaghetti (strips of baby marrow)

 

Method

1 In a wide pan, heat the oil and fry the pork sausage slices until golden. Add the mushrooms and garlic and fry until cooked.

2 Add the cream and bring to the boil. Cook for 2 minutes, stirring, to reduce. Add the Parmesan and season with salt and black pepper.

3 Add the courgette and stir to coat. Bring to a simmer and cook for 1 minute or just tender. Serve at once, scattered with more Parmesan.