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.

Side-dish or main, Mushroom Salad with Lemon Soy Dressing http://bit.ly/2rVjEV6 is a must-try recipe. Its lemony hum is so summery and mushrooms are always just so morish! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #vegetariandinners #easycookingeasyeating #sidedishes #justaddlemon

Mushroom Salad with Lemon Soy Dressing

Serves 4

 

Ingredients

500g mixed mushrooms

45ml butter

15ml grapeseed oil

4 cups lollo rosso lettuce leaves

lemon zest cut into thin strips

garlic chives

LEMON SOY DRESSING

60ml lemon juice

30ml soy sauce

2,5ml freshly ground black pepper

5ml garlic, minced

90ml grapeseed oil

 

Method

1 First the dressing. Combine all the ingredients and whisk well. Set aside.

2 Wipe the mushrooms clean and trim the stalks. Break the mushrooms into chunks.

3 Heat the butter and oil until foamy on high heat. Sauté the mushrooms in batches until nicely browned. Combine the mushrooms with the dressing.

4 Divide the lettuce between 4 plates. Spoon the mushrooms onto the lettuce and top with the lemon strips and garlic chives. Serve at once.

 

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.

Even on a hot summer day, food that’s full of fresh, bright flavours, healthy vegetables and satisfying chilli heat is exactly what you want to eat! We’re partial to Thai Mushroom and Coconut Curry http://bit.ly/2xguW6P. Make it. You’ll love it!

#FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #pumpkinnoodles #thaicoconutcurry #mushroomcurry #vegetariandinners #easycookingeasyeating

 

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 bamboo shoot tins, 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 tbsp 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 steamed cauliflower rice or pumpkin ‘noodles’.

Our South African heritage is amazing, with our many unique local flavours and love of rugby and braai! Next time you need a quick snack, try Mushrooms and Pilchards served on Pap http://bit.ly/2wG0SQX, it’s just the thing to make you feel patriotic! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSpring #pilchardsandpap #friedmushrooms #SouthAfricanFlavours

Mushrooms and Pilchards served on Pap

Serves 2

Ingredients

1 can pilchards in tomato sauce

1 punnet button mushrooms, sliced and pan-fried in 10ml butter

2 spring onions, sliced

salt and pepper

500ml pap, cooked according to pack instructions

 

Method

1 Flake the pilchards and mix together with the mushrooms.

2 Sauté the spring onion in the frying pan used for the mushrooms and add it to the fish mixture.

3 Season with salt and pepper.

4 Serve the pilchard and mushroom mixture with the pap.

Cooks tip: Use the chilli pilchards variation for a spicy kick.

 

There are always those stretch-to-feed-dishes in the family recipe book that are actually the best tasting of them all. We love this Lamb Knuckle Casserole http://bit.ly/2OUp0rb because the stretch is made with magnificent mushrooms – filled with umami-rich flavour and a myriad health benefits. #eatmoremushrooms #freshmushrooms #blendability #umami #funwithfamilyandfriends #mushroomrecipeideas #meatandmushrooms #lambknuckle

 

Lamb Knuckle Casserole

Ingredients

30ml oil

5 onions, peeled and thickly sliced

3 garlic cloves, crushed

10ml freshly ground black pepper

15ml ground cumin

8 whole cloves

2 bay leaves

1 cinnamon stick

1 red chilli, finely sliced

400g stewing lamb or fatty mutton, cut into portions

250g Button mushrooms

250g Portabellini mushrooms

2 large carrots, peeled and thickly sliced

4 baby marrows, thickly sliced

45ml tamarind pulp

250ml lamb or beef stock

Method

1 Heat the oil in a large pan and fry the onions over a low heat for 5-7 minutes, until soft.

Add the garlic, black pepper, cumin, cloves, bay leaves, cinnamon stick and chilli. Place the meat on top of onions. Close the pan with a tight-fitting lid and simmer very gently for 60 minutes.

2 Add the Button and Portabellini mushrooms and cook for 15 minutes, stirring occasionally. Add the carrots, baby marrow, tamarind and stock and simmer for a further 20-25 minutes. Serve with samp or rice.

 

Cold enough for hearty dishes some days, warm enough for light! This change-of-season-weather can really make mealtimes confusing. But perfect for the changeover is Mushrooms with Tagliatelle and white pepper… click here! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #couscoustime #bigbrownmushrooms

 

 

Mushrooms with Tagliatelle and White Pepper

Serves 4

 

Ingredients

400 g fresh tagliatelle

250 ml (1 cup) grated Parmesan cheese

62,5 ml (1/4 cup) olive oil

5 ml (1 teaspoon) white pepper

250 gm white mushrooms

chopped flat leaved parsley

 

Method

1. Boil the tagliatelle in plenty of salted boiling water until al dente. Drain and reserve some of the cooking liquid.
2. Wipe the mushrooms clean and cut into thick slices. Heat 30 ml of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside
3. Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste adding a ladle or two of the cooking liquid.
4. Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
5. Serve immediately, sprinkled with the parsley.

My children have decided they love fresh mushrooms – mostly alongside scrambled eggs or grilled chicken! But with Chinese-Style Mushroom & Mixed Grain Stir-fry http://bit.ly/2LThjTo, they dive right in, not even noticing the lack of animal protein! #funwithfamilyandfriends #kidslovemushrooms #kidseatright #vegetablesarethebest #mushroomsarethebest #eatmoremushrooms #freshmushrooms #chinesemushrooms

Chinese-Style Mushroom & Mixed Grain Stir-fry

Serves 4

 

Ingredients

1 egg

5ml sesame oil

5ml oil

15ml oil

250g mushrooms, quartered

½ small red cabbage, shredded

½ carrot, thinly sliced into strips

3 spring onions, thinly sliced

2 garlic cloves, crushed

1 red chilli, chopped

15ml soy sauce

45ml oyster or black bean sauce

80g frozen peas

60g bean sprouts, optional

250g mixed grains or brown rice, cooked

 

Method

1 Whisk the egg and sesame oil in a bowl. Heat a wok or frying pan over a high heat. Add 5ml oil. Swirl to coat.

2 Add the egg mixture and swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up and thinly slice. Set aside. Heat the 15ml oil in a wok or frying pan and fry the mushrooms for 3-4 minutes. Add the cabbage, carrot, spring onions, garlic and chilli. Stir fry for 5 minutes.

3 Add the remaining ingredients and cook for 2-3 minutes. Gently stir through egg slices.

It’s always nice to have a vegetarian option at a braai, and these no-fuss Mushroom Kebabs http://bit.ly/2uzFg8g really do the trick – packed with flavour and easy to prepare in advance. Try one yourself, you may just pass up the meat! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #vegkebabs #vegetariankebabs #mushroomkebabs #braaing

Mushroom Kebabs

Serves 4

 

Ingredients

1 cup plain low fat or fat free yoghurt

1tbsp garlic, freshly grated

1tbsp ginger, freshly grated

1tbsp fresh lemon juice

1tbsp salt

1tbsp garam masala or curry powder

1tbsp paprika

500g halved white button mushrooms

1 green bell pepper, cut roughly into big pieces

1 red bell pepper, cut roughly into big pieces

1 large onion, chopped roughly into big pieces

4 tomatoes, cut into wedges

1tbsp oil to brush the skewers while grilling

 

Method

1 In a bowl, combine yoghurt, garlic, ginger, lemon juice, salt, garam masala or curry powder and paprika. Mix well with a fork.

2 Add halved mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for at least 1 hour, then remove from fridge and rest at room temperature for 10 minutes.

3 Thread the vegetable pieces onto wooden skewers that have been soaked in water for 30 minutes. Gently start with mushrooms as they are tender and then peppers, onion and tomato. Repeat to fill the skewers with all the vegetables.

4 Heat the braai or a grill pan to high. Brush the grill with oil and place the skewers on the grill or pan. Cover with foil to steam for 8 minutes. Remove the foil and cook for 3-4 minutes each side over the grill, flipping as needed. Serve hot