Whether it’s Easter you’re celebrating or just having a lovely lunch with family, friends or colleagues, Mushroom & Feta Crusted Rack of Lamb has to be front and centre on your dining table this weekend – so easy to make, so divine to eat and oh-so-impressive to serve. #Fresh Mushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #Easterlamb #lambroastdinner

 

Mushroom & Feta Crusted Rack of Lamb

Preparation time: 20 minutes

Cooking time: 40 minutes

 

Ingredients

2tbsp olive oil

150g button mushrooms, finely chopped

2 cloves garlic, crushed

2 sprigs rosemary, leaves only, finely chopped

2 racks of lamb (6 cutlets each)

1tbsp mint jelly

100g fresh breadcrumbs

small bunch flat-leaf parsley, chopped

zest of 1 lemon

50g feta cheese, crumbled

 

Method

1 Heat the olive oil in a frying pan and fry the mushrooms until golden and quite dry. Add the garlic and rosemary and fry for 1 minute more.

2 Meanwhile, heat the oven to 200°C. Season and brush the lamb racks with the mint jelly.

3 In a bowl, mix together the mushrooms, breadcrumbs, parsley, lemon zest and feta. Press onto the lamb racks. Transfer to a greased baking tray and roast for 30-40 minutes, depending on how you like your meat done. Rest before carving.

Weekends are braai time! But as we are all thinking of ways to help the environment, stick to one type of meat and add Portobello mushrooms to the grill, as well as delicious low-meat dishes like Cauliflower Steaks with Mushroom Carbonara Sauce http://bit.ly/2JRfIsR (you can cook the cauliflower on the braai!). No-one will miss the mound of meat, we promise! #Fresh Mushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #braaitimes

 

Cauliflower Steaks with Mushroom Carbonara Sauce

Serves 4

 

Ingredients

1 large head cauliflower, sliced from top to core into 2cm steaks

3tbsp avocado oil

1 pinch salt and pepper

1tbsp olive oil

1 whole onion, finely chopped

250g fresh mushrooms, sliced

6 rashers streaky bacon, cubed

2 large eggs

250ml cream

 

Method

1 Heat oven to 220°C. Drizzle cauliflower steaks, both sides, with avocado oil. Season and place on a baking tray. Bake for 20 minutes, then flip and cook for another 10 minutes.

2 Meanwhile, heat the olive oil in a large frying pan, add the onion and mushrooms, and fry over a high heat for 5 minutes, until golden.

3 Add the bacon and fry for another 5 minutes. Beat the eggs and cream together and season well.

4 Remove the pan from the heat and stir through the egg mixture. Check seasoning and serve immediately spooned over the cauliflower steaks.

 

 

Comforting dinner for one, smart dinner party starter or easy family favourite, whatever meal you need or mood you are in, Rich & Creamy Mushroom Soup http://bit.ly/2Krc6OB hits the spot! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #autumnfoods

Rich & Creamy Mushroom Soup

 

Ingredients

15ml olive oil

40g butter

1 onion, chopped

2 garlic cloves, chopped

1 leek, sliced

1 large sweet potato, peeled and chopped

45ml dry sherry

15ml miso paste, optional

200g Portabellini mushrooms, sliced

200g Button mushrooms, sliced

750ml (3 cups) vegetable stock

15ml chopped thyme leaves

125ml (½ cup) cream

 

Method

1 Heat the oil and half the butter in a large pan over a low heat.

2 Add the onion, garlic and cook for 7 minutes. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.

3 Reserve 50g of each mushroom and add the balance of the mushrooms to the pot. Cook for 3 minutes.

4 Add the stock and thyme leaves. Bring to a boil then simmer for 10-15 minutes. Remove the pan from the heat and cool.

5 Blend in a blender, return the soup to the pan and reheat, adding the cream and seasoning to taste.

6 Meanwhile, melt the remaining 20g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.

7 Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.

 

 

All your favourite salad flavours, with a pinch of chilli for pep and loads of herby zing, Artichoke & White Button Mushroom Salad http://bit.ly/2CarYTI is a superfood sensation, good enough to serve to guests! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #easyeatingplan #superfoodideas

 

 

Artichoke & White Button Mushroom Salad

Serves 2

 

500g white button mushrooms

60ml apple cider vinegar

60ml olive oil

½tsp dried chilli flakes

1tsp dried oregano

handful fresh coriander

¼ red onion, finely diced

1 Mediterranean cucumber

100g radish

390g tin artichoke hearts

80g mixed baby leaves

handful pumpkin seeds

200g feta cheese

 

Method

1 Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.

2 Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish. Drain the artichoke hearts.

3 Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.

4 Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.

5 Finally crumble over the feta and finish with pumpkin seeds for crunch.

Comfort food. It’s different for every person. But Baked Potato with Creamy Mushroom Chicken http://bit.ly/2LZHOE5 may just take everyone to a happy place! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #bakedpotatoes #comfortfoodshortcut

Baked Potato with Creamy Mushroom Chicken

Serves 4

 

Ingredients

15ml oil

1 small onion, peeled and diced

1 garlic clove, crushed

200g chicken fillets, sliced

200g button mushrooms, sliced

½ green pepper, deseeded and diced

½ red pepper, deseeded and diced

250ml white sauce

100g cheddar cheese, grated

salt and ground black pepper

4 potatoes

 

Method

1 Creamy Mushroom Chicken: Heat the oil in a pan and fry the onion for 3-4 minutes over a medium heat. Add the garlic and cook for 2 minutes. Increase the heat and fry the chicken for 4-5 minutes. Add the mushrooms and peppers and cook for 4-5 minutes. Remove from the heat and stir in the white sauce and 50g of the cheese. Season with salt and pepper.

2 Baked Potatoes: Preheat oven to 180˚C. Rub the potatoes with 15ml oil and wrap in foil. Bake in the oven for 60-80 minutes, or until the potatoes are crispy on the outside and cooked on the inside. Make a cross in each potato, don’t cut all of the way through. Divide the creamy mushroom chicken mixture between the baked potatoes. Top with the remaining 50g cheese. Bake in the oven for 10 minutes. Serve at once with a side salad.

Mom, I want a Mushroom Meatza http://bit.ly/2Af4KgP! Definitely can do. It’s easy to make, the kids can get their hands in the mixture and squish, and it’s perfect comfort food if you are on a low-carb diet of any sort. Welcome to the weekend!        #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #meatza

Mushroom Meatza

 

Ingredients

500g fresh mushrooms, finely chopped (or minced in a food processor)

2tbsp coconut oil

500g beef mince

1 onion, finely chopped

2 cloves garlic, crushed

1 egg

½ cup Parmesan cheese

salt and freshly ground black pepper, to taste

pizza toppings of your choice – we like mozzarella and peppers

 

Method

1 Heat the oven to 220°C. Fry the mushrooms in the coconut oil, stirring often, until golden brown, about 5-8 minutes. You may have to do this in batches.

2 Using your hands, thoroughly combine the mushrooms with the beef, onion, garlic, egg, Parmesan, salt and pepper.

3 Line a baking tray with parchment paper, or use a large round pizza stone.

4 Flatten the meat and mushroom mixture onto the paper, about 1cm thick. Bake for 10-15 minutes.

5 Add the toppings of your choice and return to the oven for 5 minutes, until the cheese is melted and golden. Cut into slices and serve with a salad.

We think a lovely sharing bowl of something light and flavourful may be the most romantic food of all, so start your Valentine’s Day celebration with a zesty Mushroom Ceviche http://bit.ly/2gxMin8. It’s just right for those last lingering days of summer, and it can be served with nacho chips, so everyone will love it… #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #valentinesdayfood

 

Mushroom Ceviche

 

Ingredients

45ml lemon juice

1 orange, finely grated zest and juice

½ red onion, finely diced

250g fresh, firm, baby button mushrooms

60ml chilled vegetable stock

2 tomatoes, deseeded and diced

½ cucumber, deseeded and diced

1 avocado, diced

5ml hot sauce (optional)

15ml fresh coriander, chopped

15ml olive oil

salt and freshly ground black pepper, to taste

 

Ingredients

1 Place the lemon juice, orange juice and zest into a non-metallic mixing bowl.

2 Add the red onion, stir and set aside for 15 minutes.

3 Add the mushrooms and stand for 5 minutes.

4 Carefully stir in the remaining ingredients and season to taste.

5 Drain away any excess liquid and serve the mushroom ceviche with pita toasts or nachos.

Food consultant Heleen Meyer loves cooking with fresh ingredients and allowing the natural flavours of the produce to shine through. Her Mushroom Kebabs http://bit.ly/2Gf4EXR need to become a lunch staple in your home, great for braai days, quick suppers, vegetarian mains and meat-eater sides… and, of course, next-day-office-lunch-leftovers!

#FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas

 

Mushroom Kebabs

 

Ingredients

400g mixed mushrooms of your choice, like brown, portabellini or button

12 kebab sticks (see tip)

60ml olive or avocado oil

fresh thyme leaves or a large pinch of Chinese five spice

juice of 1 lemon

black pepper to taste

extra fresh thyme sprigs to serve

 

Method

1 Quarter or halve the mushrooms, making sure they are in more or less even-sized pieces so that they cook evenly and don’t need to be grilled for too long. Thread about 4 mushroom pieces onto each kebab stick.

2 Mix the rest of the ingredients together and season with pepper. Remember that no salt is needed as mushrooms have a natural salty flavour.

3 Brush the oil mixture over the kebabs until well coated.

4 Braai kebabs over medium coals for 5-10 minutes or until just cooked. Turn once or twice to ensure that the mushrooms cook evenly and brush with more of the oil mixture.

5 Sprinkle with extra thyme and serve as part of a meal with your favourite salad or side dishes.

 

Tips: Soak wooden kebab sticks in cold water for about 20 minutes before using to prevent them from burning over the coals. Substitute the oil with lemon-flavoured avocado oil for an extra lemony flavour. The kebabs can also be pan-fried in a large frying pan over a medium heat until golden brown and cooked through.

Biltong and braai are essential South African fare. But what do you do if you’re a vegetarian? Make Mushroom Biltong http://bit.ly/2MuF8ih, of course! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #veganjanuary #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #vegjanuary

 

 

 

Mushroom Biltong

Serves 4

 

8 Portobello mushrooms

2tbsp tamari

1tsp apple cider vinegar

2tbsp maple syrup

1tsp smoked paprika

 

Ingredients

1 Slice mushrooms, thick.

2 Combine all ingredients.

3 Marinade mushrooms for 2-4 hours.

4 Place mushrooms on a dehydrator tray.

5 Dehydrate mushrooms for 6-8 hours (or until as dry as you like).

6 Can be kept for up to 2 weeks.

 

(Any mushroom can be used for this recipe)