A caponata is a Sicilian chopped and fried vegetable sauce, usually made with aubergine, but we’re really partial to the mushroom version in this heavenly Baked Fish with Mushroom Caponata. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #bakedfish #caponata

 

 

Baked Fish with Mushroom Caponata

Serves 4-6

 

Ingredients

olive oil

2 onions, diced

2 green peppers, chopped

500g White Button mushrooms, sliced

3 tbsp tomato paste

1 tsp dried oregano

2 tbsp water

1 tbsp balsamic vinegar

100g black kalamata olives, pitted and sliced in half

50g capers

1 tsp dried oregano

salt and pepper

700g white fish, filleted and deboned

2 cloves garlic, finely minced

fresh dill, to serve

350g baby potatoes, to serve

 

Method

1 Heat a drizzle of olive oil in a non-stick frying pan and sauté the onion until tender. Add the green pepper and mushrooms and simmer over medium-high heat for a few minutes until all the water is cooked out of the mushrooms.

2 Add the tomato paste and oregano and cook for 2 minutes. Add the water and vinegar and simmer. Finally add the olives and capers and taste for seasoning. Simmer for a few minutes to blend flavours.

3 Preheat oven to 220˚C, move rack to the top third of the oven and line a baking tray with baking paper.

4 Brush the baking paper with olive oil and place the fish on top.

5 Season the fish well with salt, pepper and oregano. Drizzle the top with olive oil and spread the garlic evenly over the fillets. Bake for 5-8 minutes, depending on fillet size.

6 Serve the baked fish topped with a generous amount of mushroom caponata, fresh dill and some steamed baby potatoes.

 

 

 

 

 

Salad, you say? No problem. Delectable, substantial Mushroom, Bacon & Egg Caesar Salad https://bit.ly/3vAUycD is our new all-weather fave. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #salad #bacon #eggs #caesarsalad

 

 

Mushroom, Bacon & Egg Caesar Salad

Serves 4

 

Ingredients

30ml olive oil

250g Portabellini mushrooms, halved

125g streaky bacon

4 XL eggs

2-3 heads of baby gem or romaine lettuce, separated and rinsed

1 cup store-bought croutons (optional)

DRESSING

¼ cup (60ml) olive oil

4 tsp (20ml) lemon juice or white vinegar

½ garlic clove, finely grated

2 tsp (10ml) Dijon mustard

2 tbsp (30ml) finely grated parmesan cheese, plus more for serving

30ml thick mayonnaise

1-2 anchovy fillets, finely chopped

salt and pepper

 

 

Method

1 For the dressing, in a medium mixing bowl, add the ¼ cup olive oil, lemon juice/vinegar and use a fork or hand whisk to mix well. Add the garlic, mustard, parmesan, mayonnaise and anchovy. Season with salt and pepper and mix to a creamy dressing. Set aside.

2 Heat the 30ml olive oil in a large, wide pan and fry the mushrooms until cooked and golden. Season with salt and pepper and set aside.

3 In a large non-stick pan, fry the bacon until crispy, then drain on kitchen paper. Cut into fine strips.

4 Boil the eggs for 7 minutes, then transfer to a bowl of cold water to cool. Peel and slice in half, then set aside.

5 To assemble, toss the lettuce with half the dressing, then arrange the leaves on a platter. Top with the mushrooms, bacon, eggs and croutons, if using. Top with more parmesan cheese and remaining dressing. Serve at once.

 

 

 

 

 

Button Mushrooms with Ricotta, Nut and Greens Filling https://bit.ly/3cMAz4e is the veggie mouthful every party needs! An absolute doddle to make too. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #tapas #ricotta

 

 

Button Mushrooms with Ricotta, Nut and Greens Filling

Serves 4-6

 

Ingredients

16-20 Button mushrooms

5ml olive oil

1 cup spinach

½ cup fresh herbs like parsley, mint and coriander

¼ cup nuts*, finely chopped

¼ cup ricotta cheese

10ml lemon zest, finely grated

2ml ground cumin

salt and milled black pepper

 

Method

1 Preheat oven to 180°C. Brush mushrooms with olive oil, inside and out.

2 Wilt spinach in boiling water, drain and chop finely.

3 Transfer the spinach to a mixing bowl and add the remaining ingredients. Season with salt and pepper, mix together.

4 Stuff into mushroom caps and bake for 15-20 minutes.

 

*Use any nut or a mixture of nuts such as almond, macadamia, Brazil nuts and pecan nuts.

 

 

 

Feeling some Christmas in July vibes? Roasted Brussels Sprouts Stuffed Portabellas with Barley, Lemon & Herbs https://bit.ly/3slisb9 to the rescue! Also see https://bit.ly/3ISZA9O for a full festive feast. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #Brusselssprouts #stuffedmushrooms

 

 

Roasted Brussels Sprouts Stuffed Portabellas with Barley, Lemon & Herbs

Serves 4

 

Ingredients

4 cups vegetable stock

1 cup pearl barley

4 large Portabella mushrooms

olive oil

salt and pepper, to taste

200g Brussels sprouts, sliced in half

¼ baby red cabbage, thinly sliced

¼ cup fresh parsley, roughly chopped

zest of 1 lemon

HERB AVONNAISE

1 cup mixed herbs (basil, parsley, coriander and chives work very well)

2 spring onions, sliced

1 garlic clove

½ avocado

juice of 2 limes

2 tbsp olive oil

pinch of sea salt

 

Method

1 For the avonnaise, place all the ingredients in a blender. Drizzle in a little cold water and blend until smooth. Keep in the fridge until serving.

2 Bring stock to a boil in a medium-sized pot. Add the barley. Reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, ±35minutes. Drain and set aside.

3 Preheat the oven to 220˚C. Place a baking tray on the bottom level of the oven to preheat. Place a wire rack onto another baking tray.

4 Brush the Portabellas with olive oil and season with salt and pepper. Transfer to the wire rack and bake for 5-7 minutes, until tender.

5 Place the Brussels sprouts in a bowl with a drizzle of olive oil and a pinch of salt. Toss to coat well. Carefully remove the preheated baking tray from the oven. Arrange Brussels sprouts, cut side down, on the baking tray. Roast them at the bottom of the oven until softened and lightly charred, ± 20 minutes.

6 Toss the cooked barley with the cabbage, parsley and lemon zest. Season to taste.

7 Fill the roasted Portabellas with the barley mixture. Top with the charred Brussels sprouts. Drizzle some avonnaise over each stuffed mushroom and serve.

 

 

Portabellini Stuffed Peppers with Tomato, Basil & Barley is the delicious winter immune-booster we’ve all been craving! It’s also perfect weekend cooking as you can prepare the parts ahead of time and then assemble and pop in the oven quickly after an action-packed day. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #peppers #stuffedpeppers

 

 

Portabellini Stuffed Peppers with Tomato, Basil & Barley

Serves 4-6

 

Ingredients

5 bell peppers

250g Portabellini mushrooms, sliced

2 garlic cloves, minced

2 cups cooked barley

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 cups cherry tomatoes, halved

250g smooth ricotta

olive oil

salt and pepper

 

Method

1 Preheat oven to 180˚C.

2 Prepare the peppers by slicing them in half and deseeding them. Place them cut side up on a baking tray lined with baking paper.

3 In a large frying pan over high heat, sauté the mushrooms in a little olive oil. When almost cooked, add the garlic and season well. Cook until the garlic is fragrant and the mushrooms are golden brown. Set the mushrooms aside on a cooling rack placed on top of a baking tray. This will allow the mushrooms to drain any excess liquid and not sweat.

4 In a large bowl, combine the barley, fresh herbs, cherry tomatoes and ricotta. Season and mix well. Fold in the mushrooms.

5 Stuff each pepper half with some of the mushroom and barley mixture.

6 Bake for 15-20 minutes, until the peppers are tender and the filling is hot. Serve with a fresh green salad.

 

 

 

 

Let the good times roll with Mini Mushroom Tacos https://bit.ly/2S4muVS. And yes, hogging the lot for yourself as a dine-alone option is just fine too! #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #tacos

 

 

Mini Mushroom Tacos

 

Ingredients

GUACAMOLE

1 avocado

2-3 limes

sea salt

freshly ground black pepper

Tabasco, fresh chilli or your favourite hot sauce

TACOS

8 mini soft shell tortillas

½ pineapple, cut into small cubes

pickled red onion

fresh coriander

MUSHROOMS

250g Baby Button mushrooms

1 tbsp olive oil

1 tsp sea salt flakes

2 garlic cloves, minced

1 tbsp paprika

1 tbsp ground cumin

2 tsp onion powder

1 tsp garlic powder

minced zest of 1 lemon

1 tsp freshly ground black pepper

1 tbsp fresh flat-leaf parsley, chopped

 

Method

1 Place the avocado flesh in a small plastic jug. Squeeze in the juice of 1 lime and generously season with salt and pepper. Add a few dashes of your favourite hot sauce or half a fresh chilli. Blend with a stick blender until creamy and smooth. Set aside in the fridge.

2 For the mushrooms, preheat the oven to 180°C. In a large roasting pan, combine the Baby Buttons with the olive oil, salt, garlic, paprika, ground cumin, onion powder, garlic powder, lemon zest and pepper. Toss to coat and roast for 10 minutes. Toss with the fresh parsley as the mushrooms come out of the oven.

3 Grill or char the tortillas lightly on a griddle pan or over an open flame.

4 Assemble your tacos with a generous swish of guacamole, a pile of mushrooms, fresh cubes of pineapple, a few pieces of pickled onion and a sprig of fresh coriander. Fold up and enjoy with extra lime.

 

 

 

 

Celebrating something special this weekend? Start the festivities with hearty Braai Bruschetta https://bit.ly/3a7RuNr and a beer, or whatever whets your appetite. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #bruschetta #braai

 

 

Braai Bruschetta

Serves 4

 

Ingredients

8 slices bread of your choice (ciabatta and sourdough work well)

olive oil

2 shallots, finely sliced

2 cloves garlic, minced

250g Baby Button mushrooms, sliced in half

250g Portabellini mushrooms, sliced

salt and pepper, to taste

1 cup/125g gruyere cheese, grated

fresh parsley, to serve

 

Method

1 Preheat the braai. Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.

2 In a cast-iron pan directly on the braai, heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.

3 Add the mushrooms and cook, stirring occasionally, until browned all over. Season the mushrooms with salt and pepper and remove from the heat.

4 Place the toasted bread onto a baking tray. Spoon the mushroom mixture onto each slice and sprinkle with cheese. Place the tray on the braai and cover with the lid for 2 minutes, or until the cheese has melted. Transfer to a platter, sprinkle with fresh parsley and serve.

 

A sandwich is what you want! In particular a Portabello Breakfast Sandwich https://bit.ly/33d70Ep – all day, any day. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #sandwich

 

 

Portabello Breakfast Sandwich

Makes 2 sandwiches

 

Ingredients

4 Portabello mushrooms

extra virgin olive oil

4 tsp balsamic vinegar

1 clove garlic, crushed into a paste

salt & pepper, to taste

2 XL free range eggs

6 rashers streaky bacon

100g sundried tomatoes

4 slices of your favourite bread, lightly toasted

2 tsp Dijon mustard

handful fresh rocket

 

Method

1 Pre-heat oven to 200°C and place mushrooms on a rack on top of a baking tray. Drizzle with olive oil, balsamic and dot with garlic. Season to taste. Roast for 10-15 minutes, until tender. Remove from the oven and allow to cool slightly before slicing.

2 While the mushrooms are baking, fry 2 eggs until done to your liking. Season generously. Fry bacon until crispy.

3 Mash the sundried tomatoes with a fork using a little of their vinaigrette to get to a spreadable consistency.

4 To assemble the sandwiches, on 1 side of 2 slices of toast, generously spread with the sundried tomatoes. Spread mustard on the other 2 slices of toast. On the tomato toasts, layer the rocket, bacon, eggs and sliced mushrooms. Top with the remaining pieces of toast and serve immediately.

 

Nice to bake sometimes, right? Mini Cheese & Mushroom Muffins for the win! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #muffins #baking #cheese #snack

 

 

Mini Cheese & Mushroom Muffins

Makes about 30 (depending on the size of your mini muffin tin)

 

Ingredients

300g flour

4 tsp baking powder

1 tsp sea salt flakes

1 tsp freshly ground black pepper

180ml milk

105g olive oil (about ½ cup)

2 large eggs

60g strong aged cheddar, grated (about ½ cup)

50g parmesan, grated (about ½ cup)

250g Baby Button mushrooms, cooked

 

Method

1 Preheat oven to 200˚C. Grease a 12 cup mini muffin tray.

2 Place flour, baking powder, salt and pepper in a bowl and whisk to mix.

3 In a separate bowl, whisk the milk, olive oil and eggs together.

4 Pour the wet into the dry and mix them together. Fold in the cheeses and the Baby Buttons.

5 Working in batches, fill the mini muffin tray ¾ way up. Bake for 15 minutes, until golden and cooked through.

6 Allow to cool slightly before serving.

 

 

Fragrant Mushroom and Quinoa Fishcakes are starter snacks, a light lunch with salad, burger patties, the base for fried egg and avocado breakfasts… time to let your food-brain run wild! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #fishcakes #quinoa #guacamole

 

 

Mushroom and Quinoa Fishcakes

Serves 6-8

 

Ingredients

200g skinless firm white fish fillets

250g White Button mushrooms

5ml turmeric

5ml Thai green curry paste

1 egg

30g cornflour

80ml fresh white breadcrumbs

1 garlic clove, crushed

salt and milled black pepper

200g quinoa, cooked and drained

45ml fresh coriander, chopped

1 red chilli, finely chopped

15ml odourless coconut oil or avocado oil, for frying

TO SERVE

lime wedges

mixed green leaves

carrot and cucumber ribbons

radish slices

guacamole

 

Method

1 Place the fish and mushrooms into the bowl of a food processor and blitz.

2 Transfer the mixture to a mixing bowl and stir in the remaining ingredients, except the oil. Divide the mixture into golf ball-sized balls and flatten lightly using the palm of your hand. Chill the fish cakes in the fridge for 20 minutes.

3 Heat the oil in a pan and pan fry the fish cakes, in batches, for 2-3 minutes per side. Serve with lime wedges, salad leaves, carrot, cucumber, radish and a dollop of guacamole.