- 3 slices sourdough
- ¼ cup (60ml) extra virgin olive oil
- ½ bunch oregano, leaves picked and chopped
- 1 tbs thyme leaves
- ½ bunch flat-leaf parsley, leaves picked and chopped, plus extra to serve
- 2 garlic cloves, finely grated
- 50g pine nuts, chopped
- Finely grated zest and juice of 1 lemon
- 2 tbs white wine
- 50g parmesan, finely grated, plus extra to serve
- 8 portobello mushrooms
- Green salad to serve
- Preheat oven to 200°C.
- Tear bread into rough crumbs. Place in a bowl with olive oil and toss to coat. Add oregano, thyme, parsley, garlic, pine nuts, lemon zest, wine and parmesan. Toss to combine.
- Place the mushrooms on a lined baking tray, stalk side up. Divide the stuffing between the mushrooms and press down to compress slightly.
- Roast for 20 minutes or until the stuffing is slightly golden and the mushrooms are tender.
- Drizzle with lemon juice, top with extra parmesan and parsley leaves, and serve with a green salad.
Tofu With Garlic and Ginger Sauteed Enoki Mushrooms
- 1 tbs each white and black sesame seeds
- 2 tbs rice flour
- 2 eggwhites
- ¼ cup (60ml) sunflower oil
- 600g firm tofu, cut into 1.5cm-thick slices
- Coriander leaves and thinly sliced eschalot to serve
- 2 tbs sesame oil
- 200g each enoki, shiitake and oyster mushrooms (or other mushrooms)
- 2 garlic cloves, crushed
- 5cm piece ginger, grated
- 2 tbs soy sauce
- 1 tbs rice wine vinegar
- 1. In a bowl, combine sesame seeds and rice flour and season. Lightly beat eggwhites in another bowl. Coat each piece of tofu in the eggwhite, then the sesame/flour mixture.
- 2. Heat half the oil in a large frypan over medium-high heat. Add half the coated tofu and cook until both sides are golden and crisp. Remove from the pan and drain on paper towel. Repeat with second batch of oil and tofu. Set aside.
- 3. For the mushrooms, heat the oil in a large frypan over medium-high heat. Add the mushrooms and cook for 2-3 minutes until slightly golden. Add the garlic and ginger and cook for a further 30 seconds or until fragrant. Add the soy sauce and vinegar and toss to coat. Remove from the heat.
- 4. Serve mushrooms and tofu with coriander and eschalots.
This is my absolute favourite, and a bit of an indulgent twist on a classic.
- 30g butter
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 2-3 garlic cloves, crushed
- 10 fresh sage leaves, shredded
- 200g button mushrooms, sliced
- 400g spaghetti or linguine
- 2 medium free-range eggs, beaten
- 100g grana padano cheese (or vegetarian alternative), finely grated
- Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
- Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
- Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
- Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.
Try these out and let us know your favourite way to enjoy mushrooms 🙂