Baked Mushroom Wraps - Mexican Style

Ingredients

• 500g mushrooms quartered
• 2-3 spring onions, finely sliced
• 6-8 wraps - eg. tortilla or naan bread
• 420g Mexican chilli beans
• 1 tbsp fresh raw ginger - freshly grated
• Vegetable sticks - carrots, pepper and cucumber
• 1 tsp ground black pepper
• Sprigs of mint and snow pea shoots

Directions

Heat the oil in a fry pan and sauté the mushrooms.

Stir in the chilli beans and sauté a few minutes

Warm wraps and top with vegetable sticks, mint and snow pea shoots.

Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel.

Note: Garnish with a little sour cream before serving.

Mushrooms Filled With Spiced Quinoa

Ingredients

• 1 cup (250g) quinoa or cous-cous
• 2 cups (500ml) vegetable stock
• 1 bay leaf
• 1 star anise
• 2 tbsp oil
• 1 tbsp ground cumin
• 1 tsp garam marsala
• 150g feta cheese, chopped
• 2 finely sliced spring onions
• 1 tbsp chopped fresh mint
• 2 tsp lemon juice
• 4 large Portabello mushrooms
• 2 tbsp olive oil

 

Directions

Rinse quinoa under cold water for 5 minutes or until water runs clear, drain well.

Place quinoa, vegetable stock, bay leaf and star anise into a heavy-based pan. Bring to boil, reduce heat and simmer for 15 minutes or until quinoa is translucent. Remove from heat and allow to stand for 5 minutes. By this time the stock will be absorbed into the quinoa.

Remove bay leaf and star anise.

Heat the oil in a large non-stick frying pan. Add the cumin, garam marsala, feta cheese, spring onions, and quinoa. Cook for 3 minutes until heated through.

Remove from heat and stir in the mint and lemon juice.

Remove the stalks from the mushrooms, chop the stalks finely and add to quinoa mixture. Brush mushrooms lightly with oil, place gill-side down on a preheated char-grill or barbecue.

Cook for 3 minutes or until browned (time will vary according to the size of the mushrooms): turn over and fill caps with the quinoa mixture.

Cook for 5 minutes or until the mushrooms are tender. Serve hot with a salad.

Note: cous-cous can be substituted for quinoa.

Mushroom Stack with Rosemary Butter Pasta

Recipe courtesy of Essentially Food Magazine

Ingredients

• 12 Portabella mushrooms
• 500g dried fettuccine pasta
• 125g unsalted butter
• 2 tbsp rosemary leaves, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tbsp walnut pieces or pinenuts (optional)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• Freshly grated Parmesan cheese, to serve (optional)
• Fresh herbs, or shredded red cabbage for garnish (optional)

 

Directions

Fry mushrooms in a knob of butter, season with salt and pepper, then remove to an oven dish.

Cover with foil and keep warm in a preheated oven at 120 deg. C.

Bring a large pot of salted water to the boil and cook the pasta for 12-15 minutes.

Drain and reserve 1 tbsp of the cooking water.

Meanwhile, heat the remaining butter with the chopped rosemary in a small saucepan.

Leave on a low heat for 5-10 minutes, until the butter is melted and infused with the rosemary flavour.

Add the walnuts and chopped chives and stir to combine.

Toss the melted butter through the pasta with 1 tbsp of the reserved cooking water.

Season to taste and serve immediately, on a stack of mushrooms, topped with freshly grated Parmesan and fresh herbs (optional).

Microwave Mushroom & Corn Risotto

Recipe courtesy of Australian Mushroom Growers Association

Ingredients

• 1 medium onion finely chopped
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 cup Arborio rice
• 2 cups vegetable or chicken stock
• 2 corn cobs, kernels removed or 220g canned corn
• 150g button mushrooms, sliced
• 150g White button mushrooms, quartered
• 1/4 cup fresh flat-leaf parsley, chopped
• Ground black pepper, to taste

Directions

Place the onion, garlic and oil into a medium microwave-safe bowl or rice cooker. Place into the microwave and cook, uncovered, for 2 minutes on high or until the onion is soft.

Stir in the rice and mix well to coat the rice in the oil mixture. Add the stock and stir well to combine. Cover and cook in the microwave for 5 minutes on high. Reduce the heat to medium and cook for a further 5 minutes.

Working quickly, carefully remove the cover and stir in the corn and mushrooms. Cover and cook in the microwave for 5 minutes on medium. Leave to stand, covered, for 2-3 minutes.

Stir through the parsley and season with salt and pepper. Serve immediately.

Variation: Use 1-1/2 cups stock and 1/2 cup dry white wine. Replace the parsley with 1/3 cup grated Parmesan cheese.

Spinach Mushroom Filo Parcels

Recipe courtesy of Café@Redwoods Kerikeri

Ingredients

• 600g washed fresh or frozen spinach
• Safflower oil
• 200g each: sliced mushrooms, feta cheese
• 1/2 tsp nutmeg, grated
• Maldon salt to taste
• Freshly ground black pepper to taste
• 8 sheets filo pastry
• 25g butter melted

Directions

Preheat the oven to 180 deg C.

Thaw the spinach. Squeeze out the moisture.

Heat a little oil in a saucepan, add the mushrooms and sauté.

Break the feta into a bowl and add the spinach and mushrooms.

Add the nutmeg and seasonings and mix to combine.

Divide the mixture into 8 equal portions.

Brush a sheet of filo with butter.

Place a portion of spinach mixture in the centre of the filo, about a third up from one end.

Fold this end over the mixture, then fold in both the sides.

Roll up to form a parcel.

Continue with the process with the remaining mixture.

Place the parcels on an oven tray and back for 15-20 minutes, until golden brown.

Note: If using fresh spinach, cut the stems off, place spinach in a large bowl and pour over boiling water. Leave to stand for 3 minutes. Drain and rinse in cold water. Drain again, gently squeeze out the excess water and pat dry with a paper towel.