If you love mushrooms, then you will find any excuse to include them in your meals. You can whip up a delicious breakfast by sizzling up some garlic and stirring through slice mushrooms, to serve on toast with poached eggs. If you would like mushrooms for lunch, why not cook up a large Portobello mushroom and turn it into a tasty burger patty. For dinner, you can chop them up finely and put them in a cheesy quiche, which you can feed to the whole family. The choices are endless!
These recipes below are more ways to enjoy mushrooms, which the whole family can enjoy...
Ingredients: 1 brown onion (chopped), 2 cloves garlic (finely diced), 500g skinless chicken thighs (diced), 420g can of cream of mushroom condensed soup, 200g mushrooms (sliced), 1 Tablespoon tomato paste, 2 teaspoons Worcestershire sauce, 1 teaspoon Moroccan seasoning and 1 sheet frozen puff pastry (thawed).
Preheat oven to 200 degrees. In a frying pan, cook onion and garlic until soft. Add chicken and cook until browned. Add seasoning, mushrooms and tomato paste and cook for 2 minutes until soft. Stir in soup and Worcestershire sauce and bring to the boil. Spoon into individual pie dishes and cut puff pastry to fit on top, so it hangs down the sides. Cut two slits on top. Cook in the oven for 15 minutes or until the pastry has puffed and browned. Serves 2 large pot pies, or 4 small pie dishes.
Preheat oven to 200 degrees. Line a baking tray and roast pumpkin for 25 - 30 minutes. Pour the stock into a saucepan and place on low heat on backburner. Heat 1 tablespoon oil in another saucepan and add the chicken. Cook for 5 minutes until browned. Transfer to a plate. Reduce heat and add mushrooms. Cook for 5 minutes and then add to plate with chicken. In the saucepan, add the garlic and onion and stir for 5 minutes. Add rice and stir for 1 minute. Return the chicken and mushrooms to the pan and add one ladle of the warm chicken stock. When it has been absorbed, add another. Keep adding stock until it has all gone. Stir through pumpkin and spinach and serve.
Ingredients: 2 Tablespoons oil, 5 eggs (lightly beaten), 500g cooked prawns (peeled and cut in half), 1 and 1/4 cups of basmati rice (cooked in rice cooker), 6 mushrooms (chopped), 2 tomatoes (de-seeded and diced), 1 capsicum (de-seeded and diced), 5 shallots (sliced), 1/4 cup light soy sauce, 2 teaspoons sesame oil.
Heat 1 Tablespoon oil in wok, then cook the egg and scramble, then set aside. Add 1 Tablespoon oil, then add vegetables and cook until soft. Put egg back in the wok, with cooked prawns, soy sauce and sesame oil. Add the cooked rice, stir and serve.
Ingredients: 1 large pizza base, 1 capsicum (sliced in length), 1 red onion (sliced into rings), 200g mushrooms (sliced), 2 Tablespoons tomato relish (we use Beerenburg brand), 1 Tablespoon onion relish (we use Beerenburg brand) and a scattering of mozzarella cheese.
Spread tomato relish over the pizza base. Using 1/2 a teaspoon at a time, drop onion relish in dots around the pizza. Lay capsicum in a star pattern, from the centre going out. Arrange mushrooms in between and scatter red onions. Top with mozzarella cheese. Cook for 10 - 15 minutes.
Mmmm...pizza! Enjoy your mushroom recipes this weekend!