Mushroom Paella

Ingredients (4 servings) 2 teaspoons olive oil 1 small red onion, finely chopped 2 garlic cloves, crushed seasoning of choice 500g cup mushrooms, thickly sliced 2 small tomatoes, finely chopped small fresh coriander leaves, to serve Method Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3…

Creamy Green Beans and Mushrooms

Ingredients 500g green beans, fresh or frozen cut into 1-inch pieces (if fresh, remove ends, if frozen get pre-cut) 500g mushrooms (cremini, button, shiitake), thickly sliced Salt ½ cup onions, chopped 2 Tbs butter ½ cup sour cream Freshly ground black pepper 2 Tbsp freshly chopped parsley for garnish Method Put 2 litre of water,…

Roasted Mushroom & Lentil Cakes

These mushroom and lentil cakes are as healthy as they are tasty. Low GI, low in fat and a great source of protein for vegetarians. Ingredients (Serves 4) ½ cup/100g dried red lentils 2 cups/150g mushrooms, sliced 2/3 cup/75g walnuts, chopped 1 medium onion 1 egg 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1…

Baked spinach and cheese mushrooms

  Ingredients (serve 4) 80ml (1/3 cup) olive oil 1 1/2 tablespoons balsamic vinegar 2 garlic cloves, crushed 1 tablespoon chopped fresh thyme leaves 8 (about 600g) large Portobello mushrooms, stems trimmed 90g baby spinach leaves 300g provolone or mozzarella, cut into 16 slices ½ loaf olive bread, thickly sliced, chargrilled Method Preheat oven to…

Grilled mushrooms and cheese

Ingredients (serves 4) 8 small flat mushrooms, stems trimmed 2 tablespoons olive oil 100g white cheddar cheese, finely grated 100g baby spinach leaves Worcestershire sauce, to serve Method Preheat grill on medium-high heat. Brush both sides of mushrooms with oil. Season with salt and pepper. Place mushrooms, stem side up, on grill tray. Grill for…

Grilled Portobello Mushrooms

  3 Large mushrooms ¼ cup olive oil 4-5 cloves garlic, minced 4 tablespoons balsamic vinegar ¼ tsp Italian seasoning pinch salt and pepper Directions Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, garlic, vinegar, Italian seasoning and salt…