MEATY MUSHROOMS
Looking for real meaty flavour without compromising on your health? Turn to mushrooms. High in protein, low in fat and easy on the pocket, they offer a rich umami flavour and texture to satisfy any large (or small) appetite.
BAKED CHICKEN WITH MUSHROOMS & PARMESAN Serves 4
30ml (2 tbsp) olive oil
4 chicken breast fillets
3ml paprika
2 cloves of garlic, crushed 300g portabellini mushrooms
60g butter
15ml (1 tbsp) cake flour
250ml (1 cup) chicken stock
250ml (1 cup) cream
80g parmesan cheese, grated
½ bunch spinach, chopped
Freshly ground black pepper
10ml (2 tsp) lemon zest
30ml (2 tbsp) flat leaf parsley, chopped
Heat half the oil in a casserole and season each chicken breasts with paprika. Sear the chicken breasts for 3-4 minutes per side. Transfer to a plate and set aside. Add the remaining olive oil and fry the garlic and mushrooms. Return the chicken breasts to the casserole and set aside.
Melt the butter in a pan and stir in the flour until it thickens. Whisk in the chicken stock, cream, half of the parmesan cheese and cook for 3-4 minutes.
Return the casserole to the stove and pour the cream sauce over the top. Cover and simmer for 5-10 minutes, or until the chicken breasts are tender. Add the spinach and let it simmer for another 2-3 minutes.
Season well with pepper, add the lemon zest, parsley and top with the remaining parmesan cheese. Serve with pasta or mashed potatoes and seasonal vegetables.
MUSHROOM, BRIE AND ROASTED GARLIC PIZZA Serves 2-4
30ml (2 tbsp) olive oil
3 onions, sliced
3 garlic cloves, crushed, plus 3 extra garlic cloves, peeled and thinly sliced
5ml (1 tsp) soft brown sugar
500g ready-made white bread dough (find in the refrigerator section of large supermarkets)
Polenta or cake flour, for dusting
45ml (3 tbsp) sundried tomato pesto or Neapolitan pasta sauce
1 big brown mushroom, thickly sliced
100g portabellini mushrooms, thickly sliced
125g brie cheese, sliced
To serve:
Salt and freshly ground black pepper
Micro herbs
Heat the oil in a heavy-based pan over a very low heat. Separate the onion slices into rings and add to the oil, with the crushed garlic. Cover and cook for 15-20 minutes, stirring occasionally, until the onions are golden and soft. Stir in the sugar and cook uncovered for 3-4 minutes or until the onions are golden and caramelised. Set aside and allow to cool. Preheat the oven to 190°C. Roll out the bread dough onto a floured or polenta-dusted counter top until ½cm thick. Transfer the dough to a baking sheet lined with baking paper. Spread a layer of sundried tomato pesto on top of the dough. Top with reserved onion mixture. Add the big brown and portabellini mushrooms and extra garlic. Bake in the oven for 15-20 minutes. Add the brie slices and return to the oven for 2-3 minutes, or until the cheese just starts to melt. Season and add some micro herbs before serving.
BACON AND MUSHROOM FRITTATA Serves 6
10ml (2 tsp) oil
15ml (1 tbsp) butter
250g button mushrooms, thickly sliced
5 spring onions, sliced
1 red pepper, deseeded and sliced
125g streaky bacon, grilled and diced
2 medium potatoes, cooked and sliced
100g gruyère cheese, grated
6-8 eggs
Salt and freshly ground black pepper
To serve:
Crispy bacon
Fried mushrooms
Rocket leaves
Preheat the oven to 190°C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes. Add the spring onions and red pepper and cook for 3-4 minutes. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased pan or ovenproof round casserole. Whisk the eggs together and season well and pour the egg mixture over the mushroom mixture and bake in the oven for 25-30 minutes, or until the centre is just cooked. Allow to stand for 5 minutes before unmoulding or slicing from the pan. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and rocket leaves.
CHILLI & MUSHROOM CON CARNE Serves 4-6
15ml (1 tbsp) oil
2 onions, peeled, finely chopped
2 garlic cloves, crushed
1 small red chilli, finely sliced
2-5ml cayenne pepper, or more to taste
5ml (1 tsp) ground cumin
3ml ground cinnamon
250g lean beef mince
250g button mushrooms, sliced
30ml (2 tbsp) tomato paste
1 x 410g can chopped tomatoes
500ml (2 cups) beef stock
Salt and freshly ground black pepper
1 x 400g can red kidney beans, drained and rinsed
To serve:
Cooked white or brown rice
Finely diced toppings like tomato, red onion and avocado, optional
Fresh coriander leaves
Heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes until soft. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes. Stir in the tomato paste, chopped tomatoes and beef stock. Season and bring to the boil. Reduce the heat to low, and simmer for 35 minutes. Add the kidney beans and cook for 10-15 minutes. Serve with rice, diced toppings and coriander leaves.
“A meal without mushrooms is like a day without rain.” — John Cage