Mushroom Tart

 

Ingredients

• 4 Sheets of Flaky Puff Pastry
• 1 Cup of Spreadable Cream Cheese 
• 1/4 Cup of Tomato Relish / Chilli Jam
• 125g Shiitake Mushrooms
• 1 Red Onion, Thinly Sliced
• Basil Leaves
• 1 Cup of Grated Parmesan
• 1 Egg
• 4 TBSP Extra Virgin Olive Oil

Method

Pre-heat your oven to 200c on the fan bake setting and preheat 2 oven trays. Place 2 sheets of baking paper on the bench and put a sheet of pastry on each. Brush each sheet of pastry with the beaten egg, placing a new sheet on top of each to create 2 stacks. Score the top sheets with a sharp knife to form a 1cm border around the edge and brush it with the remaining beaten egg. 

Spread the cream cheese and relish / jam evenly, making sure to leave the border clear or the pastry rim wont rise. Tear the mushrooms into small pieces and toss in a bowl with the oil, basil leaves and parmesan. Spread the topping evenly over the 2 pastry stacks, seasoning with salt and pepper. Slide the baking paper and pastries onto the pre-heated oven trays and bake until golden (15-20 minutes).

Allow the pastries to cool for a few minutes after being removed from the oven, then cut and serve.

Mushroom Bruschetta

 

Ingredients

• 125g Oyster Mushrooms
• 3 Tablespoons Olive Oil
• 2 Garlic Cloves
• Fresh Herbs
• 4 Slices Sourdough

Method

Finely chop two cloves of garlic. Tear the mushrooms to your preferred size. Add the mushrooms to a dry pan on medium heat. Once most of the moisture has evaporated add oil and garlic, cooking until the mushrooms golden. Remove from heat, sprinkle with fresh herbs, seasoning with salt and pepper to taste. Slice sourdough thickly and toast until crunchy. Place mushrooms on the toast and serve.

Mushroom 'Fish'

 

Ingredients

• 125g Oyster Mushrooms
• 2 eggs or 1/2 Cup Soy Milk
• 1 Cup White Flour
• 1/4 Cup Wholemeal Flour
• 1 Tablespoon Mixed Herbs
• 2 Teaspoons Salt
• 1 Teaspoon Pepper
• 1/4 Cup Rice Bran Oil
• 1/4 Cup Olive Oil

Method

In a bowl, whisk two eggs (or 1/2 cup of soy milk). Soak mushrooms in the liquid for ten minutes. In a large container, add dry ingredients and mix thoroughly. Transfer the mushrooms into the dry ingredient container, making sure to shake off excess liquid in the process. Put a lid on the container and gently shake 2-3 times to ensure the mushrooms are coated evenly. Preheat a fry-pan, adding the mix of the rice bran and olive oil. When the oil is hot, fry the mushrooms for approximately two minutes per side until golden brown. Place on a paper towel to drain any extra oil, plate and serve with your favourite sauce.

Mushroom Fettuccine

 

Ingredients

• 1 Large Onion
• 125g Oyster Mushrooms
• 3 Garlic Cloves
• 1/3 Cup Olive Oil
• Fresh Fettuccine
• 1 Handful Fresh Parsley

Method

Roughly chop onions, mushroom, and garlic. Preheat the olive oil in a pan. When the oil is at low/medium heat, add onions, mushrooms, and garlic cook until the mushrooms begin to golden. Bring a pot of water to the boil and add your fresh pasta. Cook until al dente. Use tongs to take your pasta out of the pot and place it straight into the mushroom pan. Stir thoroughly, adding roughly chopped fresh parsley, salt and pepper to taste. Serve pasta with a fresh parsley garnish on top.