Recipes

Mushroom Bruschetta

Mushroom Bruschetta

 

Ingredients

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

Method

Finely chop two cloves of garlic. Slice mushrooms to your preferred size. Preheat pan with three tablespoons olive oil. When the oil is at a medium heat, put the mushrooms and garlic in the pan. Cook until the mushrooms are soft, then remove from heat. Add salt and pepper to taste. Slice sourdough thickly and toast until crunchy. Place mushrooms on the toast and enjoy!

Mushroom 'Fish'

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

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 soft. 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.