Mushroom-recipes

Wild Mushroom Omelette Recipe

Start your morning the right way with a healthy wild mushroom omelette which is sure to keep you full until lunch time.

Our recipe takes about 5 minutes to prepare, and will leave you with lots of time to get ready for work afterwards!

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

2 cups mushrooms

3 eggs

2 tbsp butter

1 tbsp olive oil

1 tsp chopped chives

Salt and peper to season

Method

  1. Wash and slice the mushrooms into small, bite-sized pieces.
  2. Heat a pan over medium heat, and add the butter until it begins to sauté. Add the mushrooms into the pan, and cook for approximately 10 minutes, or until they begin to melt. Season with salt and pepper.
  3. Break the eggs into a small bowl, and whisk until the yolks have combined. Transfer this into another non-stick pan. Cook on both sides until the egg looks golden-brown. Then fold and transfer onto a plate.
  4. Pour the mushrooms over the omelette, and season with salt, pepper and chives.

Image via Cooking Insens

February 7, 2015

Janelle Bloom’s Breakfast Mushrooms Recipe

Mushrooms are great at any time of the day but after this meal, you’ll be wanting mushies for breakfast everyday.

Preparation time 15 mins

Cooking time 35 mins

Serves 4

Ingredients

1/2 cup SunRice Brown rice, rinsed

1 cup water

1 tbsp olive oil

1 brown onion, finely chopped

2 tsp ground cumin

1 tsp ground coriander

1 lemon, rind finely grated, quartered

2 tsp fresh thyme leaves

4 (medium-large) flat mushrooms, stems removed

60g soft marinated feta

4 free range eggs

Lemon wedges, thyme & toasted grain bread, to serve, optional

Method

  1. Preheat oven 200°C fan forced. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 10 minutes. Rinse then drain well.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Add the onion, sauté 3-4 minutes until soft. Add the spices and cook 1 minute until aromatic. Stir into the rice with the lemon rind and thyme.
  3. Put mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Bake 10-15 minutes or until mushrooms are tender. Remove from the oven and crumble over the feta.
  4. Meanwhile, to poach eggs, almost fill a deep frying pan with water. Bring to simmer. Stir the water to create a gentle whirlpool. Crack 1 egg into a small ramekin then slowly tip the egg into the water and stir gently to continue the whirlpool effect. Repeat with remaining eggs. Cook for 11/2- 2 minutes, use a slotted spoon to remove the egg to a tray lined with paper towel.

Tip: Put 1 egg on the top of each mushroom, season and serve with lemon wedges, extra thyme and toast.

November 22, 2014

Meat-Free Mondays: Mushroom Curry

You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.

Ingredients

400g mushrooms, sliced finely

1 onion, sliced finely

3 cloves garlic, sliced

2-4 tomatoes, chopped

1 tsp fresh ginger, chopped finely

¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder

½ tsp ground cumin

4 green cardamom pods, crushed

1 tsp garam masala

1 tbsp fresh coriander, chopped

120ml tomato juice or water

Oil or ghee

Salt

Method

1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.

2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.

3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.

What’s your favourite vegetarian recipe?

March 11, 2013

Stuffed Roasted Mushroom And Tuna Pizza

Michelle Bridges loves sustainable tuna for a healthy meal, and these ‘pizzas’, topped with a delicious almond and parsley crust, make an ideal lunch or light dinner.


Serves: 2

Ingredients

2 large flat mushrooms, stalks removed

2 spring onions, sliced

2 cloves garlic, finely chopped

2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater

100g bocconcini or buffalo mozzarella

2 tbsp parsley chopped

4 heaped tbsp almond meal

Rocket leaves

1 lemon

Good quality olive oil

Method

1. Preheat the oven to 200°C. Lay the mushrooms on a large baking tray and sprinkle with the spring onion and garlic.

2. Spoon over the tuna. Slice the bocconcini and lay over the tuna.

3. Combine parsley and almond meal in a bowl and liberally sprinkle over. Drizzle with a little olive oil and bake for about 15 minutes or until golden and the mushrooms are cooked through.

4. Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.

What’s your favourite healthy lunch?

March 6, 2012