Mushrooms

Healthy Mushroom and Spring Greens Stir-Fry

If you have a few leftover green vegetables, why not create this easy stir-fry which takes less than 15 minutes to prepare. Make the most of what’s in the fridge and throw a few of your favourite ingredients into the mix for a tasty dish that won’t leave you feeling hungry afterwards.

RELATED: Chicken Cashew Stir Fry Recipe

Serves 4

Ingredients

2 tbsp olive oil

2 cloves garlic

1 small onion (sliced)

1 tbsp root ginger

2 cups mushrooms

1 spring green cabbage

1 cup sliced broccoli

6 scallions (sliced)

2 tbsp red wine

1 tbsp soy sauce

Method

  1. Heat the olive oil in a large wok and add the finely chopped garlic, ginger and onion. Cook for about a minute until brown.
  2. Stir through the mushrooms and cabbage, then add the spring onions and broccoli. Cook for a few more minutes and then add the red wine and soy sauce.
  3. Serve immediately on its own, or boil some white rice or flat noodles on the side.

Image via Season With Spice

April 27, 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