Tag Archives: mushrooms

Perfectly Perfect Mushrooms

It took me 45 years to enjoy the taste of mushrooms. I remember clearly going out on an Autumn morning with Mum toting a bucket, out to the back paddocks of the farm searching for field mushrooms. She used to cook them in a roux and have the grey-brown creamy concoction on toast for her breakfast. I couldn’t stand the smell. So bad.  I remember sitting outside waiting for it to dissipate.

After many years attempting I’ve succeeded in falling in love with the taste of mushrooms. Cooking them quite differently to Mum and using plenty of garlic and seasoning is the key. The thing with garlic is that if you add it too soon and cook it too hot for too long it burns and tastes acrid – so  knowing when to add it is vital.

Ingredients

2 cups mushrooms sliced chunky. Field, button or brown mushrooms will do – the thick sturdy kind, not the papery feathery kind.

1 tbs extra virgin olive oil / avocado oil.

1 or 2 cloves garlic, peeled, sliced thinly.

Salt and pepper

*Optional Squeeze of fresh lemon juice or a drizzle of balsamic reduction

Method

Place a heavy based frypan on a medium heat. Add oil and mushrooms and stir as they heat up. They will start to brown after two minutes, and will overcook really easily so take care at this stage. Stir while sizzling for a further minute until they start to shrink – only a little bit of shrinking, you want plump juicy mushrooms not shriveled ones. Add the garlic and stir quickly to combine for 10 seconds and then turn the heat off. Allow mushrooms to sit in the garlic for a further minute infusing their flavor then remove to a serving dish. Season with plenty of salt and pepper, squeeze lemon juice or drizzle balsamic and serve immediately.

Use as a side dish at breakfast with eggs / avocado / tomatoes, or rolled into a savory crepe with grated cheddar, serve with lunch or dinner, or sprinkle with crumbled feta and chopped parsley   as a light meal or use in a burrito or taco. Very versatile.

Bon appetit!

xA

Black Rice Stir Fry with Tamari

Image

We had this last night and it took precisely 10 minutes from lighting the gas hob to plating up.  The rice was pre cooked – add another 20 minutes if you are starting with uncooked rice.

The main difference between Tamari and Soy Sauce is that Tamari contains little or no wheat – good news if you are GF – check the label before buying.  Tamari and Soy Sauce are both made from fermented soy beans, Japanese Tamari tends to be thicker richer and more salty.

 

Serves 2

Ingredients

1C cooked black rice (can sub brown rice if you like)

2C roughly chopped mushrooms.  I used field mushrooms you can use whatever is fresh

1C cherry tomatoes halved

1 large shallot, sliced finely

1.5C cauliflower cut into smallish florets

1Tbs oil for sautéeing  (olive oil, avocado oil, coconut oil)

1 large garlic clove, peeled and finely sliced

Tamari and fresh cracked black pepper for seasoning

Method

Place a heavy based fry pan on to a medium heat and add oil.  Sauté shallot and cauliflower for three minutes stirring gently so that the shallot doesn’t brown.  Add mushrooms and rice and cook for a further two minutes stirring.  Add garlic and tomatoes and stir to combine gently. When mushrooms are looking ready (slightly wilted but not mushy) remove from heat and season liberally with the Tamari: stir through and taste after adding 1 tbs Tamari and then add more if you like (we had about 1.5tbs in ours).  Grind fresh cracked pepper over the top and serve immediately.

*This amount served myself as a main vegetarian meal and Paul as a side to his hunk of sirloin.

For the kids I sautéed the shallot, added the cauliflower and rice and then sliced up a rasher of bacon finely and stirred it all in until the bacon was cooked.