MAITAKE ON TOAST
Serves 4
• 1 eschalot, sliced
• 1 tbs olive oil
• 500g maitake mushrooms, thinly sliced
• Pinch of smoked paprika
• 1 tbs sherry vinegar
• 4 slices of sourdough, toasted
• 1 tbs capers
• 1 tbs chopped parsley
1│In a pan over a medium heat, fry the eschalot in the olive oil. Once softened, add the mushrooms and the paprika.
2│Continue to cook the mushrooms until almost all of their water has evaporated from the pan, then pour in the sherry vinegar – this helps to ensure you get maximum earthy mushroom flavour in your topping.
3│It’s assembly time. Pile the mushrooms high on the toasted sourdough, finishing with a sprinkling of capers and parsley, and you’re good to go. Serve with a Bloody Mary for full
Nutrition facts: 741 kj, 4g fat, 247g carbs, 9g protein
OYSTER BURRITO
Serves 4
• 2 red onions, sliced
• 1 red, yellow and green capsicums, sliced
• 2 garlic cloves, minced
• 1kg oyster mushrooms, torn into strips
• 1 tbs olive oil
• 2 tsp smoked paprika
• 1 tbs soy sauce
• 4 wholemeal tortillas
• 200g salsa (optional)
• 200g guacamole (optional)
1│Start by sauteing the onions, capsicums, garlic and mushrooms in the oil in a pan until the mushrooms are soft. Sprinkle over the paprika, splash in the soy sauce and allow to cool for 2 mins.
2│Now for the fun bit: building your burrito. Load your tortilla with a generous helping of the mushroom and capsicum mix and a tablespoon each of salsa and guacamole, if using. Then wrap that bad boy up and dig in. Cutlery optional; napkins strongly advised.
Nutrition facts: 1464 kj, 9g fat, 56g carbs, 17g protein
SHIITAKE AND STICKY RICE
Serves 4
Shiitake ’shrooms clock up more than double the fibre of white button mushrooms. Combined with the healthy fats found in cashew nuts, this makes for a seriously satiating meal.
• 75ml mirin
• 150ml rice vinegar
• 30g sugar
• 375g sushi rice, rinsed
• 2 red onions, diced
• 1 red chilli, diced
• 1 tbsp olive oil
• 1kg shiitake mushrooms, de-stemmed
• 200ml teriyaki sauce
• 500g pak choy, chopped
• 150g cashews, crushed
1│Start by boiling the mirin, vinegar and sugar in a small pan before setting aside.
2│Next, combine the rice and 400ml water, and simmer until all the water has evaporated. Once cooked, combine with the syrup you made in step 1 and allow to cool.
3│Fry the onions and chilli in the oil, then add the shiitake caps and cook until tender.
4│Next, pour in the teriyaki sauce and cook for another 5 mins before adding the pak choy and cashews.
5│Stir for another minute or two before serving the teriyaki mixture alongside the sticky rice – and chopsticks, if you’re feeling dexterous.
Nutrition facts: 2515 kj, 20g fat, 86g carbs, 20g protein
CREMINI ROTALO
Serves 4
Cremini mushrooms are filled with the antioxidant ergothioneine, which helps protect the body from harmful oxidative stress. And – bonus – the broccoli is packed with immunity-boosting vitamin A.
• 2 large onions, diced
• 3 garlic cloves, minced
• 1½ tbs olive oil
• 300g button mushrooms, sliced
• 1 litre vegetable stock
• 1 tsp salt
• 4 large white potatoes, thinly sliced
• 2 tbs soya cream
• 2 tsp smoked paprika
• 1kg cremini mushrooms, sliced
• 500g long-stem broccoli
1│Preheat the oven to 180°C. Start by sweating 1 onion and a garlic clove in ½ tbs oil in a
pan on a medium heat. Once cooked, throw the button mushrooms into the mix and stir, then pour in the stock, season with salt and cook until the sauce is reduced. Set to one side to cool.
2│Next up, the spuds. Mix the potatoes with the cream and paprika, then layer them on a baking tray lined with baking paper (so it’s easier to roll) and cook for 30 mins.
3│For the filling, fry the creminis and the rest of the onions and garlic in 1 tbs oil.
4│Once cooked, spread the cremini mix on the cooked potato sheet – now you’re ready to roll. Slice, then serve with the mushroom sauce and a side of steamed broccoli.
Nutrition facts: 1385 kj, 11g fat, 74g carbs, 30g protein
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