More than mere decoration in a salad, the mushroom stars as a main ingredient.
A mushroom omelette, pizza, a casserole, a soup, a cooked pasta sauce (cream or tomato based), or a marinade of lemon juice, olive or flaxseed oil, lemon thyme, garlic and 400 grams of raw fresh Button mushrooms with lots of chopped parsley and freshly ground pepper are all beaut mushroom meals. Top hot spaghetti with this marinade, grate some cheddar or Parmesan cheese over the top and mmm mushrooms.
Cooking this together is a terrific way to get the household together and keep everyone quiet for at least twenty minutes.
Lucky for us cultivated mushrooms are available all year round. The most common mushroom (Agaricus bisporus) is easily obtained at various stages of development and the best keepers of the lot are the smallest Buttons. There are also Cups and Flats representing different stages of growth.
Swiss Browns (the original Agaricus bisporus before market forces meant that most mushrooms produced for sale are whitish rather than brown) with their robust flavour are available as Buttons or when full opened as Portobello mushrooms that grill well. When they grow into mature flat mushrooms, they are called Portabella mushrooms.
Two hundred grams of mushies supply a quarter of our daily fibre and protein needs and give us roughly 25 calories. There’s no salt or fat in mushroom unless, of course, we add it to them in the form of butter, cream, white wine and pecorino cheese over. (Yum!)
To store: keep your mushrooms in their paper bags in the fridge and they should last 5 days.
To clean: wipe any dirt away with a clean damp cloth or a damp piece of paper towel. If they’re very old cut off the bottom of the stems.
Author: Harvest Hub
- 1 tbs olive oil
- 1 tbs fresh ginger, grated
- 1 clove garlic, crushed
- 200g button mushrooms
- 1 tbs curry powder, (or Curry Masters choose your favourite)
- ¼ cup tomatoes, chopped
- ¼ cup thick natural yogurt
- 40 gms silverbeet leaves
- ¼ cup coriander leaves
- Heat a wok over high heat. Add oil and heat until hot. Add ginger, garlic, curry powder and mushrooms and stir-fry for 2 minutes or until light golden.
- Add tomatoes and stir-fry 1-2 minutes until fragrant. Remove from the heat. Add yoghurt, stir until well coated. Reduce heat to medium. Return wok to the heat and cook 1-2 minutes or until heated through. Add spinach or rocket and cook 1 minute or until wilted.
- Serve over basmati rice, topped with coriander.
Paella – Poem and recipes
Paella – Bush Tucker at it’s best
by Jayne Travers-Drapes
There once was a fella
Out bush who liked Paella
“Bush Tucker at its best,”
He hollered at his guest.
A kookaburra branch on high
Who scoffed then laughed a sigh.
Was he an Aussie? Bush Tucker? Not quite
So he’d let him know – set him right.
“Paella it’s Spanish, even I know,”
Cacked Kooka but the man, though
Knew too well that he would cook
Up a storm of Paella – whatever it took.
So with pan asizzle with beans
Adding variety of tomato and greens
Then onion, garlic, saffron or turmeric
His herb basket swayed – t’was atmospheric.
Paella Bush Tucker with beef or emu,
Barramundi, mushrooms, almost a stew.
Whack in some Macadamias then add rice
Let it dissolve, mmm and smell the spice.
This fella’s Bush Tucker Paella – great dish
Was more than he could even wish.
So, here are some recipes, maybe two
He wants to share – just with you.
Kooka cries, “Pah/EH/yah pah/EH/yah
Great with a little te – quil – a
Paella – smells the best
Maybe I’ll eat the rest”.
[ How to pronounce Paella.]
Recipe type: Paella
- 2 tbs olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 pinch each turmeric to colour the rice
- 1 chilli, chopped, optional
- ½ tsp paprika
- 1 lemon, zest and juice
- 1 cup Aborio or medium grain rice
- ½ cup white or red wine
- 2 ripe tomatoes
- 300ml vegetable stock, or water but pre-heat
- Vegetables such as marinated artichokes/green beans/asparagus or bean of your choice
- If you wish some meat try the Chorizo sausage
- Chopped flat-leaf parsley, to garnish
- Use a wide pan and only have ingredients thinly spread about 3 to 4cm. Heat oil in a large frypan over medium heat. Add onion, garlic, turmeric and chilli, taste and add salt and pepper and stir for 5 minute. Add the paprika and lemon zest , the rice, the wine, tomatoes and hot stock, stirring to combine.
- Bring to a simmer, stirring. Cover and Reduce heat simmering 8 minutes until rice is just cooked. Then add vegetables combine softly. Continue cooking covered for another 8 minutes. To serve leave in pan and garnish with parsley.
A variety of seafood to which rice will be added to make Paella (Photo credit: Wikipedia)
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Recipe type: Stew
Cuisine: Spanish and Bush Tucker
- 8 pieces of fish such as Barramundi or white fish fillets, shop into pieces
- 8 scallops
- 8 large prawns
- 10 mussels, de bearded
- 2 tbs Absolute Tomato Puree (Harvest Hub on special)
- 80g parmesan cheese (Harvest Hub)
- 2 shallots, chopped into 4 cm pieces
- 60g butter
- 1 lemon zest, grated (keep lemon juice)
- 300g of Arborio or medium grain rice
- 20g Paprika, smoky
- 1 tbs tumeric
- 1 litre fish stock
- 50ml white wine
- 15ml olive oil
- Salt to taste
- Use as wide a saucepan as possible and put in only an amount 5cm high. Use two pans if necessary. This distributes the heat and prevents it from burning. Though your aim is to get a crust on the bottom of the Paella.
- In the pan heat butter and olive oil adding shallots and paprika on low heat; then add rice to the pan cooking until translucent around 12 minutes. Then add the white wine, tomato puree, then the fish stock and cook slowly. Taste for adding any salt.
- On a separate BBQ plate add a little oil then cook snapper and prawns or if you have a Weber as this makes the seafood smoky flavoured. Only cook 2 thirds as it will continue to cook once off stove.
- Now add the seafood to the rice adding lemon zest and juice. Lightly turn without disturbing the crusty base.
- To serve - grated parmesan cheese over top and leave in pan.
Pendle Hill Meat Wholesalers started out as a small goods company 40 years ago curing hams and then branched out into meat. They supply to clubs, restaurants and now to Harvest Hub. It’s restaurant quality meat – no old cows here. ” We grow it on our own farm and it comes straightaway to the shop'” – butcher Scott Lee.
This week we feature a range of Specials in the bag including premium mince and chuck steak. We thought you might like to try something different and add the Spice Peddler Spice mixes to the meats. Here are some recipes.
Moroccan Maghreb Meatballs and Balinese Curry – Spice Peddler ‘Balinese Spice Rub’.
Moroccan Maghreb Meatballs
Author: Harvest Hub
- 500gm premium mince (Purchase from Harvest Hub)
- 1 tbs Maghreb Spice mix – Spice Peddler
- To taste if needed salt & black pepper
- In a large bowl mix ground beef with seasonings. Knead the mince to evenly disperse the seasonings. Then make meatballs and in a frypan with oil sauté for about 10 minutes turning them. To present these you can pop them on a skewer.
Serve with -
Maghreb Garlic Sauce
Makes 1 & ½ cups:
• ⅓ cup olive oil
• ⅓ cup vegetable oil
• ⅓ cup lemon juice
• 2 garlic cloves, crushed
• ⅓ cup cooked potato, mashed
• 1 tsp Maghreb spice
• pinch salt
In a hand processor bowl place garlic, oil and lemon juice adding mashed potato spoonful at a time. Puree. Again adding pinch by pinch the Maghreb spice and tasting as you do this.
Balinese Curry – Spice Peddler ‘Balinese Spice Rub’
Author: Harvest Hub
Recipe type: Curry
- 500g Diced Chuck (Harvest Hub), braise
- 1 cup of beef stock
- Olive oil
- 2 cans coconut milk
- 1-2 tbs ketchup manis (Indonesian Sweet soy sauce)
- 1-2 tbs Balinese Spice Rub
- Heat a heavy based pan with some olive oil and brown in batches the chuck then set aside in a bowl. Clean the pan then reheat on low adding olive oil adding a tablespoonof Balinese spice and fry for 5 to 7 minutes to release the flavour. Add in the browned meat with beef stock, coconut milk and ketchup manis.
- Simmer for 3-4 hours, until the meat is tender. Keep an eye on it and top up with liquid if required.
- To make vegetarian simply add vegetables instead of meat.
These are fresh Herbs, dried, mixed then crushed lovingly by Mercy and Steve from 'Spice Peddlers'.