Mushrooms are the perfect go-to ingredient for healthy and filling vegetarian meals, whether you’re committed to a vegetarian lifestyle or you just need some ideas for Meat-Free Monday.
Mushroom and Chickpea Salad
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Serves 4
Ingredients:
300g mushrooms, halved
800g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360g spinach & rocket leaf salad mix
100g feta
¼ tsp chilli flakes (optional)
Grilled lemon wedges to serve
Method:
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
Place spinach and rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
Serve with grilled lemon.
Teriyaki Mushroom Vegie Noodles
Teriyaki Mushroom Vegie Noodles.
Serves 4
Ingredients:
400g flat mushrooms, sliced
1x 270g pack of udon or hokkien noodles
2 tbsp extra virgin olive oil
4 spring onions, cut into 2 cm slices
2 carrots, sliced
1 red capsicum, sliced
1 bunch pak choy, chopped
½ to ¾ cups teriyaki sauce
Sesame seeds to garnish
Method:
Bring a pot of water to the boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm oil in a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cook, stirring occasionally, until the vegetables are tender, 10 minutes.
Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra saucy.
Serve the noodles in bowls with a little sprinkle of sesame seeds on top.
Creamy Mushroom, Leek and Potato Gratin
Creamy Mushroom, Leek and Potato Gratin.
Serves 4
Ingredients:
1 tbsp olive oil
1 tbsp butter
1 leek, white and pale green part, sliced
2 loves garlic, crushed
½ cup vegetable stock
½ cup cream
1 tbsp cornflour
350g mixed mushrooms (for example, flat, portobello, cup and button), some whole, some sliced and quartered
400g potatoes, peeled and roughly chopped
½ cup grated cheddar cheese
Sea salt and freshly ground pepper
Method:
Preheat the oven to 180˚C.
Add half of the butter to a large deep fry pan on medium heat, allow to melt before adding in the mushrooms in batches. Its best to cook the mushrooms in batches depending on your pan size. Once they start to become lightly brown and translucent, remove from the pan and set aside.
Heat the oil and remaining butter in a large deep fry pan on medium heat, add in the leek and garlic. Season and sauté for 10 minutes until the vegetables are soft.
Add the stock and cream and bring to a simmer. Add the cornflour to a cup with a dash of water and stir until it is a smooth paste, then add into the sauce and stir through until it slightly thickens.
Add potatoes and cook with the lid on for 10 minutes.
Place mixture into a four-cup capacity baking dish. Cook for 35 mins or until potatoes are tender. Sprinkle with the cheese and bake for a further 10 mins until the cheese is golden brown.
