Category

Mushroom Recipes

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There can be no simpler meal – mushrooms on toast. For many, during autumn, you’ll know where to find some fresh pine or field mushrooms. But if you’re city bound, choosing a selection of flavoursome mushrooms at your local supermarket or farmer’s market can prove a cost effective way to score some premium ingredients to enable this delightful, super fast, yet underrated meal. The Spanish know of the joys of mushrooms and annually celebrate their…

Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the pine forests of her native Beechworth region in High Country Victoria. After a few hours of foraging she brings home fungal gold: fresh saffron milk caps – perfect ingredients for crafting fabulous recipes and pickling. Pickled Wild Pine Mushrooms (saffron milk caps) 400g freshly picked forest pine mushrooms (or any mushrooms you desire) 100ml white…

From its origins in mid-19th-century Russia, Beef Stroganoff has become one of the most popular Russian dishes around the world. Our recipe has its origins in Siberia where the beef is cut ultra fine and the sauce’s flavour and thickness is extended by the use of Borodinsky (or dark rye) bread. For our money, it’s one of the best Stroganoffs going! Making use of less popular orecchiette pasta – recently seen in Australia as some…

Broth, brodo, bouillon – call it what you will; if you think it’s simply for peasants, then I’m here to inform you that you’re wrong, and are missing out on one of life’s great treasures. Made simply by simmering bones, meat and vegetables; or simply vegetables alone in water, it forms a base to a many great recipes – soups, gravies, and sauces. When made with care, it alone can make a thoroughly enjoyable and…

This is the one recipe that’s a must to include in your French cooking arsenal and it’s the perfect use for those baby Aldi supermarket truffles. Makes 4 individual serves 8 slices of freshly brioche bread 4 tbsp unsalted butter 500ml truffled béchamel sauce (see recipe below) 8 slices of smoked leg ham 4 cups grated mix of emmental and gruyere cheese 4 tbsp Dijon mustard freshly sliced black truffle pickled cornichons Pre-heat oven to…

with a Salad of Sautéed Mushrooms, Fennel and Radicchio and Pomegranate Molasses Vinaigrette Makes approximately 20 arancini Arancini 1L (4 cups) good quality vegetable stock 1 tbsp truffle oil 1 brown onion, finely chopped 2 garlic cloves, crushed 330g (1½ cups) arborio rice 40g (½ cup) grated reggiano parmigiano 2 eggs 180g (2 cups) dried (packaged) breadcrumbs 150g (1 cup) plain flour Vegetable oil, to deep-fry Salt and cracked black pepper Method 1. In a…