Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts

Saturday, 19 January 2019

Easy Mushroom Burgers

I love portobello mushrooms, they have a "meaty" texture which is why my meat eating buddies love these!

Ingredients for 4 burgers
  • 4 large portobello mushrooms
  • feta cheese, broken into small chunks
  • dash of olive oil (we used vegan feta which was so yum!)
  • handful of fresh herbs, chopped eg parsley; chives
  • 4 large burger buns
  • large lettuce leaves
  • 2 large tomatoes, sliced
  • 2 large avocados, sliced
  • your choice of condiment: chutney; mayonnaise
Method
  1. Heat a grill on high - I've done these in an oven and the BBQ
  2. Trim the stem on the mushrooms and top with feta and herbs then drizzle with olive oil
  3. Grill on high until cheese is slightly brown on top
  4. If your buns aren't fresh, throw them on or under the grill for a minute or two
  5. Serve with whatever fresh produce you have on hand. We are lucky to still have lettuce in the garden which our dog has mostly eaten but apparently doesn't like lettuce! Enjoy


Tuesday, 25 November 2014

Mushroom, Leek & Israeli Couscous Risotto

That's right, risotto made with Israeli couscous! And, hardly any stirring AND on the table within 30 minutes - bonus for a week day dinner. This was inspired from The Revive Cafe cookbook #4.

Ingredients
serves 2-3
takes 30 minutes

  • 1 cup Israeli couscous
  • 2-3 tbsp olive oil
  • 6 cloves of garlic, peeled & finely chopped or crushed (cut back if you aren't big garlic fans)
  • 2 leeks, sliced
  • 4-6 portobello or flat mushrooms, chopped into chunks
  • 2 tbsp almond meal/flour (ground up almond!)
  • 1 tbsp soy sauce
  • pinch of salt
  • 1/2 cup vegetable stock or water
  • 1 large lemon, juiced & zest
  • parmesan cheese, finely grated
Method
  1. Pour 2 cups of water or stock and 1 cup of couscous into a pot and bring to the boil then lower heat & simmer for about 6-8 minutes. Stir occasionally & check for bite (it is pasta after all). Once cooked, drain and set aside.
  2. While couscous is cooking, heat olive oil in a pot over a medium heat. Add sliced leeks, crushed garlic & sauté until soft - about 8 minutes - then add chopped mushrooms & cook for a few minutes longer. 
  3. Add almond meal & give it a good stir. Add cooked couscous. 
  4. Throw in a pinch of salt & soy sauce, stirring. If it needs more moisture add stock or water.
  5. Take off the heat & add lemon juice, zest, parmesan cheese and a good grind of freshly ground pepper. Enjoy!