Enjoy meat-free Monday with these filling family meals from Australian Mushrooms.
Three Cheese Mushroom Lasagne
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Serves 6
Ingredients:
1 packet of lasagne pasta sheets
750g of cheddar, grated
1 ball of mozzarella, torn
Mushroom sauce:
500g portobello mushrooms
500g Swiss brown mushrooms
500g button mushrooms
1 white onion
3 garlic cloves
1 carrot
3 celery sticks
2 tbsp olive oil
3 cups vegetable stock
⅓ cup dried porcini mushrooms
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp dried chilli flakes
1 tbsp tomato paste
1 tbsp brown sugar
1 tin (400g) of chopped tomatoes
1 cup red wine
Bundle of herbs, 3 to 4 sprigs of thyme and of rosemary, tied together
3 bay leaves
Bechamel sauce:
2 tbsp butter
2 tbsp flour
2 cups milk
¼ cup dried porcini mushrooms
1 tsp white pepper
1 cup parmesan, grated
To serve:
1 white button mushroom, raw, sliced
Drizzle of olive oil
Method:
For the mushroom sauce:
First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.
Next in a blender, blitz the onion, garlic, carrots and celery until it’s a chunky paste. Place into a big saucepan with a dash of olive oil. Sauté for 1 to 2 mins.
Prep the fresh mushrooms. Roughly chop the portobello mushrooms and blend in the Swiss browns and buttons. Add them all into the big saucepan and cook until mushrooms have reduced by half in size.
Add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir and cook until golden then pour in the red wine. Cook for a further 5 mins.
Pour in the stock and porcini mixture along with the bundle of herbs and bay leaves. Cook with the lid on for 20 to 25 mins or until the sauce has thickened.
For the bechamel:
Melt the butter in a saucepan. Once melted, add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini and white pepper.
Cook on a low heat, stirring continuously until it starts to thicken. Turn off the heat and add the parmesan. Stir to combine.
Building the lasagne:
Layer the lasagne with the mushroom sauce at the bottom, then the pasta sheets, then the bechamel sauce, then some cheese. Repeat the layering until no sauce remains.
Cook in a pre-heated 180°C oven for 40 minutes until the top is golden and bubbly.
In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.
Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.
Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2 to 3 minutes to heat everything through. Transfer to a serving bowl.
Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.
Tips: You can use pre-sliced cup mushrooms as a shortcut. Fresh udon or Singapore-style noodles can be used instead of hokkien noodles.
Mushroom, Leek & Goat’s Cheese Pies
Mushroom, Leek & Goat’s Cheese Pies.
Serves 4
Ingredients:
1 large leek, finely sliced
1 clove of garlic, minced
3 sprigs of thyme
400g mushrooms (cups, flats or Swiss), thinly sliced
120g baby spinach
8 eggs
2 tbsp sour cream
⅔ cup full-cream milk
1 cup parmesan cheese
1 tbsp tarragon, finely chopped
Pinch sea salt
Pinch cracked pepper
4 frozen puff pastry sheets, thawed
3 tbsp marinated goat’s cheese
olive oil for cooking
Method:
Pre-heat the oven to 180°C.
Place a heavy-base frying pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the pan and set aside.
Add the leek, garlic and thyme to the frying pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. Remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small ramekins with puff pastry. Divide the egg mixture between the ramekins, and add the marinated goat's cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins, reduce the bake time to suit.
24°C