In the mid 1970’s most of the mushrooms eaten in Australia were sold in cans. That seems odd now, but I can tell you when I was a kid we had mushrooms most mornings and they came straight from a can. There was more mushroom sauce in the can than actual mushroom but no one seemed to care back then. Today Australians eat 95% of their mushrooms fresh, thank God.
Mixed Roast Mushrooms, Eggplant Salad Bowl -Easy
This salad is made with mixed mushrooms. I am told 55% of Australian consumers buy mushrooms at least once a week. Is that you?. More about Mushrooms after the recipe.
Mushroom Risotto Recipe on the HelloFresh website
- 400 gm Flat mushrooms, field or Portabella
- 200 gm Swiss brown mushroom
- 400 gm button mushrooms
- 2 cloves garlic
- 3 tablespoons white miso
- 1 Tablespoon dijon
- 200 ml olive oil
- 60 ml lemon juice or wine vinegar (3 tablespoons)
- 1 teaspoon black pepper, fresh cracked
- 1 eggplant, diced into squares
- 400 gm mixed salad, carrots, cabbage , spinach, rocket, Kale, flat parsley leaves
- 200 gm feta
- 200 gm ricotta
- 40 ml milk (2 tablespoons)
- 2 Tomatoes cut into wedges
- 50 gm dukka
- 80 ml dressing, see the link below for dressing recipe
- Oven 180 C / 350 F
- Mix the Feta, ricotta and milk. Mash with a fork or mix in a blender. Set aside
- Mix the miso, dijon, garlic, lemon juice and pepper and ¾ of the oil in a large bowl and then toss the mushrooms in this mix till they are coated well.
- Pour the mushrooms onto a baking paper lined tray and bake at 180 C / 350 F for approximately 20 minutes or until soft . Pour into a bowl.
- Toss the diced eggplant in the remaining oil and lay on the tray and roast till soft. about 10 minutes
- Add the eggplant to the mushrooms. Toss well and taste for seasoning.
- Prepare 6 bowls. Spread the feta cheese mix onto the bottom of the bowls.
- Top with salad, quartered tomatoes and mushrooms. Sprinkle with dukkah for crunch and serve with the extra dressing.
Here’s a couple of things I have just learnt about Mushrooms.
- Do not soak mushrooms in water the mushrooms will absorb water, just like they absorb oil and stock.
- Caps and stems can be used in recipes.
- Although mushrooms are not high in B12, they are still the only non-animal fresh food source of B12!