JOBURG – The South African Mushroom Farmers Association shares fun, delicious recipes that you enjoy with mushrooms.
The annual Power of Pink campaign, which supports the Reach For Recovery (R4R) organisation has kicked off.
In partnership with the South African Mushroom Farmers Association, R1 from every pink punnet of fresh mushrooms sold at Pick n Pay stores nationwide during October will be donated to the R4R’s Ditto Project.
The special project provides free silicone prostheses to breast cancer survivors who cannot afford reconstruction surgery after a mastectomy.
The South African Mushroom Farmers Association shares fun, delicious recipes that you enjoy with mushrooms.
Mushroom, asparagus and broccoli crustless quiche
(Serves six to eight people)
Ingredients:
– 2 tablespoons of butter, plus extra for greasing
– 400g mixed cultivated mushrooms, sliced (button, Portobellini or Portobello)
– 50g asparagus, sliced
– 50g tender-stem broccoli, sliced
– 12 extra-large free-range eggs
– 1 cup of Greek style plain yoghurt
– 1 ½ cups grated hard cheese (mature cheddar, Havarti and boerenkaas work well)
– 4 spring onions, sliced
– 1 teaspoon of mixed dried herbs
– Salt and pepper, to taste
Method:
– Preheat oven to 165°C.
– Butter and line a 22cm spring form pan or tart tin.
– Heat the butter in a large pan over medium-high heat.
– When melted and foamy, add the mushrooms and cook until golden brown. Season.
– In a large mixing bowl whisk the eggs and yoghurt together.
– Add in the cheese, spring onions, herbs and season well.
– Place cooked mushrooms, asparagus and broccoli into your prepared tin.
– Pour over the egg mixture and make sure everything is evenly distributed.
– Bake in the oven for about one hour until the egg is set.
– Allow to cool slightly before removing from the spring form tin or slicing straight out of the baking dish. Serve with a crisp green salad on the side.
Mushroom Harvest Bowl
(Serves two)
Ingredients:
Pickled cauliflower:
– 1 cup of apple cider vinegar
– 1 cup of water
– 1 tablespoon of black mustard seeds
– 2 tablespoons of sea salt
– 2 tablespoons of sugar
– 1 small head cauliflower, cut into florets / 300g cauli blossom florets
Avocado dressing:
– 1 avocado, pitted
– ¼ cup of olive oil
– 2 tablespoons of lemon juice
– 2 tablespoons of blood orange juice
– 2 tablespoons of fresh basil leaves, chopped
– ½ garlic clove, grated
– ½ cup to ¾ cup of cold water
– Salt and pepper, to taste
Harvest bowl ingredients:
– 8 Brussel sprouts, sliced in half
– Olive oil
– Salt, to taste
– 2 tablespoons of butter
– 250g white button mushrooms, sliced
– 1 tablespoon of soy sauce
– 2 cups of baby spinach
– 1 cup of cooked wild and brown rice mix
– ½ cup of purple cabbage, shredded
– ½ cup of edamame beans, steamed
– ½ cup pickled cauliflower/cauli blossom
– 2 tablespoons of toasted mixed seeds
– Blood orange wedges, to serve
Method:
– For the pickled cauliflower:
– Put all the ingredients except the cauliflower in a medium sized saucepan.
– Mix and bring to the boil.
– Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid.
– Allow to cool in the jar and then seal and keep in the fridge.
– (Pickle can be made up to a week before)
For the avocado dressing:
– Combine all the ingredients in a blender and season lightly.
– Blend until creamy, adding extra water if necessary to reach a smooth consistency.
– Transfer to a jar and keep in the fridge for serving.
To assemble the bowls:
– Toss the Brussel sprouts with some olive oil and salt.
– Place in a cast iron pan on medium high heat.
– Cook until charred on their cut side and tender. Set aside.
– In the same pan add the butter and when sizzling add the mushrooms.
– Sauté until the mushrooms release their liquid and are golden brown.
– Switch off the heat and pour over the soy sauce and toss.
– Season with black pepper.
– Divide the baby spinach as a base among the two bowls.
– Working in little pockets divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred Brussel sprouts and mushrooms evenly.
– Sprinkle everything with the toasted seeds.
– Serve with a wedge of blood orange and the avocado dressing on the side.
