Oyster Mushrooms with Bacon and Walnuts

There’s something about this combination that screams FLAVOUR. Real, deep flavours that are so powerful and delicious you don’t even need any seasonings to jazz it up.

Ingredients:

  • 100g unsmoked bacon lardons
  • 150g oyster mushrooms
  • 4 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 1 dsp walnuts, roughly chopped
  • Small handful of fresh basil, roughly chopped

Method:

  1. Start by frying the bacon lardons on medium-high heat; this will take some time. Cook until the fat has rendered and the meat starts to crispen.
  2. Add the garlic and and cook until both are crispy; then remove from the heat and place in a bowl.
  3. Using the same pan, cook the mushrooms on medium heat in the olive oil for 5-7 minutes until lightly browned.
  4. Put the bacon and garlic back in the pan and cook together for 2-3 minutes.
  5. Serve in the plate of your choice. Sprinkle over the basil and walnuts evenly and serve.

Enjoy 🙂

Mixed Mushroom Medley

Serves 2-3

I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.

Ingredients:

  • 300g closed cup mushrooms, roughly chopped
  • 2 Portobello mushrooms, roughly chopped
  • 2 tbsp sesame oil
  • 3 garlic cloves, grated
  • 1 1/2 inch piece of ginger, grated
  • 1 1/2 tbsp light soy sauce
  • 400ml coconut milk
  • Crushed black pepper
  • 1 tbsp Lyle’s golden syrup
  • 1/4 tsp lime juice

Method:

  1. On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
  2. Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
  3. Pour in the coconut milk and mix well.
  4. Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.
  5. Drizzle over the lime juice, mix again and serve.

Enjoy 🙂

Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

  • 1 can (400ml) coconut milk
  • 1 can peeled plum tomatoes
  • 200g baby button mushrooms, roughly chopped
  • 1 chilli, roughly chopped
  • 2 basa fillets
  • 3 garlic cloves, roughly chopped
  • Zest of 1/2 lime
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Lime juice (optional)

Method:

  1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
  2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
  3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
  4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
  5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.