Spinach & Mushroom Quesadillas with Lentils

Ingredients - makes 3
Oil
250g mushrooms
1 can lentils, drained and washed
½ tsp chilli flakes
½ tsp ground cumin
½ tsp parsley flakes
Salt & Pepper to taste
75g fresh baby spinach leaves
6 tortillas
salsa
Parmesan cheese, grated
Fetta, crumbled
 
Directions
1) Heat oil in a pan
2) Add mushrooms, lentils, cumin, chilli flakes, parsley flakes and salt & pepper and cook through (approx 10 minutes) then remove from heat
3) While mushroom mix is cooking, planch spinach with boiling water
4) Lay out 3 tortillas and spread salsa over them leaving about 1cm around the edge
5) Place a layer of spinach, then cover with the mushroom mix. Top with parmesan and fetta
6) Put another tortilla over the top
7) Heat frying pan and spray with a cooking spray (low heat)
8) Place 1 prepared quesadilla in the pan for a few minutes, then turn and cook the other side
9) Serve hot
10) Eat & Enjoy!

Cheese & Mushroom Quiche

Ingredients
shortcrust Pastry to line 20-25cm quiche dish
1 medium onion, finely chopped
125g mushrooms, sliced
pinch thyme
1 tbsp oil
1 ½ cups grated tasty cheese
½ cup sour cream
2 large eggs
¼ cup milk
1 tbsp flour
¼ tsp salt
1 tbsp wholegrain mustard
black ground pepper
paprika
 
Directions
1) Pre heat onion to 230°
2) Heat oil and saute the onion, thyme & mushrooms until soft
3) Line a 20-25cm quiche dish with the shortcrust pastry
4) Cover the bottom of the uncooked crust with the grated cheese
5) Cover this layer with the onion & mushroom mixture
6) Beat the remaining ingredients except the paprika and pour into the crust (if you have a deep dish you can double this portion of the recipe, however it will rise so don’t overfill)
7) Sprinkle with paprika
8) Bake for 30 minutes (35 if you have doubled the egg portion) or until the filling is set in the centre
9) Eat & Enjoy!

Creamed Mushrooms

Ingredients
Juice 1 small lemon
450g small button mushrooms (or white mushrooms quartered)
25g butter
1 small onion, finely chopped
100ml thickened cream
1 tbsp chopped fresh parsley
salt & pepper

Directions
1) Sprinkle a little of the lemon juice over the mushrooms
2) Heat the butter & oil in a frying pan, add the onion and cook for 1 minute
3) Add the mushrooms, shaking the pan so they do not stick
4) Season to taste with salt & pepper
5) Stir in the cream, chopped parsley & remaining lemon juice
6) Heat until hot, but do not allow to boil
7) Move to a serving plate & serve immediately
8) Eat & Enjoy!

Mushroom Strudel

Ingredients
2 medium onions (finely chopped)
250g mushrooms (sliced)
2 tbsp oil
500g cottage cheese
2 tbsp fresh (or 1tbsp dry) parsley
½ tsp dried tarragon
½ tsp thyme
½ tsp salt
Black pepper to taste
Juice of 1 lemon
2 sheets puff pastry
 
Directions
1) Pre heat oven to 225°
2) Heat the oil & sauté the onions over medium heat until tender
3) Add mushrooms and cook until they are heated through
4) In a large bowl mix the cottage cheese, seasonings and lemon juice.
5) Add the mushroom & onion mixture and stir to combine
6) Lay out 2 sheets of puff pastry
7) Spoon half the filling in a band across the first pastry sheet, about 5cms from one of the edges, then carefully roll up. Repeat with the other sheet of pastry and the remainder of the mixture
8) Using a sharp serrated knife make diagonal slashes through the top of the rolls, about 3cm apart
9) Bake for 20-25 minutes
10) Leave to stand for 5 minutes, then slice and serve.
11) Eat & Enjoy!

Spinach & Mushroom Lasagna

Ingredients

1 tablespoon olive oil
1 white onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon crushed chilli
2 x 400g cans crushed tomato
300g flat mushrooms
2 tablespoons tomato paste
1 cup red wine
1/2 bunch basil
salt & pepper
1/2 bunch silverbeet (or spinach) washed well, blanched, and chopped
Packet of lasagna sheets
2 cups grated cheese

Directions
1) Heat a medium sized saucepan over medium heat, and add oil. When hot add onion, garlic and chilli and stir until translucent.
2) Add tomatos, mushrooms, tomato paste, red wine, basil, salt & pepper. Bring to the boil, then reduce heat and simmer for about 1 hour, or until it has thickened.
3) Pre-heat oven to 180 degrees.
4) Assembly time. In a lasagna dish or baking tray put down a layer of lasagna sheets. Spread the tomato and mushroom mixture over the top. Spread a layer of the spinach/silverbeet. repeat. Finish with the tomato & mushroom mixture.
5) Top with grated cheese.
6) Bake in oven for 30 minutes, or until the cheese is browned and a knife slides easily through the lasagna sheets.
7) Eat!

Note: The original recipe also had a white sauce that went on the top, before the cheese. I skipped it as I hate white sauce, however feel free to add it when you make it. Enjoy!

Mushroom Risotto

Ingredients

1.5 litres (6 cups) vegetable stock

500ml (2 cups) red wine

2 tablespoons olive oil

60g butter

1 leek, thinly sliced

500g flat mushrooms, sliced

500g Arborio rice

75g grated Parmesan Cheese

3 tablespoons chopped parsley

shaved Parmesan & parsley to garnish

Directions

1) Place stock & wine in a large saucepan. Bring to the boil, then reduce heat to low, cover & keep at a low simmer.

2) Heat the oil and butter in a large saucepan or deep frying pan. Add the leek & cook over a medium heat for 5 minutes or until soft & golden.

3) Add the mushrooms & cook for 5 minutes, or until tender.

4) Stir in arborio rice until it is translucent.

5) Add 1/2 cup stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly for 20-25 minutes or until all the stock is absorbed and the rice is tender & creamy.

6) Stir in the Parmesan & chopped parsley until all the cheese is melted.

7) Garnish with Parmesan & parsley.

8) Eat!

Cajun Mushrooms

Ingredients

1 tablespoon olive oil
500g cup mushrooms, quartered
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
2 teaspoons dried oregano
pinch ground turmeric

Directions

1) Heat oil in a large frying pan over high heat.

2) Add mushroom.

3) Cook, stirring, for 5 minutes or until golden and tender.

4) Add chilli, garlic, oregano and turmeric.

5) Cook, stirring, for 1 minute or until fragrant.

6) Season with salt and pepper.

7) Eat!

(serves 4)