Innholdsfortegnelse for 2023-11-01 i Daily Voice

Ingredients 300g baby button mushrooms 1 tsp basil 1 tsp fresh thyme 1 tsp Parmesan cheese, finely grated (optional) 4 tbsp unsalted butter 1 tsp olive oil 2 tbsp garlic, minced 1 tsp oregano ½ tsp sea salt ½ tsp freshly ground black pepper Method Wipe the top of the mushrooms with a damp kitchen towel. Do not run the mushrooms under water or soak them as this will cause too much saturation in the pan, preventing the mushroom edges from crisping. Over a medium heat, heat the butter in a pan along with the oil until the butter melts and combines with the oil. Once melted, add the mushrooms and fry for four to five minutes until golden and have developed crispy edges. Add the garlic and herbs and…

Ingredients 500g small button mushrooms 1½ cups all-purpose flour 1 cup soda water 2½ tsp salt ¾ teaspoon black pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder Canola oil for frying 1 tbsp fresh chopped parsley Method In a deep saucepan, heat about 7cm of oil to 190°C. Sprinkle ½ a cup of flour over the mushrooms and shake off the excess. Combine the remaining flour, soda water, salt, pepper, garlic powder and onion powder in a medium bowl and combine until smooth. Dip each mushroom into the batter and allow the excess to drip back into the bowl. Without overcrowding, fry the mushrooms for about seven minutes or until golden brown. It may be advisable to fry in batches to avoid overcrowding in the pan. After all the…

Ingredients 6 medium portobello mushrooms (stems removed) 200g spinach, chopped 2 tbsp minced red onion 1 chopped onion ¾ cup plain yoghurt ¼ cup mayonnaise 1 cup grated Parmesan cheese ¼ garlic powder ¼ sea salt Fresh ground black pepper ⅓ cup breadcrumbs Method Preheat the oven to 220°C. Scoop out the portobello mushroom centres and remove the stems. Spray a pan with non-stick cooking spray and place the mushrooms caps up onto the tray. Drizzle with olive oil and use your hands to rub all over the mushrooms. Sprinkle salt over mushroom caps then bake for 13 to 15 minutes or until tender. Remove from the oven and drain any excess liquid. Meanwhile, wash and drain the spinach thoroughly. In a bowl, combine the spinach and onions with the…

Ingredients 1 kg button mushrooms, thickly sliced 1 tbsp olive oil 4 garlic cloves, finely chopped ¼ cup chicken or vegetable stock 2 tbsp corn starch 1½ cups milk Salt & pepper to taste ½ cup grated mozzarella cheese ¼ cup grated Parmesan cheese 1 tsp fresh thyme Method In a pan, heat the oil over medium heat. Meanwhile, in a small bowl, add and mix the stock and corn starch. Once the oil is hot enough, add the mushrooms and cook for two to three minutes, then stir and continue to cook for a further one to two minutes more until golden in colour. You may have to cook in batches, to avoid overcrowding the pan. Add the garlic and cook until fragrant, then add the starch mixture and…