In this part of the world, the summer consists of two fine days and a thunderstorm. So, you have to make the most the sun. Our advice is kick back, chill out and slap on the sunscreen.
The traditionally damp weather means we’re not in the habit of eating al fresco. Just as taste buds are dulled by altitude (ever wondered why the food and wine on a plane taste bland?), they can be affected by the great outdoors too. To make an al fresco meal really work, you need full flavours to fly. And, help is at hand; this barbeque pork and mushroom recipe will tickle those tastebuds.
This recipe will be enough to serve 4. You’ll need:
- 1 whole pork tenderloin, trimmed (about 1 lb/500g)
- 1 tablespoon barbeque sauce, (preferably honey-smoked)
- 2 Portabella mushrooms, sliced into 1/4 inch strips
- 1 tablespoon olive oil
- 1 tablespoon of mesquite seasoning, (Smoked paprika works too)
- 4 burger buns
What to do
- Pre-heat the grill to 350°C and place pork on a large sheet of aluminium foil. Rub the barbecue sauce onto the pork and spread the mushroom strips around the pork.
- Drizzle the oil over the pork and mushrooms and sprinkle with seasoning. Fold the sides and ends of the foil up and crimp to seal the packet.
- Place pork packet on the grill and close cover. Let the pork cook for 45 minutes and remove from the grill and let it rest 15 minutes.
- Carefully unwrap the foil and remove the pork and cut into 4 sections. With 2 forks, shred the pork into strips.
- Mix the shredded pork with some of the remaining juices from the foil to moisten.
- Top with the mushrooms and serve in a burger bun.
Thanks to the Mushroom Council and mushroominfo.com for the recipe.
As the 4th Earl of Sandwich gambled into the early hours of the morning, he came under attack from the midnight munchies. He ordered some freshly roasted beef and two warm slices of bread. The rest they say, is history.
And (arguably), the greatest culinary invention was created. The sandwich.
A fab merging of caff and deli culture, the sandwich overcomes all social divides. Whether, you prefer the culinary ethos of the Greasy Spoon, or the genteel setting of afternoon tea. The humble sandwich, can serve everyone’s needs.
So to celebrate 250 years of the sandwich, here’s our Pièce de résistance: the Fungoid. A mushroomy take on the steak sandwich. But strangely, hardly less meaty.
What you’ll need:
- 4 large Portabella mushrooms, sliced
- 1 large red onion, sliced
- 2 bell peppers (core and seeds removed), quartered
- 2 tablespoons olive oil
- Black pepper
- Garlic Salt
- 4 Italian rolls, split length wise, toasted
- Cream cheese
What to do:
- Mix the olive oil with a pinch of garlic salt and sprinkle of black pepper, and brush both sides of the mushrooms. Drizzle the rest of the oil mixture on the onions and bell peppers.
- Heat the grill to medium (about 365°) and grill the onions and bell peppers. Place the mushrooms on the grill and cook for 5 minutes on each side.
- Take the onions, peppers and mushrooms from the grill and slice the mushrooms into meaty chunks. Mix the vegetables together and cover in foil to keep them warm.
- Lightly toast the bun on the grill and (generously) spread the cream cheese on each split roll and top with the mushroom mixture.
- Turn the grill off (It should still have enough heat) and place the sandwiches on grill with lid closed for 5 minutes (or until cheese is fully melted)
- Cut in half. Serve.
No knives or forks required. Just bite in and let the meaty juices ooze out of the sandwich as you eat.
You’d think with spring underway and summer approaching, we wouldn’t have to worry about the common cold. But it can creep up on you at any time of the year.
With energy levels lacking, wholesome good food can be a bit of a stretch, but it does wonders for the recovery. Yes, the thought of cooking is the last thing on your mind; all you want to do is curl up in bed and feel a bit sorry for yourself. So, we’ve kept things simple; a 4 step recipe to kick the sniffles into touch.
For centuries, traditional Chinese medicine has been using medicinal mushrooms to help beat the common cold. Research carried out at Tufts University in Massachusetts found that a diet of mushrooms may promote innate immunity (the body’s first line of defence) against viruses.
There’s logic behind this recipe. This warming broth is full of healthy goodies that will help nurse you back to your best.
What you’ll need:
- 150g (5oz) of button mushrooms
- 150g (5oz) of chestnut mushrooms
- 1 litre (1¾ pint) of vegetable stock
- 2cm ( ¾inch) of ginger, peeled and chopped
- ½ lime (or lemon) squeezed (you only need the juice)
- 15ml (1 tablespoon) of soy sauce
- clove of garlic, crushed
- 150g (5oz) of instant noodles
- 2 spring onions
- 15ml (1 tablespoon) of sweet chilli sauce
What to do:
- Prepare the mushrooms by cutting off the stalks (But don’t bin them, you’ll need them). Slice or dice the mushrooms and set aside for later.
- Put the vegetable stock into a saucepan together with the mushroom stalks, ginger, lime juice and soy sauce and garlic. Bring to the boil and simmer for 15 minutes.
- Add the sliced mushrooms and noodles to the pan and simmer for 10 minutes.
- Garnish with shredded spring onions and serve with chilli sauce.
Keep the rest in the fridge and it will last for a couple of days. So as you leave your bed to restock the tissue supply, all you’ll need to do, is reheat the broth and enjoy.
You may think that Morris dancing is peculiar mash-up of hopscotch and gentle twirling of handkerchiefs (all at an ungodly hour of the morning), but those tinkling of bells have marked the end of those harsh and bitter winter months for centuries. It’s the simple pleasure of welcoming in the summer.
So as flowers blossom and trees begin to bloom, it’s all change. And it’s the same in the kitchen too.
As winter fades, and spring gets in full swing, the hearty stews and beefy casseroles are (temporarily) put to one side, as we opt for a lighter bite. And this spring cabbage and sticky mushroom stir-fry will get you in the mood for the sun-shine that (hopefully) lies ahead.
What you’ll need:
- 90g of chestnut mushrooms (Cut into quarters for a meatier bite)
- 210g of closed cup white mushrooms (Slice to add a different texture)
- Half a savoy cabbage shredded
- 2 red peppers finely sliced
- 1 shallot finely sliced
- 1 thumb sized piece of ginger cut into matchsticks
- 400g of whole-wheat noodles
- 2 teaspoons of sesame oil
- 2 teaspoons of groundnut oil
- 2 tablespoons of oyster sauce
- 2 teaspoons of brown sugar
- Quarter cup of Chinese cooking wine or dry sherry
- Quarter cup of light soy sauce
What to do:
- Boil a pan of water and add the noodles. Let it simmer for 2 minutes and drain and set to the side. (2 mins doesn’t seem like enough time, but the noodles will continue cooking when stir fried)
- Using a wok, Heat the Sesame oil and groundnut oil in a wok until nearly reaching smoking point, and then add in the sliced ginger and shallot.
- Stir-fry for 1 minute before adding in the mushrooms and peppers. Keep cooking for a further 2 minutes.
- Then add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes (Until the sauce has reduced by half.)
- Add in the noodles and cabbage and stir-fry for a further 1-minute.
- Spoon into bowls, serve and enjoy.
So what do mushrooms and Morris dancer’s have in common? No, it isn’t that they’re both Fungi’s (Cue, comedy drum beat).
They’re the perfect way to bid farewell to winter and welcome the warming months of summer.
Whether it’s true or not, we still like to believe that an apple a day keeps the doctor. And if you’re having difficulty seeing in the dark, (Who doesn’t?) you should eat up your carrots. Or, if you’re like Popeye and you’re trapped in a love triangle, spinach will help you unleash those ‘fisks’ of fury and win the girl (Well, I may have got the last one wrong). But what about mushrooms?
Mushrooms are one of the highest antioxidant foods in the world; it’s in the same league as the red pepper and spinach. Yet not many people know how super mushrooms are.
So it’s time to dispel that myth that mushrooms are boring because they’re actually really good for you. Packed full of antioxidants, essential vitamins and minerals, mushrooms are a great way to get one of your 5 a day and get all the benefits of those healthy goodies mushrooms can provide.
So let’s not get bogged down in too much ‘science’… what makes mushrooms so super?
- It’s time for Mrs. Smith to move over, mushrooms are a natural source of antioxidants that help red blood cell formation. This alone, can make mushrooms 1000 times more powerful than Vitamin C or Vitamin E.
- Mushrooms are a vitamin heavyweight. (Although they’re virtually fat and calorie free, so we think they’d be in the featherweight division) They’re the number one source of riboflavin and niacin and a 100g portion of mushrooms will give you more than a quarter of your daily vitamin requirements.
- Just one portion of mushrooms (about a heaped handful) contains over 3g of protein.
- So if you’re eating less meat or a vegetarian, mushrooms are a satisfying alternative that makes sure you don’t miss out on either the meaty taste or health benefits meat will provide.
They’re essentially, the tall, dark and handsome man of the vegetable world. They’re Delicious, Nutritious and versatile too. So make room for mushrooms.
No crispy bacon for breakfast; no sausages on the barbecue; no ham sandwiches and no burgers topped with ketchup… how does that make you feel? If you’re like me, you might feel a bit like my steak, blue.
Red meat has been getting some bad press lately. But we’re not about to jump on the bandwagon, after all, a steak wouldn’t be complete without mushrooms. But it’s best to listen to Doctor’s orders; a healthy and varied diet means eating some things in moderation.
So, a simple way to eat a little less meat, is to make mushrooms a Monday habit. Meatless Monday is becoming more and more popular because the idea behind is really simple. For one day a week, (Monday… hence the name) cut out the meat.
For out and out carnivores, this may appear daunting at first. But fear not, our simple mantra of ‘Swap if for Mushrooms’ lets us savour those meaty flavours without breaking the first (and only) rule of Meatless Monday… no meat.
MAKE ROOM FOR MUSHROOMS
Mushrooms are a fab meat alternative. They really are a vegetarian’s beefsteak. They have a succulent flesh that has a satisfying meatiness that makes them as juicy and as tender as a piece of steak!
So whatever you usually make on a Monday. Stop and swap the meat for mushrooms. Slice, dice or quarter your mushrooms and simply cook. So instead of mince in your spag bol, dice up a meaty Portobello, fry, and add the sauce. Simple. Healthy. Delicious.