Mushroom MADNESS

Inspired by his story on Tagigan Road Produce Matt Golinski gets his mushroom on to create these tasty and tantalising recipes. What a fun-guy!

• 250gm beansprouts

• 50ml soy sauce

• 50ml ketjap manis

• 2 baby cos or butter lettuce, washed

• 1/2 cup coriander leaves

• 1/4 cup crushed roasted peanuts

• Lime wedges to serve

• Fry the mushrooms in half of the sesame oil until soft and golden.

• Transfer to a mixing bowl.

• Fry the garlic, ginger, shallots and chilli in the remaining oil until soft, then add the pork mince and fry until cooked and lightly coloured.

• Add to the mushrooms and mix in the beansprouts, soy sauce and ketjap manis.

• Serve spoonfuls of the pork mixture on the lettuce leaves, garnished with coriander leaves and peanuts

Oyster Mushroom Tapenade With Goat Cheese And Sourdough Crostini

SERVES 4

LINGUINE WITH LION’S MANE, CHILLI, GARLIC, PARSLEY AND PANGRATTATO

SERVES 4

Tapenade is a southern French paste generally made from olives, capers and anchovies. It takes its name from the Provençal word for capers – tapenas. Using sauteed oyster mushrooms in place of the olives creates an earthy, moreish spread with a similar texture and the same umami kick as the original version.

Ingredients:

• 200gm oyster mushrooms, roughly torn

• 1 clove garlic, finely sliced

• 1 tbs olive oil

• 50gm baby capers

• 1 tbs tarragon, chopped

• 1/2 tsp lemon zest

• 50ml vegetable oil

Method:

• 50ml extra virgin olive oil

• Salt and pepper

• 100gm goat cheese

• 1 small sourdough baguette, sliced finely

• 2 tbs olive oil

• 1/2 tsp sea salt flakes

• Heat the olive oil in a heavy based frying pan and fry the mushrooms until softened and starting to colour. Add the garlic in the last 30 seconds of cooking, stirring it through the mushrooms so it releases its flavour.

• Cool the mushrooms, then pulse in a blender with the capers, tarragon, zest, oils and seasoning. Only blend it lightly so it retains some of its texture.

• Lightly brush the sourdough slices with olive oil and sprinkle with salt.

• Bake for 10 minutes at 150°C or until crunchy and golden.

• Serve the tapenade at room temperature with goat cheese and crostini on the side.

The texture of lion’s mane, being very similar to crab or lobster, makes it a great vegetarian substitute in this classic simple pasta dish. Leaving out the parmesan and adding some nutritional yeast instead makes it a very satisfying vegan meal.

Ingredients:

• 400gm linguine

• 1 onion, finely diced

• 1 clove garlic, peeled and sliced

• 1 large red chilli, seeds removed and diced

• 50ml olive oil

• 200gm Lion’s Mane, pulled apart into small pieces

• 100ml vegetable stock

• 50gm parmesan, grated

Method:

• 1/2 cup chopped fresh parsley

• 2tbs butter

• Salt and pepper

Pangrattato:

• 100gm sourdough, torn into small pieces

• 2 tbs olive oil

• 1 tsp porcini powder

• Bring a large pot of salted water to the boil and cook the linguine for about 12 minutes or until al dente.

• Drain well, toss with a little oil and spread out on a tray to cool.

• Mix together the sourdough crumbs and porcini powder and toss with the 2 tablespoons of olive oil.

• Spread on a tray lined with baking paper and bake for 10 minutes at 180°C, removing from the oven after 5 minutes and mixing it around on the tray so it bakes evenly.

• In a heavy based frying pan, heat the olive oil and fry the onion, garlic, chilli and lion’s mane until all are soft and lightly coloured. Add the vegetable stock and bring to the boil.

• Stir through the linguine, parmesan, parsley, butter and salt and pepper.

• Serve the linguine with crunchy pangrattato on the side to sprinkle on top.