MAD ABOUT mushrooms

Smoky Chipotle Pulled Mushroom Tacos

Pulled mushroom tastes best when made a day ahead and refrigerated until needed.

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

400g oyster mushrooms

1 leek

1 garlic clove

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Cumin

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Coriander

1 tsp tomato paste

1 tbsp chipotle in adobo

2 tbsp soya sauce

4 tbsp vegetable stock

1 tbsp soft brown sugar

½ tsp SpinneysFOOD Sea Salt Flakes

For the chipotle sour cream

150g sour cream

2 tsp chipotle in adobo

¼ tsp SpinneysFOOD Fine Sea Salt

½ lime

To serve

1 SpinneysFOOD Organic Cucumber

8 hard shell tacos

50g pickled red onion

Handful of SpinneysFOOD Microgreens

1 Remove the caps from the mushrooms and finely slice. Using a fork, shred the stems to form long strands. 2 Rinse then finely slice the leeks. Peel and crush the garlic. 3 Heat the oil in a cast-iron or non-stick frying pan. 4 Add the leeks and sauté for 2 minutes. Add the garlic, sautéing for a further minute or two before adding the spices. Gently fry the spices until fragrant. Stir through the tomato paste and chipotle. Add the sliced and shredded mushrooms along with the soya sauce and stock. Simmer gently until most of the liquid is absorbed. Add in the sugar and flaky sea salt. Simmer for a further 5 minutes before removing from the heat. Set aside to cool. 5 Combine the sour cream, chipotle in adobo and salt in a bowl. Squeeze in the lime juice and stir to combine. Set aside. 6 Twenty minutes before serving, preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 7 Evenly spread the mushroom pieces on the tray and bake for 15 minutes or until golden and crispy. 8 Slice the cucumber into thin ribbons. 9 To serve, spread a dollop of chipotle sour cream in each taco, top with pulled mushroom, pickled red onion, microgreens and cucumber ribbons.

Mushroom Sloppy Joes

Serve these sloppy joes with your favourite SpinneysFOOD frozen fries.

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 4

1 red onion

800g SpinneysFOOD Portobello or Button D+ Mushrooms

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp tomato purée

330ml Drynks Unlimited Smashed Pale or vegetable stock

100g walnuts

2 tbsp Worcestershire sauce

2 tbsp chipotle in adobo

2 tsp smoked paprika

1 tsp SpinneysFOOD Fine Sea Salt

To serve

4 SpinneysFOOD Malted Burger Buns

5 large pickles

1 Finely dice the red onion and mushrooms. Crush the garlic. 2 Heat the oil in a large non-stick pan over a medium-high heat. Add the onion to the pan and sauté until golden and tender, approx. 10 minutes. Add the mushrooms and cook until all the liquid has evaporated, approx. 10 minutes. Lower the heat and add the crushed garlic and cook for a further 5 minutes. Add the tomato paste to the mushrooms along with the smashed pale, or vegetable stock, while stirring. 3 Roughly chop the walnuts and add to the pan along with the Worcestershire sauce, chipotle, paprika and salt. Cook for another 5 minutes then remove from the heat. 4 Halve the buns and toast on either side. Slice the pickles. 5 Top the bottom halves of the buns with the mushroom mixture. Add the sliced pickles. Replace the top halves of the buns and serve.

Mixed Mushroom Espetada

Prep time: 10 minutes (plus marination time)

Cook time: 20 minutes

Serves: 4

1½kg mixed mushrooms

8-10 Padron peppers

For the marinade

4 tbsp red grape vinegar

½ tsp SpinneysFOOD Black Peppercorns

8 fresh bay leaves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

To serve Handful of SpinneysFOOD Fresh Parsley

1 lime

1 Quarter some of the larger mushrooms and keep the smaller ones whole. 2 Place the vinegar, peppercorns, bay leaves, olive oil and salt in a blender. Blitz until smooth. Pour the marinade into a bowl. 3 Place the mushrooms and Padron peppers in the marinade and set aside for at least 4 hours or overnight. 4 Place a griddle pan over a high heat. 5 Thread the mushrooms and peppers onto metal skewers. Place on the grill for 5-8 minutes, until charred and tender. 6 Roughly chop the parsley and quarter the lime. 7 Serve the espetada sprinkled with the parsley and lime wedges on the side.

Peri Peri Prego Oyster Mushroom Rolls

King Oyster mushrooms have a meat-like texture and flavour, making them an ideal replacement for steak. Prep time: 20 minutes (plus marination time)

Cook time: 25 minutes

Serves: 4

For the marinade

3 tbsp Nando’s Mild Peri-Peri Sauce

1 tsp tomato paste

2 tbsp water

1 tsp smoked paprika

½ lemon

1 garlic clove

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp soft brown sugar

1 tsp SpinneysFOOD Fine Sea Salt

4 king oyster mushrooms

For the blistered tomatoes

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

150g SpinneysFOOD Cherry Tomatoes

2 tsp brown sugar

½ tsp SpinneysFOOD Sea Salt Flakes

To serve

4 Portuguese rolls

1 small red onion

50g watercress

50g Nando’s Perinaise

1 Combine all the ingredients for the marinade in a blender. Blitz until smooth. 2 Slice the mushrooms lengthways to form 2-3cm-thick ‘steaks’. Place the mushroom steaks in a single layer in a rectangular dish and cover with the marinade. Refrigerate covered for at least 30 minutes or up to 24 hours. 3 Heat the olive oil in a medium cast-iron pan over a medium-high heat. 4 Add the whole cherry tomatoes along with the sugar and salt. Cook for 10 minutes or until caramelised and jammy. Remove the tomatoes from the pan and set aside. 5 Remove the mushroom ‘steaks’ from the marinade and fry them in the same pan until caramelised and tender, approx. 10 minutes. 6 Halve and toast the Portuguese rolls. Finely slice the onion and rinse the watercress. 7 To assemble, spread a little perinaise over the toasted buns, top with the watercress, mushroom ‘steaks’, blistered cherry tomatoes and red onion. 8 Serve immediately.

Mushroom Koftas

Instead of shaping the mushroom mixture onto skewers, it can also be rolled into even-sized balls and baked as instructed.

Prep time: 30 minutes

Cook time: 1 hour

Serves: 4

200g firm tofu

1 leek

1 garlic clove

200g white button mushrooms

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Coriander

½ tsp ground cardamom

1tsp SpinneysFOOD Fine Sea Salt

2-3 tbsp breadcrumbs

To serve 200g SpinneysFOOD Hummus

Handful of SpinneysFOOD Fresh Parsley

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 2 Grate the tofu. Finely slice the leek. Crush the garlic. Dice the mushrooms. 3 Heat 1 teaspoon of oil in a medium-sized, non-stick frying pan. Add the tofu to the pan and sauté for 5-6 minutes. Remove from the heat and place in a blender. 4 Heat the rest of the oil in the same pan. Add the leek and sauté until golden, approx. 5 minutes. Add in the garlic, mushrooms, spices and salt. Sauté for a further 5 minutes, or until most of the liquid has evaporated. 5 Place all the ingredients in the blender along with the tofu and breadcrumbs. Blitz until smooth. 6 Shape the mixture onto eight skewers and place them on the baking tray. 7 Using a pastry brush, gently brush the koftas with plenty of olive oil. Bake for approx. 30 minutes or until firm and crispy. 8 Serve with the hummus and chopped parsley.

TOP TIP!

For an extra crispy topping, ruffle the mash with a fork before baking.