Grown all year round fabulous Australian Mushrooms allow us to keep things simple in summer. Faced with the busy lead up to Christmas, followed by New Year and all that holiday eating, rest assured mushrooms fit the bill for all occasions.
Mushrooms help us get back on track
After all the feasting, mushrooms help us get back to healthy day-to-day eating. They are ideally suited for weight control because they are not only low in fat and kilojoules but seem to satisfy our appetite quicker and encourage us to eat less during the day. More information is available here
Recipes for summer simplicity
As part of its summer mushrooms campaign Australian Mushroom Growers are providing a host of no-fuss mouth-watering recipes that are light, bright and quick and easy at www.powerofmushrooms.com.au. You’ll find plenty that are perfect for festive season entertaining and summer family meals.
Summer salads to share
Mushroom & Antipasto Salad: Button mushrooms, grilled eggplant, olives, semi-dried tomatoes and basil simply dressed with olive oil, lemon and mustard with honey-roasted cashews adding flavour and crunch.
Mushroom, Cranberry & Pine Nut Rice Salad: Button mushrooms, basmati rice, spring onions and chillies enriched with pine nuts and shredded coconut with cranberries adding sweetness and Thai basil, coriander and mint adding a lively freshness.
Summer Mushroom Salad: Button mushrooms, colourful capsicums, heirloom tomatoes, watercress and freshly chopped parsley get all dressed up in an olive oil, lemon juice and pomegranate molasses dressing.
Main meal salads
BBQ Mushroom & Lamb Salad: Thickly sliced mushrooms and lamb fillet are coated with olive oil, lemon and smoked paprika, cooked on the BBQ until golden and served with freshly cooked green beans, mint leaves and macadamias.
Asian Style Prawn Salad: A lovely fresh salad with mushrooms and prawns livened up with light soy and sweet chilli sauces, garlic and a touch of Chinese five spice, and then combined with baby Asian salad leaves, bean shoots, coriander and mint.
Greek-style Mushrooms with Haloumi: Mushrooms and haloumi are sliced and brushed with a tasty marinade of olive oil, lemon juice, garlic, Greek oregano, sliced chillies and then cooked until golden on the BBQ before being tossed with semi-dried tomatoes and baby spinach leaves.
Mushrooms with Seared Salmon: Salmon is coasted with olive oil, ginger and chilli flakes before being cooked on the barbecue alongside lovely meaty flat mushrooms drizzled with sweetened balsamic and served with fresh rocket.
Barbecue Lemon & Oregano Mushrooms with Prawns: After being marinated in olive oil, lemon juice and oregano, green king prawns are cooked on the barbecue. Juicy barbecued flat mushrooms are topped with a mixture of hummos dip and Greek yoghurt and the barbecued prawns. Great served with barbequed flat bread alongside.
Hoisin Chicken & Mushroom Rissoles: Quick and easy to prepare ahead of time, this recipe combines minced mushrooms with chicken mince and all the flavourings before being cooked in mini muffin pans while you get on with other things. When ready, just serve with coriander leaves and extra hoisin sauce for a tasty no-fuss starter.
Mushroom Cocktail Appetisers: Button mushrooms are marinated in a balsamic dressing and threaded onto skewers with Kalamata olives, cherry tomatoes, cherry bocconcini and basil leaves. Serve with mayonnaise and lemon wedges.
Mushroom & Avocado Toastie: A few simple ingredients and a few minutes later and you’ll have these tasty morsels that are equally good served for breakfast or brunch, or with drinks.