Tagged: #mushrooms

05
Apr
2016
Makes 4-6 serves, approximately 2 grams of fibre per serve

*Vegetarian, vegan

Ingredients
  • Mixed mushrooms 1 cup each of enoki, shiitake, Portobello and button
  • 1 tablespoon of sesame oil
  • Marinade
  • 1 tablespoon brown sugar
  • 1 teaspoon of garlic powder
  • 2 tablespoons of catsup manis
  • 2 tablespoons of orange juice
  • 2 star anise
  • Chopped coriander for decoration
Published in Recipes
05
Apr
2016
Makes 4-6 serves, approximately 4 grams of fibre per serve

* Vegetarian, vegan
 
Ingredients
  • Mixed mushrooms 1 cup each of enoki, shiitake, Portobello and button
  • 1 tablespoon of sesame oil
  • Marinade
  • 1 tablespoon brown sugar
  • 2 garlic cloves diced finely
  • 2 tablespoons of catsup manis
  • 2 tablespoons of orange juice
  • 2 star anise
  • 4 tablespoons of sesame seeds
  • Chopped coriander for decoration
Published in Recipes
03
Aug
2015
Makes 4 serves, approximately 6-7 grams of fibre per serve
*Vegan and vegetarian friendly

Ingredients
  • 1/3 cup of Pecorino cheese* (this cheese has a great flavour and is different from parmesan however if you cannot find it parmesan will substitute)
  • 100 grams of shelled peas
  • 100 grams sliced Swiss brown mushrooms
  • 100 grams enoki mushrooms
  • 100 grams of button mushrooms
  • 100 grams of almond flakes
Published in Recipes
03
Aug
2015
Makes 4 serves, approximately 4 grams of fibre per serve
*Vegan and vegetarian friendly

Ingredients
  • 1/3 cup of Pecorino cheese* (this cheese has a great flavour and is different from parmesan however if you cannot find it parmesan will substitute)
  • 80 grams of shelled peas
  • 100 grams sliced Swiss brown mushrooms
  • 100 grams enoki mushrooms
  • 200 grams of button mushrooms
Published in Recipes
06
Jan
2014
Makes 8-10 frittatas
 
Ingredients
  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of Mushrooms
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • 1 tablespoon of parsley finely chopped
  • 1/4 cup of feta cheese
Published in Recipes