Asian recipes

Tomato and Flavourburst nectarine salad

Raw recipes

Raw baby marrow salad with basil pesto and trout

5 minutes

Chickpea recipes

Kale-and-herb barley bowl with poached egg

35 minutes

Salad recipes

Wacky no-waste watermelon salad bowl

Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Mushroom recipes

Mushroom-and-chestnut phyllo pie

1 hour

49 of 75

Mushroom-and-chestnut phyllo pie

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

2 T Woolworths ghee
250 g portobellini mushrooms, torn
4 Woolworths brown mushroom steaks, torn
220 g Woolworths exotic mushroom kebabs, skewers removed and torn
120 g shiitake mushrooms
5 cloves garlic, crushed
6 bay leaves
Sea salt and freshly ground black pepper, to taste
6 free-range eggs
1⁄4 cup cream
1⁄2 t fresh nutmeg, grated
50 g butter, melted
10 sheets Woolworths phyllo pastry
240 g chestnuts, whole peeled and cooked

Method

1. Preheat the oven to 180°C. Melt a little ghee in a pan over a high heat. Fry the mushrooms, garlic and bay leaves in batches until golden. Season with salt.

2. Whisk the eggs, cream and nutmeg together. Season to taste.

3. Brush the butter onto the pastry, keeping each layer covered with a damp cloth while working. Line a 25 cm springform cake tin with the pastry, allowing the edges to hang over the sides of the tin. Top with the mushrooms and pour over the egg mixture. Crumble over the chestnuts. Bake it for 45 minutes, or until set.

Cook's note: There’s no better way to get everyone into the idea of eating more vegetarian dishes than with this substantial, mouthwatering pie featuring three types of mushrooms.

It’s quick. It’s easy. It’s a no-brainer.

See more vegetarian dishes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Yuzu kosho (Japanese ‘salsa’)

Togarishi (five spice)

Chopped green salad

Lemon-caper aïoli

Easy pickled watermelon rind

Tomato and Flavourburst nectarine salad

Raw baby marrow salad with basil pesto and trout

Turmeric-roasted hummus

Kale-and-herb barley bowl with poached egg

Wacky no-waste watermelon salad bowl

Baba ganoush with roast baby beetroot and almond brittle

Mushroom-and-chestnut phyllo pie

Mushroom-and-chestnut phyllo pie

Ingredients

Method