Name: Crispy sesame tempura mushrooms and Asian-style mushroom larb broth
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: fresh ginger, grated 1T,garlic, crushed 4cloves,Serrano chilli, chopped 1,olive oil 2T,celery, finely chopped 4sticks,water 1.5litres,Woolworths concentrated mushroom stock 2–3sticks,star anise 3,peppercorns 1t,soya sauce 3–4 T,wholewheat egg noodles or soba noodles, for serving ,Woolworths mixed button mushrooms, punnet roughly chopped 1 x 400 g,honey, to taste ,toasted sesame oil 1 t,Woolworths tempura batter mix 200g,Woolworth’s exotic mushrooms 1 x 300 g punnet,vegetable oil, for frying ,spring onions, sliced, for serving 2,toasted sesame seeds, for serving

Dressing recipes

Mushroom-and-tarragon gravy

20 minutes

Mushroom-and-tarragon gravy

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s soaking time

Cooking Time 20 minutes

Ingredients

56 g dried porcini mushrooms
2 cups boiling water
2 T butter
1 large shallot, chopped
3 large cloves garlic, chopped
225 g portabellini mushrooms, chopped
225 g shiitake mushrooms, chopped
1 t thyme, chopped
1 t sage, chopped
1 cup dry vermouth or dry white wine
4¼ cups chicken stock
½ cup crème fraîche
5 t cornflour
1½ t fresh tarragon, chopped

Method

1. Place the porcini in a large bowl.

2. Pour over the water and allow to stand until soft, stirring occasionally, about 1 hour. Using a slotted spoon, transfer the porcini to a small bowl. Cool, then chop. Pour the soaking liquid into a bowl, leaving the sediment behind.

3. Melt the butter in a large pan over a medium-high heat. Add the shallot and garlic and stir for 15 seconds. Add the fresh mushrooms, thyme and sage. Sauté until the mushrooms are tender, about 6–7 minutes. Transfer the mushrooms to a bowl.

4. Add the vermouth to the pan and boil for 3 minutes, scraping any browned bits. Add 4 cups stock, the fresh mushroom mixture, porcini, and porcini liquid. Boil for 10 minutes.

5. Whisk in the crème fraîche. Mix ¼ cup stock and the corn our until dissolved, then mix into the gravy. Cook until the gravy coats a spoon, about 5 minutes. Season to taste.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

Creamy pulled chicken-and-mushroom lasagne

Black garlic mushrooms

Alfredo pasta with a South African twist

Mushroom ragù with no-stir baked polenta

Brandy-roasted exotic mushrooms with fondue

Pan-roasted duck breasts with exotic mushrooms

Creamy mushrooms and spinach on toast

Brown mushroom-and-halloumi burger

Lasagne with Parmesan, mushroom broth and pesto

Mushroom-and-chestnut phyllo pie

Mushroom-and-tarragon gravy

Mushroom-and-tarragon gravy

Ingredients

Method