Turn your Monday into a mushroom masterpiece! Dive into these delicious meat-free dishes – it’s the perfect way to kick off the week! 

Basil-mushroom rotis with cream cheese 

Serves 2 // Cooking time 10 minutes 

Ingredients 

1 Tbsp vegetable oil
1 Tbsp butter
1 garlic clove, grated
1 punnet exotic mushrooms, chopped
Handful basil
2 rotis, toasted
¼ cup cream cheese 

Method 

1. Heat oil and butter in a pan and fry garlic until golden. Add the mushrooms and fry for 5 minutes.
2. Remove from the heat and add the basil to wilt.
3. Spoon mushrooms and cooking juices over rotis, and season with salt and pepper.
4. Serve with the cream cheese on the side.

Cook’s note: Exotic mushrooms are tastier than button mushrooms, but they can be pricey. If exotic mushrooms are out of your price range, add a dash of soy sauce for that umami flavour. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Rice noodles, mushrooms and Thai green Curry sauce  

Serves 4 // Cooking time 10 minutes 

Ingredients 

For the sauce 

1 cup coconut milk
Juice of 1 lime
1 Tbsp Thai green curry paste
¼ tsp fish sauce  

For the noodles and mushrooms 

100g king oyster mushrooms
2 Tbsp olive oil
Handful Asian salad greens
250g rice noodles, cooked 

Method 

For the sauce 

1. Mix all the ingredients together in a pot, bring to the boil and simmer for 10 minutes. 

For the noodles and mushrooms 

1. Prepare the mushrooms by slicing and scoring them. Heat 1 tbsp oil in a pan and fry them until golden.
2. Blanch the greens in boiling water, then place in iced water.
3. To serve, drizzle the noodles with green curry sauce and top with mushrooms and greens.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen/ HMimages.co.za 

Meat-free mushroom pie with sesame pastry 

Serves 8 // Cooking time 1 hour 20 minutes 

Ingredients 

For the sesame pastry  

¼ cup black sesame seeds
1 tsp cracked black pepper
400g cake flour
220g butter
½ tsp salt
3 Tbsp cold water
1 egg, beaten 

For the mushroom pie filling  

110g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 Tbsp olive oil
10g thyme
450g mixed mushrooms, chopped  

Method  

For the sesame pastry 

1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough on to a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.

For the mushroom pie filling 

1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt 4 Tbsp butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until they melt.
5. Heat 3 tbsp olive oil, another 3 tbsp butter and the thyme in a pan. Add the mushrooms and fry until they are golden. Mix half the mushrooms into the cheese mixture.

To assemble 

1. Preheat oven to 180°C and grease a 23 cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1 cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Balsamic mushroom pasta 

Serves 2 // Cooking time 30 minutes 

Ingredients 

Glug of olive oil
½ onion, finely chopped
150g mixed mushrooms
1 cup cream
¼ cup balsamic vinegar
100g spaghetti  

Method  

1. Heat oil in a large pan. Fry the onion until golden. 
2. Add mushrooms and fry until brown. Add cream and balsamic and cook for 5 minutes.
3. Cook the pasta, then mix it with the sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen & Kendall-Leigh Nash // HMimages.co.za 

Also read:3 Comforting meat-free meals with chickpeas

The post 4 Tasty mushroom dishes for meat-free Monday  appeared first on MyKitchen.

This raw veggie and cashew noodles recipe served with a delicious healthy sauce is the perfect light Monday night dinner!

SERVES 4 // COOK TIME 15 min

INGREDIENS
240g instant rice noodles
3 tbsp tamari sauce
2 tbsp olive oil
1½ tbsp honey, slightly warmed
Zest and juice of 1 lemon
Salt and pepper
4 carrots, peeled and cut into matchsticks
1 large broccoli, broken into small florets
250g portobellini mushrooms, sliced
150g raw cashews, chopped
Coriander, to garnish

METHOD
1. Place the noodles in a bowl of hot water to soften.
2. Combine the tamari, olive oil, honey, and lemon zest and juice, and season.
3. Drain the noodles and combine with the vegetables, cashews and sauce. Toss to coat.
4. Garnish with coriander, season and serve.

Nutritional content
Per 400g serving
2 695 kJ  // 16g protein
25g fat  // 76g carbohydrates
11g fibre  // 824 mg sodium

Say no to boring plain meals, and instead try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad!

The post Raw veggie and cashew noodles appeared first on MyKitchen.

Have you tried miso paste? If not you definitely should! And we have the perfect recipe for you to use it in, Asian miso and green veg soup with noodles!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
1 tbsp oil
½ onion, finely chopped
1 garlic clove, chopped
1 tbsp grated ginger
1 ½ tbsp miso paste
1 tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn
To serve
½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150 g rice noodles

METHOD
1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 min.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores.

Recipes & styling: Kate Turner
Photography: Samantha Pinto

We love making these whenever we have leftover stir-fry. Our crispy Asian dumplings are a bite-sized taste surprise that you will go back for again and again.

The post Asian miso and green veg soup with noodles appeared first on MyKitchen.

Be bowled over by this shiitake mushroom pho and get a healthy mix of delicious veggies and spice for the perfect tummy-friendly vegan dish!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the mushroom pho
2 cinnamon sticks
3 cloves
2 star anise pods
1 onion, peeled and quartered
3 cm fresh ginger, peeled and halved lengthwise
1 L vegetable stock
1 L water
2 tbsp tamari or soy sauce (or to taste)
1 tbsp olive oil
150 g shiitake mushrooms, thinly sliced
Salt and black pepper
200 g rice noodles, cooked
To serve
Mung bean sprouts
Fresh basil
Fresh coriander
Fresh mint
Spring onions, thinly sliced
Fresh jalapeño, thinly sliced
Lime wedges

METHOD
For the mushroom pho
1. In a medium-sized pot, toast the cinnamon, cloves and star anise until fragrant. Add the onion, ginger, vegetable stock, water and tamari or soy sauce. Bring to the boil, then reduce the heat and gently simmer for 30 minutes.
2. Heat olive oil in a pan over medium heat until simmering. Add the shiitakes and season. Cook until the mushrooms are tender and lightly browned.
3. Strain the spices and onion from the broth. Season to taste with more tamari or soy sauce if desired.
4. Ladle the broth into 4 bowls add the cooked noodles and mushrooms.
To serve
1. Top with fresh ingredients of your choice.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Vegan-friendly shiitake mushroom pho appeared first on MyKitchen.

How could a salad ever be boring in a jar? This salad jar with smoked chicken and rice noodles is a fresh and healthy work lunch.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
For the sauce
1 garlic clove, grated
2 tbsp fish sauce
1 tbsp white-wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced
To serve
1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander

METHOD
For the sauce
1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
To serve
1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Salad jar with smoked chicken and rice noodles appeared first on MyKitchen.