Hot Mushroom, Bacon and Cheese Dip

A great shared starter or for nibbles when friends drop by. An easy and quick dish.

 

4 slices bacon, roughly chopped

1 onion, diced

250g mixed mushrooms, chopped (shitake, shimeji, oyster, button etc)

1 clove garlic, crushed

2 tbsp. flour

¼ tsp. ground pepper

250g cream cheese

2 tsp. soy sauce

2 tsp. Worcestershire sauce

1/2 cup sour cream

2 tbsp. chives, chopped

 

On medium heat sauté bacon, till cooked through about 5 minutes. 

Remove and set aside.

In same fry pan sauté onion for 4 minutes add garlic, cook for another 2 minutes.

Add mushrooms fry till limp.

Mix in flour and pepper.

Add cream cheese, Worcestershire sauce and soy sauce.

Stir until cheese melts, remove from heat. 

Stir in bacon and sour cream serve warm.

Sprinkle with chives.

SERVING SUGGESTIONS: spoon into a hollowed out bread bun.

 

SHROOM BUDDHA BOWL

A Buddha bowl is a combination of a lightly seasoned grain (brown rice, quinoa, etc.) and a random mix of finely chopped vegetables, with everything served together in one bowl, in a decorative manor. It doesn’t matter which veggies you use, or whether they’re cooked or raw. The only important point is that the veggies be chopped into small bits. It really is a personal choice experiment and enjoy this light fresh dish. In this version, we have marinated mushrooms in an Asian inspired dressing.

Serves 4 Preparation time 40 minutes

Asian Inspired Marinated Mushrooms
• Whisk the following in a small bowl
1/4 cup oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
2 tsp sesame oil
• Add
1 red chili, seeds removed and finely diced
1 spring onion, finely diced
1 tbsp. fresh coriander, chopped
1 tsp sesame seeds
• Roast 250g mixed mushrooms, sliced (shiitake, shimeji, oyster, enoki etc.) at 180oC for 20 minutes
Mix roasted mushrooms with all of the above till combined set aside

2 cups thinly slice purple cabbage
1 – 2 tbsp. lime juice
Pinch salt
2 tsp soy sauce
2 cups cooked lentils
1 cup cooked brown rice
1 cup cucumber, diced
1 bunch enoki, separated into individual mushroom stalks

GARNISHES – fresh coriander chopped, green onions sliced, lime wedges and black or white sesame seeds

Add cabbage, lime juice, and salt; mix to combine and set aside.
In a separate bowl mix lentils, soy sauce and brown rice together.
Remove Mushrooms from marinade, reserving the ‘juice’.

TO SERVE
In 4 large bowls arrange in equal amounts Marinated Mushrooms, Cabbage, Rice and Lentils, Cucumber and Enoki. Drizzle with reserved marinade and garnish as desired. Can be served room temperature or cold.

NOTE: can be reheated on a low heat