Author: Marvin Leugering

Valentine’s Day is a special occasion that allows couples to express their love and affection for one another.

While a night out at a restaurant can be romantic, cooking a gourmet meal at home can be just as intimate and impressive. Cooking with mushrooms is a great way to add flavor and nutrition to your meal. Not only are they versatile and delicious, but they also provide numerous health benefits.

Mushrooms are a low-calorie and low-fat food that is rich in antioxidants, fiber, vitamins, and minerals. They contain compounds that have been shown to improve heart health, boost the immune system, and lower the risk of certain diseases.

By incorporating mushrooms into your Valentine’s Day meal, you’ll not only impress your loved one with your culinary skills, but also show that you care about their health and wellbeing.

Creating a gourmet meal at home also allows you to personalize the experience and make it more special.

You can choose recipes that reflect your shared tastes and preferences, or experiment with new and exotic ingredients. Whatever you choose, cooking together is a fun and meaningful activity that can strengthen your relationship and create lasting memories.

So, put on your chef’s hat and get ready to whip up a delicious and healthy meal for your special someone this Valentine’s Day. Here are some recipes that are sure to make your date night at home an unforgettable experience.

• Crispy Gnocchi with Mushrooms & Paprika Butter
• Sautéed Portabellos, Steak, Coriander Mash & Pea Purée
• Chicken, Portabellini & Rice One Pot Wonder

Chicken, Portabellini & Rice One Pot Wonder

serves 8

Ingredients

Mushrooms are trending (yes again!!) on the health and wellness charts for 2023. 

Powering the trend is the continued global shift towards eating more sustainably. With growing demand for vegan and plant-based meat alternatives is showcasing, the South African Mushroom Farmers’ Association always emphasizes that mushrooms as amongst the most desirable meat substitutes.

Not only does their umami richness ensure that they pack a real flavour punch, they are also a Superfood loaded with vitamins, essential minerals and antioxidants that place them at the top of the food pops!

While more research is certainly needed, initial studies have found them to be nutrition powerhouses, reducing stress, easing burnout, and boosting energy, relaxation, immunity and more. And to start your 2023 with the best of foods, we’re featuring three delicious recipes to start your health journey.

• Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
• Grilled Mushroom, Chicken & Papaya Salad
• Portabello Onigirazu

Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad

Serves 4

Ingredients:

• 1 x 400g tin cannellini beans, rinsed and drained
• 1 bulb fennel, sliced very thinly
• 1 large stalk celery, sliced
• 400g medium portabello  mushrooms, quartered
• 1 tsp garlic powder
• 150g mixed baby lettuce leaves
• 2 green apples, sliced thinly
• 50g walnuts, toasted and roughly chopped
• Fennel fronds, for serving
• Olive oil, for dressing
• Sherry vinegar, for dressing
• Salt and pepper, to taste

Method:

1. Place the cannellini beans, fennel and celery in a small bowl.
2. Drizzle with a little olive oil and sherry vinegar.
3. Season with salt and pepper. Toss to combine and set aside.
4. Preheat oven to 200˚C, fan on.
5. Place mushrooms on a baking tray.
6. Drizzle with olive oil and season with salt, pepper and garlic powder.
7. Roast for ± 7 minutes until tender and juicy, but retain some bite.
8. Allow the mushrooms to rest.
9. Once the mushrooms have rested, assemble the salad.
10. Layer the baby leaves and apples on a serving platter.
11. Spoon over the marinated bean mixture.
12. Top with the roasted mushrooms.
13. Sprinkle with walnuts and fennel fronds. Season lightly.

Drizzle everything with a little extra sherry vinegar and olive oil and serve!

Mushrooms are trending (yes again!!) on the health and wellness charts for 2023. 

Powering the trend is the continued global shift towards eating more sustainably. With growing demand for vegan and plant-based meat alternatives is showcasing, the South African Mushroom Farmers’ Association always emphasizes that mushrooms as amongst the most desirable meat substitutes.

Not only does their umami richness ensure that they pack a real flavour punch, they are also a Superfood loaded with vitamins, essential minerals and antioxidants that place them at the top of the food pops!

While more research is certainly needed, initial studies have found them to be nutrition powerhouses, reducing stress, easing burnout, and boosting energy, relaxation, immunity and more. And to start your 2023 with the best of foods, we’re featuring three delicious recipes to start your health journey.

• Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
• Grilled Mushroom, Chicken & Papaya Salad
• Portabello Onigirazu

Grilled Mushroom, Chicken & Papaya Salad

Serves 4

Ingredients:

• 400g portabello mushrooms, sliced thickly
• 2 small chicken breasts, cooked & shredded
• 1 small cucumber, thinly sliced
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves
• 1 small papaya, peeled, deseeded and sliced
• 4 Tbsp roasted peanuts, salted, chopped
• 1 small red chilli, sliced

Dressing:

• 1-2 red chillies (depending on how hot you like it), finely chopped
• 1 small garlic clove, finely grated
• 1 tsp fresh ginger, finely grated
• 1 Tbsp fish sauce
• 1 tsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 tsp brown sugar or palm sugar
• Zest and juice of 2 limes
• 2 Tbsp olive oil
• Olive oil, for cooking
• Salt and pepper, to taste

Method:

For the dressing:

1. In a small bowl combine all the dressing ingredients.
2. Whisk to mix well.
3. Taste to adjust seasoning and set aside.

Then continue…

1. Heat a large griddle pan on high heat.
2. Toss the mushrooms with a drizzle of olive oil and then place on the griddle pan.
3. Press them down with a metal spatula to get nice grill marks.
4. Cook until just tender and retain some bite.
5. In a large serving bowl combine the chicken, cucumber, coriander, mint and papaya.
6. Add the grilled mushrooms.
7. Drizzle everything with a little dressing and toss gently to combine.
8. Scatter with the roasted peanuts and sliced chilli.

Serve with extra dressing on the side and enjoy!

Mushrooms are trending (yes again!!) on the health and wellness charts for 2023. 

Powering the trend is the continued global shift towards eating more sustainably. With growing demand for vegan and plant-based meat alternatives is showcasing, the South African Mushroom Farmers’ Association always emphasizes that mushrooms as amongst the most desirable meat substitutes.

Not only does their umami richness ensure that they pack a real flavour punch, they are also a Superfood loaded with vitamins, essential minerals and antioxidants that place them at the top of the food pops!

While more research is certainly needed, initial studies have found them to be nutrition powerhouses, reducing stress, easing burnout, and boosting energy, relaxation, immunity and more. And to start your 2023 with the best of foods, we’re featuring three delicious recipes to start your health journey.

• Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
• Grilled Mushroom, Chicken & Papaya Salad
• Portabello Onigirazu

Portabello Onigirazu Recipe

Serves 4 / makes 4 sushi sandwiches

Ingredients:

For the rice:

• 400g sushi rice
• 500ml water
• 2 tsp salt
• 2 Tbsp sugar
• 160ml rice vinegar

For the filling:

• 1 Tbsp sesame oil
• 4 large portabello mushrooms, thickly sliced
• 1 Tbsp soy sauce
• 8 sheets nori
• 1 large avocado, quartered and sliced
• 1 large carrot, peeled and sliced into fine matchsticks
• ½ small cucumber, sliced
• 1 handful baby spinach leaves
• 4 Tbsp pickled ginger
• Black sesame seeds, for serving
• Soy sauce, for dipping

Method:

For the rice:

1. Rinse the sushi rice in a sieve, extremely well, until the water runs clear.
2. Pour the rinsed rice into a pot with the 500ml water.
3. Place a lid on the pot.
4. Allow to sit for 30 minutes.
5. Place rice onto the heat and bring to a boil.
6. Once rice reaches a boil turn the heat down to the lowest setting.
7. Cook for 10 minutes.
8. Switch the heat off and leave the rice, lid on, for a further 15 minutes.
9. In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
10. Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
11. Spread rice out onto a clean tray and allow to cool.

For the filling:

1. Heat a large frying pan on high heat.
2. Add a drizzle of sesame oil and the mushrooms.
3. Cook until just golden brown and tender.
4. Pour in the soy sauce and toss to coat.
5. Set aside.
6. Prep the rest of the vegetables.

To assemble:

1. Lay a nori sheet (rough side up) on a clean work surface.
2. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
3. Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber.
4. Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
5. Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
6. Repeat with the remaining rice and fillings.

You should only need one sheet of nori per sushi sandwich, however if you overfill them just use a piece of another sheet and patch the sandwich until it seals nicely.

1. Leave each onigirazu wrapped for 10 minutes so the nori softens slightly.
2. Slice in half and sprinkle with black sesame seeds.

Serve with some soy sauce for dipping and enjoy!