Tagged With mushrooms

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Aussies are very good at breakfast and brunch, but a 'Full English' has no peer. Beyond fried bread — which is way better than toast — the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with. Here's how to make your own.

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Mushrooms are the meatiest vegetable — both in texture and flavour — which is why it shouldn’t be surprising that they take quite well to a marinade. And, unlike meat, the sponge-like ‘shrooms absorb flavour fast, which is always good news for the impatient.

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Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out”. But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

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If you're chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan - and that simply won't do.

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Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

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You can keep your asparagus, and your peas, and whatever other green thing you're excited about right now, as I am pretty much only here for morels: The frilly, tasty little mushroom morsels.

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Some people will say that you shouldn't rinse mushrooms because they absorb water and become difficult to cook. But it's totally doable as long as you have a salad spinner and a few extra seconds to spare.