WONDERING what to cook for dinner?
How about whole wheat spaghetti with mushrooms, kale and hazelnuts or a caramelised onion, mushroom and mascarpone crustless quiche?
ALSO READ: Make your own peanut butter with this easy recipe
These are two delicious meatless recipes the South African Mushroom Farmers’ Association (SAMFA) is sharing some meatless recipes to try out ahead of ‘Vegetarian Awareness week’ which runs from 10 to 16 May.
‘Veggies have come a long way since Meatless Monday. They’re celebrated on restaurant menus, supermarkets are lining up their shelves with veggie-based meals and home cooks have been fired up by fast and easy meatless meals.
‘Top of the heap are umami-rich mushrooms. Not only are they spectacular in the flavour category, they’re also low in fat, high in fibre and antioxidants and packed with vitamins and minerals,’ says SAMFA.
Recipe 1: Whole Wheat spaghetti with mushrooms, kale and hazelnuts (button and baby button)
Serves 4 – 6
500g whole wheat spaghetti
45ml olive oil
2 cloves garlic, crushed
250g button mushrooms, thickly sliced
100g baby button mushrooms
100g kale, chopped
1 lemon, finely grated zest and juice
100g hazelnuts, toasted and roughly chopped
30ml flat leaf parsley
60ml Parmesan cheese, finely grated
30ml dukkah (optional)
To Serve:
Parmesan cheese, finely grated
dukkah (optional)
Cook the spaghetti according to packet instructions, drain and set aside. Heat the oil in a pan and gently fry the garlic for 1 minute. Add the button mushrooms and baby mushrooms and cook for 4-5 minutes. Add the reserved spaghetti and the kale and cook for 3 minutes, or until the spaghetti is heated through. Remove from the heat and add the remaining ingredients. Toss to combine. Serve at once with extra Parmesan cheese and dukkah, if desired.
Recipe 2: Caramelised Onion, Mushroom & Mascarpone Crustless Quiche
Serves 4 -6
15ml oil
2 onions, peeled, halved and thinly sliced
5ml brown sugar
15ml red wine vinegar
15ml butter
350g mushrooms*, sliced (* either brown, portabellini or button or a mixture of mushrooms)
2 cooked potatoes, peeled and cubed
150g white cheddar cheese, grated
salt and milled black pepper
4 eggs
250g mascarpone
5ml fresh thyme
1. Preheat oven to 180°C.
2. Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
3. Add the sugar and vinegar and cook for 5 minutes.
4. Transfer the onion mixture to a plate and return the pan to the stove.
5. Add the mushrooms and fry over a high heat for 5 – 7 minutes.
6. Spray an ovenproof frying pan or cake tin with non-stick baking spray.
7. Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.
8. Top with the grated cheese and season well with salt and pepper.
9. Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.
10. Pour the egg mixture over the quiche mixture and top with thyme.
11. Bake for 35 – 45 minutes, or until golden and set.
12. Serve with grilled tomatoes for breakfast or a side salad for lunch.
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