In a large bowl, combine oil and garlic. Add mushrooms, tossing to coat.
To make the salsa verde, use a mortar and pestle and pound herbs and capers until a paste forms. Add oil, vinegar and sugar, and stir to combine. Set aside.
Preheat a grill on high. Cook mushrooms and peppers 3-4 mins each side, until tender. Set aside. Cook haloumi for 1 min, turning once, until golden. Serve mushrooms topped with peppers, haloumi, salsa verde and arugula.
Preheat oven to 200.C.
Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.
ith 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
Heat
Preheat oven to 425 degrees F.
Rub pork on all sides with salt and pepper.
Place pork on one side of a large roasting pan.
In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
Spoon vegetables into pan with pork, spreading in an even layer.
Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
(about 25 minutes).
Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.
he interior.
Clean the garlic cloves of the outer skin
he tops off of the garlic, so that the cluster of
ittle olive oil.
Slice mushrooms and place half in the
egrees.
Remove stems from mushrooms; finely chop enough stems to
n the top of each garlic bulb to loosen the cloves
nd 2 1/2 tbsp garlic butter. Toss to coat. Season
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Wash mushrooms and set aside on paper
Preheat the oven to 400\u00b0F.
Place portobello mushrooms in a large baking dish and drizzle with half the oil. Roast 10 mins.
Add the remaining mushrooms, oil and garlic; roast for a further 15 mins or until the mushrooms are tender and lightly browned. Stir in parsley. Season with salt and pepper to taste.
bout 4 mins add the garlic, mushrooms and capsicum. Cook for a
Heat 2 1/2 tbsp butter in a large saute pan. Sweat onion and 1 clove minced garlic until soft. Add potatoes, cauliflower, stock and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 20 mins, until vegetables are soft. Add heavy cream and puree. Season. Heat until warmed through.
Meanwhile, heat remaining butter in a frying pan. Saute mushrooms, stirring, for about 5 mins, until browned. Add remaining garlic and cook until fragrant.
Serve soup sprinkled with mushrooms and cheese.
ot. Add the onion and mushrooms and cook for 6-7
Preheat the oven to 400\u00b0F.
Mix the cream cheese, sour cream, bread, 3/4 of the green onions, 3/4 of the smoked ham and the chopped mushroom stems. Season the mixture to taste. Take 4 small casserole baking dishes and place 1 tbsp of oil and 3 mushrooms in each. Fill all the mushrooms with the cream cheese mixture and sprinkle them with grated cheese, remaining green onions and remaining ham. Bake the mushrooms for 20-25 mins.
Remove them from the oven and serve sprinkled with black pepper and parsley.
Soak the dried mushrooms in 3/4 cup warm
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
hey are soft.
Add garlic powder, Italian seasoning, salt and