Blending minced mushrooms into your ground pork is a great way to reduce calories, add nutrients and save money.
Image and recipe courtesy of Ontario Pork.
Prep Time: 15 mins. | Cook Time: 20 mins. | Makes: 24 meatballs.
Blending minced mushrooms into your ground pork is a great way to reduce calories, add nutrients and save money.
Image and recipe courtesy of Ontario Pork.
Prep Time: 15 mins. | Cook Time: 20 mins. | Makes: 24 meatballs.
Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day. This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.
Recipe courtesy of Mardi from eat. live. travel. write.
Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4
It’s probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious. Adding finely chopped mushrooms to the beef patties really takes this dish to another level – they add a serving of vegetables to the plate, layer in delicious earthy flavour, save you a few pennies, add a healthy dose of anti-oxidants and other nutrients, and best of all, cut down on fat and calories.
Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.
Prep Time: 20 mins. | Cook Time: 35 mins.
Recipe courtesy of Michelle from The Tiffin Box.
Prep Time: 20 mins. | Cook Time: 55 mins.
1 tbsp canola or vegetable oil + an extra 2 teaspoons
1 medium onion, diced
1/2 an inch fresh ginger, grated
1 generous pinch, hot chilli powder
1 tbsp garam masala (homemade is best)
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1 package mushrooms (crimini or white, or a combination)
3/4 tsp salt or to taste
A big handful of chopped fresh coriander
A small handful of chopped fresh mint leaves
1/2 package (200g) puff pastry (I use Tenderflake)
1/4 cup pecans, toasted
1 egg, beaten
1/2 cup date chutney
Light enough to lead into a meal, filling enough to be the main attraction at lunch, this soup showcases the classic Hungarian trio of flavours — onions, sour cream and paprika. Mushrooms add umami, beef brings protein and a trio of dried peppers keeps things interesting.
Recipe and photo courtesy of Charmian from The Messy Baker.
Prep Time: 15 mins. | Cook Time: 30 mins.