Mushroom makes a bloody good mince!

I usually make this mushroom mince when I have a glut of mushrooms that I either forgot about or overbought from the bargain bin. Semi dried out, sad looking mushrooms are perfect for this! It’s a bonus if they’re fresh, but I’ve made this with both and it’s delicious either way. It’s an umami-rich lighter alternative to mince. My go to use for this is usually a riff on Chinese san choy bao or in a rice bowl. When I don’t have much left of this I just stretch it by adding a few spoonfuls to meals on the side.

Everything is chopped in the food processor since we have it out anyway! If you don’t have a food processor you can roughly hand chop everything up with a little more time, but definitely more love.


RECIPE

MUSHROOM MINCE SAN CHOY BAO

INGREDIENTS
600 g mushrooms (any mix really, I often use a mix of field, button and swiss, whatever you have or whatever’s cheaper)
1 large onion
1 cup leftover cooked white rice
Canned bamboo shoots, sliced (approx 225g)
Canned water chestnuts, sliced (approx 227g)
3 tsp oyster sauce
3 tsp light soy sauce
2 tsp brown bean paste* (fermented soy bean and flour paste)
2 tsp kecap manis (sweet soy sauce)
1 tsp rice wine vinegar
Pepper and salt to taste


TO SERVE
Coriander
Sesame oil
Baby cos lettuce – washed and dried
Pickles on the side (optional)

METHOD
1. Heat a large fry pan on medium with a bit of vegetable or another neutral oil. Roughly halve and quarter the onion and finely chop in a food processor, then add to the hot pan with a pinch of salt and fry for 2-3 mins or until golden.

2. Add the washed and drained water chestnuts and bamboo shoots to the food processor and carefully process with the pulse function to a rough chop. Keep some texture as this part adds a bit of crunch, so some larger bits are fine. Add to the pan with the onion and saute for 5 mins. Add another glug of oil if it’s drying out then 1 tsp each of oyster, soy sauce, brown bean paste and kecap manis – mix through well – this imparts extra flavour into the chestnuts and bamboo shoots. Cook for a few minutes, then set aside in a medium bowl.

4. Meanwhile chop the mushrooms to a rough dice, in the food processor. Work in batches (depending on the size of your food processor) so the chop is even – tear large mushrooms into smaller bits for a more even chop. Do some finely, some more chunky to get variation. Be careful not to over do it as they’ll cook down and shrink. Add more oil to the large pan on medium high heat and add your chopped mushrooms and leave them, if you overmix them you’ll coax out more liquid. Letting them sit allows them to brown and set a bit of colour on the edges. The cooking time depends on your mix of mushroom varieties. I cook them until they don’t have that raw taste anymore. Should be around 5-10 minutes. 

5. Throw in the chestnut and bamboo mixture and cooked rice with the mushrooms, mix well and warm through. Add the remaining sauces and the rice wine vinegar: 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp brown bean paste, 1 tsp kecap manis and some white pepper. Taste for seasoning after each sauce addition if you’re not confident mixing and layering asian sauces then do a final taste for seasoning. 

Photography by Eric Cech

TO SERVE
Spoon warm mushroom mince into prepared lettuce cups and top with coriander (finely sliced stems or leaves) and pickles on the side – chinese pickles, kimchi, takukan (yellow pickled daikon), do chua (pickled carrot and daikon) or just sweet sliced pickled cucumbers work well). Crunchy cucumber slices and lil’ red radishes are nice too if you have some handy. Enjoy!

NOTES: *Brown bean paste: Is a fermented soy bean and flour paste. If you cannot find it substitute with extra soy sauce to taste.

There’s so many ways to eat this, how would you do it?

Photography by Eric Cech

Cauliflower stem and leaf pizza with egg

Cauliflower leaves make an excellent pizza topping

Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thought…I COULD USE CAULIFLOWER LEAVES!

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I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go here’s my recipe for kale stem pesto.

Kale stem oesto spread on a pizza base

It’s pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.

All the ingredients below can be subbed for whatever you have available…I just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (it’ll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slices…nobody will know, not even Instagram. If you don’t have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base – a regular base with cauliflower added to up the veg content). It wasn’t bad! I’d buy it again for quick meals like this. It was thin and became nice and crispy. I’d usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.

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RECIPE

EASY CAULIFLOWER LEAF & EGG PIZZA

INGREDIENTS
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional – can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste

METHOD
1. Pre-heat a fan forced oven to 180°C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.

2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures they’re not undercooked at the end).

3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just don’t want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).

cheese

4. Meanwhile crack your egg into a ramekin so it’s easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they don’t burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesn’t break (no biggie if it does, it’ll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isn’t and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).

rawegg

5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (there’s probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!

I’d love to hear your spin on this pizza! What did you add?

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MORE OF MY CAULIFLOWER LEAF RECIPES:
Easy Cauliflower Stem Breakfast Salad

WHAT ABOUT KALE STEMS, YOU SAY?
Save your stems! Easy raw kale pesto