Tag: mushrooms
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Day 6 Life Cykel Home Grown Mushroom Box
I was so ecstatic this morning when in a pre-coffee stupor I checked my Life Cykel Home Grown Mushroom Box. After 5 days of nothing I was rewarded with little baby mushrooms :).
Don’t forget our competition where you can win one of these boxes simply for submitting your favourite recipe that features mushrooms. See Want a free Life Cykel Home Grown Mushroom Box?
Can’t wait to grow more things in the kitchen with my two sons.
Thanks all,
PK
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Want a free Life Cykel Home Grown Mushroom Box?
Well of course you do!
Life Cykel and growitcatchitcookit.com have a Home Grown Mushroom Box to give away to one lucky Western Australian resident.
Submit your favourite mushroom recipe for your chance to win.
Special guest blogger ‘Welchy’ is going to choose the winner on 20th June 2016.
I know she will be looking for recipes that use the freshest ingredients (that you may even have grown or caught yourself) and share your tips and tricks with the rest of us.
Click this link to go our Facebook page and submit your recipe 🙂
or
Please share this competition and view my Life Cykel Home Grown Mushroom Box posts here.
PK
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Welchy’s Winter Warmers – Mushroom Soup!
There’s nothing better on a cold winter’s night that to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
Ingredients
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
Method
- Melt butter in a Crock pot or large saucepan. Cook onion until partly softened. Add garlic and cook until onion is browned and softened.
- Add mushrooms and cook until lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!
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Welchy’s Easy Mushroom Soup
There’s nothing better on a cold winter’s night than to sit down and tuck into something hot!
Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
Ingredients
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
Method
- Melt butter in a Crock pot or large saucepan. Cook the onion until partly softened. Add garlic and cook until onion is browned and softened.
- Now add in the mushrooms and cook until they are lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!
Enjoy,
Welchy
Here are more soup posts and Welchy recipies:
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PK Reviews: Life Cykel Home Grown Mushroom Box
Julian Mitchell and Ryan Creed are doing amazing things over at LifeCykel. Based in Fremantle, Western Australia and with an ethos of growing food in a sustainable way, they have created the world’s first urban mushroom farm. The amazing thing is that their growing medium is coffee grounds collected from local businesses. They even go one step further and compost the growing medium once it has served its purpose.
Now the lads have a product that allows you to grow your own mushrooms at home whilst leveraging their sustainability efforts. Yesterday my Home Grown Mushroom Box arrived and I got straight into it after work.
I am going to post my progress every few days 🙂
It couldn’t be easier to get going:
- Choose a location out of direct sunlight and heat sources. I chose the bathroom.
- Relocate to the kitchen when your wife says no to the bathroom 🙂
- Remove the recipe panel at the front of the box and cut a cross through the plastic.
- Open the box and remove the free misting bottle and the bag.
- Soak the bag, cut side face down, for 8 to 10 hours. I left mine overnight.
- Drain the excess water and place it back in the box.
- Wait patiently.
Please see the rest of the Home Grown Mushroom Box posts here. Follow the guys on Facebook, Instagram and at https://lifecykel.com.au/.
Enjoy,
PK
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Easy Chicken Katsu Udon
Chicken Katsu Udon is an amazingly versatile dish, perfect for snacks, sides or a main meaIs. At is simplest it consists of a bowl of noodles, vegetables and broth topped with crumbed fried chicken.
It is very easy to make and friends of mine have even made it on a camping trip.
This recipe will feed two adults for lunch. Add more noodles, chicken, vegetables and broth to bulk it up for dinner.
You will be:
- Preparing the chicken.
- Frying the onion toppings.
- Preparing the other vegetables.
- Cooking the noodle broth and crumbed chicken
- Serving.
You will need:
- Ingredients
- 1 large chicken breast, butterflied
- Ground rock salt, to taste
- Ground black pepper corns, to taste
- White flour, enough to coat the chicken breast
- Panko bread crumbs, enough to coat the chicken breast
- 1 egg, beaten egg
- 1 brown onion, sliced
- 1 cup Asian greens e.g. bok choy leaves and stems
- 1 small handful torn coriander (cilantro) leaves
- 1 packet of soft Udon noodles
- 4 cups home-made chicken stock
- Olive oil and/or chili oil, enough to cover the base of the pan to half the depth of the chicken breast and a splash for frying the onions
- A handful of sliced shitake or enoki mushrooms
- Equipment
- several chopping boards
- a long sharp knife
- a rolling pin or meat tenderiser
- two large plates
- one medium sized bowl for coating the chicken breasts
- a medium sized saucepan for the broth and noodles
- a deep frypan for shallow frying the crumbed chicken
- paper towel to absorb excess oil
- deep bowls for serving
- tongs for cooking the chicken in the oil
- tongs for adding the hot noodles to the serving bowls
Preparing the chicken
- Take your chicken breast and butterfly it. I completely separate the halves at this stage, place them on a chopping board and bash the stuffing out of them using a rolling pin. This makes them really tender and easier to cook through without burning the outside crumb coating. This dish also works really well with chicken tenderloins (these are the pectoralis minor of a chicken and they don’t need tenderising).
- Salt and pepper them to taste and then successively coat them in flour, dip them in the egg and roll them in the panko crumbs.
- Refrigerate them for 30 minutes or as long as it takes you to prepare the rest of the dish.
Fry the onions
- Thinly slice the 1 brown onion.
- Heat the oil in your deep fry pan.
- Add the onions and crisp them up, moving them continuously.
- Pop them into the fridge after soaking up excess oil with paper towel.
- Clean the fry pan with some paper towel so you get rid of any burnt onion bits.
Prepare the vegetables
- Roughly chop your Asian greens and other vegetables of choice. No need to cook the greens as they will quickly steam as you add them to the hot broth at serving time.
- Tear the coriander leaves to make a nice garnish.
- Hot Tip – Bring the crumbed chicken breasts out of the fridge at this point and allow them to return to room temperature. This will allow you to cook them golden brown on the outside and avoid a raw center.
Cook the noodle broth and crumbed chicken
You are going to have to keep an eye on two processes here. Sorry 🙂
- Add the stock and noodles to the saucepan.
- Heat the oil in the deep frypan so it is lightly bubbling.
- While you are lightly frying the chicken, slowly bring the noodle broth to the boil.
- When golden brown on both sides, remove the chicken from the oil and pat dry with paper towel.
- Slice the chicken.
The panko crumbs are so light that I prefer a longer slower fry:
Cooking the noodles in the broth as it comes to the boil:
The sliced chicken:
Serving
- Add the desired amount of noodles to each bowl using tongs.
- Add the desired amount of greens and vegetables to each bowl.
- I add the slices of mushroom now.
- Pour in the desired amount of broth to each bowl.
- Top with some of the torn coriander and the fried onions.
Happy slurping,
PK
Here are more soup recipes and Japanese cuisine posts:
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