Light Fare & Hearty Meals

APPETIZERS  |   SOUPS & SALADS

Whole White
HEARTLAND STEAK AND GRILLED MUSHROOMS
  • 1/2 cup unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/16 ground red pepper
  • 1 lb. Continental White Mushrooms
  • 4 beef filets (6-8 oz. each)
In small saucepan, melt butter; whisk in Worcestershire sauce, mustard, salt and red pepper. Simmer 1 minute; set aside. Thread mushrooms onto thin metal or wooden skewers that have been soaked in water; cover and refrigerate until ready to cook. grill steak over medium heat to desired doneness. Meanwhile, brush mushrooms generously with butter mixture and grill about 8-10 minutes, until lightly browned and tender crisp, brushing frequently with butter mixture. Arrange mushrooms over grilled steak. Reheat any remaining butter sauce and pour over all.

Makes 4 servings

Whole White
HOT MUSHROOM PASTA
  • 8 oz whole Continental Mushrooms
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup olive oil
  • 1 can (28 oz/796 ml ) tomatoes, pureed
  • 1 tsp pepper
  • 3/41b long fusilli, cooked
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
Sauté mushrooms, garlic and pepper flakes in oil 4 minutes. Stir in tomatoes and pepper; cook 5 minutes. Pour sauce over pasta; top with cheese and basil.

Makes 4 servings

Whole White
MUSHROOM AND ALMOND RICE WITH LAMB
  • 11/2 cups long grain rice, rinsed
  • 1/2 cup slivered almonds
  • 1 tbs olive oil
  • 5 green shallots,
  • thinly sliced
  • 300g Continental Button Mushrooms,
  • thinly sliced
  • 1 orange, rind finely
  • grated and juiced
  • 1/3 cup currants
  • salt and ground
  • black pepper, to taste
  • 12 lamb cutlets, trimmed
Cook rice in a large saucepan of boiling water for 10 - 12 minutes or until just cooked. Drain. Meanwhile, heat a large non-stick frying pan over medium high heat. Add almonds and cook, stirring constantly, for 3 minutes or until golden. Remove and set aside. Add oil, green shallots and mushrooms to frying pan and cook, stirring occasionally, for 2 - 3 minutes or until mushrooms are tender. Add orange rind and juice and cook for 30 seconds. Stir in rice, almonds and currants and toss gently over low heat until well combined. Season with salt and pepper. Keep warm. Preheat a grill or barbecue on medium-high. Season lamb cutlets with pepper. Cook for 3 - 4 minutes on each side or until cooked to your liking. Serve lamb cutlets with rice.

Makes 4 servings

Whole White
MUSHROOM AND CHICKEN FAJITAS
  • 1 cup red, green and yellow pepper strips
  • 1 red onion, thinly sliced
  • 3 tbsp vegetable oil
  • 4 cups sliced Continental Mushrooms
  • 1 Ib boneless, skinless chicken breasts, cut in strips
  • 1/2 tsp EACH chili powder, cumin
  • 8 tortillas, heated 8
  • Grated cheese
Sauté peppers and onion in 1 tbsp (15 ml ) of the oil, 3 minutes. Add mushrooms; cook 5 minutes, stirring, set aside. Add remaining oil. Sprinkle seasonings over chicken; sauté, stirring 6 minutes, or until no longer pink. Toss with vegetables. Place in center of tortillas; roll up. Sprinkle with cheese.

Makes 8 fajitas

Whole White
MUSHROOM AND CHICKEN TOURTIERE
  • 1 Ib ground chicken or turkey
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 tbsp oil
  • 8oz Continental Mushrooms, sliced
  • 1 cup chicken stock
  • 3/4 cup fresh breadcrumbs
  • 1 bay leaf
  • 1/2 tsp EACH thyme, marjoram and salt
  • 1/4 tsp EACH ground cloves and black pepper
  • 1 tbsp chopped fresh parsley
  • 2 9-inch (23 cm) unbaked pie shells
In large skillet, brown chicken with onion and garlic in oil until onion is limp. Stir in mushrooms. Cook and stir, 2 to 3 minutes. Add stock, breadcrumbs and spices. Cook, stirring occasionally, about 10 minutes. Discard bay leaf. Stir in parsley. Spoon mixture into one pie shell. Cut vents or decorative shapes in second pie shell. Place over filling. Crimp edges. Bake in 425ºF (220ºC) oven 15 minutes. Reduce heat to 350ºF (180ºC). Continue baking 10 to 15 minutes or until pastry is golden brown.

Makes 6 to 8 servings

Whole White
MUSHROOM FOCACCIA PIZZA
  • 2 cloves garlic, crushed
  • 15ml (1 tablesp) olive oil
  • 1 large focaccia bread
  • 30g (11/2 oz) sun-dried tomato paste
  • 25g (1oz) butter
  • 175g (6oz) Continental Mushrooms, thickly sliced
  • 1 small pimento or red pepper, de-seeded and cut into strips
  • 4 cherry tomatoes, halved
  • 6 pitted black olives
  • 50g (2oz) goats cheese, sliced
  • few fresh basil leaves, torn
Preheat oven to 160ºC, 325º F Blend together the garlic and olive oil. Place the focaccia on baking tray and brush over the oil mixture. Spread focaccia with tomato paste. Melt butter in a frying pan and sauté mushrooms and pimento/pepper until soft. Spoon the mixture over bread then top with tomatoes, olives, goats cheese and basil. Bake in the oven for 10 minutes or until cheese is bubbling. Garnish with some fresh basil.

Serves 4

Whole White
MUSHROOM, PORK AND NOODLE STIRFRY
  • 300g pork fillet, trimmed & thinly sliced
  • 2 tbs peanut oil
  • 2 tbs hoi sin sauce
  • 2 tbs sweet chilli sauce
  • 300g fresh Hokkien noodles
  • 1 onion, cut into thin wedges
  • 1 bunch baby bok choy, chopped
  • 300g Continental Mushrooms, halved
Combine pork, 2 tsp oil, hoi sin and sweet chilli sauce in a medium bowl. Cover and refrigerate for 10 minutes. Place noodles into a heat-proof bowl, cover with boiling water, stand for 5 minutes. Drain, keep warm. Heat a wok over high heat. Add 2 tsp oil and half the pork, stir-fry for 2-3 minutes or until pork is tender. Remove and keep warm. Repeat using remaining pork. Heat remaining 2 tsp oil in wok, add onion, stir-fry for 1 minute or until tender. Add chopped bulbs of the bok choy, reserving leaves for later, and stir-fry for 1 minute. Add noodles, stir-fry for 2-3 minutes or until noodles are hot. Add mushrooms, pork and reserved bok choy leaves, stir-fry for 2-3 minutes or until pork is heated through. Serve immediately.

Serves 4

Whole White
MUSHROOM, BACON AND HERB LINGUINE
  • 400g dried linguine
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 200g bacon rashers, rind removed & thinly sliced
  • 500g Continental Mushrooms, thickly sliced
  • 1/2 cup chicken stock
  • 1/4 cup finely chopped continental parsley
  • 1/4 cup thinly sliced chives
  • salt and ground black pepper, to taste
Cook linguine in a large saucepan of salted boiling water, following packet directions, until al dente. Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook for 3 minutes or until soft. Add bacon and cook, stirring frequently, for 5 - 6 minutes or until bacon is crisp. Add mushrooms and cook, stirring occasionally, for 3 - 4 minutes or until mushrooms are tender. Stir in stock and cook for 1 minute or until hot. Drain linguine and return to the saucepan. Add mushroom mixture, parsley and chives. Toss gently over low heat for 2 minutes or until heated through. Season with salt and pepper. Serve immediately.

Serves 4

Whole White
MUSHROOM, BEEF & VEGETABLE TACOS
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 400g lean beef mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • 250g Continental Mushrooms, thinly sliced
  • 35g sachet taco seasoning mix
  • 1/4 cup water
  • 12 taco shells
  • 4 lettuce leaves, shredded, to serve
  • 1 avocado, mashed, to serve
Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 3 minutes or until soft. Add beef mince and cook, stirring often to break up mince, for 6 - 8 minutes or until browned. Add carrot, zucchini, mushrooms, taco seasoning mix and water. Cook, stirring occasionally, for 6 - 8 minutes or until vegetables are tender and liquid has evaporated. Meanwhile, preheat oven to 180ºC. Place taco shells onto a baking tray and heat for 10 minutes or until hot. Place lettuce into base of taco shells, top with mince mixture. Serve immediately with avocado.

Makes 12

Whole White
MUSHROOM, PORK AND SNOW PEA STIR- FRY
  • 400g pork fillet, thinly sliced
  • 3 tsp grated fresh ginger
  • 2 tbs kecap manis*
  • 1 tbs sherry
  • 2 tbs peanut oil
  • 300g Continental Mushrooms, quartered
  • 200g snow peas, trimmed
  • 1/4 small red cabbage, shredded
  • 2 tbs water
  • steamed rice, to serve
Combine pork, ginger, kecap manis and sherry in a medium bowl. Cover and refrigerate for 10 minutes. Heat a wok over high heat. Add 3 tsp oil and heat until hot. Add half the pork and stir-fry for 2 minutes or until pork is tender. Remove and repeat using 3 tsp oil and remaining pork. Set pork aside. Add remaining 2 tsp oil, mushrooms, snow peas and red cabbage to wok and stir-fry for 1 minute. Add water, cover and cook for 1 minute or until vegetables are just tender. Remove cover, add pork and stir-fry for 1 - 2 minutes or until heated through. Serve with steamed rice.

*KECAP MANIS IS THICK, SWEET SOY SAUCE AVAILABLE FROM SUPERMARKETS OR ASIAN FOOD STORES.

Serves 4

Whole White
PORTOBELLO MUSHROOM STROGANOFF
  • 2 tablespoons vegetable oil
  • 6 ounces (or so) Continental Portobello Mushrooms, sliced about 1/4 to 1/2 inch thick
  • 1 pound white mushrooms, sliced
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons fresh, minced rosemary leaves
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon dried tarragon or 1 tablespoon fresh
  • 3 tablespoons (1/2 6-ounce can tomato paste)
  • 8 ounces sour cream
Heat the oil in a wide skillet over medium-high heat. Add Portobello slices; cook 5 minutes, stirring occasionally. The oil in the skillet will dry up momentarily, but moisture from the mushrooms should seep back into the skillet. If it doesn't, turn the heat down.

Add remaining mushrooms, garlic, rosemary, red pepper flakes, salt and tarragon. Cook 15 minutes, stirring occasionally, until mushrooms are quite dark and tender. Add 1/2 cup water and 3 tablespoons of tomato paste. Simmer a minute or two. Stir in sour cream and heat through, but do not boil. Serve over baked potatoes (or brown rice or noodles) along with kale or a salad.

Serves 4

Whole White
THAI-STYLE MUSHROOMS WITH NOODLES
  • 500g hokkien noodles
  • 1 tbs peanut oil
  • 1 onion, cut into
  • thin wedges
  • 2 garlic cloves, crushed
  • 1 bunch gai lum*,
  • washed, leaves
  • separated & stems
  • chopped
  • 2 tbs red curry paste
  • 400g cup Continental Mushrooms, thickly sliced
  • 1/2 cup coconut milk
Place noodles into a large heat-resistant bowl and cover with boiling water. Stand for 2 - 3 minutes. Drain and separate noodles. Set aside. Heat a wok over high heat. Add oil and heat until hot. Add onion and garlic and stir-fry for 1 minute. Add stems of gai lum (reserving the leaves for later) and stir-fry for 1 minute or until bright green. Stir in curry paste and cook for 30 seconds. Add mushrooms, coconut milk, noodles and gai lum leaves and stir-fry for 2 minutes or until gai lum leaves have wilted and noodles are hot. Serve immediately.

*GAI LUM IS CHINESE BROCCOLI. BOK CHOY OR CHOY SUM MAY BE SUBSTITUTED.

Makes 4 servings