Soups & Salads

APPETIZERS  |   LIGHT FARE & HEARTY MEALS

Whole White
ASIAN STYLE CHICKEN AND MUSHROOM SOUP
  • 250g chicken tenderloins
  • 2 tbs peanut oil
  • 300g Continental Mushrooms, sliced
  • 1.25 litres chicken stock
  • 1 bunch choy sum, chopped
  • 250g fresh thin egg noodles
  • 150g enoki mushrooms, trimmed
  • 1 tsp sesame oil
Preheat a barbecue or chargrill on medium-high. Brush chicken with 1 tbs oil. Barbecue or grill chicken for 1-2 minutes on each side or until just cooked through. Cut chicken in half lengthways and keep warm. Heat remaining oil in a large saucepan on medium-high heat. Add mushrooms, cook 3-4 minutes or until tender. Stir in stock and choy sum stalks, reserving leaves for later. Bring to the boil, reduce heat to medium-low and simmer for 5 minutes. Add noodles, cook, stirring often, for 3 minutes. Add choy sum leaves, chicken and enoki mushrooms, cook for 1-2 minutes or until leaves have wilted. Spoon into serving bowls, drizzle with sesame oil and serve immediately.

Makes 4

Whole White
MUSHROOM AND CHICKEN CAESAR SALAD
Dressing:
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/3 cup lemon juice
  • 1 cup olive oil
  • 1 tsp sesame oil

Salad:
  • 4 boneless, skinless chicken breasts (about1 Ib/500 g)
  • 3 tbsp olive oil
  • 8oz Continental Mushrooms, sliced
  • 2 heads romaine lettuce, washed, dried and torn into pieces
  • 1 cup croutons
  • 1/2 cup chopped, crisp bacon
Dressing: In blender or food processor, blend garlic, salt, cheese, mustard and Worcestershire sauce into a paste. Add lemon juice and blend. With blender running, slowly add oil and blend until combined.

Salad: Brush chicken with oil. Grill over medium heat. Cook 5 to 7 minutes per side or until chicken is golden brown on outside and no longer pink inside. Cut into thick diagonal slices; set aside.

In large shallow bowl, toss mushrooms and lettuce with dressing until well coated. Sprinkle with croutons and bacon. Arrange chicken decoratively on top.

Makes 4 servings

Whole White
MUSHROOM SPLIT PEA SOUP
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 8 oz Continental Mushrooms, sliced
  • 1 large carrot, chopped
  • 1 celery stalk, sliced
  • 1 tsp EACH curry and salt
  • 4 cups water
  • 1 cup split peas
  • 1 bay leaf
  • pepper to taste
Heat oil in saucepan over medium heat. Add onion, mushrooms, carrot, celery and curry. Cover and cook about 5 minutes or until onion is softened. Stir in salt, water, split peas and bay leaf. Bring to boil. Reduce heat to medium-low and cook covered about 40-60 minutes or until peas are very tender, stirring occasionally. Remove bay leaf. Season with pepper to taste. Soup freezes and reheats well.

Makes 4 servings

Whole White
MUSHROOM, PROSCIUTTO AND MACADAMIA SALAD
  • 1/2 cup macadamia nut oil
  • 3 tsp balsamic vinegar
  • 400g Continental Mushrooms
  • 125g thinly sliced prosciutto
  • 100g macadamia nuts, roughly chopped
  • 100g baby spinach leaves, trimmed
  • 250g cherry tomatoes, halved
  • salt and ground black pepper, to taste
  • crusty bread, to serve
Whisk macadamia nut oil and vinegar in a large bowl until well combined. Add button mushrooms and stir to coat in oil mixture. Cover and stand for 15 minutes. Meanwhile, preheat a grill on medium-high. Lay the sliced prosciutto onto a grill tray and cook for 3 minutes on each side or until just golden. Remove to a plate. Cool and then break prosciutto into large pieces. Heat a large frying pan over medium-high heat. Add macadamia nuts and cook, stirring frequently, for 5 minutes or until golden. Remove to a plate. Add mushrooms to pan and cook, stirring occasionally, for 6 - 8 minutes or until just tender. Arrange spinach leaves, tomatoes, prosciutto, macadamia nuts and mushrooms onto serving plates. Season with salt and pepper and serve with bread.

Serves: 4

Whole White
SPICED MUSHROOM, CORN AND NOODLE SOUP
  • 1 tbs olive oil
  • 1 large red onion, cut into thin wedges
  • 3 garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • 1 litre chicken stock
  • 400g Continental Mushrooms, thinly sliced
  • 150g shiitake mushrooms
  • 2 corn cobs, kernels removed
  • 250g fresh Singapore noodles
  • 2 tbs kecap manis
  • 1-2 cup coriander leaves
Heat oil in a large saucepan over medium-high heat. Add onion, garlic and chillies and cook, stirring frequently, for 4 minutes or until onion is soft. Stir in stock, mushrooms and corn. Bring to the boil, reduce heat to medium and simmer for 10 minutes. Add noodles and kecap manis and cook, stirring occasionally, for 3 minutes or until noodles are tender. Remove from heat, stir in coriander and serve immediately.

Serves: 4