Mushroom and Coriander Burgers

Mushrooms are not technically a vegetable, they are actually a fungi.  They are also a great source of nutrients and add flavour to any dish. This recipe is a goodie for the kids as there are plenty of vegetables in these delicious and juicy patties, and it makes a ‘fast food’ into a good wholesome dinner.  Raeward Fresh has all the ingredients you need to make this weeks meal inspiration.

 

Mushroom and Coriander Burgers

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Accompany these light and juicy burgers with a wholegrain roll, sliced tomato, avocado, lettuce and mustard

Ingredients

  • 1/2 onion
  • 4 cloves garlic
  • 1 Medium zucchini (grated)
  • 1 Medium carrot (grated)
  • 6 Large button mushrooms (finely diced)
  • 400g premium mince
  • 1/4 cup coriander (chopped)
  • 1/3 cup rolled oats (as needed)
  • salt and pepper to taste

Note

Accompaniment Suggestions: wholegrain rolls, lettuce, tomato, avocado, dijon mustard, edam cheese.

 

Directions

1. Finely dice the onion and fry in a small amount of oil in a medium sized frying pan until translucent.
2. Crush and mince the garlic and cook through for a further minute.
3. Add the grated zucchini and carrot. Cook for 2-3 minutes then add the mushrooms and heat for a further 5 minutes until the mushrooms have softened.
4. Place mince in a separate bowl, and mix in the onion and mushroom mixture.
5. Add the rolled oats and coriander and mix well, checking patty consistency (add more rolled oats if mixture is too wet). Season with salt and pepper.
6. Roll the mixture into eight equal sized patty shapes, squeezing out any excess juice.
7. Heat a non-stick frying pan with a little oil and cook the patties for 2 minutes each side over a medium heat.
8. Serve the patties in a grainy bun, with any of the burger filling suggestions.

Mushroom Beef Stroganoff

Raeward Fresh is bringing you the freshest seasonal ingredients in store to help make this delicious Beef Stroganoff. Mushrooms are a good source of vitamins B’s as well as other handy nutrients. This recipe is a healthy twist on a classic, by using low fat yoghurt and utilising brown rice. This way you are still getting full flavours whilst upping your fibre and calcium intake, but reducing the saturated fat content. Go in store to find the ingredients!

 

Mushroom Beef Stroganoff

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes

Ingredients

  • 1 & 1/3 cup brown rice
  • 2 & 2/3 cups water
  • 1 Medium onion
  • 3 cloves garlic (crushed)
  • 4 Large portobello mushrooms
  • 500g beef strips
  • 3 tablespoons dijon mustard
  • 2 cups spinach (finely sliced)
  • 1/4 cup low fat greek yoghurt
  • 1/4 cup parsley (finely chopped)
  • ground black pepper

Directions

1. Put the brown rice in a pot with the water, bring to the boil, and simmer covered for 15 minutes. Turn off the heat and leave covered for at least a further 15 minutes.
2. Heat a small amount of oil in a thick bottomed pan over a high heat. Chop the onion into thin slices and cook for a couple of minutes until translucent.
3. Crush the garlic and add to the onions and heat through for one minute.
4. Slice the mushrooms into roughly 1cm pieces and add to the onion and garlic mix.
5. Once the mushrooms are soft, remove the mix and set aside.
6. Heat the same pan. Add the beef strips and turn them over until they are brown on all sides, approximately 5 minutes.
7. Return the onion and mushroom mix to the pan, along with the Dijon mustard, and mix through.
8. Slice the spinach into thin strips and add to the pan, mix through for a further two minutes.
9. Reduce the heat, add the yogurt and stir through.
10. Add the chopped parsley and season with black pepper before serving over a bed of rice.