Veggies have come a long way since Meatless Monday.
They’re celebrated on restaurant menus, supermarkets are lining up their shelves with veggie-based meals and home cooks have been fired up by fast and easy meatless meals. Top of the heap are umami-rich mushrooms. Not only are they spectacular in the flavour category, they’re also low in fat, high in fibre and antioxidants and packed with vitamins and minerals.
To celebrate Vegetarian Awareness Week (10 May – 16 May), we’ve highlighted some of our favourite recipes:
- Oriental Mushroom Tacos
- Caramelised Onion, Mushroom & Mascarpone Crustless Quiche
- Wholewheat spaghetti with mushrooms, kale and hazelnuts
Caramelised Onion, Mushroom & Mascarpone Crustless Quiche Recipe
Serves 4 -6
Ingredients
- 15ml oil
- 2 onions, peeled, halved and thinly sliced
- 5ml brown sugar
- 15ml red wine vinegar
- 15ml butter
- 350g mushrooms*, sliced (* either brown, portabellini or button or a mixture of mushrooms)
- 2 cooked potatoes, peeled and cubed
- 150g white cheddar cheese, grated
- salt and milled black pepper
- 4 eggs
- 250g mascarpone
- 5ml fresh thyme
Method
- Preheat oven to 180°
- Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
- Add the sugar and vinegar and cook for 5 minutes.
- Transfer the onion mixture to a plate and return the pan to the stove.
- Add the mushrooms and fry over a high heat for 5 – 7 minutes.
- Spray an ovenproof frying pan or cake tin with non-stick baking spray.
- Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.
- Top with the grated cheese and season well with salt and pepper.
- Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.
- Pour the egg mixture over the quiche mixture and top with thyme.
- Bake for 35 – 45 minutes, or until golden and set.
- Serve with grilled tomatoes for breakfast or a side salad for lunch.
