Disclaimer: This is a sponsored post. Winston received a box of mushrooms to cook with from the Australian Mushroom Growers as part of the #MushroomMania2014 campaign
Mushrooms, mushrooms, mushrooms...!
A few weeks ago, I was approached by Australian Mushroom Growers (aka Power of Mushrooms) to see if I'd be keen to take part of their #MushroomMania2014 campaign, which encourages people to eat and share their favourite mushroom dishes in the month of July. The Mushroom Mania campaign is pretty well known and has been running successfully for 14 years now. I've seen so many of my favourite bloggers take part over the years, so I was glad to be asked to join them as well this year.
As part of the campaign, I was given a seriously beautiful box of fresh mushrooms from the Prahran Market to cook with; and also a $100 Visa gift card to dine out on mushrooms. Best part about this campaign is that you get to take part too! The best part is that Power of Mushrooms are giving out 30 of these $100 Visa gift cards as well. Anyone who dines out on mushrooms this month and tags #MushroomMania2014 on a social media platform stands a chance to win!
Isn't that the most beautiful box of mushrooms in all of the land...?
(portobello, swiss brown, king oyster, enoki, shimeji, shiitake)
Back to the recipe. I was honestly quite blown away by the array of fresh, beautiful mushrooms I received and immediately felt so inspired to get cooking. I knew I wanted to make a quick, easy pasta that's perfect for a weeknight meal. Breadcrumbs are actually really perfect for simple pastas and I do it all the time. They give an extra textural element to the dish and can be flavoured with anything you like.
Anyway, I just had this for dinner tonight and it was definitely delicious and quick to make. I'll be sharing another mushroom recipe again in the next few days so do tune in to check it out!
Hope you're all having a smashing start to the week. Happy Shroomin'!
Balsamic Mushrooms Linguine with a Garlic Parsley Crumb(an original recipe, serves 2)
Click here to print the recipe
For the breadcrumbs:
3/4 cup breadcrumbs *
1 1/2 cup (or large handful) of flat leaf parsley
3 cloves garlic
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp butter
For the pasta:
Extra virgin olive oil
Salt and pepper
Truffle oil (optional)
For the balsamic mushrooms:
250g fresh mushrooms of choice (sliced) **
2 tbsp butter
1 tbsp balsamic vinegar
Salt and pepper
* I used Japanese Panko
** I used a variety of portobello, swiss brown, king oyster, shiitake, enoki and shimeji
1. Blitz all the ingredients for the breadcrumb (except the butter) in a mini food processor until well combined. Place a pan on low heat on the stove with the 1 tbsp of butter. Toast the breadcrumb mixture in 2 batches until golden and toasted. Set aside.
2. Place a pot of salted water on the boil. Add the linguine and cook as per packet instructions. Drain and mix with extra virgin olive oil, chilli flakes, salt and pepper until well seasoned.
3. Place the mushrooms and butter in a heated pan and fry for 5 minutes or until cooked. Stir in the balsamic vinegar. Turn off the stove and season with salt and pepper.
4. To serve, place the pasta on a plate. Top with mushrooms and breadcrumbs. Drizzle with truffle oil, if using.