Posts tagged leftovers

The best way to smuggle… mushrooms (is with a bit of bacon)

So you’ve got a bag of soggy things in the crisper that used to be mushrooms…and you’re keen to get them into the kids because you know that they’re full of anti-oxidants and minerals including selenium (which fights free radicals and is being studied for its anti-cancer properties), but strangely enough, the kids won’t have a bar of them raw or even fried in a tonne of butter. Hmmm, try this magic vegetable slice, which is actually a fantastic ruse to hide pretty much ANY vegie that is clogging up the fridge.

Vegetable slice

Mushrooms?? What mushrooms!!!

Vegetable slice

Canola oil cooking spray
250g bacon, diced
1½ cups diced mushrooms
4 spring onions, finely sliced
1 garlic clove, crushed
1 zucchini, chopped into chunks
1 carrot, peeled, chopped into chunks
½ cup deseeded, chopped red capsicum
Handful of green beans, sliced finely
½ cup self-raising flour
4 eggs, lightly whisked
1 cup grated cheese
Salt & black pepper

Preheat oven to 180C. Spray a lamington tray with cooking spray and line with baking paper.

Heat a small non-stick frying pan over medium heat. Add the bacon and mushrooms and cook for 2-3 minutes until partly cooked. Add the spring onion and garlic and cook, stirring, for another minute. Don’t overcook the bacon (it bakes later). Place mixture in a large mixing bowl.

Use a stick blender to blitz the zucchini, carrot, capsicum and beans. As always, don’t blitz to a pulp. If you prefer, chop or grate to have control over the texture. Add to the bacon mixture.

Sift the flour over the top and mix through. Add the eggs and cheese and combine. Season. Pour mixture into the prepared pan and bake for 25-30 minutes until set and golden.

Cut into squares. This is delicious with salad and crusty bread.

SERVES 2 ADULTS & 2 KIDS

THE NEXT DAY Serve cold strips of this wrapped in flatbread. Add any leftover meat and extra salad ingredients. Secure the rolled-up wrap with foil.

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