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Cute-as-a-button mushroom house captivates buyers

A quirky “Mushroom House” has popped on the market in Michigan, USA. A home owner in the United States has taken their love for the humble vegetable to a whole new level, with the seven-bedroom property expected to sell for a cool $US4.5 million ($6.4 million). The unique abode covers 6,000 square-feet and is referred to as “The Thatch House” due to its signature roof. American architect Earl Young designed the original seven-bathroom home back in 1918. He was known to source stone for his multiple properties throughout Northern Michigan. However, the new owner dreamed up a new aesthetic, drawing a thatched roof onto a napkin. The design concept took nearly two years to come to fruition and saw thatch being imported in from Europe. The interiors reflect Young’s original aesthetic with stone fireplaces and staircases, along with the timber joinery and benchtops in the living areas, kitchen and bathrooms. The timber floorboards are a rich chocolate tone, along with the new owner’s choice of plush textiles in bold hues, provides a warm and inviting feel to the estate. Images: Domain

Real Estate

Magic mushrooms relieve depression and now we might know why

Psychedelics like psilocybin, the key active ingredient in magic mushrooms, have become a beacon of hope for people with depression that is resistant to other forms of treatment - and new research has shed some light on how they affect the brain. A team of psychedelics researchers have used MRI technology to understand how psilocybin works in the brain, finding that it first “dissolves” then expands brain connections. The study, published in <a href="https://doi.org/10.1038/s41591-022-01744-z" target="_blank" rel="noopener">Nature Medicine</a>, found that certain parts of depressed people’s brains became more interconnected and flexible after two doses of psilocybin, and that the changes lasted for up to three weeks. “These findings are important,” Professor David Nutt, a psychiatrist at the Imperial College London and one of the senior authors of the study, said. “For the first time we find that psilocybin works differently from conventional antidepressants - making the brain more flexible and fluid, and less entrenched in the negative thinking patterns associated with depression.” Though magic mushrooms have been used for their healing properties by Indigenous people for a long time, per <a href="https://www.sciencealert.com/scientists-have-finally-figured-out-how-magic-mushrooms-might-relieve-depression" target="_blank" rel="noopener">ScienceAlert</a>, their use in clinical trials - and our understanding of how they work - is limited. Previous research from Professor Nutt and his colleagues found that a combination of psilocybin and psychological therapy was as effective as taking escitalopram, a common antidepressant, without the common side effects that can include weight gain, reduced libido, and insomnia. Though this and other small studies have shown the benefits of psilocybin, how it works in the brain has been poorly understood until Professor Nutt’s most recent study. He and his team analysed the brain scans of 43 people with clinical depression who had participated in two previous clinical trials, including 22 people treated with psilocybin, and 21 people who received escitalopram. They found that those who received psilocybin had greater connectivity in regions of the brain that are rich in serotonin receptors which are usually segregated in depressed patients. A day after treatment, their brain networks were more interconnected and flexible, while no such changes were seen in the people taking the antidepressant. “This supports our initial predictions and confirms psilocybin could be a real alternative approach to depression treatments,” Professor Nutt said. Their findings match those of a study from 2020, which found similar changes in brain network connectivity up to a month after one dose of psilocybin. As exciting as these findings are, neuroscientist and fellow senior author Dr Robin Carhart-Harris said more research is needed. “We don’t know yet how long the changes in brain activity seen with psilocybin therapy last and we need to do more research to understand this,” he said. “We do know that some people relapse, and it may be that after a while their brains revert to the rigid patterns of activity we see in depression.” Either way, the researchers hope their findings pave the way for studying psilocybin’s effect on other mental illnesses characterised by rigid thought patterns, such as anorexia and addiction. “We now need to test if this is the case, and if it is, then we have found something important,” Dr Carhart-Harris said. Image: Getty Images

Mind

From Fendi to fungi – your next handbag could be made from mushrooms

It might be time to switch your handbag from Fendi to fungi, say researchers. They have harnessed the power of the humble mushroom to convert food waste into <a href="https://cosmosmagazine.com/technology/a-novel-approach-to-making-leather/" target="_blank" rel="noreferrer noopener">sustainable faux leather</a>, paper and cotton substitutes. Presenting their results at a virtual meeting of the American Chemical Society (ACS), the researchers say that this fungal leather takes less time to produce than existing substitutes already on the market, and, unlike some, is 100% bio-based. Their efforts tie together two enormous, but seemingly unrelated, environmental concerns. Cotton, petroleum-based synthetic fibres, paper and leather are all beset with ecological woes, ranging from water demand to contributions to climate change and the ethical treatment of animals. Meanwhile, plenty of food goes to waste. Setting out to resolve the whole suite of issues in one fell swoop, lead investigator Dr Akram Zamani and her team in Sweden have developed a range of sustainable materials derived from fungi. “We hope they can replace cotton or synthetic fibres and animal leather, which can have negative environmental and ethical aspects,” says Zamani. They’re not the first group to have produced a fungal leather, but according to Zamani, they are the first to have made a product with properties that can match real leather, and at a production rate that could realistically match market demands. Although there is little available information on the production process of existing fungal materials, Zamani says it appears that most are made from harvested mushrooms or from fungus grown in a thin layer on top of food waste or sawdust using solid state fermentation. Such methods require several days or weeks to produce enough fungal material, she notes, whereas her fungus is submerged in water and takes only a couple of days to make the same amount of material. In addition, some of the fungal leathers on the market contain environmentally harmful coatings or reinforcing layers made of synthetic polymers derived from petroleum, such as polyester. That contrasts with the University of Borås team’s products, which consist solely of natural materials and will therefore be biodegradable. <div class="newsletter-box"> <div id="wpcf7-f6-p186111-o1" class="wpcf7" dir="ltr" lang="en-US" role="form"> <form class="wpcf7-form mailchimp-ext-0.5.56 spai-bg-prepared init" action="/technology/materials/sustainable-textiles-fungi/#wpcf7-f6-p186111-o1" method="post" novalidate="novalidate" data-status="init"> <input class="wpcf7-form-control wpcf7-text referer-page spai-bg-prepared" name="referer-page" type="hidden" value="https://www.google.com/" data-value="https://www.google.com/" aria-invalid="false" /> </form> </div> </div> “In developing our process, we have been careful not to use toxic chemicals or anything that could harm the environment,” says Zamani. So how do they go about the transformation of mushrooms to materials? It all starts with fattening up your chosen fungus. Fungi are hungry little organisms. To feed their cultivated fungal strain – Rhizopus delemar, commonly found on decaying food – the team collected unsold supermarket bread, which they dried and ground into breadcrumbs. As the fungus fed on the bread, it produced microscopic natural fibres made of chitin and chitosan that accumulated in its cell walls. After two days of feeding, the scientists collected the cells and removed lipids, proteins and other by-products that they say could potentially be used in food or feed. But what they were really after was the jelly-like residue left behind – a goop consisting of the fibrous cell walls that was then spun into yarn, which could be used in sutures or wound-healing textiles and perhaps even in clothing. In an alternative method, the suspension of fungal cells was laid out flat and dried to make paper- or leather-like materials. Through a series of trial-and-error tests, the team has now developed materials made from multiple layers of these fungal sheets. The composites are treated with tree-derived tannins to give them softness, and alkalis to give them strength. Finally, strength, flexibility and glossiness are all improved by treatment with glycerol and a bio-based binder. The end result is a material that very closely mimics real animal leather. “Our recent tests show the fungal leather has mechanical properties quite comparable to real leather,” Zamani says. The team is working to further refine their fungal products. They recently began testing other types of food waste, including fruits and vegetables – particularly the mushy pulp left over after juice is pressed from fruit. “Instead of being thrown away, it could be used for growing fungi,” Zamani says. “So we are not limiting ourselves to bread, because hopefully there will be a day when there isn’t any bread waste.”  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=186111&title=From+Fendi+to+fungi+%E2%80%93+your+next+handbag+could+be+made+from+mushrooms" width="1" height="1" data-spai-target="src" data-spai-orig="" data-spai-exclude="nocdn" />  <div id="contributors"> <a href="https://cosmosmagazine.com/technology/materials/sustainable-textiles-fungi/" target="_blank" rel="noopener">This article</a> was originally published on <a href="https://cosmosmagazine.com" target="_blank" rel="noopener">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/jamie-priest" target="_blank" rel="noopener">Jamie Priest</a>. Jamie Priest is a science journalist at Cosmos. She has a Bachelor of Science in Marine Biology from the University of Adelaide. Image: Akram Zamani </div>

Technology

Try this one pot lamb shanks with button mushrooms

Need some weeknight dinner inspiration? Why not try this tender-to-the-bone lamb shank recipe? Serves: 3 | Cooks in: 3 hours and 10 minutes Ingredients <ul> <li>50g (1/3 cup) plain flour, to dust</li> <li>4 lamb shanks, Frenched</li> <li>1½ tbsp olive oil</li> <li>½ bottle red wine</li> <li>12 eschalots, peeled</li> <li>1 bunch thyme, half trussed, half leaves picked</li> <li>400g Button Mushrooms, cleaned and trimmed</li> <li>Salt and pepper, to season</li> <li>Creamy polenta, to serve (¾ cup with 750ml mix of chicken stock and milk, butter and finely grated parmesan)</li> </ul> Method 1. Preheat the oven to 160°C. Place the flour into a large bowl and season well with salt and pepper. Dust the lamb shanks in the flour mixture, shaking off any excess. 2. Heat 1 tbsp oil in a large, heavy-based, ovenproof saucepan over medium-high heat. Cook the shanks for 5 minutes, turning, until browned. Remove and set aside. 3. Pour in the wine and boil for 5 minutes to cook off the alcohol. Return the shanks to the pan with the eschalots and trussed thyme. Pour in enough water to submerge the shanks and bring up to a simmer. Cover the surface with a piece of baking paper, then cover with a lid and place in the oven for 1.5 hours. 4. Carefully remove the pan from the oven and turn the shanks over, topping up with water if necessary. Add the mushrooms and cover with the baking paper and lid, then return to the oven for a further 1.5 hours or until the shank meat is falling from the bone. 5. Meanwhile, heat the remaining 2 tsp oil in a small frying pan over medium heat. Toast the remaining thyme until bright green, then remove and set aside. 6. Remove the shanks from the pan and place in a bowl, loosely covered with foil and set aside to rest. 7. Place the pan over high heat. Reduce the sauce for 10-12 minutes or until thickened and glossy. 8. Divide polenta among bowls and top with a shank, mushrooms and eschalots. Spoon over the sauce and scatter with toasted thyme to serve. Season to taste with salt and pepper. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/one-pot-lamb-shanks-with-button-mushrooms" target="_blank">Wyza.com.au.</a>

Food & Wine

Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

Baked breakfast mushrooms stuffed with spinach, feta and egg

Prep / cook time: 25 minutes Serve: 2 mushrooms per person Ingredients: <ul> <li>4 large flat mushrooms (large Portobello mushrooms also work well)</li> <li>1 big handful of baby spinach leaves</li> <li>1 1/2 tbsp marinated creamy feta cheese </li> <li>4 medium free-range eggs</li> <li>2 thyme sprigs</li> <li>Cracked pepper to taste</li> <li>Sea salt to taste</li> <li>1 tbsp parsley, roughly chopped, to serve</li> </ul> Method: <ul> <li>Pre heat the oven to 180°</li> <li>To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.</li> <li>Using a small paring knife, remove the stems.</li> <li>Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces. </li> <li>Carefully crack an egg into each mushroom on top of the spinach.</li> <li>Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.</li> <li>Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.</li> <li>Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.</li> <li>Serve straight away topped with parsley.</li> </ul> This recipe has been published with permission from Australian Mushrooms.

Food & Wine

Miguel’s mushroom sweet potato gnocchi

When it comes to cooking, celebrity chef Miguel Maestre has a surprising favourite ingredient – mushrooms. “Mushrooms are a brilliant and versatile ingredient that make meal times tastier and healthier,” the restaurateur and TV presenter said. Here’s one of Miguel’s mushroom recipes. Recipe by: Miguel Maestre for Australian Mushrooms Serves 2-3 Ingredients: <ul> <li>2 medium sweet potatoes</li> <li>2 cups all purpose flour</li> <li>2 teaspoons salt flakes</li> <li>flour for dusting</li> <li>250g Swiss brown and button mushrooms, chopped in quarters</li> <li>10 sage leaves</li> <li>2 tbsp toasted pinenuts (optional)</li> <li>1/2 lemon</li> <li>50g butter</li> <li>Grated Parmesan</li> </ul> Method: <ol> <li>Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly.</li> <li>While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly.</li> <li>If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon.</li> <li>Place the flour on a board, or your kitchen bench. Make a well in the centre and add the riced / sieved sweet potatoes to the well. Season with salt and pepper.</li> <li>Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour.</li> <li>Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness.</li> <li>Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without!</li> <li>To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.</li> <li>In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl.</li> <li>Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn.</li> <li>Then add lemon juice and Parmesan and serve.</li> </ol> Tip: <ul> <li>Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch.</li> <li>If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have.</li> </ul>

Food & Wine

BBQ mushroom skewers with rosemary gremolata

Have mushrooms laying in the fridge but not sure what to do with them? Simply throw them on the barbie and let the magic happen with this recipe. Ingredients: 2 large bunches rosemary 500g button mushrooms, cleaned, stems removed 1 garlic clove 2 tbsp olive oil 1 lemon, zest finely grated 10g butter Salt and pepper, to season Directions: 1. Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer. 2. Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl. 3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve. Tips: You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs. Recipe by <a rel="noopener" href="http://www.australianmushrooms.com.au/" target="_blank">Australian Mushrooms</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/bbq-mushroom-skewers-with-rosemary-gremolata.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

Indulge in some filling mushrooms and ancient grain salad

Time to prepare: 10 mins Cooking time: 20 mins Serves: 4 - 6 If you're finding your healthy New Year's resolutions have started to wane, try this mushroom and grain salad that is sure to get your body back on track! Ingredients: <ul> <li>1 packet superblend (fibre) – freekeh, green and yellow lentils and beans</li> <li>80ml (⅓ cup) extra virgin olive oil</li> <li>2 punnets swiss brown mushrooms, cleaned, quartered</li> <li>2 lemons, zest finely grated, juiced</li> <li>1 red onion, halved very finely shaved</li> <li>1 bunch coriander, finely chopped, including the stems</li> <li>80g pine nuts, toasted</li> <li>200g feta, optional</li> <li>Salt and pepper, to season</li> </ul> Directions <ol> <li>Cook the grain blend according to packet instruction, then drain, set aside and cool.</li> <li>Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.</li> <li>Meanwhile, combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine. Season well with salt and pepper. If using, top with the feta to serve.</li> </ol> Recipe courtesy of <a rel="noopener" href="http://www.australianmushrooms.com.au/" target="_blank">Australian Mushrooms</a>.

Food & Wine

Meat Free Week Recipe: Braised mushrooms by Rowie Dillon

Serves: 4 Prep time: 5 minutes, Cook time: 15 minutes These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner! Ingredients: <ul> <li>3 tbsp extra virgin olive oil</li> <li>680g mixed wild mushrooms or shittake, trimmed</li> <li style="font-weight: 400;">½ tbsp marsala (optional)</li> <li style="font-weight: 400;">125 ml water </li> <li style="font-weight: 400;">Sea salt</li> </ul> Method: In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ⅓ of the mushrooms, pressing down firmly to sear them. Add marsala if desired. Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again. Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta. This recipe was supplied by Rowie Dillon for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See <a href="https://www.meatfreeweek.org/">meatfreeweek.org</a> to sign up.

Food & Wine

Braised beef short ribs with beans

Try this hearty slow-cooked beef to fill you up on a cold winter's night. Ingredients <ul> <li>4 bone-in beef short ribs (about 800g)</li> <li>2 x 400g cans chopped tomatoes </li> <li>5 carrots, cut into short lengths, halved lengthways</li> <li>1 onion, sliced</li> <li>4 garlic cloves, chopped</li> <li>1 rosemary sprig, leaves finely chopped</li> <li>325g cooked white beans (140g dried)</li> <li>Salt and freshly ground black pepper</li> </ul> Directions 1. Position rack about 12cm from grill and preheat grill. 2. Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides. 3. Preheat oven to 160°C. 4. Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours. 5. Stir in beans, cover and cook for another 30 minutes. 6. Using a fork, shred meat away from bones. Season to taste. Image and recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http://www.booktopia.com.au/one-pan-roasts-molly-shuster/prod9781760522520.html">One Pan Roasts by Molly Shuster</a>, Murdoch Books, RRP $35.00. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Tasty lemon and herb mushroom salad

This quick and easy salad is the perfect accompaniment to a weekend lunchtime meal Ingredients: <ul> <li>Dressing</li> <li>125ml (¼ cup) extra virgin olive oil</li> <li>Juice of one lemon</li> <li>2 red chillis, de-seeded and finely chopped</li> </ul> Salad <ul> <li>250g button mushrooms, sliced</li> <li>4 mini cucumbers</li> <li>1 bunch flat leaf parsley, roughly chopped</li> <li>Salt and pepper, to season</li> </ul> Directions: Dressing 1. In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined. Salad 2. Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat. Recipe courtesy of <a href="https://australianmushrooms.com.au">Australian Mushrooms.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/lemon-herb-mushroom-salad.aspx">Wyza.com.au.</a>

Food & Wine

Easy beef and mushroom stroganoff

This version of the classic dish of quick–fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. <div id="ingredients">Ingredients <ul class="no-bullet"> <li>2 tablespoons extra virgin olive oil</li> <li>200 g chestnut mushrooms, halved</li> <li>1 red capsicum, seeded and cut into fine strips</li> <li>200 g broccoli, cut into small florets</li> <li>150 ml beef stock</li> <li>1 onion, sliced</li> <li>300 g fillet steak, cut into thin strips</li> <li>2 tablespoons brandy</li> <li>¼ cup horseradish cream (optional)</li> <li>⅔ cup (160 g) sour cream</li> <li>salt and pepper</li> </ul> </div> Preparation <div> <ol> <li>Heat half of the oil in a large saucepan.</li> <li>Add the mushrooms and fry for 2 minutes or until beginning to soften.</li> <li>Stir in the capsicum and broccoli florets and continue to fry, stirring, for 3–4 minutes.</li> <li>Pour in the stock and bring to the boil.</li> <li>Cover the pan, reduce the heat and simmer for 5 minutes or until the broccoli is just tender.</li> <li>Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan and stir–fry the onion for about 5 minutes or until softened and beginning to brown.</li> <li>Add the strips of beef to the onions and stir–fry for 1 minute or until the beef begins to change colour.</li> <li>Stand safely back from the pan, pour in the brandy and set light to it.</li> <li>As soon as the flames subside, stir in the horseradish cream, if using, and the sour cream.</li> <li>Add the vegetables with their cooking liquid.</li> <li>Stir well, season to taste and serve immediately.</li> <li>A rice pilaff is the traditional Russian accompaniment for stroganoff; tagliatelle is very popular today.</li> <li>Boiled new potatoes are also delicious with this vegetable–rich version.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/beef-and-mushroom-stroganoff">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN93V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Braised beef short ribs with beans

Serves: 4 INGREDIENTS: 4 bone-in beef short ribs (about 800g) 2 x 400g cans chopped tomatoes 5 carrots, cut into short lengths, halved lengthways 1 onion, sliced 4 garlic cloves, chopped 1 rosemary sprig, leaves finely chopped 325g cooked white beans (140g dried) Salt and freshly ground black pepper DIRECTIONS: <ol> <li>Position rack about 12cm from grill and preheat grill.</li> <li>Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides.</li> <li>Preheat oven to 160°C.</li> <li>Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours.</li> <li>Stir in beans, cover and cook for another 30 minutes.</li> <li>Using a fork, shred meat away from bones. Season to taste.</li> </ol> Image and recipe from One Pan Roasts by Molly Shuster, Murdoch Books, RRP $35.00. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Mushroom and spinach frittata

A dish that can be served for breakfast, lunch or dinner, this mushroom and spinach frittata will never failed to please. Serves: 4 Ingredients: <ul> <li>6 eggs, lightly beaten</li> <li>¼ cup milk</li> <li>1 cup grated cheddar cheese</li> <li>1 brown onion, sliced</li> <li>150g mushrooms, sliced</li> <li>30g butter</li> <li>2 cups fresh baby spinach</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C.</li> <li>Whisk eggs and milk in bowl. Add cheese and season with salt and pepper.</li> <li>In a large ovenproof frypan, heat butter over medium heat. Add onions and mushrooms and cook until caramelised. Stir in spinach and cook for a further minute. Season with salt and pepper.</li> <li>Pour egg mixture into the pan. Spread ingredients evenly across the pan. Bake for 20 minutes or until frittata is browned and puffed. Serve warm or cold.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/broccoli-cheese-soup/">Slow-cooked broccoli and cheese soup</a> <a href="/lifestyle/food-wine/2015/07/pea-soup/">Simple pea soup</a> <a href="/lifestyle/food-wine/2015/05/broccoli-quiche/">Broccoli quiche</a>

Food & Wine

Chicken braised in white wine and herbs

“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>6 tarragon sprigs, plus extra handful of ﬁnely chopped leaves to serve</li> <li>2 ﬂat-leaf parsley sprigs, plus extra handful of ﬁnely chopped leaves to serve</li> <li>30 g butter</li> <li>1 tablespoon olive oil</li> <li>1 x 1.5 kg chicken, cut into 8 pieces</li> <li>1½ tablespoons cognac (or brandy)</li> <li>2 French shallots, ﬁnely chopped</li> <li>150 ml white wine, such as riesling</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>2 egg yolks</li> <li>100 g crème fraiche</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Remove the tarragon and parsley leaves from the stalks and ﬁnely chop the leaves. Reserve the stalks.</li> <li>Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and ﬂambé by igniting with a match and then waiting for the ﬂames to subside. Remove the chicken from the pan and place on a plate.</li> <li>Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.</li> <li>Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.</li> <li>Mix the egg yolks and crème fraiche until smooth.</li> <li>Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.</li> </ol> <img width="139" height="182" src="https://oversixtydev.blob.core.windows.net/media/7265047/image__139x182.jpg" alt="Image_ (36)" style="float: right;"/>Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Braised Turkish pork with cumquats and white beans

Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter. Serves: 6 Ingredients: <ul> <li>1.2 – 1.5kg pork scotch roast</li> <li>50g Turkish seasoning</li> <li>2 tablespoons oil</li> <li>1 cup mandarin juice</li> <li>1 cup sugar</li> <li>200g cumquats</li> <li>20g small onions, peeled</li> <li>400g white beans</li> <li>3 cloves roasted garlic</li> </ul> Method: <ol start="1"> <li>Preheat oven to 170⁰C.</li> <li>Trim roast and roll in the Turkish spices evenly to coat.</li> <li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li> <li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li> <li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li> <li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li> <li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li> <li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li> </ol> NOTE: Mandarin juice may be replaced with orange juice or apple juice. Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Braised beef cheeks

These beef cheeks have a rich sauce that is transformed by the cacao powder. Ingredients: <ul> <li>2 beef cheeks (around 500g each)</li> <li>Ghee or butter for frying</li> <li>1 large carrot, cut into small chunks</li> <li>1 onion, chopped</li> <li>1 stick celery, chopped</li> <li>4 cloves garlic, finely chopped</li> <li>1 teaspoon cacao or cocoa powder</li> <li>750ml bottle red wine, chianti or shiraz</li> <li>2 cups beef bone broth or stock</li> <li>1 sprig each rosemary and thyme</li> </ul> For the mash <ul> <li>½ whole bulb of garlic</li> <li>1 bay leaf</li> <li>2 sprigs thyme</li> <li>Olive oil for drizzling</li> <li>5 large carrots, peeled and chopped</li> <li>½ celeriac, peeled and chopped</li> <li>½ swede, peeled and chopped</li> <li>1 parsnip, peeled and chopped</li> <li>60g butter</li> </ul> Method: <ol> <li>Season beef cheeks with salt and pepper. Heat a knob of ghee or butter in a large, heavy-based pan and sear beef until well browned all over. Remove from pan.</li> <li>Add carrot, onion, celery and garlic to pan and sauté 8-10 minutes until softened and golden. Add cacao or cocoa and stir for a minute then remove vegetables from pan.</li> <li>Add half the wine to the pan, scrape the bottom to loosen all the goodness, then add remaining wine and simmer until reduced by almost half.</li> <li>Add stock and herb sprigs, beef cheeks and sautéed vegetables. Cover and simmer over low heat for 4-5 hours. The beef is done when you can push a fork into the meat and it breaks apart easily. Remove from pan and blitz remaining stock and vegetables with a stick blender to make a smooth gravy. For a thicker consistency, simmer until reduced. Serve beef cheeks with the gravy and root vegetable mash.</li> </ol> For the mash <ul> <li>Heat oven to 200°C. Wrap garlic in tinfoil with bay leaf, a few thyme leaves and a little olive oil. Roast 40 minutes or until soft.</li> <li>Cook carrots, celeriac, swede and parsnip in boiling water until soft. Drain and mash with roasted garlic (squeezed from skins), butter and remaining chopped thyme. Season to taste.</li> </ul> Written by Andrew McKenna. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz / Rachel McKenna.

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