With Easter fast approaching we are aware that people will be taking the opportunity to get together and celebrate family. And what better way to do this than around the kitchen table.
Nilla Tompkins cookbook – VanillaFood – was recently launched as part of the Noosa Eat and Drink program and provides fabulous recipes that are perfect for sharing on Easter morning.
VanillaFood The Cookbook is now available for purchase for $49.95 at VanillaFood, Belmondo’s Organic Market in Noosaville and at VanillaFood, 10 Lanyana Way in Noosa Junction. Copies can also be purchased online at www.vanillafood.com.au and at a select number of reputable, local bookstores.
As a sneak peek – Nilla has shared one of the many delicious recipes from the cookbook.
Wild Mushrooms with Garlic and Thyme on Toast
There are some recipes that are known across borders and cultures with the only change being the name.
When I was growing up in Denmark my brothers and I would forage for mushrooms in the woods and bring them home to my mother’s kitchen where she would cook what would become one of my favourite dishes.
My version is a little healthier than my mums, and it features regularly on VanillaFoods menus.
Serves 2
Ingredients:
3 tbs olive oil
3 cloves garlic, finely chopped
5 sprigs thyme
250gm wild mushrooms (such as chanterelle, portobello, oyster and chestnut)
½ cup coconut yoghurt
2 slices thick toasted sourdough
Method:
- Place the olive oil, garlic and sprigs of thyme in a pan over a medium heat.
- When hot, add the mushrooms and toss until evenly coated in olive oil.
- Continue to cook over a high heat until the mushrooms soften and begin to turn golden brown at the edges.
- Remove the sprigs of thyme and season generously with salt and cracked black pepper.
- Turn off the heat and fold through the coconut yoghurt.
- Spoon mushrooms and sauce over the thick toasted sourdough.
- Top with more fresh thyme and a sprinkle of Hemp Dukkah (see Bites section in Vanilla Food the Cookbook)
