I’ve had such a lovely Australia Day weekend, if only every weekend was a long one!
Most Aussies, still in the festive summer holiday spirit, fill their Australia Day weekends with BBQs – a chance to catch up with family and friends over a relaxing meal and a drink or two. It’s no secret that BBQ’s can present challenges to vegetarians as sometimes the only options are salads and bread rolls, which can be a tad boring. Be gone BBQ challenge, I have the perfect mushroomy snack that even meat eaters will enjoy!
I’ve always loved mushrooms and I use them a LOT. With so many varieties to choose from, I’m always discovering new ways to use them. And the best part? They are really good for you! Fat free, low in sodium and kilojoules and jam-packed with vitamin D.
Inspired by the traditional sausage roll (which is always a crowd pleaser at parties), I went for something “a little bit different”. How about a mushroom ‘not-sausage’ roll? And I’ll go one better, these are vegan friendly too. Of course, they are also incredibly delicious!
- 560g mushrooms, finely chopped
- 1 can butter beans, rinsed and drained
- 1 brown onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp thyme
- Olive oil
- 1 slice bread, ground to crumbs (about ½ cup)
- 1 cup mixed nuts, ground coarsely
- 1 tsp paprika
- Pinch nutmeg
- 1 cup dairy-free grated cheddar
- 2 substitute eggs, beaten
- 4-6 dairy-free puff pastry sheets
- Dairy-free milk for brushing
- Poppy seeds or sesame seeds
- Preheat the oven to 200°C. Combine mushrooms, onion, garlic, sage, rosemary, thyme and a glug of olive oil to coat. Roast for 20 minutes until the mushrooms look brown and crispy. Allow to cool.
- Mash the butter beans into a bowl. Add the mushroom mix, breadcrumbs, nuts, paprika, nutmeg, dairy-free cheese and egg substitute. Mix well.
- Cut a thawed pastry sheet in half. On each half, spoon the filling in a 2cm line down the centre of the sheet. Roll the edges up around it and seal. Cut the roll into 1½ inch portions. Repeat with the rest of the filling and pastry sheets.
- Place each roll seam-side down on a tray lined with baking paper. Brush with milk and sprinkle with poppy or sesame seeds.
- Bake for about 15-20 minutes minutes, until the pastry is golden and puffy.
Recipe adapted from Out of the Ordinary.
I served the mushroom rolls to family over the weekend and I’m pleased to say they were a big hit! We even tested them with three different sauces – worcestershire, BBQ and onion jam. Ma’s homemade onion jam won hands down.
I made some little rolls and a few larger ones to freeze. The bigger rolls are great for popping in the oven on those busy weeknights when you don’t have time to make dinner. You could even be a little naughty and have some with hot chips on a rainy day!
What’s your favourite way to enjoy mushrooms at a BBQ?