Mushroom Recipes

Meat-Free Mondays: Creamy Mushroom Quinoa Risotto

Quinoa is an easily digestible grain which contains more protein than any other grain – almost twice as much as rice. It makes a delicious addition to this mushroom risotto recipe.

Serves 4

Ingredients

300ml boiling water

15g mixed dried mushrooms

900ml vegetable stock

2 tbsp olive oil

200g white closed cup mushrooms,sliced

200g brown closed cup mushrooms,sliced

1 onion,chopped

2 cloves garlic,crushed

175g quinoa

175g arborio rice

100ml dry white wine

25g freshly grated Parmesan cheese

2 tbsp snipped fresh basil leaves or rosemary leaves

Method

1. Place the dried mushrooms in a bowl,cover with the boiling water and leave to soak for 10mins,drain,reserving the liquid and chop the mushrooms. Place the chicken stock in a large pan,add the dried mushroom liquid and slowly bring to the boil,leave on a gentle simmer.

2. Heat half the oil in a large pan,add the mushrooms and sautÈ over a high heat for 2-3mins until golden brown. Transfer to a plate and set aside.

3. Add the remaining oil to the pan,add the onion and sautÈ for 2-3mins. Add the chopped dried mushrooms,garlic,quinoa and rice and stir for 30 seconds. Add the wine and gently simmer,stirring until the liquid has evapourated.

4. Add a ladleful of the hot stock to the rice mixture and cook,stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used about 15-20mins. Stir in the reserved mushrooms, Parmesan and basil or rosemary and remove from the heat. Serve.

What’s your favourite quinoa recipe?

June 17, 2013

Meat-Free Mondays: Mushroom Recipes With Chilli Sambal

These tasty dumplings are filled with mushrooms and aromatics and can be steamed – or turn them into potstickers by pan-frying the bottom. The delicious homemade chilli sambal keeps for weeks in the fridge.

Ingredients

1 packet of round dumpling wrappers

20g fresh ginger, peeled and finely chopped

1 shallot, finely chopped

1 tbsp peanut or rapeseed oil

170g chestnut mushrooms, finely chopped

80g Napa cabbage, finely chopped

Light soy sauce, 1-2 tsp to taste

1½ tsp rice wine or dry sherry

¼ tsp sea salt

Pinch of white pepper and sugar

1½ tsp sesame oil

For the chilli sambal

2-5 large red chillies (tops removed)

1 bulb of garlic (peeled cloves)

Salt and sugar to taste

Method

1. For the dumpling filling, gently fry the ginger and shallot in a little oil until translucent.

2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.

3. To make the chilli sambal, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.

4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little cornish pasty). Repeat to make about 15-20 dumplings.

5. To cook the dumplings, heat the peanut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.

6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.

Wontons? Gyoza? Pierogi? What are your favourite dumplings?

April 29, 2013

Meat-Free Mondays: Mushroom Curry

You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.

Ingredients

400g mushrooms, sliced finely

1 onion, sliced finely

3 cloves garlic, sliced

2-4 tomatoes, chopped

1 tsp fresh ginger, chopped finely

¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder

½ tsp ground cumin

4 green cardamom pods, crushed

1 tsp garam masala

1 tbsp fresh coriander, chopped

120ml tomato juice or water

Oil or ghee

Salt

Method

1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.

2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.

3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.

What’s your favourite vegetarian recipe?

March 11, 2013

Meat-Free Mondays: Creamy, Dairy-Free Mushroom Soup

This mushroom soup tastes creamy and decadent – but doesn’t contain any milk or cream! This is a completely dairy-free recipe so perfect for anyone who is lactose intolerant or vegan.

Ingredients

750g of any mushrooms (white, button, chestnut, flat, portabello, etc)

1½ – 2 litres of good quality vegetable stock

2 Tablespoons olive oil

2-3 cloves of garlic

1½ tbsp of chopped fresh tarragon

Salt to taste

Method

1. Divide the mushrooms into three mixed piles. Keep one pile whole and roughly chop the other two piles.

2. Take the whole mushrooms and simmer them gently in the stock. Simmer gently until the mushrooms are soft and have absorbed as much liquid as possible. Take them off the heat and leave to stand in the stock.

3. Take one of the piles of chopped mushrooms and fry them in the olive oil, garlic and chopped tarragon until mushrooms start to brown. Set aside.

4. Add the fried mushrooms to the stewed mushrooms and blend with a hand blender until smooth.

5. Bring to simmer again and check seasoning, adding salt to taste. Add the uncooked mushrooms and pulse blend to ensure that some texture of the raw mushrooms remains. Add further vegetable stock if necessary to achieve suitable consistency.

What’s your favourite soup?

October 22, 2012

Mushroom Cheddar Quiche

Sure, you could buy shortcrust pastry, but we show you how to make your own perfect, flaky pastry for this delectable mushroom cheddar quiche. Serve it with a crisp green salad for an ideal mid-week dinner.

Pastry

1 cup plain flour

1/4 teaspoon mustard powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, in 1cm cubes

1/4 cup shredded Parmesan cheese

2 to 3 tablespoons cold water

Filling

2 tablespoons unsalted butter

1 onion, chopped

1 cup mushrooms, sliced

3 large cloves garlic, finely chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 1/4 teaspoons salt, divided

¼ teaspoon ground black pepper

8 large eggs

½ cup milk

1 cup shredded sharp cheddar cheese

Method

1. First, make the crust: Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened.

2. Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

3. To make the filling, heat the butter over medium heat in a large pan until foaming.

4. Add the onions and cook for 5 minutes. Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.

5. Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.

6. Preheat the oven to 190°C.

7. Combine the eggs, milk, and remaining 3/4 teaspoon of salt.

8. To assemble the quiche, transfer the dough to a floured surface, and roll it 1/2 cm thick. Line a 9″/22cm pie pan with the dough, crimping the edges.

9. Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.

10. Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.

11. Remove the quiche from the oven, and serve warm, with a crisp salad on the side.

What are you cooking tonight?

April 4, 2012

Stuffed Roasted Mushroom And Tuna Pizza

Michelle Bridges loves sustainable tuna for a healthy meal, and these ‘pizzas’, topped with a delicious almond and parsley crust, make an ideal lunch or light dinner.


Serves: 2

Ingredients

2 large flat mushrooms, stalks removed

2 spring onions, sliced

2 cloves garlic, finely chopped

2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater

100g bocconcini or buffalo mozzarella

2 tbsp parsley chopped

4 heaped tbsp almond meal

Rocket leaves

1 lemon

Good quality olive oil

Method

1. Preheat the oven to 200°C. Lay the mushrooms on a large baking tray and sprinkle with the spring onion and garlic.

2. Spoon over the tuna. Slice the bocconcini and lay over the tuna.

3. Combine parsley and almond meal in a bowl and liberally sprinkle over. Drizzle with a little olive oil and bake for about 15 minutes or until golden and the mushrooms are cooked through.

4. Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.

What’s your favourite healthy lunch?

March 6, 2012

Meat Free Monday: Spinach Mushroom Quiche

A quiche is a great way or packing in a few serves of veggies, and this crustless spinach and mushroom quiche makes a fantastic light lunch or dinner served with salad.

Ingredients

8 eggs

250g packed frozen spinach, thawed

200g button mushrooms, thinly sliced

6 green spring onions, thinly sliced

1/3 cup finely chopped parsley

1 tbsp extra virgin olive oil

180g feta cheese, crumbled

1 cup light sour cream

baby rocket leaves, to serve

cherry tomatoes, to serve

Method

1. Grease a 26cm round ovenproof quiche dish. Preheat oven to 180C.

2. Squeeze out excess moisture from spinach. Heat oil in a large pan, add mushrooms, cook, stirring, over high heat until lightly browned. Add spring onions and spinach, cook, stirring, for 1 minute. Remove from heat.

3. Combine eggs and sour cream in a bowl, stir in feta, parsley and spinach mixture. Season with salt and pepper and mix well. Pour mixture into prepared dish.

4. Cook, uncovered, for about 35 minutes or until set. Cool quiche slightly before cutting.

5. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.

What’s your favourite vegetarian dish?

January 30, 2012