Mushrooms

Stuffed Mushroom Caps

equal amounts of cream cheese and herbed cheese

Bake in oiled dish 350 degrees until browned

Mushroom Bourguignon

10 grams dried porcini mushrooms

1½ cups boiling water

olive oil, to cook

1 kilogram mixed mushrooms roughly chopped, use any combination of button, swiss brown and portobello

butter, to cook

4 spring onions, thinly sliced

1 large carrot, peeled, grated

2 cloves garlic, crushed

1 tablespoon fresh thyme leaves

2 tablespoons plain flour

2 tablespoons tomato paste

½ cup red wine

¼ teaspoon liquid smoke (I used manuka)

1 bunch cavolo nero, silverbeet or spinach leaves, shredded, blanched

Put the porcini and boiling water in a heatproof bowl and leave for 15 minutes.

Heat a little oil in a large saucepan and add half of the mushrooms. Cook over a high heat until lightly golden but still firm. Tip into a bowl along with any juices and repeat with the remaining mushrooms and adding more oil to the pan. Set the mushrooms aside.

Heat a little more oil and a knob of butter in the saucepan and cook the spring onions, carrot, garlic and thyme with a good pinch of salt.

Cover and cook for 10 minutes, stirring occasionally, adding a splash of water if the pan is dry. Sprinkle over the flour and stir in, then add the tomato paste, wine and the liquid smoke until well combined.

Strain in the porcini soaking water, then thinly slice the porcini mushrooms and add them to the saucepan. Season generously and add the cooked mushrooms along with any juices back to the pan and bring to the boil.

Reduce the heat and simmer for 20 minutes until reduced and glossy. Stir in the hot wilted greens just before serving.

To Serve: We sautéed fresh breadcrumbs, grated lemon zest, crushed garlic and a big handful of chopped parsley in olive oil until golden and served it alongside to sprinkle over the top. Serves 4.

Ajillo Mushrooms

¼ cup olive oil

knob of butter

4 cups mixed mushrooms, any combination of button, oyster, portobello, enoki and shiitake

2 teaspoons finely chopped rosemary

4 cloves garlic, crushed

½ cup dry sherry

1 tablespoon lemon juice

¼ – ½ teaspoon chilli flakes – optional

½ teaspoon sweet smoked paprika

sea salt and freshly ground pepper

3 tablespoons chopped flat-leaf parsley

Cut the mushrooms into large pieces and leave any very small ones whole.

Heat the oil in a large sauté pan until hot and drop in the butter. Add the firmer mushrooms such as portobellos, button mushrooms and shiitake and cook until golden and softened. Add the remaining mushrooms and stir to combine. Add the garlic, sherry, lemon juice, chilli flakes and the paprika. Season with sea salt and freshly ground pepper and cook until all the mushrooms are tender but still holding their shape. Stir in the flat-leaf parsley and tip into a serving bowl. Serve with crusty bread.

Asian greens and shiitake mushrooms

2 tablespoons peanut oil

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

100g fresh shiitake mushrooms, thinly sliced

1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves

1 bunch baby bok choy, trimmed

1 x 425g can baby corn spears, drained

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 tablespoons water

Step 1

Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.

Step 2

Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss to combine.

Step 3

Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.

SHIITAKE QUINOA SALAD RECIPE

Salad

1 cup uncooked quinoa
1 1/4 cups vegetable broth
neutral oil, such as rice bran oil
3-4 shiitake mushrooms, sliced
1 shallot, thinly sliced
2-3 cups spinach
1 avocado, sliced
salt and freshly ground pepper
sliced green onions, to garnish

Dressing

1 tablespoon finely chopped onion
2 tablespoons reserved shallot oil
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
juice of 1/2 lemon

Rinse quinoa in a fine mesh strainer and then drain well

Add the drained quinoa to your non-stick pot and turn the heat to medium to slightly toast the kernels, about 2 minutes

Add the 1 1/4 cups of broth, bring to a boil, turn the heat down to low and cover. Cook for 15 minutes

Remove the pot from the burner and let the quinoa sit, covered, for 5 minutes. After 5 minutes lift the lid and fluff. Let the quinoa cool while you’re preparing the other ingredients.

Heat up a bit of oil in a non-stick skillet or a cast iron pan over medium heat. Add the mushroom slices in a single layer and cook undisturbed until golden and crispy, about 2-3 minutes. Flip and continue to cook.

Drain on paper towels and repeat until all of the mushroom slices are cooked. Season the mushrooms with salt and pepper while still hot.

Add two and a half tablespoons of oil to the same skillet and heat over medium low heat. Add the sliced shallots and gently fry, stirring occasionally until they turn golden brown, about 5-8 minutes. Keep a close watch as shallots can deepen in color quite quickly. When golden, turn off the heat, scoop out the shallots and drain on paper towels. Let the shallot oil cool and set aside for the dressing.

In the same skillet, quickly wilt the spinach. Season with salt and pepper and set aside. Whisk together the dressing ingredients and toss into the quinoa. To plate, scoop a generous amount of quinoa on a plate or in a bowl. Top with the mushrooms, spinach and sliced avocado. Garnish with the crispy shallots and green onions.

Mushroom Sauce

INGREDIENTS

½ tablespoon butter
½ tablespoon olive oil
1 clove garlic, minced / finely chopped
100 grams button mushrooms, sliced thinly
100 ml milk (use cream for better results)
½ tablespoon corn flour (omit if using cream)
Salt and freshly ground black pepper

METHOD

Heat oil and butter in a pot over medium heat until the butter has melted. Add in the garlic and stir constantly for 1 minute until fragrant. Add in the sliced mushrooms and stir-fry until the mushrooms are lightly browned and have reduced in size - about 5 minutes.
Add in 75 ml of the milk and bring to a boil, then turn down the heat and simmer for another 3 minutes, stirring occasionally. Dissolve the corn flour in the remaining milk and drizzle it into the sauce, simmering for another 2 minutes or until the sauce has thickened. Season with salt and black pepper to taste.
Serve immediately over the cooked steaks. If not, cover and heat up when needed.
Serves 2

Roasted Mushrooms & onions with beer broth

Serves 6

600g mushrooms

3 tsps rapeseed or canola oil

6 medium yellow onions

200g beer and lovage broth

Japanese soy sauce

rosemary

thyme

Beer & Lovage broth

2 medium onions

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp sichuan pepper

1.5 litres vegetable stock

500 mls beer (lager or ale)

1 tbsp malt vinegar or white wine vinegar

1 sprig of lovage (or 1.5 more of celery leaves)

2 -3 sprigs of parsley

1 sprig of thyme

sea salt

For serving

Sichuan pepper oil

thyme

Begin with the broth, cut the onions in half and burn the cut edges in a really hot dry frying pan
Add the onions, black pepper, coriander seeds and sichuan pepper to the vegetable stock and beer in a large saucepan and bring to boil
Leave to simmer for around an hour
Take off the heat
Add vinegar and then add lovage, parsley and thyme
Stir a few times, cover with lid and leave to stand for 20 mins
Strain and season with a little salt
Heat oven to 225 C
Heat the oil in frying pan on high until it begins to smoke
Add the mushrooms cap side down and fry on high heat for about 10 mins
Cut the onions lengthways into either 2 or 4 pieces, depending on size
Place the mushrooms cap side down together with the onions on a baking sheet
Fill all the mushrooms with 1-2 tsp of broth and few drops of soy sauce
Drizzle oil over the onions, add a few sprigs of herbs
Place on the baking sheet in the oven for 10 mins
Fill deep bowls with about 300mls of broth
Add the mushrooms and onions and top with Sichuan pepper oil and a little fresh thyme

RICOTTA AND HERB GNOCCHI WITH MUSHROOMS AND TRUFFLE BRIE

GNOCCHI

400 grams firm ricotta

½ cup grated parmesan

1 large egg

1 large egg yolk

3 tablespoons finely chopped herbs (I used a mix of basil and parsley)

2 teaspoons finely grated lemon zest

2 cloves garlic, crushed

½ teaspoon freshly grated nutmeg

1 cup gluten-free flour (I use Sabato)

sea salt and ground pepper

MUSHROOMS

2 tablespoons each olive oil and butter

750 grams mixed mushrooms, large ones sliced, smaller ones left whole, use any combination of Swiss browns, portobello and shiitake

sea salt and ground pepper

½ cup vegetable or chicken stock

½ cup cream

2 teaspoons lemon juice

100 grams enoki mushrooms, broken into small bunches

150 grams truffle brie, optional

2 tablespoons finely chopped parsley

GNOCCHI: Combine the ricotta, parmesan, egg and the egg yolk, herbs, lemon zest, garlic and the nutmeg in a large bowl and season well with salt and pepper.

Stir in 1⁄2 cup of flour then add enough to make a dough that holds together but is still soft and silky.

Tip onto a lightly floured bench and divide into 4 portions. Roll each one out to a thick log about 20cm long. Cut into 2cm pieces then place on a lightly floured tray.

TO COOK: In batches, add the gnocchi to a large pot of gently boiling salted water. Stir briefly to release any that may be stuck on the base and wait for them to rise to the surface, then simmer gently for 4 minutes. Lift out with a slotted spoon and place on a lightly oiled plate.

MUSHROOMS: Heat the oil and butter in a large frying pan and add the all the mushrooms except the enoki. Season with salt and pepper and cook over a medium-high heat, stirring occasionally until softened. Add the stock and cream and bring to the boil, then simmer for a couple of minutes to reduce. Stir in the lemon juice and add the enoki, turning gently to coat. Add the gnocchi and fold together.

Divide the gnocchi and mushrooms between warm plates and top with slices of truffle brie if using and a sprinkle of parsley.

Google Sites

Report abuse