mushroom meal ideas
Thursday, 12 June 2014

Nicky Byrne's tasty mushroom meal ideas

Nicky Byrne shares his favourite mushroom recipes, perfect for Father's Day

Mushroom Mac n Cheese

Serves 4



• 225g macaroni
• 2tbsp olive oil
• 250g closed cup mushrooms, quartered if large
• 30g butter
• 30g plain flour
• 500ml semi skimmed milk
• 1 tbsp Dijon mustard
• 60g mild blue cheese, chopped
• Salt and pepper

• 30g mature cheddar cheese, grated
• 30g fresh wholemeal breadcrumbs

1) Preheat the oven to 220 degrees C. Cook the pasta in boiling water for 10-12 minutes, or according to packet instructions until almost al dente. Drain and set aside.
2) Heat the oil in a heavy based saucepan and cook the mushrooms for 2-3 minutes or until softened, stirring occasionally. Tip the cooked mushrooms into the bowl of pasta and set aside. Return the empty pan to the heat.
3) Melt the butter in the pan, stir in the flour, then gradually stir in the milk and bring
to the boil. Simmer until thickened.
4) Add the mustard and blue cheese, seasoning to taste and stir until the cheese has melted. Add the cooked mushroom and macaroni and stir thoroughly. Pour the mixture into an ovenproof dish.
5) Mix the cheddar cheese with the breadcrumbs and sprinkle this over the pasta mixture. Bake for 15-20 minutes or until lightly browned and bubbling hot. Serve immediately.

Mega mushroom and bacon burger

Serves 4



• 4 large portobello or large field mushrooms
• 2 tbsp olive oil
• Salt and ground black pepper
• 4 crusty ciabatta rolls
• ½ a small shredded lettuce
• 2 large sliced tomatoes
• 8 slices of streaky bacon

1. Brush the mushrooms with olive oil and season, then cook over hot barbecue coals or a griddle pan for 8-10mins turning once until browned on both sides and tender when tested with a fork. Transfer to a plate, gill side down and leave for 5mins.
2. Grill or fry the streaky bacon slices with a little oil until crispy and brown
3. Toast the ciabatta rolls on the hot barbecue coals or under the grill.
4. Fill the rolls with lettuce, tomato and top with the mushrooms and bacon.
5. Finish off with a dollop of BBQ sauce, ketchup or mustard to suit your taste.

Marinated mushroom kebabs

Serves 4



• 450g closed cup mushrooms, trimmed & wiped
• 500g chicken breast , diced
• 3 mixed peppers, cut into large cubes

• 75ml olive oil
• 45ml balsamic vinegar
• 3 cloves garlic, finely chopped
• 2 tbsp freshly chopped parsley (optional)
• Salt & freshly ground black pepper

1) Mix marinade ingredients together in a large bowl.
2) Add mushrooms, chicken and peppers and stir until well coated. Cover and leave to marinate for at least 30 minutes,stirring occasionally.
3) Thread onto 8 skewers alternating the mushrooms,chicken and peppers. Cook on a sheet of foil on a medium hot barbecue ( or under the grill )for about 6-7 minutes on each side.

Mushroom health facts

1. Mushrooms are low in fat and calories. Substituting mushrooms for a higher calorie food like meat occasionally can be the perfect way to keep your calorie intake at the recommended daily levels, without sacrificing flavour

2. Mushrooms are great for pregnant women. One of the B vitamins contained in mushrooms, folate, is an aid to pregnant women as folate contributes to maternal tissue growth during pregnancy

3. Mushrooms can help to reduce tiredness. Mushrooms are a natural source of vitamins B2, B3 and B5, which help reduce tiredness and fatigue

4. Mushrooms count towards your 5 a day. Although they are technically a fungi, eating
around 4 medium sized mushrooms (approx 80g) counts as one portion of your recommended 5 a day.

5. Mushrooms are great for maintaining body functions. Riboflavin (Vit B2) in mushrooms helps maintain systems in our body for normal energy release, as well as helping to maintain normal functioning of our blood and nervous system, and skin and vision.

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