Friday, 23 October 2015

Recipes: Mushrooms

To celebrate National Mushroom Month in October, the Just Add Mushrooms campaign from the Mushroom Bureau has created some delicious new seasonal family recipes that are quick, easy to make and super healthy!

Aubergine and Mushroom Stacks (pictured above)

This is such a tasty dish. So choose some large Portobello or flat mushrooms – and make a meal of them!

Serves 4
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients
8 portobello mushrooms
1 aubergine
4 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and chopped 2 tomatoes, chopped
1 tbsp tomato puree
150g mature Cheddar cheese, sliced
Salt and freshly ground black pepper
 
Method
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

Put the mushrooms, gills facing up, into a roasting tin.

Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.

Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side. Remove from the pan. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato puree. Cook gently for another 1-2 minutes, then season with salt and pepper.

Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.

Cook’s tip: It helps if you can select mushrooms that are about the same size


Soya Fired-up Mushroom, Chorizo and Potato Hash

This delicious hash is fired up with fresh chilli for a bit of spicy heat. It’s finished off with a fried egg and chopped parsley for a simple brunch, lunch or supper dish – and it’s ideal for a bonfire night option without the eggs.

Serves 4
Prep time: 20 minutes
Cook time: 25 minutes

mushroom-590-2

Ingredients
2kg new (or Charlotte) potatoes, cut into chunks
1 tbsp olive oil
150g chorizo sausage, chopped
6 spring onions or 1 small red onion, chopped
2 tsp chopped fresh red or green chilli
200g chestnut mushrooms, sliced
3 tbsp vegetable oil
4 eggs
Salt and freshly ground black pepper

Method
Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. 

Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.

Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.

At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to you liking.

Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.

Cook’s tips: Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them. 

Mushroom Chilli Broth

Try this easy oriental-style soup – made in just a few minutes! It’s low calorie, healthy and sustaining.

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

mushroom-590-3

Ingredients
1 litre vegetable stock or miso* stock
200g chestnut mushrooms, sliced
6 spring onions, roughly sliced
100g broccoli, broken into florets
A few thin slices of fresh red chilli
2 tbsp chopped fresh coriander
Soy sauce, to season

Method
Heat the vegetable stock or miso stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.

Simmer for 10-15 minutes, then add the coriander.

Season to taste with soy sauce (or use a little salt and pepper), then serve.

Cook’s tip: To make the soup more filling, add a sachet of pre-cooked (ready-to-wok) noodles just before serving. You can buy miso* soup paste at most supermarkets – just follow the pack guidelines to make up 1 litre.

Sesame Portobello Mushroom Bake

This portobello mushroom bake makes a tasty midweek meal. It’s vegetarian, though meat-eaters will love it too!

Serves 4
Prep time: 20 minutes
Cook time: 30 minutes

mushroom-590-4

Ingredients
150g easy-cook long grain rice
4 large Portobello mushrooms, stalks removed
3 tbsp olive oil
1 red onion or 6 spring onions, chopped
1 small courgette, chopped
2 tomatoes, chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh chives or parsley
50g natural Greek yoghurt
100g Red Leicester or mature Cheddar cheese, grated
Salt and freshly ground black pepper

Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.

Method
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

Put the mushrooms, gills facing up, into a roasting tin. Chop the stalks.

Heat the olive oil in a large frying pan and cook the red onion or spring onions and courgette for 3-4 minutes. Add the tomatoes, chopped mushroom stalks and herbs and cook for another 1-2 minutes.

Drain the rice thoroughly and stir it into the vegetable mixture. Season with salt and pepper, then spoon into the mushrooms.

Mix together the Greek yogurt and cheese, then spoon it on top of the rice mixture. Transfer to the oven and bake for 25-30 minutes, until golden brown.

Cook’s tip: Authentic Greek yoghurt works best in this dish, as it’s really thick and creamy.

Recipes found at: http://www.justaddmushrooms.com/


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