Tag Archives: mushroom

Recipe of the Week – Christmas Dinner Special – Wild Mushroom Wellington

I was scratching my head trying trying to think of something different for the main course on Christmas Day this year – I love nut roasts, but sometimes a surprise is needed when serving a big meal! This recipe is a bit of a hybrid of a number of different ideas, but should provide a talking-point on Christmas Day, or indeed any other time you want to push the boat out! Have a good Christmas everyone!

Serves 8


25 g dried wild mushrooms 

200g shiitake mushrooms, thickly sliced

200g chestnut mushrooms, thickly sliced

2 tbs olive oil

30g butter

2 large white onions, finely chopped

6 cloves of garlic, crushed

300g kale, washed and roughly chopped

2 tsp fresh thyme leaves

2 tsp fresh dill, chopped

2 x 320 g sheets ready-rolled puff pastry

200g mature cheddar cheese, grated

1 egg, beaten


1. Soak the wild mushrooms in a bowl of boiling water for 30 minutes, then drain and roughly chop.

2. Preheat the oven to 200C.

3. Place all of the mushrooms on a large baking tray and drizzle with the olive oil. Roast for 25 minutes.

4. Place the chopped kale in a large pan of boiling water and simmer for 5 minutes then drain and set aside.

5. Add the butter to the pan and gently sauté the onions, garlic and chopped herbs for 10 minutes. Season then add the kale. Cook for a further 5 minutes then set aside.

6. On a large baking tray place one of the sheets of ready-rolled pastry on a sheet of baking paper. Carefully add the kale and onion mixture, leaving a 2cm gap to the perimeter. Scatter with the cheese then cover with the mushroom mixture. 

7. Using a pastry brush apply some of the egg mixture to the perimeter of the bottom sheet, before laying the other pastry sheet on top and crimping all around. Apply the remaining egg wash to the top, score the pastry and place in the oven for 40 minutes until brown.

8. Slice and serve hot with roasted vegetables and gravy if desired. 


Recipe of the Week – 18th April 2016 – Mushroom Stroganoff


This is a recipe that I love to do on cold evenings, and it is a great way of getting the children to eat up any mushroom surplus if I over-estimate quantities! There are some more exotic variations on this veggie staple, but I find simplicity works best here.

Serves 4


1 large or 2 small onions, sliced

6 sticks of celery, chopped, including leaves

500g mushrooms (button mushrooms halved work well or a mixture, chopped)

50g butter

1/2 tsp dried basil

1/2 tsp Herbes de Provence or mixed herbs

2 tbs plain flour

80 ml plain natural yogurt or soured cream

300ml good quality vegetable stock from bouillon

Salt and pepper

Handful fresh parsley, chopped


1. Gently heat the butter in a large saucepan and sauté the onions and celery over a low heat for approximately 5 minutes.

2. Add the mushrooms and cook gently for a further 4 minutes.

3. Add the dried herbs and stir in the flour to cook for 1 minute.

4. Add the stock and seasoning and cook gently for 10 minutes.

5. Allowed to cool away from the heat and stir in the yoghurt or soured cream and taste for seasoning, then heat very gently.

6. Garnish with the chopped parsley and serve with white Basmati rice or crusty bread.

Recipe of the Week – 21st March 2016 – Courgette Tagliatelle in a Mushroom Sauce 

This is a very simple recipe and is great for a really satisfying but quick midweek tea. I have tried different variations of this, but love the creamy mushroom sauce version!

Serves 4


500g fresh tagliatelle 

5 tbs olive oil

1 large onion, finely chopped

100g chestnut mushrooms, sliced

1 large courgette, sliced

2 cloves of garlic, crushed

100g fresh spinach, rinsed and roughly chopped

100g frozen peas

A small handful of fresh basil leaves, chopped

1 x 400g tin of condensed mushroom soup


1. In a large saucepan or wok, add the oil and gently saute the onion and garlic for 5 minutes, then add the courgette and mushroom slices.

2. Meanwhile, add the fresh tagliatelle to a large pan of salted boiling water, bring again to the boil then simmer for 8 minutes. Drain and rinse the pasta and set aside.

3. Add the spinach, peas, basil and pasta to the sautéed vegetables, pour the mushroom soup over and stir well. 

4. Allow the mixture to simmer for 5 minutes, season, then serve immediately.

Recipe of the Week – 21st December 2015 – Mushroom and Cashew Nut Risotto

I was really pleased with this variation on a risotto recipe that I had used before – the addition of lightly toasted cashew nuts not only adds bite to what for me can be a slightly untextured dish, but it gives it real depth of flavour that compliments the mushrooms well. I don’t know if it’s just the time of year, but this also felt like a very Christmassy dish too!

Serves 6


3 tbs extra virgin olive oil

1 large onion, finely chopped

2 cloves of garlic, crushed

200g Arborio risotto rice

600ml good quality vegetable stock from bouillon

150g raw unsalted cashew nuts 

200g chestnut button mushrooms 

1 large red pepper, deseeded and finely chopped

1 tsp sweet smoked paprika

1 tsp dried basil 


1. Heat the oil in a large frying pan and add the onion and garlic and fry gently until the onion is soft.

2. Add the rice, cashews and mushrooms and stir continuously for two minutes to ensure the rice doesn’t stick.

3. Add the peppers and herbs and spices and stir well.

4. Add the remaining ingredients to the mixture, including the vegetable stock, bring to the boil and turn down to a low simmer for 30 minutes, stirring occasionally.

5. Season to taste and serve immediately with a side salad or fresh bread.

Recipe of the Week – 7th September 2015 – Courgette and Mushroom Risotto

I really enjoy making risottos – there’s something satisfying about stirring something dry until it changes in texture to become something completely different! The end result of a creamy, savoury rice dish is always worth the effort too. I made this one using some allotment grown courgettes that were kindly gifted to the cafe and are both the yellow and green type, which gave a nice bit of colour variation.

Serves 6


400g risotto rice

2 large onions, finely chopped

2 cloves of garlic, crushed

5 tbs olive oil

30g butter

3 large courgettes

100g mushrooms, sliced

100g frozen peas

2 tsp dried tarragon

2 tsp Herbes de Provence

1000ml good quality vegetable stock

200ml white wine

Freshly grated vegetarian Parmesan type cheese

Salt and pepper to taste


1. In a large saucepan fry the butter and olive oil until foaming then add the onion and garlic and gently fry for 5 minutes.

2. Roughly grate one of the courgettes and stir it into the onion mixture. Fry for a further 5 minutes before roughly chopping the remaining courgettes and adding them to the mixture with the mushrooms.

3. Add the rice and stir well to coat thoroughly. Add the wine and simmer to reduce for 5 minutes before adding the herbs.

4. Add the stock a small amount at a time whilst continuously stirring until most of the stock has been absorbed. Cover and simmer for 10 minutes.

5. Add the frozen peas, cover and simmer for a further 5 minutes.

6. Season then serve immediately. Top with the cheese and a sprinkling of extra virgin olive oil. Serve with toasted bread and a green salad.

Recipe of the Week – 1st December 2014 – Mushroom and Aubergine Curry

I love the simplicity of this recipe, and it works well as a quick but satisfying curry to warm you up. I have adapted this from a recipe which involves puréed aubergines, which although is also nice, involves quite a bit of roasting and mashing! I’ve found that the mushrooms compliment the aubergines in this really well.


2 large aubergines
500g button mushrooms, halved
4 tbs sunflower oil
1 large onion, roughly chopped
2 cloves of garlic, minced
1 red chilli, finely chopped (deseeded if you prefer less heat)
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp chilli powder
200g red split lentils
1 x 400g tin of good quality chopped tomatoes
1 x 400g tin of coconut milk
Small bunch of fresh coriander, roughly chopped
Salt and pepper to season


1. Cut the aubergines into 2 cm cubes, add to a colander and salt well. Leave to juice for 30 minutes, then rinse thoroughly.

2. Add the oil to a large saucepan and gently sauté the onions, garlic and chilli for 10 minutes, stirring regularly.

3. Add all the spices and mushrooms and stir well. Sauté gently for a further 2 minutes.

4. Add the lentils, tomatoes, coconut milk, half the coriander and season and simmer covered for 20 minutes.

5. Take off the heat, add the remaining coriander and season. Serve immediately with naan bread.

Recipe of the Week – 10th November 2014 – Mushroom Pilaf


This is a fantastically quick and simple recipe which provides a really filling and satisfying evening meal without the constant attention required by some rice dishes, such as risotto. This also works well as a side to other dishes.


750g mixed fresh mushrooms (I used a combination of button and field), roughly chopped
3 cloves garlic, finely chopped
2 medium onions, roughly chopped
4 tbs sunflower oil
200ml white wine
600ml good quality vegetable stock from bouillon
400g long grain rice
2 tbs fresh parsley, roughly chopped
Salt and freshly ground black pepper


1. Heat the oil in a large saucepan then add the garlic and onions and cook gently for 5 minutes.

2. Add the mushrooms and cook gently for 5 minutes until soft.

3. Add the rice and stir to coat then add the wine, stock, parsley and seasoning.

4. Cover and simmer until all of the liquid has been absorbed (about 20 minutes), stirring frequently.

5. Serve immediately with toast and a green salad.