Tag Archives: mushrooms

Recipe of the Week – 14th May 2018 – Baked Mushroom Stuffed Peppers

This is a nice Summery recipe which will compliment most salads, but is actually really quite filling. The combination of the mushrooms, nuts and seeds gives it a nice firm texture, but it retains some of its moisture after baking, and so isn’t dry as some stuffings can be. Very happy with this one!

Serves 4

Ingredients

4 medium sized peppers, halved, cored and deseeded

2 tbs sunflower oil

20g button or chestnut mushrooms, finely diced

4 cherry tomatoes, diced

2 cloves of garlic, crushed

Small handful of sunflower seeds, lightly toasted

50g walnut pieces, finely chopped

100g breadcrumbs (I grated 2 slices of toast!)

5 tsp vegan pesto

Small handful of fresh parsley, finely chopped

Salt and pepper to season

Method

1. Preheat the oven to 200C.

2. Place the oil in a large frying pan and gently fry the mushrooms and walnuts for 5 minutes. Set aside and allow to cool.

3. Add the mushroom mixture and all of the other filling ingredients to a large mixing bowl and stir well to combine. Season well.

4. Fill the prepared peppers with the mixture and place in a large roasting tin. Cover with foil and bake for 30 minutes until the peppers are soft. Serve straight away with a salad of your choice.

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Recipe of the Week – 12th February 2018 – Feta and Spinach Stuffed Mushrooms

I always think that mushrooms are a fantastically versatile vegetable (fungus?), and can add flavour and texture to any dish, whether chopped, sliced, sautéed, fried, baked, or in this case, simply stuffed. This recipe is something that I’ve come up with using some ingredients from a recipe for a Spanish spinach tortilla, but the combination of onions, spinach, cashews and nutmeg complements the feta and mushrooms really well, making this a nice light lunch, or a great addition to a tapas.

Makes 4

Ingredients

4 large field mushrooms

3 tbs olive oil

1 medium red onion, finely chopped

1 clove of garlic, chopped

80g fresh spinach leaves, roughly chopped

100g feta cheese, diced

50g cashews, chopped

1 tsp ground nutmeg

Salt and pepper

Method

1. Preheat the oven to 180C.

2. Carefully take out the stalks of the mushrooms, chop and place in a bowl.

3. In a small frying pan, add 2 tbs of the olive oil and gently sauté the chopped onions and garlic for 5 minutes. Add the cashews and chopped spinach and simmer for a further minute.

4. Add the mixture to the bowl with the mushroom stalks, then add the nutmeg, feta and seasoning and mix well.

5. With a pastry brush, coat the bottom of the mushrooms with the remaining oil and place on a baking tray. Fill the mushrooms with the mixture then place in the oven for 10 minutes.

6. Serve immediately with bread or a green salad.

Recipe of the Week – 12th June 2017 – Baked Tofu Mushrooms with Salsa Verde


This recipe is for something a bit different for a light evening meal. I think that mushrooms are often used merely as an ingredient, rather than being given a chance to be the centrepiece. This is a variation on a Spanish recipe using feta cheese, but I have ‘veganised’ it using marinated tofu – both work as well, and I recommend also experimenting with adding nuts such as crushed toasted cashews or walnuts. The salsa keeps well by the way and can be used as a dressing on lots of other things, such as fresh pasta or salads.

Serves 4

Ingredients

4 large field mushrooms, wiped clean and stalks removed

1 pack plain tofu, diced

6 tbs extra virgin olive oil

3 cloves of garlic, crushed

Juice of a lemon

100g fresh baby spinach leaves

Small each handful of fresh parsley and coriander

Salt and pepper 

Method

1. Marinade the diced tofu overnight in a dressing of 2 tbs olive oil and the juice of half the lemon.

2. Preheat the oven to 180C.

3. In a small cup, mix together half of the crushed garlic and 2 tbs olive oil. Brush the mixture to the underside of the mushrooms and place on a baking tray.

4. Add the tofu to each mushroom and place in the oven for 15 minutes.

5. Meanwhile, add the spinach, herbs, remaining garlic, oil and lemon juice to a food processor. Season and pulse until smooth.

6. When the mushrooms are lightly brown, place a generous helping of the salsa on top, and serve with spicy wedges and a green salad.

Recipe of the Week – 12th January 2015 – Mushroom and Aubergine Curry

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I was lucky enough to be given a large box of tiny button mushrooms the other day and thought I would try to experiment with them. As the weather was particularly cold and grim (i.e. a typical English January!), I went down the spicy route. This proved to be very popular in the cafe and I will definitely be re-visiting this recipe sometime soon.

Serves 6

Ingredients

750g button mushrooms, wiped but left whole
2 large aubergines
4 tsp sunflower oil
2 medium onions, sliced
3 cloves of garlic, crushed
2 green chillis, deseeded and chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
1 x 400g tin chopped tomatoes
150g red split lentils
Large handful fresh coriander leaves, chopped

Method

1. Cut the aubergines on one side, down the length then microwave on full power for 12 minutes until soft. Allow to cool.

2. In a large saucepan heat the oil then add the onions, garlic, chilli, mustard seeds and spices. Sauté gently for 5 minutes.

3. Add the mushrooms and continue cooking for a further 5 minutes.

4. Scrape out the aubergine flesh, roughly chop and add to the mixture. Add the rest of the ingredients and 500ml cold water. Bring to the boil then simmer gently for 20 minutes.

5. Serve immediately with plenty of fresh coriander to garnish.

Recipe of the Week – 17th March 2014 – Stuffed Field Mushrooms

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I really enjoyed making and adapting this recipe, and it works well as great party food, or something different for an evening meal, and has the benefits of looking difficult, but actually being quite easy to make!

Serves 4

Ingredients

For the mushrooms
12 large field mushrooms, cleaned but not peeled
4 cloves of garlic, crushed
150ml olive oil
Salt and pepper to season

For the topping
150g extra mature cheddar, grated
200g ricotta
100g sultanas or raisins
100g pine nuts, lightly toasted
1 tbs wholegrain mustard
2 cloves of garlic, crushed
A large handful of chopped parsley

Method

1. Preheat the oven to 180C.

2. Put the mushrooms on a large baking tray and season, then sprinkle with the crushed garlic and drizzle with the oil before baking for 10 minutes until soft.

3. Make the topping by simply combining all of the topping ingredients in a large bowl and the spooning it evenly over the mushrooms.

4. Place the mushrooms back in the oven for a further 10 minutes until fully baked.

5. Serve the immediately with a green salad, fresh bread and a tomato chutney.

Recipe of the Week – 7th October 2013 – Porcini Mushrooms en Croute

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This recipe is inspired by some fantastic fresh cep or porcini mushrooms I picked up at Doc Greens, a great green grocers/deli almost opposite where I’m going to be opening my cafe. I was struggling for inspiration for a while as I wanted to do them justice, and finally came up with a variation on a recipe from Rose Elliot. They also made a great Sunday dinner!

Ingredients

300g Porcini mushrooms (ceps)
375g ready rolled puff pastry
4 cloves of garlic, thinly sliced
4 tbs mushroom pate
2 tbs fresh parsley, finely chopped
Salt and pepper to taste
Small splash of milk to glaze and seal

Method

1. Place a baking tray in the oven and preheat to 160C.
2. Roughly chop the mushrooms and fry gently with the garlic in olive oil for 5 minutes. Allow to cool slightly and season.
3. Roll out the pastry and cut into equal squares. Spread 1 tbs of the pate in the centre of the square and sprinkle the parsley over. Add a generous portion of the mushroom mixture to the centre then fold up the corners and seal and glaze with the brushed milk.
4. Place in the oven for approximately 20 minutes until light brown.
5. Serve with mushroom gravy, potatoes and a choice of your favourite vegetables!

Recipe of the Week – 11th March 2013 – Mushroom Ragout with Poached Egg and Croutons

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This is a recipe that I have only played around with recently, but it works really well both as a starter or as a main course, and is rich enough to be satisfying for both. The thing I like about this recipe is that it’s not overly spiced or flavoured in addition to the mushrooms, and therefore allows the natural flavour of the mushrooms to come out.

Serves 6 as a starter or 4 as a main.

Ingredients

800g mixed mushrooms (Button, Field, Shittake, etc.), thickly sliced

500g good quality white unsliced bread, diced

5 tbs olive oil

30g butter

2 cloves of garlic, chopped

2 tsp dried thyme

200ml vegetable stock from bouillon

100ml red wine

Salt and pepper to taste

4 large free range eggs (6 if as a starter)

Method

1. Preheat the oven to 180C and place the diced bread in a roasting tin with 2tbs of the olive oil drizzled over. Roast for 15 mins until brown but not burnt. Set aside.

2. Heat half the olive oil and half of the butter in a large saucepan over a medium heat. Add half the mushrooms and cook stirring often until most of the juices have evaporated (approximately 10 minutes).

3. Add half the garlic and herbs and simmer gently for a further 3 minutes. Remove mushrooms from pan and set aside.

4. Repeat stages 2 & 3 until all of the mushrooms are cooked.

5. And all of the mushrooms back in the pan, add the wine and stock and simmer for approximately 15 minutes over a low heat. Add seasoning to taste.

6. Whilst the mushrooms are simmering poached the eggs in the preferred manner (I prefer using ‘poach pods’ for these as I have never been able to poach properly using boiling water and a whisk!)

7. Serve a generous portion of the mushrooms and croutons and top with a poached egg. Drizzle lightly with olive oil and add chopped parsley or thyme if preferred. Serve immediately.