Sep 8, 2017
Bolognese of Mushroom Meatballs
Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
Directions
In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.
In a bowl, combine the mushroom mince with the beef mince.
Roll mince mixture into golf ball-sized meatballs.
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.
Add meatballs and reduce to low and cook for 5 minutes or until cooked through.
Toss through pasta, garnish with Parmesan and herbs.
Sep 7, 2017
Funguy Chicken Pie
Ingredients
200g Swiss Brown mushrooms, sliced
600g chicken thighs, diced
1 tbsp olive oil
2 tbsp butter
1 onion, grated
1 carrot, grated
1 tomato, finely diced
1 tbsp flour
350ml chicken stock
1 tsp Dijon mustard
2 tbsp crème fraiche (or thickened cream)
Few sprigs of fresh thyme and rosemary
½ tsp ground nutmeg
50g grated tasty cheese
1 sheet puff pastry
1 egg (lightly beaten)
Salt and pepper
Directions
Place a pie dish (or baking tray) over a medium heat, add a splash of olive oil and butter and sauté onion, carrot and tomato till soft.
Add some extra butter, chicken and flour, cook until brown. Then, add mushrooms.
Add Dijon mustard, crème fraiche and chicken stock and stir well.
Add thyme, rosemary, nutmeg and then season with salt and pepper. Allow to simmer.
Take off the heat, sprinkle with tasty cheese, salt and pepper and cover pie dish with puff pastry.
Squeeze with your finger tips to tuck the puff pastry around the edge, brush with egg wash then bake for 15 minutes, or until golden and puffy.
Remove from the oven and serve.
Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 11, 2017
Black Skin Roasted Mushroom Chicken
Ingredients
1 large chicken
20g unsalted butter, softened
400g Swiss Brown Mushrooms, quartered
3 sprigs thyme, leaves picked
1 tsp Spanish smoky paprika
2 Portobello Mushrooms
1 tbsp olive oil
2 fresh chorizo sausages, diced
4 medium Flat Mushrooms, chopped
4 spring onions, chopped
1 bunch baby beets, washed, halved (golden and purple)
1 bunch Dutch carrots, washed, trimmed (purple, yellow, orange)
1 bunch spring onions, trimmed
2 bulbs baby fennel, quartered
Directions
Preheat oven to 180°C (allow 30 minutes cooking per 500g of chicken).
Blend the butter, Swiss brown mushrooms and thyme in a food processor and season generously with salt and pepper.
Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs.
Push the butter under the skin and work the butter as far down under the skin as possible.
Sprinkle the paprika over the skin and rub until evenly coated.
For the stuffing, heat the olive oil in a large frying pan over medium high heat.
Add the chorizo, flat mushrooms and spring onion and cook for 2 minutes, stirring regularly.
Season to taste and remove from the heat.
Push one of the Portobello Mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.
Close up the cavity with the other Portobello Mushroom.
Chop the veggies and place into the base of a baking tray.
Season the veggies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
Cook the veggies together with the chicken.
Remove from the oven and serve with stuffing and veggies.
Jul 5, 2017
Healthy Creamy Mushroom Pasta Sauce
Ingredients
350g farfalle pasta
1 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch sage, leaves picked
500g Button Mushrooms, cleaned, thinly sliced
50g butter
2 tbsp plain flour
2 garlic cloves, finely chopped
750ml (3 cups) vegetable stock
1 cup milk
250g fresh ricotta
75g walnuts, toasted, coarsely chopped
Salt and pepper, to season
Directions
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.
Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.
Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.
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