mushroom risotto - make a big batch and freeze some.
Stuffed mushrooms (depending on what type they are).
Registered User
mushroom risotto - make a big batch and freeze some.
Stuffed mushrooms (depending on what type they are).
Registered User
baked mushrooms! My favourite way to eat mushrooms!
Throw your mushies in a backing dish, cover with olive oil and balsamic vinegar.
throw in some garlic cloves, basil and rosemary.
Cover with a lid or tinfoil and bake for about 20/30 mins...
They come out all sticky and yummy...hmmmm... Can be a bit better in warmer season with Roasts though...
xx
YUM!! that sounds sooo good!
Mushroom and Chickpea dip makes about 3 cups worth
1 /2 cup olive oil
1 small brown onion, finely chopped
1 tbs ground cumin
400g cup mushrooms, chopped
300g can chick peas, rinsed and drained
1/2 cup thick natural yoghurt
1 tbs tahini*
1 tbs lemon juice
1/2 cup chopped chives
salt and ground black pepper, to taste
wafer biscuits, to serve
1. Heat 2 tbs oil in a heavy-based frying pan over medium-high heat. Add onion and cumin
and cook, stirring often, for 5 minutes.
2. Increase heat to high, add mushrooms and cook, stirring occasionally, for 5 minutes or
until mushrooms are tender and pan juices have evaporated. Set aside to cool.
3. Meanwhile, place chickpeas, 2 tbs yoghurt, tahini, lemon juice and remaining oil in a
food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms
until finely chopped.
4. Stir mushroom mixture and remaining yoghurt into chickpea mixture. Stir through
chives and season with salt and pepper. Cover and refrigerate for 1 hour.
5. Sprinkle with extra chives and drizzle with oil to serve, if desired. Serve with wafer
biscuits.
Cheese and herb crumbed mushrooms Makes approx 40
3 eggs
4 cups fresh breadcrumbs
1 cup finely grated parmesan cheese
1/3 cup finely chopped chives
salt & ground black pepper
400g medium button mushrooms, stems trimmed
extra light olive oil, for deep frying
1. Place the eggs into a shallow dish and whisk until well combined. Combine the
breadcrumbs, cheese, chives and salt and pepper in a separate shallow dish.
2. Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and
cheese mixture, pressing the breadcrumbs on to secure. Repeat with
remaining mushrooms, egg and breadcrumb mixture.
3. Heat oil in a saucepan or wok over medium heat until hot. Deep-fry the
mushrooms, 4-6 at a time, until golden. Drain on paper towel and keep warm in
oven while cooking remaining mushrooms. Serve warm.
Chicken, Leek and Mushroom Pie Serves 4
**NOTE** i dont use all those mix of mushrooms i just do it with regular cup/button mushrooms
125g butter
3 small chicken breast fillets
1 leek, trimmed, halved lengthways, washed & finely sliced
100g shiitake mushrooms, trimmed & sliced
200g Swiss brown mushrooms, sliced
100g enoki mushrooms, trimmed & separated
1/2 cup plain flour
1 cup milk
1 cup chicken stock
salt & ground black pepper, to taste
olive oil, for greasing
4 sheets frozen ready-rolled puff pastry
1 egg, lightly beaten
1. Melt 1 tbs butter in a large frying pan over medium-high heat. Add the chicken
& cook for 5 minutes on each side or until cooked through. Remove to a board
to cool for 5 minutes. Roughly chop the chicken.
2. Add the leek & shiitake & Swiss Brown mushrooms to the pan & cook, stirring
often, over medium-high heat for 3-4 minutes or until tender. Gently toss
through the enoki mushrooms. Remove from heat & set aside.
3. Melt the remaining butter in a large saucepan over medium-high heat until hot.
Add the flour & cook, stirring constantly, for 2 minutes. Combine the milk &
stock & gradually whisk into the flour mixture until the sauce comes to the boil.
Stir in the mushroom mixture & chopped chicken. Seasonwith salt & pepper.
Set aside to cool.
4. Preheat an oven to 220°C.
5. Grease 4x2 cup heatproof bowls or ramekins with olive oil. Spoon the chicken
& mushroom mixture into the bowls.
6. Place the pastry sheets onto a clean work surface to partially thaw. Using the
top of the bowl as a guide, cut a pastry disc about 2cm larger than the bowl
from each pastry sheet. Lightly brush the rims of the bowls with water. Top
bowls with a pastry disc & press the pastry against the rim of the bowl to seal.
7. Lightly brush the pastry with beaten egg & cut a small cross in the top of each
Mushroom and Bean salad Serves 8 as a side dish
1⁄2 cup olive oil
2 tbs lemon juice
1 tsp caster sugar
1 tbs fresh thyme leaves
600g button mushrooms, trimmed
250g green beans, topped
250g cherry tomatoes, halved
100g baby spinach or rocket leaves
60g parmesan, shaved
1. Combine oil, lemon juice, caster sugar, thyme leaves and
salt and pepper in a large bowl. Whisk until well combined. Remove 2
tbs dressing to a small bowl.
2. Add mushrooms to the large bowl and stir gently to combine. Cover
and set aside for 30 minutes. Meanwhile cook beans in a saucepan of
boiling salted water for 2 minutes until bright green. Drain and refresh in
cold water. Pat beans dry with paper towel and cut into thirds.
3. Preheat barbecue plate on high. Add the mushrooms, cook, turning
occasionally for 3—4 minutes until golden. Remove to a plate, set aside
to cool to room temperature.
4. Just before serving combine beans, tomatoes, spinach or rocket and
parmesan in a large bowl. Add mushrooms and reserved dressing.
Season with salt and pepper and toss to combine. Serve with
barbecue steak, sausages or fish.
Mushroom soup Serves 4
60g butter
2 medium leeks, trimmed,
halved & thinly sliced
2 garlic cloves, crushed
300g flat mushrooms, diced
300g cup mushrooms, diced
1 /3cup plain flour
4 cups chicken stock
2 /3cup cream
1 /3cup chopped flat-leaf parsley
salt & ground black pepper, to taste
toasted bread, to serve
1. Melt butter in a large saucepan over medium-high heat until butter
begins to foam. Add leeks & garlic & cook, stirring often, for 3-4
minutes or until soft.
2. Add mushrooms & cook, stirring occasionally, for 10 minutes or
until mushrooms are tender. Add flour & cook, stirring constantly,
for 2 minutes.
3. Gradually add stock, stirring constantly. Bring to the boil, stirring
constantly, over high heat. Reduce heat to medium-low & cook,
stirring occasionally, for 10 minutes.
4. Remove from heat & process to desired consistency. Stir in cream
& parsley. Heat soup over medium-low heat, without boiling, until
hot. Season with salt & pepper & serve with toasted bread.
If you want more let me know I LOVE mushrooms and have so many recipes
Reply With Quote
Bookmarks