toggle - a few mushroomy recipes for you:
Mushroom Stroganoff
Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
2 or 3 garlic cloves, peeled and crushed
Onion
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped (coriander)
a few mangetout, sliced
paprika
Method
1. Coat mushrooms in paprika
2. Heat the butter and oil in a pan and gently cook onion. Then sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.
Mushroom and Cheese Frittata
You will need a 10 inch (25 cm) frying pan and the oven pre-heated to its lowest setting.
gredients
4 oz (110 g) cheese
12 oz (350 g) mixed mushrooms
1 tablespoon olive oil
8 large eggs
salt and freshly milled black pepper
Method
First of all chop the mushrooms into roughly 1 inch (2.5 cm) chunks - it's going to look an enormous quantity at this stage, but they will lose approximately half their volume in the initial cooking. Now heat a teaspoon of the olive oil in a frying pan and, when it's hot, throw in the mushrooms and toss them around by shaking the pan. Don't worry that there is so little oil, because the mushrooms give off masses of juice once the heat gets to them. Season with salt and pepper, then turn the heat down to very low and just let the mushrooms cook gently, uncovered, so that all the juice evaporates and the flavour of the mushrooms becomes more concentrated. Leave them like that for 30 minutes, stirring them around once or twice.
While they are cooking, grate the cheese.
After that, break the eggs into a large bowl, whisk lightly with a fork and season well with salt and pepper. Then add the cheese and whisk.
Add eggs and cheese to mushrooms, turn the heat down to its lowest setting and scatter some of the grated cheese all over the surface. Leave for 15 minutes.
When 15 minutes have passed, turn the grill on to its highest setting and see how the omelette is cooking - it will probably take about 20 minutes in total to cook, but there should still be about 10 per cent of liquid egg left on the top. At that stage transfer the pan to the grill - not too close - and cook briefly to allow the liquid egg to set. This will take 20-30 seconds.
Transfer the wedges to warm plates and serve immediately, because the egg will continue cooking even though the frittata is no longer in contact with the heat..
Mushroom masala in cream & tomato sauce (one of
ringo 's recipes this I think)
1 tbsp vegetable oil
1 onion
2 cloves garlic
2 hot chillis
500g sliced mushrooms
1 tin chopped tomatoes
1 tsp garam masala
A pinch of salt
1/2 tsp ground coriander
2 dsp creme freche
Heat the oil and fry the onions until soft.
Add garlic and chillis, fry for 1 minute.
Stir in tomatoes, garam masala, salt & coriander and cook until reduced to a very thick sauce.
Just before serving stir in creme freche and heat through.
Serves 2 or 3, good with dal and rice/chapati.
Mushroom Ragu
Olive oil
Butter
1 large onion
500g Mushrooms, washed and thickly sliced
3 cloves garlic
A sprig of Thyme (not essential)
1 tablespoon balsamic vinegar
Small glass of dry white wine
dollop of cream
salt and pepper
- Put some oil and half the butter in a large frying pan add the onions and fry until they are nearly soft. Add half of the mushrooms and cook, stirring often, until all of the liquid is released has been evaporated and the mushrooms start to caramelise. Remove from the pan and set aside while you cook the remaining mushrooms.
- When the second batch of mushrooms are almost done add the first batch to the pan along with the thyme leaves, garlic and balsamic vinegar and cook, stirring, for a minute or two.
- Add the wine and cook until most of the liquid has evaporated before adding the cream or creme fraiche. Season with salt and pepper and serve sprinkled with fresh parsley.
Also the Mushroom Stoup recipe by HFW - that's amazing but I've only got it as a pdf and it's telling me it's too bloody large for here! Will type out for you if you want it.
