Dinner
Homemade Cream of Mushroom Soup
- Serves:
- 4
- Preperation:
- 0 hour(s) 5 minutes(s)
- Cooking:
- 0 hour(s) 20 minutes(s)
method
- In a large sauce pot melt the butter over high heat, about 1 minute.
- Add the onions and cook until translucent, about 5 minutes.
- Add the mushrooms and garlic and cook until fragrant, soft, and browned, about 10 minutes.
- Next add the thyme and vegetable stock. Pour the mixture into a blender.
- Blend on high until very smooth and no chunks remain.
- Pour back into the pan and add the cream.
- Season with salt and pepper and garnish with parsley.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped small
- 1 pound white mushrooms, chopped small
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 2 quarts vegetable stock
- 2 cups heavy cream
- salt and pepper, to taste
- parsley, to garnish
Lunch
Mushroom Risotto
- Serves:
- 4
- Preperation:
- 0 hour(s) 10 minutes(s)
- Cooking:
- 1 hour(s) 0 minutes(s)
method
- In a medium saucepan heat the stock until boiling. Add the dried mushrooms and cover. Leave to simmer for 20 minutes and then remove the mushrooms and strain back into the pot.
- Chop the mushrooms and set aside. Meanwhile, keep the stock hot.
- In a large sauce pot heat the olive oil over high heat. Add the onions and cook until     translucent, about 5 minutes.
- Add the garlic and the rice. Cook until the rice becomes slightly translucent or shiny and begins to smell nutty, almost like popcorn, about 8 minutes.
- Now slowly add the stock until it reaches just to the top of the rice. Continue to cook over medium-high heat stirring often. The goal is to reduce the stock and agitate the rice.
- Once most of the stock has reduced continue raising the level just to the top of the rice. This should take 5 or 6 additions of stock, or until all the stock is used up, about 40 minutes total.
- Meanwhile, in a large frying pan cook the sliced mushrooms over high heat just until they are soft. Add them to the risotto and de-glaze the pan with the white wine.
- Lastly add the white wine and let cook until the wine has cooked out.
- Add the butter and Parmesan and stir the rice vigorously until it becomes thick and shiny, about 3 minutes.
- Add chopped chives to garnish and serve
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 litres vegetable or chicken stock
- 2 1/2-ounce packages dried porcini or shiitake mushrooms
- 2 cups arborio or canaroli rice
- 1 cup white wine
- 1 pound white mushrooms, sliced
- 1/4 cup butter
Dinner
Mushroom and Ginger Stir Fry
- Serves:
- 4
- Preperation:
- 0 hour(s) 15 minutes(s)
- Cooking:
- 0 hour(s) 10 minutes(s)
method
- Heat the oil in a large frying pan or wok.
- When hot add the pepper,carrots and broccoli and stir fry for 2mins. Add the closed cup mushrooms, spring onions, garlic and ginger and continue to stir fry for 3-4mins over a high heat until all the vegetables have turned a golden colour.
- Mix the stock, vinegar, wine, soy sauce, tomato purée and cornflour all together.
- Add the brown mushrooms to the wok, stir well, then pour over the sauce and bring to the boil.
- As soon as the sauce has boiled and thickened up, take of the heat and serve hot with 45-60ml/3-4tbsp thread egg noodles.Â
Ingredients
- 15ml/1tbsp groundnut oil
- 1 red pepper, deseeded and sliced
- 1 carrot, peeled and cut into ï¬ne sticks
- 100g/4oz broccoli florets
- 250g pack white closed cup mushrooms, sliced
- 5 spring onions, trimmed and sliced
- 1tbsp ï¬nely chopped fresh ginger
- 2 cloves of garlic, crushed
- 300ml vegetable stock
- 30ml/2tbsp rice wine vinegar
- 30ml/2tbsp rice wine
- 15ml/1tbsp light soy sauce
- 15ml/1tbsp tomato purée
- 10ml/2tsp cornflour, blended to a paste with a little water
- 100g/4oz brown mushrooms, torn in half
- Thread egg noodles to serve
Lunch
Breaded Mushrooms
- Serves:
- 2
- Preperation:
- 0 hour(s) 10 minutes(s)
- Cooking:
- 0 hour(s) 20 minutes(s)
method
- Preheat oven to 375°F.
- Place milk in a small bowl; set aside. Place flour in a small bowl; set aside. Place egg in a small bowl; set aside. Combine breadcrumbs and salt in a medium bowl; set aside.
- Submerge each mushroom in milk; shake off excess liquid and dredge in flour. Submerge in beaten egg; dredge in breadcrumbs. Place on baking sheet; repeat with remaining mushrooms.
- Bake 15 to 20 minutes, until golden brown and lightly crisped. Serve warm
Ingredients
- 12 button mushrooms, with caps on
- ½ cup milk
- ½ cup flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
Lunch
Mushroom chips and dip
- Serves:
- 12
- Preperation:
- 0 hour(s) 5 minutes(s)
- Cooking:
- 0 hour(s) 10 minutes(s)
method
- Mix pesto with sour cream, and set aside. Cut each mushroom in half.
- Season to taste with salt, pepper, and lemon juice.
- For each serving, skewer 12 mushroom halves and grill 5Â minutes on each side, until cooked through and starting to brown.
- Serve skewered mushrooms with 1/4 cup pesto dip.
Ingredients
- 3 cups pesto
- 3 cups light sour cream
- 72 large (about 3 pounds) white button or crimini mushrooms
- Lemons, as needed
Dinner
Pork with Mushrooms and Chilli
- Serves:
- 4
- Preperation:
- 0 hour(s) 10 minutes(s)
- Cooking:
- 0 hour(s) 15 minutes(s)
method
- Heat the oil in a large frying pan or wok; add the pork and cook over a high heat for 4-5mins until beginning to brown.
- Add the mushrooms, spring onion, garlic, ginger and chilli and stir fry for 2-3mins.
- Add the remaining ingredients and stir fry for 2mins. Serve on a bed of fresh noodles.Â
Ingredients
- 2 tbsp vegetable oil
- 4 small pork loin steaks, trimmed and sliced
- 100g button mushrooms, sliced
- 100g brown mushrooms, torn into strips
- 6 spring onions, ï¬nely sliced
- 1 clove garlic, crushed crushed
- 6cm piece root ginger, chopped
- 1 red chilli, deseeded and sliced
- 2 tbsp dark soy sauce
- 2 tbsp Chinese cooking wine or sherry
- 1 tbsp Chinese 5 spice paste (or 1/2 tsp powder)
- 25g pack fresh coriander
- Noodles to serve
Lunch
Vegetarian Stuffed Mushrooms
- Serves:
- 4
- Preperation:
- 0 hour(s) 20 minutes(s)
- Cooking:
- 0 hour(s) 20 minutes(s)
method
- To make stufï¬ng, mix soy sauce, honey and parsley together. Stir in chickpeas and green olives.
- Place the flat mushrooms on large squares of lightly oiled aluminium foil. Divide mixture between the mushrooms, then make loose foil parcels, sealing edges securely.
- Cook on the barbecue or in a hot oven (190ºC, 375ºF, Gas mark 5) for 10-15mins.Â
Ingredients
- 7 large flat mushrooms
- Stufï¬ng:
- 45ml (3 tbsp) soy sauce
- 15ml (1 tbsp) clear honey
- 45ml (3 tbsp) chopped fresh parsley
- 400g can chickpeas, drained
- 16 pitted green olives, quartered