Dinner

Homemade Cream of Mushroom Soup

Serves:
4
Preperation:
0 hour(s) 5 minutes(s)
Cooking:
0 hour(s) 20 minutes(s)

method

  1. In a large sauce pot melt the butter over high heat, about 1 minute.
  2. Add the onions and cook until translucent, about 5 minutes.
  3. Add the mushrooms and garlic and cook until fragrant, soft, and browned, about 10 minutes.
  4. Next add the thyme and vegetable stock. Pour the mixture into a blender.
  5. Blend on high until very smooth and no chunks remain.
  6. Pour back into the pan and add the cream.
  7. 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

  1. 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.
  2. Chop the mushrooms and set aside. Meanwhile, keep the stock hot.
  3. In a large sauce pot heat the olive oil over high heat. Add the onions and cook until      translucent, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Lastly add the white wine and let cook until the wine has cooked out.
  9. Add the butter and Parmesan and stir the rice vigorously until it becomes thick and shiny, about 3 minutes.
  10. 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

  1. Heat the oil in a large frying pan or wok.
  2. 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.
  3. Mix the stock, vinegar, wine, soy sauce, tomato purée and cornflour all together.
  4. Add the brown mushrooms to the wok, stir well, then pour over the sauce and bring to the boil.
  5. 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. 

Ingredients

  • 15ml/1tbsp groundnut oil
  • 1 red pepper, deseeded and sliced
  • 1 carrot, peeled and cut into fine sticks
  • 100g/4oz broccoli florets
  • 250g pack white closed cup mushrooms, sliced
  • 5 spring onions, trimmed and sliced
  • 1tbsp finely 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

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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

  1. Mix pesto with sour cream, and set aside. Cut each mushroom in half.
  2. Season to taste with salt, pepper, and lemon juice.
  3. For each serving, skewer 12 mushroom halves and grill 5 minutes on each side, until cooked through and starting to brown.
  4. 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

  1. 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.
  2. Add the mushrooms, spring onion, garlic, ginger and chilli and stir fry for 2-3mins.
  3. Add the remaining ingredients and stir fry for 2mins. Serve on a bed of fresh noodles. 

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, finely 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

  1. To make stuffing, mix soy sauce, honey and parsley together. Stir in chickpeas and green olives.
  2. 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.
  3. Cook on the barbecue or in a hot oven (190ºC, 375ºF, Gas mark 5) for 10-15mins. 

Ingredients

  • 7 large flat mushrooms
  • Stuffing:
  • 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