Just add mushrooms this National Vegetarian Week!

Just add mushrooms this National Vegetarian Week!


Posted 20th May 2016


As we're in the midst of National Vegetarian Week (16th May - 22nd May) we've rounded up some of our favourite recipes

Adding mushrooms to any meal is a great way to add some taste, texture and a healthy alternative to meat. Also inexpensive, they add great texture and flavour - whether you pulse them in a food processor, use regularly sliced mushrooms or look to bulk up a recipe it's up to you.

mushroom burgersPortobello Mushroom Burgers

Serves 4

Nutritious and full of flavour, this isn't just a quick and easy option for vegetarians at barbecues, it's also nutritious and incredibly flavoursome.

You will need:

4 large portobello or large field mushrooms
30ml/2 tbsp olive oil
1 clove garlic, crushed
Salt and ground black pepper to taste
4 crusty ciabatta rolls
Crisp lettuce
4 Sliced tomatoes
Houmous to serve

1. Place the mushrooms in a shallow dish, add the oil, garlic and seasoning and toss until the mushrooms are evenly coated. Leave to marinate for at least 10mins.

2. Cook the mushrooms over hot barbecue coals or a griddle pan for 8-10mins turning once until browned on both sides and tender when tested with a fork. Transfer to a plate, gill side down and leave for 5mins.

3. Toast the ciabatta rolls on the hot barbecue coals. Fill with lettuce, tomato and top with the mushrooms. Delicious served with houmous spooned over.

Cook’s tips: Toast the bun on the BBQ for a minute for a crispy bite

mushroom penne pastaCreamy Mushroom Penne

Serves 4

A combination of a creamy sauce, rich mushroom texture and a crisp white wine gives a real taste sensation.

You will need:

1 tbsp olive oil
250g brown closed cup mushrooms, sliced
1 garlic clove, peeled and crushed
150ml dry white wine
200ml pot half fat crème fraîche
1/2 tsp freshly grated nutmeg
3 tbsp parmesan cheese
2 tbsp chopped fresh flat parsley

1. Bring a large pan of boiling water to the boil. Add the penne and cook for 10 minutes or according to packet instructions until just tender.

2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add the mushrooms and sauté for 5 minutes over a high heat until golden brown. Add the garlic and cook for 1 min, stirring.

3. Add the white wine and cook briskly until nearly all the wine has evaporated. Add the crème fraîche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.

4. Drain the penne in a colander then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with more parmesan cheese if liked.

Cook’s tips: allow the penne to sit in the sauce for at least three minutes with the lid on to soak up all the delicious flavours!

large flat mushroomsMushrooms with Camembert and Watercress Pesto

Serves 4

Perfect for impressing your friends at dinner parties, it's also one of your five a day - win-win!

You will need:

8 medium or 4 large flat mushrooms
1 tbsp clear honey
a little salt and freshly ground black pepper
75g ripe Camembert, brie or Taleggio cheese, sliced

For the watercress pesto:
50g watercress
1/2 red chilli, deseeded
1 small clove garlic
2 tbsp olive oil
1 tbsp lemon juice
salad leaves to serve

1. Preheat the oven to 220ºC/Fan 200ºC/425ºF/Gas Mark 7. Place the mushrooms, gill-side up, in a single layer on a large baking tray. Drizzle honey and some seasoning over the mushrooms. Bake in the oven for 5-10 minutes or until the juices have begun to run.

2. Brush the mushrooms with any juices which have run out into the tray, then top each with the sliced cheese. Return to the oven and cook for 2-3 minutes or until the cheese is melted and pale golden.

3. Meanwhile, place all the pesto ingredients together in a blender and whiz until smooth. Arrange the salad on four plates, add the cheese topped mushrooms and drizzle a little pesto over each. Serve immediately with crusty bread.

Cook’s tips: Add a little water into the pesto in the blender in if you prefer a runnier pesto.

mushroom pieMushrooms En Croute

Serves 4

These not only look good but are quick and easy to make - whether they're cut in half and served with salad for an unusual starter or as a main course, they're a tasty option.

You will need:

1 (375g) pack ready rolled puff pastry
4 large white flat mushrooms
60ml/4 tbsp fresh pesto sauce
8 sun dried tomatoes in oil, drained
150g/5oz mozzarella cheese, sliced
Milk to glaze

1. Preheat the oven to 220C/Fan 200C/Gas Mark7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm (approx 15x12in) and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.

2. Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.

3. Place the pastry parcels on a large baking tray and brush all over with milk. Bake for 20-25mins or until the pastry is golden. Serve hot with vegetables and a sweet tomato or pepper relish on the side.

Cook’s tips: Make these ready to bake, unglazed and wrapped in clear film they will keep for about 48 hours, ready to be baked off at the last minute.

Recipes courtesy of www.justaddmushrooms.com





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