Feast on mushrooms this month

Feast on mushrooms this month


Posted 20th Oct 2015


To celebrate National Mushroom Month in October, the Just Add Mushrooms campaign from the Mushroom Bureau has created some delicious new seasonal family recipes that are quick, easy to make and healthy, perfect for a tasty week night dinner

Aubergine and Mushroom Stacks

Serves 4

8 portobello mushrooms
1 aubergine
4 tablespoons olive oil
1 onion, chopped
1 red pepper, deseeded and chopped
2 tomatoes, chopped
1 tablespoon tomato purée
Salt and freshly ground black pepper
150g mature Cheddar cheese, grated

1. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5. Put the mushrooms, gills facing up, into a roasting tin.

2. Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.

3. Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side. Remove from the pan. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato purée. Cook gently for another 1-2 minutes, then season with salt and pepper.

4. Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.

Tip: It helps if you can select mushrooms that are about the same size.

 

Fired-up Mushroom, Chorizo and Potato Hash

Serves 4

Salt
2kg new (or Charlotte) potatoes, cut into chunks
1 tablespoon olive oil
150g chorizo sausage, chopped
6 spring onions or 1 small red onion, chopped
2 teaspoons chopped fresh red or green chilli
200g chestnut mushrooms, sliced
3 tablespoons vegetable oil
4 eggs
Freshly ground black pepper

1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.

2. Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.

3. Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.

4. At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to your liking.

5. Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.

Tip: Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.

 

Mushroom Chilli Broth

Serves 4

1 litre vegetable stock
200g chestnut mushrooms, sliced
6 spring onions, roughly sliced
100g broccoli, broken into florets
A few thin slices of fresh red chilli
2 tablespoons chopped fresh coriander
Salt and pepper

1. Heat the vegetable stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.

2. Simmer for 10-15 minutes, then add the coriander.

3. Season to taste with salt and pepper, then serve.

Tip: To make the soup more filling, add a sachet of pre-cooked noodles just before serving.

 

Portobello Mushroom Bake

Serves 4

150g easy-cook long grain rice
4 large Portobello mushrooms, stalks removed
3 tablespoons olive oil
1 red onion or 6 spring onions, chopped
1 small courgette, chopped
2 tomatoes, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives or parsley
Salt and freshly ground black pepper
50g natural Greek yoghurt
100g Red Leicester or mature Cheddar cheese, grated

1. Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.

2. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5. Put the mushrooms, gills facing up, into a roasting tin. Chop the stalks.

3. Heat the olive oil in a large frying pan and cook the onion and courgette for 3-4 minutes. Add the tomatoes, chopped mushroom stalks and herbs and cook for another 1-2 minutes.

4. Drain the rice thoroughly and stir it into the vegetable mixture. Season with salt and pepper, then spoon into the mushrooms.

5. Mix together the Greek yoghurt and cheese, then spoon it on top of the rice mixture. Transfer to the oven and bake for 25-30 minutes, until golden brown.

Tip: Authentic Greek yoghurt works best in this dish, as it’s really thick and creamy.

 





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