Three simple, tasty mushroom recipes!
Delicious and versatile, mushrooms are a great source of B vitamins, minerals and folic acid – not to mention one of your five a day.
Jodie Kidd has teamed up with the Mushroom Bureau on the new ‘Just Add Mushrooms’ to create three simple, healthy mushroom meal ideas you can serve to family and friends.
Hungry already? Check out these three mouth-watering recipes perfect to see you through the last of the cold winter months.
Mushroom and sausage casserole (pictured above)
This simple stovetop casserole is packed with flavour and ready in just 30 minutes. The recipe serves four – perfect for a family meal or to serve and save leftovers for later.
You’ll need:
- 2 tablespoons vegetable oil
- 500g chestnut mushrooms, halved or quartered
- 250g (2 medium) onions, thickly sliced
- 8 thick pork sausages, cut in half
- 6 rashers streaky bacon, chopped
- 250g (2 large) carrots, peeled and cut into large chunks
- 350g (2 large) potatoes, peeled and cut into large chunks
- 2 tablespoons freshly chopped thyme
- 300ml vegetable stock. (*Or use a 330ml bottle of Guinness instead of stock as an option)
- salt & freshly ground black pepper
Method:
- Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 minutes until golden. Season well with salt & pepper and transfer them to a large dish and set aside.
- Add the remaining oil to the pan along with the onions, sausages and bacon and fry for about 6-8 minutes until the meat is browned but not cooked through.
- Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock (or Guinness) and cover the pan with a tightly fitting lid or a large piece of foil.
- Cook over a medium heat for 15 minutes, then stir in the mushrooms, recover the pan and continue cooking for a further 10 minutes or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.
- Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.
Mushroom, spinach, kale and sweet potato pie
Mushroom, spinach, kale and sweet potato pie
This healthy vegetarian dish is full of flavour so delicious you’ll forget how healthy it is. With ingredients like spinach, kale and sweet potato, this moreish pie will fill you up and help you feel at your best.
Ingredients:
- 250g spinach, wilted
- 100g kale, cooked
- 2 tablespoons olive oil
- 500g closed cup mushrooms, thickly sliced
- 2 cloves garlic, crushed
- 250ml vegetable stock
- 300g cooked sweet potatoes, cut into chunks
- 2 tablespoons light creme fraiche
- 150g feta cheese, cubed
- salt & freshly ground black pepper
- 3 sheets filo pastry
Method:
- Heat oven to 200C /180C fan /gas 6
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced. Season, then remove from the heat and stir in creme fraiche, spinach and kale
- Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes
- Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 minutes until golden
- Serve with extra green vegetables like steamed broccoli and green beans
Mushroom and roasted chicken risotto
Mushroom and roasted chicken risotto
This hearty and warming dish is thick, creamy and oozing with flavour. This recipe serves 4, is easy to rustle together and delicious every time.
Ingredients:
- 3 tablespoons olive oil
- 1 large red onion, chopped
- 340g uncooked Arborio rice
- 1.25 litres hot chicken stock
- 500g chestnut mushrooms, sliced
- 25g butter
- 250g chopped cooked chicken breast
- 2 tablespoons freshly chopped thyme
- Salt & freshly ground black pepper
Method:
- Heat 2 tablespoons of the oil in a large non-stick pan. Add the onions and fry over a medium heat for 5 minutes to soften them. Stir in the rice, mix well and cook for a further 2 minutes.
- Reduce heat to medium low and start pouring in the stock, about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner for about 20 minutes until the rice is cooked al dente and the stock is absorbed.( All the stock may not be needed.)
- Whilst the risotto rice is cooking, heat the remaining tablespoon of oil in a large non-stick frying pan and fry mushrooms on a high heat for about 5 minutes until golden. Season well and set aside.
- Stir the cooked mushrooms into the rice along with the butter and chopped chicken. Heat through gently and season to taste. Sprinkle over the fresh thyme and serve.
Recipes courtesy of Mushroom Bureau
Rachel - Silversurfers Assistant Editor
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