Posts Tagged ‘mushrooms’
« Older EntriesSautéed bacon, new potatoes and spring greens
Monday, April 2nd, 2012
Prep time: 5 min
Serves:1-2
Make Matt Tebbutt’s simple fry-up for a hearty, yet not-too-wicked weekend breakfast
Ingredients
150 g new potatoes, such as Royal Kidneys or Jersey Royals
1-2 bay leaf
butter, for frying
olive oil, for frying
1 small clove garlic, crushed
2-3 pieces thick-cut farmhouse bacon
1 handfuls girolles, or other wild mushrooms
1-2 handfuls spring greens
crusty bread or toast, to serve, optional
Method
1. Put the new potatoes into a saucepan with the bay leaves and a good pinch of salt. Cover with water, bring to the boil and cook until tender. Drain and set aside. When cool enough to handle, cut each potato in half.
2. Melt a knob of butter with a splash of olive oil in a large, heavy-based frying pan. Add the garlic and sizzle for a few seconds.
3. Add the bacon slices, allow to brown for a 1-2 minutes, then turn them over. Add the mushrooms to the pan. Once both sides of the bacon have browned, remove it from the pan and cut it into pieces.
4. Add the potatoes to the pan with the mushrooms.
5. Using the heart of the spring greens only, separate out a large handful of small leaves and add these to the pan.
6. Mix the chopped bacon back into the mixture, warm through and finish with a good sprinkling of black pepper.
Tags: bacon, mushrooms, potato, Spring greens
Posted in Meal Suggestions | No Comments »
Tom kha gai (Thai coconut soup)
Tuesday, March 20th, 2012
Ingredients
400 ml coconut milk
400 ml chicken stock
3 small shallots, finely sliced
3 sticks lemongrass, brown ends trimmed
5 coriander roots, (see Cook’s note)
4 cm galangal, peeled and sliced (see Cook’s note)
7-8 Thai bird’s eye chillies
4-5 fresh lime leaves, (see Cook’s note)
1 tbsp palm sugar, (see Cook’s note) or soft light brown sugar
1 skinless chicken breast, cut into 1cm-thick slices
100 g chanterelle mushrooms, or other wild or button mushrooms
5 baby sweetcorn
1-2 tsp fish sauce, or to taste
1 lime, juice only, or to taste
small handful coriander leaves
Method
1. Pour the coconut milk and chicken stock into a saucepan, place over a medium-high heat and bring to a simmer.
2. Tip the shallots, lemongrass, coriander roots, galangal and chilies into a pestle and mortar and bash a few times to bruise the ingredients. Add these to the pan, along with the lime leaves, and bring back to a simmer.
3. Stir in half the palm sugar and taste. Continue adding the rest of the palm sugar until the soup tastes slightly sweet.
4. Tip in the chicken, chanterelles and corn and simmer for 5 minutes or until the chicken is opaque and cooked through.
5. Add some of the fish sauce and lime juice and taste again. Add more palm sugar, fish sauce and lime juice until you have an even balance of sweet, salty and sour.
6. Ladle the soup into warm serving bowls and scatter over the fresh coriander leaves.
Tags: baby sweetcorn, chicken, chilli, coconut milk, coriander, fish sauce, galangal, kaffir lime leaves, lemongrass, mushrooms, shallot
Posted in ethnic, Soup, Starters | No Comments »
Leek, Mushroom and Gruyere Quiche
Tuesday, March 1st, 2011
http://www.bbcgoodfood.com/recipes/6293/leek-mushroom-and-gruyre-quiche
Ingredients:
Ingredients
* 25g butter
* 4 leeks , sliced and washed
* 250g pack chestnut mushrooms , sliced
* 2 eggs
* 284ml double cream
* 140g Gruyère , coarsely grated
FOR THE PASTRY
* 280g plain flour
* 140g cold butter , cut into pieces
Method
1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
3. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
5. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g
Tags: Gruyère cheese, leek, mushrooms
Posted in All Recipes, Veg Ideas | No Comments »
Creamy Ham, Leek and Mushroom Spaghetti
Tuesday, March 1st, 2011
http://www.bbcgoodfood.com/recipes/230615/creamy-ham-leek-and-mushroom-spaghetti
Ingredients:
Ingredients
* 2 tsp olive oil
* 2 medium leeks , thinly sliced
* 200g chestnut mushrooms , sliced
* 2 garlic cloves , crushed
* 300g spaghetti
* 140g low-fat soft cheese (we used Philadelphia Light)
* 85g wafer-thin smoked ham , shredded
* small pack basil
* 25g grated Parmesan
Method
1. Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
2. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
384 kcalories, protein 21g, carbohydrate 53g, fat 11 g, saturated fat 5g, fibre 8g, sugar 6g, salt 1.38 g
Tags: basil, garlic, leek, mushrooms
Posted in All Recipes, Meal Suggestions | No Comments »
Sausages with oregano, mushrooms & olives
Friday, January 14th, 2011
* 450g pack reduced-fat sausages
* 1 tsp sunflower oil
* 2 tsp dried oregano
* 2 garlic cloves , sliced
* 400g can chopped or cherry tomatoes
* 200ml beef stock
* 100g pitted black olives in brine
* 500g pack mushrooms , thickly sliced
Method
1. Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
2. Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
3. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
Tags: black olives, cherry toms, garlic, mushrooms, oregano, sausages
Posted in Meal Suggestions | No Comments »
Turkey,Mushroom & Red Pepper Pie
Thursday, November 25th, 2010
Turkey,Mushroom & Red Pepper Pie
Serves: 4
Preparation Time:
Cooking Time: 1 hour
Serves: 4
Preparation time: 12 minutes plus 30 minutes chilling
Cooking time: 1 hour
Ingredients
2tbsp sunflower oil
450g/1lb leftover cooked British Turkey thigh meat, diced
1 red pepper, deseeded and chopped
225g/8oz chestnut mushrooms, quartered
1tbsp cornflour
150ml/1/4pt chicken stock
250ml/9fl oz apple juice
2tbsp tomato puree
Salt and pepper
250g/9oz chilled puff pastry
Beaten egg, to glaze
Method
Heat the oil in a large deep frying pan, add the pepper and mushrooms and fry for 5 minutes. Mix the cornflour with the stock until smooth and pour into the pan with the apple juice. Add the tomato puree and bring to the boil, stirring until thickened and smooth.
Stir the cooked turkey into the pan, season with salt and pepper, cover and .simmer gently for 10 minutes. Allow to cool.
Drain the turkey and vegetables from the pan, reserving the cooking sauce, and spoon into a 1.1 litre/2pt pie dish or individual pie dishes.
Roll out the pastry on a lightly floured surface and use to cover the pie. Cut any pastry trimmings into leaves, dampen and press on top. Chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6. Brush the pastry with beaten egg to glaze and stand the pie on a baking sheet. Bake for 40-45 minutes or until the pastry is puffed and golden brown (25 minutes for individual pies). Heat the remaining sauce.
Serve the pie hot with vegetables and the cooking sauce.
Tags: apple juice, eggs, mushrooms, red pepper, turkey
Posted in Christmas, Meal Suggestions | No Comments »
Mushroom Butter on Toast
Tuesday, November 23rd, 2010
Ingredients
* 250g pack butter , softened
* 1 onion , very finely chopped
* 3 garlic cloves , finely chopped
* 2 thyme sprigs, plus extra to serve
* 30g pack dried porcini mushrooms, soaked, drained and finely chopped
* 250g pack chestnut mushrooms , finely chopped
* 2 tbsp brandy
* juice ½ lemon
* small handful each parsley and tarragon, finely chopped
* toasted bread and salad leaves, to serve
Method
1. Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool.
2. Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or for up to 2 days, then serve a ramekin, topped with a thyme sprig, between 2 to share with toasted bread and dressed salad leaves.
Tags: garlic, lemon, mushrooms, onion, parsley, tarragon, thyme
Posted in Christmas, Snacks | No Comments »
Spicy spaghetti with garlic mushrooms
Monday, August 9th, 2010
Ingredients
* 2 tbsp olive oil
* 250g pack chestnut mushrooms , thickly sliced
* 1 garlic , thinly sliced
* small bunch parsley , leaves only
* 1 courgette, chopped
* small bunch parsley , leaves only
* 1 onion , finely chopped
* 400g can chopped tomatoes
* 1⁄2 red chilli , deseeded and finely chopped, (or use drieds chilli flakes)
* 300g spaghetti
Method
1. Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
2. Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.
Tags: courg, garlic, mushrooms, onion, parsley, red chilli
Posted in Meal Suggestions, Veg Ideas | No Comments »
VEGETABLE KEBABS
Thursday, May 27th, 2010
Vegetables of your choice are marinated first, then pushed onto a skewer and grilled over the barbecue. Serves 4-6
For the kebabs, you will need:
350g (12oz) button mushrooms, cleaned
350g (12oz) courgette, in mouthful-sized chunks with a piece of the green skin on each
1 red pepper, deseeded and cut into chunks
10–12 cherry tomatoes
2 medium onions, each cut into six segments
For the marinade, you will need:
5 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 teaspoon sugar
1 tablespoon basil leaves, torn
1 tablespoon mint leaves, torn
2 cloves garlic, crushed
In a bowl, mix together the olive oil, the lemon juice, the salt and freshly ground black pepper, the sugar, the torn basil and mint leaves, and the crushed garlic. Add the button mushrooms, the courgette and pepper chunks and the cherry tomatoes. Cover and leave for about an hour.
Thread the onion segments on to the skewers, and then thread on the marinated vegetables. Grill the kebabs until they are browned.
Tags: basil, cherry tomatoes, courgette, garlic, mint, mushrooms, onions, red pepper
Posted in BBQ | No Comments »
Mushroom soup with aubergine stack
Thursday, May 6th, 2010
Ingredients
For the soup
1 tbsp olive oil
½ onion, chopped
1 garlic clove, crushed
3 Portobello mushrooms, chopped
150ml/¼ pint vegetable stock
salt and freshly ground black pepper
2 tbsp milk
For the aubergine stack
2 tbsp olive oil, plus extra to serve
½ aubergine, sliced into 1cm/½in rounds
3-4 fresh chives, to serve
Method
1. For the soup, heat the olive oil in a saucepan and gently fry the onion until soft but not coloured.
2. Add the garlic and fry for one minute.
3. Add the mushrooms and fry for 2-3 minutes.
4. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes, or until the mushrooms are soft. Season, to taste, with salt and freshly ground black pepper and leave to cool slightly.
5. Allow the soup to cool, then pour into a blender, add the milk and blend until smooth. Pass through a sieve back into the pan and warm through.
6. For the aubergine stack, drizzle the olive oil over the aubergine slices. Heat a griddle pan and griddle the aubergine for 3-4 minutes on each side, or until softened.
7. Stack the aubergine slices on top of each other in the centre of a shallow soup bowl, then pour in the mushroom soup.
8. To serve, drizzle over a little olive oil and garnish with fresh chives.
Tags: aubergine, chives, garlic, mushrooms, onion
Posted in All Recipes, Soup | No Comments »