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Posts Tagged ‘Mushrooms’

Linguine with garlic mushrooms & sage

Nothing fancy here but might be the break you need from all the Christmas festivities. Minimal effort required!

Wine Suggestion: a light red wine was our choice today; the Domaine Bellier Cheverny Rouge, a blend of Pinot Noir and Gamay from the Loire in France. Earthy and fresh plums and cherry flavours with fine, light tannins.

Linguine with garlic mushrooms & sage – serves 2

  • 150g linguine
  • 25g butter
  • 250g chestnut mushrooms, sliced
  • 1 clove of garlic, crushed
  • a good pinch of chilli flakes
  • a handful of sage leaves, chopped
  • juice of ½ a lemon
  • 50g Parmesan, finely grated

Cook the linguine in loads of salty water according to the timings on the pack.

Meanwhile, heat the butter in a frying pan and fry the mushrooms until very soft and golden and the any liquid has pretty much disappeared.

Add the garlic and chilli and cook for 2 to 3 minutes, then stir in the sage and cook for another minute. Season generously.

Drain the pasta but reserve some of the cooking liquid. Add the cooked pasta to the mushroom pan with the lemon juice, Parmesan and enough of the reserved water to make a sauce. Toss everything together until the pasta is coated.

Serve with a bit of extra Parmesan over the top if you like.

(Original recipe by Janine Ratcliffe in Olive Magazine, November 2015)

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Chicken with Mushrooms

This is a great one-pan dish for mid-week. Tasty, economical and good for you too. We’re all into healthy stuff now that we have a kitchen and no longer need to eat out so much. We served with buttery mash (not so healthy) but a salad or extra greens would also be appropriate.

Wine Suggestion: Given it’s mid-week, we’d suggest the Domaine Ventenac Cuvée Carole which is mostly Chardonnay, but has a touch of Gros Manseng to brilliant effect. Fresh and easy, and yet textured, savoury as well as full of joyful fruit.

Chicken with Mushrooms – serves 4

  • 2 tbsp olive oil
  • 500g boneless, skinless chicken thighs
  • flour, for dusting
  • 50g pancetta cubes
  • 300g small button mushrooms
  • 2 large shallots, chopped
  • 250ml chicken stock
  • 1 tbsp white vinegar
  • 50g frozen peas
  • small handful of parsley, finely chopped

Heat 1 tbsp of the olive oil in a frying pan. Season and dust the chicken with flour, then brown on all sides. Remove the chicken from the pan and set aside.

Fry the pancetta and mushrooms in the same pan until softened, then remove.

Add another tbsp of olive oil and cook the shallots for a few minutes until soft. Add the stock and vinegar then bubble for a couple of minutes before returning the chicken, pancetta and mushrooms to the pan. Cook for 15 minutes.

Add the peas and parsley and cook for 2 minutes more before serving with mash, salad or veg.

(Original recipe from BBC Good Food)

 

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Roast Chicken, Pancetta & Mushroom Orzo

We really liked this easy recipe for leftover roast chicken, a very tasty dish for midweek.

Wine Suggestion: mid-week, or weekend, this works great with a Pinot Noir-Gamay blend like you can find in Cheverny in the Loire; freshness from Pinot and smoothness from the Gamay … both earthy and the right flavours for this dish. Our choice tonight was an old favourite Domaine Bellier.

Roast chicken, pancetta & mushroom orzo – serves 4

  • 15g porcini mushrooms
  • 30g pancetta cubes
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 50g chestnut mushrooms, sliced
  • 50g button mushrooms, sliced
  • 300g orzo
  • 2 sprigs of thyme, leaves stripped
  • 1 litre chicken stock
  • 300g roast chicken, skin removed and shredded
  • Parmesan, shaved to serve

Soak the porcini mushrooms in a small bowl of boiling water for 15 minutes.

Heat 2tbsp of olive oil in a large heavy-based frying pan. Cook the pancetta until golden, then scoop out with a slotted spoon.

In the same pan, cook the shallots and garlic until softened. Add the fresh mushrooms and fry until golden. Add the drained porcini, reserving the liquid, and cook for a minute.

Add the orzo and thyme and stir to coat in the oil, then add the porcini’s liquid and enough stock to cover. Simmer gently for 10-12 minutes, adding stock as needed, until tender.

Add the chicken and heat through, then serve with the pancetta and some Parmesan shavings sprinkled over.

(Original recipe by Justin Turner in Olive Magazine, April 2012.)

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Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Steak in Porcini Mushroom Sauce

We’re all about mushrooms at this time of year, both dried and fresh, as they have the smell and taste of Autumn. We cooked this when the clocks changed and we got home to a cold house after a long weekend away. Serve with steamed rice or Italian roasties, and some greens if you like.

Wine Suggestion: Luigi Pira makes some really thoughtful and traditional Barolos and his Langhe Nebbiolo is no different; it tastes of Nebbiolo with the tar and roses, firm tannins sit well with the perfectly ripe wine and, with a touch of age, velvety undergrowth characters. An excellent match to both the steak and the mushrooms.

Steak in Porcini Mushroom Sauce – serves 4

  • 15g dried porcini mushrooms
  • 450g sirloin steak, cut into ½ cm strips
  • 4 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 clove of garlic, peeled and grated
  • 1 tsp thyme leaves
  • 50ml red wine
  • 3 tbsp chopped flatleaf parsley
  • 150g mascarpone cheese

Put the dried porcini in a bowl and pour over enough boiling water to cover. Set aside for 5 minutes.

Season the steak really well with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan and fry the steak in batches over a hight heat for a maximum minute per side, or until nicely browned but not cooked through. Transfer to a plate and cover with foil.

Pour another 2 tbsp of oil into the pan and fry the chestnut mushrooms for a couple of minutes. Add the garlic and thyme and cook for another minute. Pout in the wine and cook for another 2 minutes.

Meanwhile, drain the porcini mushrooms and reserve the liquid. Stir the liquid into the frying pan (leave the last gritty bit behind). Roughly chop the porcini mushrooms and add to the sauce.

Stir in the parsley and mascarpone, then return the meat to the pan. Cook gently for a couple of minutes.

Season to taste and serve with rice or Italian roasties.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

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Roast pumpkin & fennel with mushrooms

Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.

Roast pumpkin and fennel with mushrooms – serves 6

  • 2 fennel bulbs, cut into thin slices
  • 1 small pumpkin/squash, peeled and diced
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 300g portobello or field mushrooms, diced into big chunks
  • butter
  • a few sprigs of tarragon
  • 100ml double cream
  • 1 tsp Dijon

Heat the oven to 200C/Fan 180C/Gas 6.

Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.

Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.

To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.

(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)

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Marinated mushrooms with lemon

These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.

Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.

Champiñones marinados – serves 4

  • 500g button mushrooms
  • juice of 1 lemon
  • grated zest of ½ a lemon
  • 5 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.

Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.

Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.

Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

 

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