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Posts Tagged ‘Mushrooms’

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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Spaghetti Carbonara

A sort of carbonara-style dish but far from authentic. It’s tasty though, and we get requests for this version so we’ll keep making it.

Wine Suggestion: We opened a bottle of the Colterenzio Pinot Bianco from Alto Adige/Südtirol for our guests and it went very well. If in doubt we try to choose a wine similar to the origin of the food; a good rule if you’re stuck.

Spaghetti with Mushrooms, Bacon & Cream – serves 4

  • 350g spaghetti
  • 150g unsmoked streaky bacon, cut across into very thin strips
  • 3 tbsp olive oil
  • 150g small chestnut mushrooms, quartered
  • 2 garlic cloves, crushed
  • 2 large eggs, beaten
  • 85g Parmesan cheese, grated
  • 4 tbsp double cream
  • 1 tbsp chopped flat-leaf parsley

Cook the pasta in lots of boiling salted water according to the time indicated on the pack.

Meanwhile, heat a large, deep, non-stick frying pan and fry the bacon over a low heat until the fat starts to run. Add 1tbsp of the olive oil, increase the heat, and keep cooking for another 3-5 minutes or until crispy. Remove with a slotted spoon and drain on some kitchen paper.

Add the remaining 2 tbsp of oil to the same pan, then add the mushrooms and garlic and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside.

Combine the eggs and most of the Parmesan in a small bowl (reserve enough cheese to sprinkle over at the end). Season well with salt and black pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a cup of the pasta cooking water, then drain.

Tip the spaghetti into the warm pan with the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and about 120ml of the reserved pasta water. Use some tongs to toss the spaghetti with the other ingredients.

Divide the spaghetti between 4 warm bowls and scatter over the parsley, reserved Parmesan and some more black pepper.

(Original recipe from Mary Berry Cooks the Perfect, DK, 2014.)

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Epic rib-eye steak

New Year’s eve is a night we treasure to eat nice food and open a good bottle of wine; just the two of us (the third still flakes out around 7pm). This year we are glad that Jamie Oliver is back on song with his new book “5 Ingredients”. This was delicious, luxurious and yes –  very few ingredients.

Wine suggestion: from our cellar came a bottle of the Chateau Rayas “Pignan” 2005 which while 12 years old was beautifully youthful, smooth, complex and deep. A 100% grenache from a very particular vineyard this is a remarkable wine that we’re glad to have shared together to begin 2018.

Epic Rib-Eye Steak – serves 4

  • 600g piece of rib-eye steak (ideally about 5 cm thick), fat removed
  • 4 sprigs of fresh rosemary, leaves stripped
  • 4 cloves of garlic, peeled and finely sliced
  • 350g mixed mushrooms, tear up any larger ones into bite size chunks
  • 1 x 660g jar of white beans
  • 1 tbsp red wine vinegar

Place a large non-stick frying pan over a medium-high heat. Rub the steak all over with a little olive oil, a pinch of salt and some black pepper, then sear on all sides for 10 minutes in total. You’re looking for a nice dark brown on the outside and medium rare in the middle – of course keep cooking if you prefer it more cooked than this. When done, remove to a warm plate and cover with tin foil.

Turn the heat under the pan down to medium. Add the rosemary leaves and crisp up for 30 seconds, then add the garlic and mushrooms with a splash of oil if needed and cook for 8 minutes or until golden.

Pour in the beans and their juice, add the red wine vinegar and simmer for 5 minutes, then season to taste. Sit the steak on top and pour over any juices from the plate. Slice the steak at the table and serve with with a drizzle of your best olive oil.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Festive butternut and stilton pies

Forget nut roast. This pie is packed full of flavour and highly recommended as a festive treat when you’re fed up eating meat, or for a vegetarian friend; they’ll love you for this.

Also conveniently works with all the usual Christmas day trimmings and can be made up to 24 hours in advance.

You need to be fussy about the pie dishes as the filling needs to come to the top (so the pastry sits proud on the top and doesn’t sink). We used two small enamel dishes that hold 450ml water and measure 16cm x 11cm.

Wine Suggestion: If others are eating turkey then the same wine should be work pretty well for both. Given the earthy, savoury porcini and chestnut mushrooms a good choice, though, is a fruitier Pinot Noir. This may be a youthful village Burgundy or a fresh style from a similar region; look to Baden and Alto Adige for a good alternative. If you look elsewhere make sure the alcohol is not too high, as this can unbalance things.

Festive Butternut Squash & Stilton Pies – makes 2 pies (each one will serve 2 generously)

  • 25g dried porcini mushrooms
  • 1 butternut squash, about 800g
  • 50g butter
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, sliced
  • pinch of dried chilli flakes
  • 2 garlic cloves, crushed
  • 2 tsp chopped thyme or rosemary
  • 1 tbsp brandy
  • 6 tbsp double cream or crème fraîche
  • 50g stilton, broken into chunks
  • 50g walnut pieces
  • 140g puff pastry – we used one sheet of all butter puff pastry
  • 1 egg yolk, beaten

Soak the porcini in 150ml boiling water for 20 minutes.

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

Meanwhile, peel the squash, discard the seeds and cut into small chunks.

Melt the butter in a large frying pan, add the oil, and fry the squash over a medium heat for 10 minutes or so – you want it to be caramelising nicely. Stir in the sliced chestnut mushrooms, chilli flakes, garlic & thyme or rosemary, and fry for 5 minutes. Turn up the heat and add the brandy, then remove from the heat.

Drain the dried mushroom and reserve the liquor, then roughly chop. Add to the squash mixture with the soaking liquid (but leave the grit in the bowl) and double cream, then return to the heat and bring to the boil. Remove from the heat again, season, and stir in the stilton and walnuts. Divide the mixture between two individual pie dishes (see recommended size above). Leave to cool before covering with the pastry.

Cut the puff pastry in half and roll out on a lightly floured surface until slightly bigger than the dishes, the pastry should overhang the edges a bit. Use the scraps to make holly leaves and berries or some other festive motif. Stick to the pastry lids with a little bit of water. You can keep the pies in the fridge now for up to 24 hours.

When ready to cook, get your oven heated and brush the tops with the beaten egg yolk. Sprinkle a large pinch of sea salt and some black pepper over each. Bake for 15 to 20 minutes or until risen and golden brown.

Serve with seasonal sides – we went for sprouts.

(Original recipe by Rosa Baden-Powell for BBC Good Food Magazine, December 2001. )

 

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Beef Bourguignon Pie whole

Beef Bourguignon Pie whole

One of Jules’ classic dishes that combines Beef Bourguignon with a mash potato top. Old-fashioned in many ways but a great crowd pleaser and you can prep it all in advance. Some veg on the side is all you need for a hearty dinner.

A red Burgundy is not necessary for cooking, rather look for a juicy and easy red. Make sure it is decent though as it will still contribute to the flavours and quality of the dish. Having trialled relatively expensive Burgundy (to really find out!) in dishes like this though, we think it makes the dish unnecessarily expensive without adding anything extra over a decent, juicy, but cheaper red.

Wine Suggestion: If tempted to drink a red Burgundy with this dish, and want to impress, pick a fulsome appellation from the Cote d’Or if you can. Even if you pick a Bourgogne rouge make sure it has class and character as very easy, commercial examples are just a bit bland for the dish. This time we chose a northern Rhône, the J-M Gerin Côte Rôtie Champin de Seigneur which rivals good Burgundy for price but also matches it for aromatic thrill and velvety, earthy core with the same medium weight and great freshness.

Beef Bourguignon Cottage Pie – serves 6

FOR THE BOURGUIGNON BASE:

  • 1 tbsp sunflower oil/veg oil
  • 200g pack bacon lardons
  • 900g braising steak, cut into 3cm chunks
  • 225g button mushrooms
  • 225g button onions or small shallots, peeled
  • 2 garlic cloves, crushed
  • 1 tbsp demerara sugar
  • 600ml red wine
  • 400g tin beef consommé or 400ml of beef stock
  • 1 to 2 tbsp cornflour, loosened with 1-2 tbsp red wine or water

FOR THE MASH TOPPING:

  • 1.5 kg floury potatoes e.g. Maris Piper
  • 50g unsalted butter
  • 100ml milk

Heat the oil in a large pan and fry the bacon lardons over a high heat until well browned. Remove from the pan with a slotted spoon and drain on kitchen paper. Season the beef, then fry in the bacon fat until coloured. Add all the remaining ingredients, except the cornflour and bacon, and bring to a simmer. Partly cover the pan with a lid and cook for 2-2½ hours or until the beef is tender.

When the beef is cooked, tip the contents of the pan into a colander set over another pan to catch the sauce. Tip the contents of the colander into a large pie or casserole dish along with the reserved bacon. Boil the sauce and season to taste. Thicken with the loosened cornflour until you have a sauce that coats the back of a spoon. Spoon enough of the sauce over the beef to barely cover and loosen it (don’t be tempted to add too much), then stir. You can freeze or refrigerate the sauce and offer it on the side when you serve the pie.

Boil the potatoes until tender, about 15-20 minutes. Drain and replace the lid, then give the pan a good shake to break them up a bit. Add the butter and milk gradually as you mash, then season well.

Spoon the potatoes over the meat and use a knife or spoon to mark a pattern over the top. You can cool the pie at this stage and freeze if you like before baking as below.

Heat the oven to 180C/fan 160C/gas 4.

Bake the pie for 50 minutes to 1 hour or until golden. Increase the heat to 200C/fan 180C/gas 6 for the final 10 minutes to get it nicely browned on top.

(Original recipe by Gary Rhodes for BBC Good Food Magazine, November 2005.)

Beef Bourguignon Pie

Beef Bourguignon Pie

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Wild mushroom soup

Make this with wild mushrooms while you get them but it also works well with ordinary chestnut mushrooms.

Wine Suggestion: an old favourite with mushrooms for us is complex and nutty Oloroso sherry. The best are round and rich while remaining dry but if you have one with a touch of sweetness it should work just as well too.

If sherry is not your style then a lighter, earthy red like the Höpler Pannonica red, a blend of Zweigelt, Blaufrankisch and Pinot Noir from Burgenland in Austria is a good pick. Earthy and spices this wine has character and presence while remaining medium bodied and fresh.

Creamy Mushroom Soup – serves 4

  • 25g dried porcini (ceps)
  • 50g butter
  • 1 onion, finely chopped
  • 1 clove of garlic, thinly sliced
  • thyme sprigs
  • 400g mixed wild mushrooms or chestnut mushrooms
  • 850ml vegetable stock
  • 200ml tub crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chopped chives

Put the dried porcini in a bowl and pour over boiling water to just cover.

Heat 25g of the butter in a saucepan and gently cook the onion, garlic & thyme for about 5 minutes or until softened and starting to brown.

Drain the porcini (keep the liquid) then add to the onion along with the fresh mushrooms. Leave to cook for another 5 minutes. Add the stock and the reserved mushroom juice (discard any grit at the bottom), bring to the boil, then simmer for 20 minutes. Add the crème fraîche and simmer for another few minutes then whizz with a hand blender (or similar device) before passing through a fine sieve.

Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. Ladle the soup into bowls and sprinkle over the croûtons and chives.

(Original recipe from BBC Good Food)

 

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