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Posts Tagged ‘Oyster mushrooms’

Ixta Belfrage’s book, Mezcla, is full of genuinely new dishes with lots of flavour combinations that we’ve never tried before. These mushroom noodles are a great example. We used a mix of oyster mushrooms and ceps which worked well, but oyster mushrooms are definitely the way to go here. You can make the sauce ahead of time if you like.

Wine Suggestion: It’s not only mushroom season, but it’s Beaujolais Nouveau week too, so we had the luck of matching this dish with a bottle from our friend Chris. The Lapalu Beaujolais Villages Nouveau was smooth, dark fruited and earthy.

Oyster mushroom noodles – serves 2 as a main very generously

  • 200g fresh medium egg noodles (if you have dried egg noodles, cook them first)
  • 1 tsp finely grated lemon zest and 2 tbsp juice
  • 10g chives, finely chopped
  • 10g dill, picked from the stems
  • créme fraîche or sour cream, to serve

FOR THE MUSHROOMS:

  • 400g oyster mushrooms
  • 3 tbsp olive oil
  • ½ tsp fine salt

FOR THE SAUCE:

  • 40g unsalted butter
  • 2 tbsp olive oil, plus extra to serve
  • 2 onions, very finely chopped
  • ¾ tsp caraway seeds
  • 1¼ tsp fine salt
  • 2 cloves of garlic, finely grated
  • 500g chicken stock or veg stock
  • 2 ½ tsp English mustard
  • 5 tbsp double cream

Preheat the oven to 200C fan/220C.

Tear the mushrooms in half. Line a large baking tray with parchment, add the mushrooms, oil and salt and toss with your hands, then spread out over the tray. Roast in the oven for 22-25 minutes, stirring halfway, or until golden-brown and starting to crisp at the edges. Set aside.

Meanwhile, make the sauce. Put the butter, oil, onions, caraway seeds and ¾ tsp of fine salt into a large sauté and put over a medium heat. Gently fry for about 12 minutes, stirring regularly, until soft and caramelized. Turn the heat down to the lowest setting and continue cooking for another 5 minutes, you are looking for deep golden-grown but not burned or crispy. Remove half the onions onto a plate and set aside. Add the garlic to the pan and fry for 1 minutes, stirring, then remove the pan from the heat.

Add the stock, mustard, cream, ½ tsp of fine salt and lots of black pepper to the pan with the onions. Stir, then add half of the roasted mushrooms. Return to a medium heat and cook for 4 minutes. Stir the noodles into the sauce and cook for 3 minutes, or until the sauce has thickened slightly and the noodles are hot.

Stir in the lemon juice and half the herbs. Transfer to a warm platter and top with the rest of the herbs, the lemon zest and the mushrooms and onions that you set aside before. Spoon over some crème fraîche or sour cream and finish with olive oil and black pepper.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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This vegan dish is a must for mushroom lovers and the leftovers make great lunchboxes. Full of flavours that we wouldn’t usually put together, that’s the joy of recipes from the Ottolenghi Test Kitchen.

Wine Suggestion: We’re suckers for matching mushrooms with either Pinot Noir, or, like here, with Nebbiolo. Luigi Pira’s Langhe Nebbiolo was our choice as it is so authentically nebbiolo without breaking the bank and opening a Barolo, or Barbaresco. Cherries, rose petals and rich iron with an earthy, mushroomy aroma carrying it through; elegance and power all at once.

Mushroom & rice pilaf – serves 4 as a main or 6 as a side

  • 1-2 dried ancho chillies, stems removed – we used dried chipotle chillies as that’s what we had in the cupboard
  • 30g dried porcini mushroom
  • 500ml vegetable stock (or chicken stock if you prefer)
  • 500g oyster mushrooms
  • 500g large portobello mushrooms, stems discarded, and roughly broken by hand into 6 pieces
  • 1 large onion, halved and cut into ½ cm thick slices
  • 10 cloves of garlic, peeled
  • 3 cinnamon sticks
  • 4 whole star anise
  • 150g soft dried apricots, quartered
  • 150ml olive oil
  • 350g basmati rice, washed until the water runs clear and drained well
  • 3 scallions, thinly sliced at a angle
  • 5g picked parsley leaves

Preheat the oven to 220C fan.

Put the dried chillies into a small bowl and cover with boiling water. Leave for 20 minutes, then drain and roughly chop the chillies, including the seeds.

Meanwhile, put the dried mushrooms, stock, 350ml of water, 1¼ tsp of salt and a good grind of pepper into a medium saucepan over a medium heat. Bring to a simmer, then set aside.

Put the oyster mushrooms and portobello mushrooms, onion, garlic, chopped chillies, whole spices, apricots, 120ml of oil, 1 tsp of salt and a good grind of black pepper into a large roasting tin. Stir it all together, then bake for 40 minutes, stirring halfway through.

Remove from the oven and transfer half the mixture to a medium bowl. Stir the rice into the remaining mixture in the tin.

Bring the porcini and stock mixture back to a simmer, then pour over the rice and without stirring, cover the tin tightly with foil. Bake for 25 minutes, then leave to sit, covered, for 10 minutes. Remove the foil and mix gently.

Add the scallions, parsley and final 2 tbsp of olive oil to the reserved mushroom mixture and stir together. Sppon over the rice and serve.

(Original recipe from Ottolenghi Test Kitchen Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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