Mushroom Stew

Ingredients

• Dried Porcini Mushrooms
• Butter
• Onion
• Carrots
• Celery
• Mushrooms (Button or Chestnut)
• Garlic
• Vegetable Stock
• Parsley
• Dill

Dumplings:

• 100g Self Raising Flour
• 1/2 tsp Mustard
• 50g Vegetable Suet
• Parsley
• Dill

Method

1. Rehydrate Porcini Mushrooms in boiled water (30 mins)
2. Over low heat, melt Butter
3. Fry diced Onion, Carrot and Celery (10 mins)
4. Add Sliced Mushrooms and chopped Garlic and continue to fry (5 mins)
5. Add Porcini Mushrooms and their water (don’t add the grit that collects at the bottom)
6. Add Vegetable Stock and chopped Herbs and simmer (15 mins)
7. For the dumplings, mix Flour, Suet, Mustard, and Herbs together
8. Add a little water until the mixture comes together (careful not to over work)
9. Make small balls and drop into the stew, cover and simmer (15 mins)
10. Serve with nice Bread

Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms
• Onion
• Celery
• Risotto Rice
• White Wine
• Vegetable Stock
• Portobello Mushrooms
• Lemon
• Parsley
• Cornichon
• Parmesan Cheese
• Butter

Method

1. Rehydrate the Porcini in hot water (5 mins)
2. Gently fry diced Onion and Celery in a little Olive Oil (5 mins)
3. Turn up heat and add Risotto Rice (1 min)
4. Add Wine and allow rice to swell a little (2 mins)
5. Add drained Porcini Mushroom water (don’t add the grit that collects at the bottom)
6. Chop the Porcini and add to Rice
7. Add Vegetable Stock a little at a time, stirring every now and then (30 mins)
8. Mean while fry sliced Portobello (10 mins)
9. Mix with chopped Parsley, sliced Cornichon and Lemon Juice
10. When Rice is soft, stir in grated Parmesan Cheese, Butter and season
11. To serve spoon rice onto dish and top with Portobello Mushrooms

One Crust Vegetable Pie

Ingredients

• Onion
• Aubergine
• Pepper
• Mushroom
• Oregano
• Olives
• Red Kidney Beans
• Basil Leaves

Sauce:

• Chopped Tomatoes
• Tomato Purée
• Garlic

Pastry:

• 75g Plain Flour
• 75g Wholemeal Flour
• 75g Margarine
• 50g Grated Parmesan

Method

1. For the pastry, blend Flours, Parmesan and Margarine into crumbs
2. Add enough water for pastry to come together, roll into a ball and chill (20 mins)
3. For Sauce, fry Garlic in a little Olive Oil (1 min)
4. Add Tomato Purée and continue to fry (1 min)
5. Add Chopped Tomatoes and turn heat down, simmer until reduced by half (30 mins)
6. For filling, fry Onion (5 mins)
7. Add Cubed Aubergine (5 mins)
8. Add chopped Pepper and Mushrooms (5 mins)
9. Add Oregano, Olives and Kidney Beans (5 mins)
10. Mix in the Sauce, season and set aside
11. Roll out pastry to around 30cm diameter
12. Tip filling into center (allowing 2 inch border), then roll up edges
13. Bake @190C (30 mins)
14. Serve with chopped Basil leaves

Ragu Pasta

Ingredients

• 1 Onion
• 1 Celery
• 1 Carrot
• 100ml Vegetable Stock
• 2 Garlic
• 1tbsp Balsamic Vinegar
• 1tbsp Tomato Purée
• Glass of Wine
• 50g Red Lentils
• 4 Mushrooms
• 1 Pepper
• 1 Courgette
• Pasta
• Basil
• Parmesan Cheese

Method

1. Dice all the Vegetables
2. In a pan simmer Onion, Celery, Carrot and Stock until they are soft (5 mins)
3. Add Garlic, Balsamic Vinegar, Tomato Purée and Wine, continue to simmer (5 mins)
4. Add Red Lentils, Mushrooms, Pepper and Courgette, simmer (20 mins)
5. Meanwhile boil your favourite Pasta
6. Season Ragu and stir in chopped Basil
7. Serve with Pasta and grated Parmesan

Mushroom & Gorgonzola Parcels

Ingredients

• 4 Portobello Mushrooms
• 1 Clove Garlic
• Parsley
• Gorgonzola Cheese
• Filo Pastry

Method

1. Peel skin off Mushrooms, slice into large chunks and fry (10 mins)
2. Add chopped Garlic and Parsley (3 mins)
3. Layer 4 square Filo Sheets
4. Put Mushroom mixture in middle, then top with Gorgonzola
5. Spread egg wash (or Milk) along edges of pastry
6. Pull pastry up to make a parcel
7. Twist top to seal
8. Bake @180C (20 mins)
9. Serve with Green Salad

Mushroom Stroganoff

Ingredients

• Onion
• Mushrooms
• Garlic
• Paprika
• Brandy
• Crème Fraiche
• Cornichons
• Parsley
• White Rice

Method

1. Fry Onion in oil (10 mins)
2. Add thickly sliced Mushrooms (7 mins)
3. Add Garlic and Paprika (3 mins)
4. Add Brandy and flame to burn off alcohol
5. Meanwhile, boil rice
6. Reduce heat and stir in Crème Fraiche
7. Stir in sliced Cornichons and Parsley
8. Serve

Mushroom Tart

Ingredients

Pastry:

• 250g Plain Four
• 150g Butter
• Pinch Salt and Sugar
• 1 Egg (medium)

Tart:

• Onion
• Bay Leaf
• Thyme
• Garlic
• Hendersons Relish
• Mushrooms
• Single Cream
• 2 Eggs

Method

1. In food processor mix Flour, Salt and Sugar
2. Add Cubes of butter until combined
3. Add beaten Eggs
4. (Add a little water if mixture doesn’t come together)
5. Take out, dust in flour, wrap cling film and chill (20 mins)
6. Meanwhile fry Onion, Garlic, Hendersons Relish, Bay Leaf and Thyme on a very low heat (40 mins)
7. Roll out pastry to fit tart tin
8. Press into edges, pick base with fork and chill again (10 mins)
9. Fry halved mushrooms in a separate pan until soft
10. Scrunch up greaseproof paper (it will line the tin easier), butter the under side so it doesn’t stick to the pastry
11. Line the pastry with the greaseproof paper and fill with baking beans, press them right into the corners of tin
12. Bake @180C (10 mins)
13. Remove greaseproof paper and baking beans, bake again (5 mins)
14. Whisk together Single Cream and Eggs, season
15. Remove Bay Leaf and Thyme from Onions
16. Layer onions on pastry base, then Mushrooms (flat side up), then poor over two thirds of Cream and Eggs
17. Place the tin on the oven shelf and pour in the rest of the Cream and Eggs right up to the tins edge (easier than carrying full tin to oven!)
18. Bake @160C (30 mins)
19. Serve with Salad

Mushroom & Cheese Crepes

Ingredients

• Mushrooms
• Gruyère Cheese
• Chives
• Garlic
• New Potatoes
• Sugar Snaps

Batter:

• 250g Plain Flour
• Pinch of Salt
• Pinch of Sugar
• 2 Eggs
• 410ml Milk
• 125ml Water

Method

1. In a bowl mix Flour, Salt and Sugar
2. In separate bowl whisk Water, Milk and Eggs together
3. Gradually pour fluid into flour, whisking until smooth
4. Chill (20 mins)
5. Fry Mushrooms (10 mins)
6. Add Garlic and Chives (2 mins)
7. Set aside to cool
8. Grate Cheese
9. Get a pan hot with oil and butter
10. Pour a ladle of batter and spread out
11. Place mushrooms and Cheese on top
12. Fold over then flip
13. Serve with New Potatoes and Sugar Snaps

Mushrooms and Polenta

Ingredients

• Mushrooms
• Thyme
• Garlic
• Red Wine
• Vegetable Stock
• Rocket Leaves

Polenta:

• Milk
• Onion
• Bay Leaf
• Thyme
• Peppercorns
• Garlic
• Polenta
• Rosemary
• Butter
• Parmesan

Method

1. Bring milk to boil with Onion, Bay Leaf, Thyme, Peppercorns and Garlic
2. Set aside to infuse (20 mins)
3. On high heat fry Mushroom and Thyme (10 mins)
4. Add Garlic (5 mins)
5. Add Wine and Stock and simmer, until reduced by half
6. Sieve Milk and bring to simmer
7. Add Polenta and stir
8. Add Finely chopped Rosemary, Butter and Parmesan
9. Serve with Rocket Leaves

Leek and Mushroom Pie

Ingredients

Pastry:

• 350g Plain Flour
• 200g Butter
• 1 egg
• Water

Filling:

• Mushrooms
• Leek
• Shallot
• Garlic
• Butter
• Flour
• Milk
• Vegetable Stock
• Double Cream
• Bay Leaf
• Thyme

Method

1. For the pastry combine Flour, Butter and Eggs in food processor
2. Add Water until mixture comes together and chill
3. For filling fry Mushrooms and set aside to cool
4. Fry Leek, Garlic and Shallot and set aside to cool
5. For the sauce, add equal quantities of flour and butter to make a roux
6. Add Milk, Vegetable Stock, Bay Leaf and Thyme and stir until smooth, simmer (15 mins)
7. Remove Bay Leaf, add Double Cream and season
8. Roll out the 2/3 of pastry and line dish
9. Mix Sauce, Mushroom and Leeks, empty into pie dish
10. Roll out remaining 1/3 pastry and place on top
11. Bake in oven @180ºC (40 mins)