You've had fish, duck, veggie sushi.
Time to graduate to mushroom sushi
Wholesome, hearty, tasty mushroom soup. Always have it with some good quality bread.
A classic. Can't have a mushroom recipe page without the mighty mushroom risotto
I could easily have these for breakfast.
This dish is sensational. Take care with this one as it is extremely habit forming. You'll be addicted!
Impress your guests with your very own home made antipasti. Or just have them by yourself with a few slices of sourdough in front of the TV. I won't tell a soul.
Want to impress? Make ravioli from scratch. It's easier than you think and always a show-stopper.
Fast, healthy, tasty, colourful and it's got melted cheese in it. What other reasons do you need?
A mid-week crowd pleaser.
Because sometimes we all just need a dirty burger. You don't owe an explanation to anyone.
A double-decker packed with mm-mmmm
Combine the all the ingredients and whisk to disperse the ginger puree.
Add a stick of lemon grass, cut in half, and then split lengthwise.
Cut the mushrooms into 1” petals, pour the marinade over them and marinate for 3 hours. Tip: You can do this in a sealable freezer bag and squeeze out all the air to maximise contact between the marinade and the mushrooms.
Mix 3 tbsp of white rice vinegar with 2 tbsp of sugar.
Put the rice in a pan and wash it in running water a few until the water runs clear. Soak the rice in water for 30 minutes. Bring to the boil with the lid on, then turn down the heat and continue simmering on low with the lid on for 12-15 mins. Let it cool down for 30 minutes, then spoon the sushi seasoning over the rice and mix carefully with a spatula.
In the meantime, pour 2 tbsp rice bran oil into a hot pan. Add the mushrooms and the marinade to the pan and fry down to a glaze.
Place a nori sheet onto a sushi rolling mat, spread the seasoned rice thinly onto a nori sheet, add the fried mushrooms, and roll tightly.
Cut into individual rolls and serve with wasabi paste, soy sauce and pickled ginger.
60g Ketjap Manis sweet soy sauce
2 Tsp ginger puree
1 Stick of lemon grass
250g Sushi rice
Rice bran oil
250-300g Oyster Mushrooms
Fry the chopped onions and the crushed garlic in the olive oil for about 8-10 minutes until soft.
Add the chopped mushrooms with the leaves from a sprig or two of fresh thyme, a pinch of salt, some freshly ground black pepper and cook on a medium heat for 10-12 minutes while stirring.
Add two bay leaves, pour in a glass of red wine and reduce until the alcohol has boiled off. Sprinkle in the flour and stir for 2-3 minutes to combine.
Add the hot chicken stock and one teaspoon of miso paste and simmer for 15 minutes.
Remove the pot from the heat and blend with a hand-held wand blender until completely smooth.
Serve with a drizzle of fresh cream, a sprinkling fresh thyme leaves, and a side of buttered crusty bread.
350g Oyster Mushrooms
80g EV Olive Oil
1 Clove of Garlic, crushed with the back of the knife
1.4L Chicken stock (or vegetable stock)
3 Tbsp Flour
1 Tsp Miso Paste
2 Bay Leaves
1 Glass of Red Wine
Fry the mushrooms in about 60 g of olive oil or butter with a garlic clove split in half lengthwise, season with a pinch of salt and pepper and cook until done. Add 1 glass of red wine, a bay leaf and 3 fresh sage leaves and continue cooking until completely reduced. Set aside. Remove the garlic if you so desire.
Pour about 50g of olive oil into a pan and fry a large finely chopped onion on a medium heat until golden brown. Be patient. Take care not to under-cook the onion; we don't want the taste of raw onion in our risotto. Set these aside, too.
Have a simmering pot with 1.5-2L of mushroom stock ready.
Add 300g of Arborio rice to a wide casserole and dry toast the rice for a few minutes while stirring, then add a cold glass of white wine and stir until the wine has been absorbed and all the alcohol has evaporated. Add a ladle of hot mushroom stock and stir (ideally with a balloon whisk, but a wooden spoon is perfectly fine) and let the rice absorb some stock. Add the onions and the mushrooms, and continue gradually ladling hot mushroom stock into the rice under constant stirring as required until the risotto is cooked and most of the stock has been absorbed. The constant stirring is important to release the starch and produce a creamy risotto. The final texture of the risotto should not be a dry stodgy slop, but should still have a bit of fluidity to it: the Italians call this all'onda - like a wave!
Take the casserole off the heat, add a knob of butter and let it sit for a few minutes before serving with a sprinkle of Parmesan.
350g Oyster Mushrooms
300g Arborio Rice
1 Clove of garlic
1 Bay leaves
3 Sage leaves
1.5L mushroom stock
1 Glass of red wine
1 Glass of white wine
Parmesan (or Grana Padano)
There are two ways to make this dish: the quick way, where you simply use ready mixed spices, a jar of salsa and some ready made guacamole, and the tasty bespoke way which involves you preparing those items yourself.
Seasoning: mix all the ingredients and set a side. Done. this makes more than you'll need for one dish.
Salsa: put all the ingredients in a food processor and blend to a rough consistency; we don't want a smoothie. Done.
Simple Guacamole: peel and crush a large ripe avocado in a bowl with the back of a fork, add a table spoon of mayonnaise, the juice of half a lime and a pinch of salt, and continue squashing and mixing until the desired consistency is reached. Optionally you can add a pinch of chopped coriander.
Filling: Rub some of the seasoning into the mushrooms, and fry them in a skillet with tbsp of olive oil until done. Remove the mushrooms and without cleaning the skillet, add two tbsp of olive oil and fry the finely chopped spring onions until done. Add the drained black beans and optionally the halved cherry tomatoes. Season with salt and pepper and a pinch or two of the spice mix, add half a glass of water and cook with a lid on until the beans begin to open up.
Assemble your wraps by combining the black beans, mushrooms, salsa, guacamole with shredded lettuce, grated cheese and jalapeno peppers.
1 tsp paprika
1 tsp smoked paprika
½ tsp crushed chilies or chili powder
1 generous pinch of salt
½ tsp onion granules
½ tsp cumin seeds
(or buy ready Mexican spice mix)
2 red peppers, de-seeded.
200 g ripe sweet cherry tomatoes
2 spring onions
2-3 birdseye chilies
1 squeezed lime
½ bunch of fresh coriander
A glug of olive oil
½ tsp salt
(or buy ready made salsa)
1 large ripe Avocado
½ Lime juice
1 tbsp Mayonnaise
1 pinch of salt
(or buy ready made guacamole)
350g Oyster Mushrooms
2 tins Black beans
3 tbsp olive oil
3 spring onions
4-5 ripe cherry tomatoes (optional)
Salt and pepper to taste
Fry the chopped garlic in 50 g of olive oil for a minute. Add the chopped mushrooms, the thyme leaves from 4 sprigs, and cook the mushrooms down until done. Add the red wine and reduce to a glaze on a low heat.
Dissolve 1 pepper Boursin in 120ml milk. Pour this over the mushrooms and cook on a low heat for 5-7 mins so that the sauce takes on a bit of colour.
Turn off the heat, sprinkle more fresh thyme leaves and cover the sauce with a lid while you cook the tagliatelle in salted water.
Drain the tagliatelle, toss them in the sauce with a couple of spoons of cooking water, serve and sprinkle with freshly grated Parmesan.
250-350 g Oyster mushrooms
50 g Olive oil
2 Cloves of garlic
1 Black Pepper Boursin
120 ml Milk
150 ml red wine
Fresh thyme, 4-6 sprigs
Cut the courgettes, aubergines and bell peppers into 1/2 cm slices, drizzle some olive oil, sprinkle with salt and grill them until done.
Similarly, grill the mushrooms with a drizzle of oil until done.
Marinate the grilled veg and mushrooms in plenty of lemon juice for an hour.
Place the grilled veg and mushrooms in a clean preserving jar with garlic, rosemary, bay leaves and chili, filling it about 2/3rds full. Cover with olive oil (no need to use extra virgin olive oil here), seal the jar and either sterilise it by placing it in boiling water for an hour, or preferably, in a pressure cooker.
Set it aside for a week to let the flavours develop.
Serve on good quality bread with a squeeze of fresh lemon.
First prepare the filling.
Fry a large clove of garlic, halved length wise, with 6 fresh sage leaves in olive oil or butter for 3 minutes. Add 250g of oyster mushrooms, season well with salt and a couple of cracks of the pepper mill and cook until done, then pour in 100ml of white wine and reduce. Transfer everything to a food processor, add 70g of cooked (and peeled) chestnuts, 2-3 fresh sage leaves, 150g of ricotta and a pinch of nutmeg, and blitz everything into a medium paste (think tuna mayo for consistency) and set aside.
mix 300g semolina , a pinch of salt and 150g water and kneed, until smooth, into a firm but elastic dough. Easy. Cover it so it doesn't dry and let it rest for 10 minutes.
Roll out the dough into 2mm thin sheets, and if you have one, place half a sheet on a ravioli mould abundantly dusted with flour. Add the desired amount of filling (suggest about 1/2 teaspoon) into each well, then cover and seal with the other half of the dough sheet before crimping the ravioli by rolling a rolling pin over the mould. Turn over the mould and remove the ravioli; use a pastry wheel to them separate into individual parcels. if you don't have a ravioli mould, simply lay out a sheet of pasta dough onto a well dusted work surface, pipe the filling nuggets onto their intended places, then cover with the top sheet of pasta taking great care to exclude as much air as possible. Use a pastry wheel to cut out individual ravioli.
Fry 4-6 fresh sage leaves in 80g of butter (preferably, but you can use olive oil, too) for a few minutes then add the finely crushed bread sticks (put them in a freezer bag and crush with a rolling pin) and fry for a further 2 minutes. Optionally you can then add 4 chopped dried figs and cook fro an additional minute or two.
Cook the ravioli in plenty of generously salted water for 5 minutes, fish them out with a slotted spoon and place them in the frying pan with the dressing. Swirl gently to coat ravioli, serve with a sprinkle of freshly grated Grana Padano.
250g Oyster mushrooms
40g Olive oil or butter
6-9 Sage leaves
70g Cooked chestnuts
100ml White wine
1 Large garlic clove
1 Pinch of nutmeg
80g butter (or olive oil)
5 thin breadsticks
4-6 Frash sage leaves
4 dried figs (optional)
Grated Grana Padano
If you don't have enough oyster mushrooms you can of course supplement this with other mushrooms.
Halve the peppers lengthwise and remove the seeds. Tip: if you cut through the stalk then the peppers will maintain their shape better. Place the pepper halves on a baking tray and bake in a preheated fan oven at 190º . Remove the tray with the peppers from the oven after 15 minutes and set it aside
In the meantime, fry 2 chopped garlic cloves in 30g of olive oil for one minute, then add the chopped oysters and cook for a further 5 minutes. Add 100ml white wine and reduce down until the alcohol has evaporated. Add 100ml hot water, some thyme, a flattened garlic clove, and a sprinkle of salt and freshly ground black pepper. Cook while stirring occasionally until all the water has evaporated. Repeat this addition and evaporation of water another 3 times. Cooking mushrooms this way this really intensifies the flavour. When the mushrooms are cooked remove the pan from the heat and add a handful of finely chopped mozarella, toss a few times, then spoon the mushrooms into the baked pepper halves. Cover each one with a slice of mozzarella (or halloumi if preferred) and return to the oven for 5-7 minutes (or until the slices of mozzarella start to melt).
While the peppers are in the oven place the sliced sourdough bread under the grill, making sure to toast both sides. Rapidly cook the chopped cherry tomatoes on a high heat in a tablespoon of olive oil with a sprinkle of salt, until they start to blister.
Remove the toast from the grill, rub a raw garlic clove all over it and then place the tomatoes on top.
Remove the peppers from the oven and serve with the tomato bruschetta.
350-400g oyster mushrooms
4 red peppers
30g olive oil
2 balls of mozzarella
4 cloves of garlic
100ml white wine
250g cherry tomatoes
4 slices of sourdough bread
salt and pepper
An adapted Jamie Oliver recipe
You can of course use store bought salsa; there's nothing wrong with that and it is more than adequate , but for this recipe we will be making our own using the following steps:
put all the ingredients in a blender and blitz to the desired consistency! Set aside for later.
Cook the mushrooms well in 30 g of olive oil with two chopped garlic cloves and the leaves from 3-4 sprigs of thyme, until fairly dry and a little crispy around the edges.
In a food processor, blend the bread, red onion, coriander seeds, cumin seeds, and cooked mushrooms into a coarse paste. Add the drained black beans and blend further.
Make individual patties, and dust them with ground coriander seeds before cooking them in a pre-heated oven at 190º for 30 minutes. Put a slice of halloumi on the burgers 5 minutes before taking them out of the oven
Assemble the burgers with the salsa, slices of ripe mango and ripe avocado and a little apricot and mango chutney. A few drops of chipotle Tabasco will add depth.
300g cherry tomatoes
3 small spring onions
2-3 birdseye chilies (as per preference)
2 red peppers
juice of 1 lime
1/2 bunch fresh coriander
1 tbsp tomato paste
1 tsp salt
1 tsp sugar
350g oyster mushrooms
2 tins of black beans
150g stale bread
2 teaspoons ground coriander seeds
2 red onions
1/2 tsp cumin
2 garlic cloves
3-4 sprigs of thyme
30g olive oil
4 burger buns.
1 ripe avocado
1 ripe mango
apricot and mango chutney
Luke a Club Sandwich but different...
Step 1: Cooking
Put the mushrooms under a hot grill with a sprinkle of salt and a drizzle of oil; grill until the edges are a bit crispy, turning once half way through.
Cook your bacon (or facon of your choice for a veggie alternative).
Toast your sourdough on both sides. Three slices per sandwich.
Step 2: Slicing
Slice the beef tomatoes, the avocado, and the blue cheese
Step 3: Assemblage
Spread lashings of hummus on each slice of toasted bread.
Fill the lower deck with avocado and the grilled mushrooms. Be generous with the mushrooms.
Cover with the second slice of sourdough. Add the sliced tomatoes, bacon and blue cheese to the upper deck. Finish with the third slice of sourdough.
Serve with coleslaw, pickled gherkins and crisps.
And a beer. You definitely want an ice cold beer with this.