October is “The Month of Mushrooms!”
The Mushroom Bureau has compiled a list of simple and easy mushroom inspired recipes to encourage everyone to get cooking and eating more of the little beauties during the ‘Month of Mushrooms’ this October.
Although mushrooms are available and tasty all year round, the vegetable suits popular autumnal dishes such as casseroles, stews and pies of which the nation will be thinking of mastering such culinary delights in preparation for the winter ahead.
Whether it’s a healthy mid-week supper, you’ve time to create a warm dinner, or simply looking for alternative recipes to liven up lunch boxes – the Bureau’s recommendations are likely to go down well with the family and mushrooms lovers alike.
Mushrooms add a little bit of magic to the simplest of dishes. The versatile vegetable is an ingredient that we all know and love, but did you know that mushrooms are jam-packed with goodness?
Not only are mushrooms low in calories and fat but they are also a natural source of folic acid and are one of the highest antioxidant foods in the world: in the same league as the red pepper and spinach.
The dietary fibre in mushrooms helps to promote good bowel function and leaves you feeling fuller, so you won’t be hungry again as quickly which is perfect for people watching their food intake or members of the family who’ve very active lifestyles.
To celebrate ‘Month of Mushrooms’, visit www.moretomushrooms.com where you can find hundreds of mushroom recipes and further information on the health benefits of this mighty vegetable.
Need a speedy healthy mid-week supper? These mushroom dishes are simple and easy to make:
Mushroom Soup with Coriander Cress
Soften 2 large shallots and 2 cloves of garlic in a frying pan with some oil. Add 1kg of sliced mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir in the juice of half a lemon then pour in 500ml of chicken stock, bring to the boil, and simmer gently for 10 minutes. Blend the mixture in a food processor and pour back into the pan. Add 250ml of double cream and mix thoroughly. Gently warm, and then stir in 125g of diced butter. Sauté 250g of mixed mushrooms in oil until cooked through, then season and set aside. To serve, divide the cooked mixed mushrooms between bowls, ladle over the soup and sprinkle with the chervil and coriander cress.
Minty Mushrooms on Tomato Slices
Spray a little olive oil into a medium sized pan. Place over medium heat. Add 450g of quartered button mushrooms, then cover and cook for about one minute, stirring occasionally. Reduce heat and gradually stir in 20ml of mint sauce and 200g of Greek style natural yogurt. Cook gently to heat through. Spray a little olive oil into a non-stick frying pan, place over medium heat, and then cook two beef tomato slices for about 2 minutes, turning halfway through cooking. Serve tomato slices on warm plates with mushrooms spooned over the top.
Greek Style Roasted Mushrooms
Preheat the oven to 200C/400F/Gas Mark 6. Brush a little oil over the top of 6 large flat mushrooms and place stalk up on a roasting tray. Mix three ripe chopped tomatoes, one small chopped red onion, one small chopped garlic clove, 75g of reduced-fat feta cheese, 50g of pitted chopped black olives and 45ml of chopped fresh parsley and season to taste. Heap the tomato mixture on top of the mushrooms. Bake for 15mins or until the mushrooms are tender. Serve hot or warm with a crisp salad.
Craving a warming autumnal dinner? Below the Bureau has listed its top warming recipe and comforting side dishes:
Oven Baked Mushrooms
Start by making a balsamic dressing, combine quarter of a cup of honey, 2 tbsp. of balsamic vinegar and a third of a cup of olive oil in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine. Preheat oven to 200ºC. Place 8 medium flat mushrooms, stalks trimmed, stem-side down, in a single layer (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper. Arrange 40g of spinach leaves over mushrooms. Sprinkle with 100g of Persian feta and 2 tbsp. thyme leaves. Roast for 15 minutes or until mushrooms are just tender. Serve with mashed potatoes.
Chicken Mushroom and Green Olive Casserole with Chilli and Mint and Feta Potatoes & Garlic flatbread
Add a large onion and two carrots to hot oil or butter and fry for 2 minutes. Add 4 chicken breasts chopped into cubes and 3 cloves of chopped garlic. Stir and add 1 tsp. of flour. Cook for 30 seconds. Now add 2 tsp. cumin and pore over 2 pints of stock. Add 1 tsp. of oregano and a punnet of whole button mushrooms. Cover with lid and bring to boil and simmer for 25mins. Finish with 100 grams of green olives. While this is cooking, wash, then cut in ½ and boil 300g of new potatoes in salted water until soft. While the chicken and potato’s simmer –chop 3 green chilies add to a bowl and mix in 2 tbsp. vinegar and ground pepper. Now chop fresh mint and add to bowl with 3 tbsp. olive oil. Break 150 grams of feta into the mix. Strain potatoes and mix in mint chilli feta mix. Warm the flat bread in a frying pan brush with 3 oz. garlic butter. Serve summer casserole with chilli potatoes’ and garlic flat bread.
Bored of the same lunches every day? This selection of lunch time recipes could help spice up families’ lunchboxes:
Place 50g of dried porcini mushrooms into a medium heatproof bowl and cover with hot water. Set aside to soak for 20-25 minutes or until soft. Drain well. Heat 2 tbsp. of oil in a medium frying pan over medium heat. Add 5 crushed cloves of garlic and cook, stirring occasionally, for 2-3 minutes or until light golden. Stir in drained porcini mushrooms and cook for 5-6 minutes or until just tender. Remove and place into food processor bowl. Add 1/4 cup oil and 250g of button mushrooms to the pan and cook, stirring often, over high heat for 5 minutes or until golden around the edges. Remove and place entire mixture in to a processing bowl. Add ¼ cup of lemon juice, salt, pepper, 1 tbsp. of tarragon and oil to mushrooms. Process until mixture is finely chopped (do not puree). Spoon the mixture into a medium sterilized jar. Drizzle with a thin layer of extra oil to completely cover tapenade. Place lid onto jar, cover jar with a tea-towel and set aside to cool completely before sealing.
Note: Store in the fridge, and use within 1 month. Serve tapenade with grilled sliced bagels, crispbreads or sliced baguette.
Mushroom & Tuna Couscous
Place half a 110g sachet of tomato flavoured couscous in a bowl, add 100ml boiling water stir well and leave to soak for 10 minutes or according to packet instructions. Prepare 100g of cherry tomatoes, 2 spring onions, 50g of cucumber, 100g of button mushrooms, 80g tin of tuna and 2 tbsps. of virtually fat free dressing. Stir into the warm couscous. Season to taste. Spoon into a portable container and chill until required. This can be made the night before ready to take to work the next day.
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