3 ways with mushrooms
Inspiring recipes for this in-season ingredient
1 Ginger, spring onion and mushroom omelette
20 MINUTES | SERVES 1 | EASY | VEGETARIAN
sesame oil groundnut oil red chilli 1, seeded and finely chopped ginger 3cm piece, peeled and cut into matchsticks spring onions 3, finely sliced, whites and greens separated shiitake mushrooms 85g, sliced eggs 3 sesame seeds 2 tsp coriander ½ a small bunch kejap manis and sriracha sauce to serve
• Heat 1 tsp of each oil in a smallish non-stick frying pan, then add most of the red chilli, all the ginger and the white spring onions. Stir-fry for a minute until the ginger begins to soften, then add the mushrooms and most of the green spring onions. Stir-fry for another 1-2 minutes until the mushrooms are golden.
• Beat the eggs with 1 tsp of sesame seeds and some salt. Lower the heat of the pan and stir in the eggs for a minute, then leave for 4-5 minutes, until almost set. Scatter over the remaining sesame seeds and flash under a hot grill to finish.
• Add the coriander to the middle of the omelette, scatter over the remaining chilli and spring onions, fold over the coriander and flip onto a plate – or eat straight from the pan. Serve with kejap manis and sriracha sauce.
PER SERVING 364 KCALS FAT 27.0G | SATURATES 6.4G CARBS 5.5G | FIBRE 3.4G PROTEIN 23.2G | SALT 0.6G
2 Wild mushroom and taleggio risotto cake
1 HOUR + COOLING | SERVES 8
EASY | VEGETARIAN
olive oil onions 2, finely chopped garlic 3 cloves, crushed risotto rice 350g vegetable stock 1 litre, hot wild mushrooms 200g butter 25g, plus a knob thyme 5 sprigs parmesan or grana padano (or veggie alternative) 85g, grated ricotta 150g eggs 2, beaten with a fork taleggio 85g, thinly sliced
• Heat 2 tbsp olive oil in a large pan and fry the onions and garlic gently until well softened. Stir in the rice for a minute, then start stirring in the stock, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep cooking and adding stock for about 20 minutes, until the rice is tender. Spread over a tray to cool and firm a little.
• Meanwhile, heat the oven to 180C/fan 160C/ gas 4. Lightly butter a 22cm deep-sided tin with a loose base.Tip the mushrooms into the cleaned-out frying pan with the butter and thyme leaves from 2 sprigs, and fry until golden and tender. Scrape the cooled rice into a mixing bowl with most of the mushrooms, all the parmesan, ricotta and eggs, add plenty of seasoning and mix well.
• Tip the rice mix into the tin and press out firmly to smooth the top. Scatter over the remaining mushrooms, taleggio and thyme sprigs and press in so everything sticks together, then drizzle with a little olive oil. Bake for 25-30 minutes until golden and crisp on top. Cool for 20 minutes, then slice into wedges and serve with salad.
PER SERVING 355 KCALS | FAT 16.3G | SATURATES 8.0G CARBS 37.3G | FIBRE 1.9G | PROTEIN 13.9G | SALT 1.0G
3 MLT ciabattas
20 MINUTES | SERVES 2 |EASY| VEGETARIAN
M is for mushroom, L is for lettuce and T is for… truffle oil, of course
portobello mushrooms 4, stalks trimmed truffle oil 2 tbsp mini ciabatta loaves 2, halved (or 1 medium loaf halved) shallot 1, finely chopped mayonnaise 4 tbsp parmesan or grana padano (or veggie alternative) 25g, shaved rocket 2 small handfuls
• Heat a griddle pan and brush the mushrooms all over with half the truffle oil. Season well with salt and pepper, then griddle for 5-6 minutes on each side until they are charred and tender.
• Brush the rest of the oil over the cut sides of the ciabatta and griddle to lightly toast.
• Mix the shallot into the mayonnaise and spread over the bases of the ciabattas.Top with the griddled mushrooms, followed by some parmesan shavings and rocket, and sandwich on the tops. Serve with skinny fries, if you like.
PER SERVING 913 KCALS | FAT 68.7G | SATURATES 12.0G CARBS 51.4G| FIBRE 5.3G | PROTEIN 19.6G | SALT 2.3G