3 ways with mush­rooms

In­spir­ing recipes for this in-sea­son in­gre­di­ent

Olive - - Contents - Recipes SARAH COOK Pho­to­graphs SAM STOW­ELL

1 Ginger, spring onion and mush­room omelette


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.


2 Wild mush­room and ta­leg­gio risotto cake



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


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

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