Mix it up with mushrooms
Gone are the days when all you could find in supermarkets were white mushrooms. Here’s how to make the most of the wide variety of shapes, sizes, colours and flavours at our fingertips
BUTTON MUSHROOM STROGANOFF
Whether whole, chopped or sliced, button mushrooms are versatile. We use them in a creamy stroganoff seasoned with mustard, white pepper and paprika.
SERVES 4-6
PREPARATION: 15 MIN
COOKING: 35-40 MIN
250g button mushrooms
300-350g beef or ostrich fillet, sliced into strips salt and freshly ground pepper
30ml (2T) olive oil
15ml (1T) butter
2 onions, cut into quarters and the layers separated
60ml (¼c) white wine (optional)
15ml (1T) flour
250ml (1c) cream or sour cream
15ml (1T) Dijon mustard
2,5ml (½t) each white pepper and paprika
1 green pepper, cut into chunks
TO SERVE
pasta of your choice, cooked al dente
fresh parsley
1 Cut the larger mushrooms into chunks and keep the smaller ones whole. Season the meat with salt and pepper.
2 Heat the oil in a deep pan and fry the meat in batches until done. Remove and set aside.
3 In the same pan, melt the butter and fry the onions until soft. Add the mushrooms and stir-fry for 2 minutes. Add the wine (if using) and stirfry until most of the liquid has evaporated.
4 Sprinkle the flour over and stir through. Turn down the heat, then add the cream or sour cream, stirring continuously until it starts thickening.
5 Add the mustard, white pepper, paprika and green pepper and mix well. Simmer slowly for 5 minutes. Add the meat and season with more salt and pepper if needed.
6 To serve Serve the stroganoff on the cooked pasta and garnish with fresh parsley.
FRAGRANT MUSHROOM BILTONG RAMEN
Dried mushrooms are flavoursome and can be used to make stock instead of chicken or beef. These days you’ll also find mixed dried wild mushrooms and even mushroom biltong in supermarkets.
SERVES 4
PREPARATION: 15 MIN
STANDING: 1 HOUR
COOKING: 20 MIN
25g mushroom biltong, plus extra to garnish
30g dried wild mushrooms (mixed)
1L (4c) hot water
6 spring onions, roughly chopped
5cm fresh ginger
4 garlic cloves, bruised
1-2 chillies, halved lengthways
2 star anise
5ml (1t) miso paste (optional)
30ml (2T) light brown sugar
45ml (3T) soy sauce
15ml (1T) fish sauce
15ml (1T) sesame oil
juice of 1 lime
300-350g dry egg noodles
half a bunch kale or spinach, hard stems removed
TO SERVE
4 spring onions, thinly sliced
4 boiled eggs, shelled and halved
1 Put the mushroom biltong and dried mushrooms in a saucepan or pot with a lid. Cover in hot water, then secure the saucepan’s lid. Set aside for 1 hour or until the mushrooms are rehydrated and the liquid is the colour of strong tea.
2 Heat the mushroom water on the stove and add the spring onions, ginger, garlic, chilli, star anise and miso paste (if using).
3 Bring to the boil, then turn the heat down and simmer slowly for 10 minutes. Add the sugar, soy and fish sauce, sesame oil and lime juice and mix well.
4 Add the noodles and cook for 5-10 minutes until soft. Add the kale or spinach and simmer until wilted.
5 To serve Divide the noodles and stock between four soup bowls. Finish with the spring onions, eggs and mushroom biltong.
CHEDDAMELT MUSHROOM STEAK TOASTIES
Mushroom steaks have a similar flavour to beef and if cooked right, they’ll satisfy even the most devout carnivore’s taste buds. We cooked the steaks in the oven but for a smoky flavour, you can always braai them.
SERVES 2
PREPARATION: 15 MIN
COOKING: 30 MIN
4-6 large mushroom steaks
30ml (2T) barbecue sauce
15ml (1T) olive oil
100g mozzarella, grated
15ml (1T) mustard
2 garlic cloves, chopped freshly ground pepper handful fresh rocket
4 slices bread butter for spreading
TO SERVE
sea salt
Preheat the oven to 200°C. Grease a baking sheet with non-stick spray.
1 Brush the mushrooms with the barbecue sauce. Then arrange on the baking sheet, bottoms up, and drizzle the oil over.
2 Roast for 10 minutes, then turn the mushrooms over and roast for another 5-10 minutes until cooked.
3 Mix the mozzarella, mustard and garlic together until well combined, then season with pepper.
4 Divide the rocket between two slices of bread and top with the cheese mixture. Add the mushrooms and finish with another slice of bread to make a sandwich.
5 Spread butter on the outside of the sandwiches, then toast the sandwiches in a sandwich press, a pan on the stove or in the oven until the bread is golden brown and the cheese has melted.
6 To serve Sprinkle a little sea salt over, slice into portions and serve.
SHIITAKE-CRUSTED ROAST CHICKEN
Shiitake mushrooms have a stronger flavour than most. When cooked and browned, they taste a little like anchovy – an excellent seasoning for chicken, meat, stir-fry and sauces.
SERVES 4-6
PREPARATION: 20 MIN
COOKING: 1 HOUR
MUSHROOM CRUST
15ml (1T) olive oil
15ml (1T) butter
1 red onion, chopped
2 garlic cloves, chopped
150g shiitake mushrooms, chopped
15ml (1T) chopped fresh sage
sprig fresh basil, chopped, plus extra for garnish
handful parsley, chopped
CHICKEN
4-6 chicken portions, skin on
salt and freshly ground pepper
baby potatoes, cooked
extra shiitake mushrooms
olive oil
baby tomatoes
TO SERVE
fresh basil, chopped
Preheat the oven to 180°C.
Grease an ovenproof dish with non-stick spray.
1 Mushroom crust Heat the oil and butter and fry the onion and garlic until fragrant. Add the mushrooms and sage and stirfry until golden brown and cooked. Mix in the basil and parsley.
2 Chicken Season the chicken on all sides with salt and pepper. Lightly loosen the skin on one side of each chicken portion and stuff with the mushroom mixture.
3 Arrange the chicken, potatoes and mushrooms in the ovenproof dish and drizzle the oil over. Roast for 40 minutes.
4 Add the tomatoes and roast for another 10 minutes or until the chicken is golden brown.
5 To serve Garnish with fresh basil and serve.
HEARTY PORTOBELLINI MUSHROOM PIES
Portobellini mushrooms are more flavourful than button mushrooms but not as strong in flavour as shiitake. These mushrooms can be used in virtually any dish and work especially well in stews or as a pie filling. As a budget-saving measure, we used marrow bones to add hearty flavour.
SERVES 4-6
PREPARATION: 20 MIN
COOKING: 3 HOURS
4 beef marrow bones, halved lengthways
30ml (2T) olive oil
salt and freshly ground pepper 1
onion, chopped
2 carrots, cut into chunks
4 garlic cloves, bruised
2 bay leaves
few sprigs each fresh thyme and rosemary
500g portobellini mushrooms, halved
100g tomato paste
1 can (410g) whole tomatoes
500ml (2c) veggie stock
PIE(S)
1 roll (400g) puff pastry
1 egg, beaten
Preheat the oven to 200°C. Grease a baking sheet and large pie dish or smaller pie dishes with non-stick spray.
1 Arrange the marrow bones, marrow facing upward, on the baking sheet. Drizzle 15ml (1T) oil over and season with the salt and pepper. Roast for 15-20 minutes or until the marrow is soft and the bones start discolouring.
2 Heat the rest of the oil in a deep saucepan and fry the onion, carrots and garlic until soft. Add the bay leaves, thyme and rosemary and stir-fry until fragrant.
3 Add half the mushrooms and stir-fry for 5 minutes. Stir in the tomato paste, whole tomatoes and veggie stock, then bring to the boil.
4 Transfer the marrow bones to the saucepan with the veggies, turn the heat down, put the lid on and slowly simmer for 90 minutes, stirring now and again and adding water if needed.
5 Add the rest of the mushrooms and simmer for another 30 minutes. Season with more salt and pepper if necessary.
6 Pie(s) Add spoonfuls of the pie filling to the prepared pie dish(es). For the smaller pies remove the marrow bones. Lightly roll out the puff pastry on a flour-sprinkled surface, then cut into shapes roughly 2cm bigger than the pie dish(es).
7 Cover the filling with the pastry, make a cut in the pastry and brush with egg. Bake the pie(s) for 20-25 minutes or until the pastry is golden brown and cooked.
BOEREWORS-STUFFED BROWN MUSHROOM BAKE
Brown mushrooms are versatile as they can be roasted, grilled or even stir-fried. This dish can be enjoyed as a light meal or a snack.
SERVES 4 (AS LIGHT MEAL) OR 6-8 (AS A SNACK)
PREPARATION: 10 MIN
COOKING: 20-25 MIN
8-10 large brown mushrooms
250g boerewors, removed from the casing
5ml (1t) cumin seeds, toasted
5ml (1t) coriander seeds, toasted
grated zest of 1 lemon
handful fresh parsley, chopped
125ml (½c) fresh breadcrumbs
15ml (1T) olive oil
TO FINISH
125ml (½c) plain full-cream yoghurt
1 garlic clove, crushed
juice of 1 lemon
pinch of salt
TO SERVE
fresh herbs
2 large tomatoes, sliced
Preheat the oven to 200°C. Grease a baking sheet with non-stick spray.
1 Arrange the mushrooms, bottoms up, on the baking sheet. Mix the boerewors mince, cumin and coriander seeds, lemon zest and parsley together.
2 Fill the mushrooms with generous amounts of the mince mixture. Sprinkle some of the breadcrumbs over, then drizzle olive oil over.
3 Roast the mushrooms for 20-25 minutes or until the mince and mushrooms are cooked and tender.
4 To finish Put the yoghurt, garlic, lemon juice and salt in a food processor and pulse until smooth.
5 To serve Spread the herbs and tomato slices on a large serving plate and arrange the mushrooms on top. Serve with the yoghurt dressing.