Archive for the ‘Mushroom’ Category

Palava Sauce

Tuesday, July 19th, 2011

Raw MushroomsFresh Spinach Leaves

1 tbsp oil

1 onions, minced

2 tomatoes, finely chopped

1 red chilli, minced (optional)

10 mushrooms, cleaned and chopped

1 bunch fresh spinach, chopped

1 cup water

1/2 cup pumpkin seeds, ground in a spice or coffee grinder 

1 tsp paprika

Salt & freshly ground black pepper

  

Fry the onions until golden. Add the tomatoes, mushrooms, chilli, and paprika (add frozen spinach at this stage, if you are using it). Cook for 20 minutes on low heat, with the lid on, stirring occasionally.

 

Add the spinach and pumpkin seeds. Check that there is enough liquid to stop it from sticking, if not, add some more water.  Cover and simmer on low heat for 10 minutes, until spinach is cooked.  Season to taste.

 

Serve with rice and extra chilli sauce.

Mushrooms on toast

Wednesday, December 22nd, 2010

Portabello Mushroom
Portabello mushrooms (2 each depending on size)
1/2 tsp butter per mushroom
1 slice toast per person
salt

Clean the mushrooms and remove the stem.  Heat a large frying pan (with no butter or oil) until very hot. 

Place a small piece of butter inside each mushroom, with a pinch of salt, then place in the pan, butter side up.  Cook until the butter begins to boil and the mushrooms are tender and juicy.  Serve on hot buttered toast.

Mediterranean Salad

Monday, July 5th, 2010

Fresh Bell PeppersRaw MushroomsCourgette section

1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)

Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar

Mix together the dressing ingredients.  Clean the veg and slice thinly.  Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.

Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.

Mushroom Barley Bake

Sunday, January 31st, 2010

Cut LemonRaw Mushrooms

1 tbsp olive oil
1 onion
1 clove garlic
10 mushrooms
1 mug pearl barley
1 pint chicken or veg stock
juice of half a lemon
small bunch parsley
1 cup greek yoghurt
1 tomato
1 cup grated cheddar

This is a bit like a baked risotto, made with pearl barley instead of rice.  It is less intensive and more forgiving than making a risotto as you don’t have to permanently stir it.

Finely chop the onion and crush the garlic.  Clean the mushrooms and slice.  Wash and chop the parsley.

Fry the onion and garlic gently in the oil, then add the barley and stir for a couple of minutes.  Add about a third of the stock and leave to simmer for 5-10 minutes, stirring occasionally.  Add the mushrooms and lemon juice.

Continue to stir and add stock until the barley is tender (it will still remain slightly chewy).  The barley should be plump and there should be some liquid, but it won’t get stodgy like a risotto.  The whole process takes around 40 minutes.  Add the parsley, check for seasoning and adjust as necessary.

Heat the oven to 200c.  Wash and thinly slice the tomato.  Pour the mixture into an oven proof dish, cover with the yoghurt as a thin layer, top with a layer of the sliced tomato, then sprinkle the cheese on top of that.  Bake for around 20 minutes until the cheese has browned.

Serve with a fresh mixed salad.

This is a lovely, tangy, chewy, mushroomy supper dish.  It is good reheated for lunches too.