Sauteed mushroom butternut squash risotto
Ingredients:
- 2 chopped garlic cloves
- 1/2 medium brown onion finally diced
- 1 cup of arborio rice
- 1/3 cup of crispy white wine
- 1 cup 270 g pumpkin precooked and mashed
- 500ml vegetable stock
- 1/2 cup grated parmesan cheese
- Broken pepper to taste
- Butter for cooking
Mushroom coverings:
- 1 1/2 cups mixture of swish, cups and flat mushrooms finally sliced
- 2 sprigs of fresh thyme leaves
Serve:
- Extra shaved parmesan
- 1 tbsp coarsely chopped parsley
Method:
- Place the diced onion, chopped garlic, and a piece of butter in a large, heavy-bottomed pan over medium heat. Sauté until the onions turn translucent.
- Add the arborio rice and pour in the white wine. Stir it through. Let it simmer for a few minutes before gradually pouring in the broth, stirring constantly. Let the rice soak up the liquid before pouring in more broth and adding the thyme.
- As soon as the rice has completely absorbed all of the liquid, add the pre-cooked pumpkin puree and stir and let steep for another 5 minutes.
- Add the grated Parmesan cheese and a good pinch of cracked pepper and stir well.
- In a smaller pan, add a piece of butter, followed by the sliced mushrooms and the thyme. Fry, stirring, until the mushrooms turn golden brown. Take it off the stove.
- To put the pumpkin risotto in bowls, add the sautéed mushrooms, followed by a pinch of coarsely chopped parsley and shavings of additional parmesan cheese.
Preparation / cooking time: 25 – 30 minutes
Serving: 2
Mushroom breakfast bowl
Servings: 2 (with leftover polenta triangles for the freezer)
Cooks in: 30 minutes plus 30 minutes to cool.
Ingredients:
Polenta triangles:
- 3/4 cup quick polenta plus extra for dusting
- 400 ml good quality chicken broth (or vegetable broth)
- 1 teaspoon fresh thyme leaves
- Pinch of fresh, cracked paper
- 1/2 cup parmesan cheese, grated
Breakfast bowl:
- 200 g cups of mushrooms, thinly sliced
- 1 teaspoon fresh thyme leaves
- 2 bunches of cherry binder tomatoes
- 2 cups of baby spinach
- 2 free range eggs
- Pinch of fresh, cracked paper
- Press kosher salt
- Butter for cooking
Method:
Polenta triangles:
- Line a small baking sheet with parchment paper.
- Place a medium-sized, heavy-based saucepan on medium heat, add the chicken broth and simmer. Add the quick polenta and stir well. Keep stirring as it thickens to prevent lumps from forming.
- Add the fresh thyme leaves and fresh cracked pepper.
- Once the polenta has become very thick and has a creamy consistency (after 3-5 minutes), remove it from the heat and add the grated Parmesan cheese.
- Using a spatula, scrape the polenta out of the pan into the lined baking sheet. Spread it over a thickness of about 1-2 cm. Place in the refrigerator for at least 30 minutes.
- After cooling, cut into triangles. These can be conveniently stored in the freezer or cooked straight away.
- Preheat the oven to 180°
- Throw the triangles in extra dried polenta and place them back on the baking sheet. Put the tray in the oven to crisp for 15 minutes. When crispy, remove from the oven and set aside for serving.
Breakfast bowl:
- With the oven on, place the cherry tomatoes on a small, lined baking sheet and place them in the oven for 10-12 minutes, or until the pods start to split. Remove after cooking and set aside for serving.
- Put a piece of butter in a heavy pan over medium heat. Add the mushrooms and fresh thyme leaves. Sauté until the mushrooms are golden brown, then remove from the pan and set aside.
- Using the same pan, add the baby spinach and let it wither. It doesn’t take long (around 1 minute) so keep an eye on it. Remove and set aside.
- Cook an egg to your liking, e.g. B. fried or poached.
- To serve, put all the ingredients in a large, wide bowl, start with the polenta triangles, the wilted baby spinach and the mushrooms and then pour the egg and roasted cherry tomatoes over the top. Sprinkle with a pinch of sea salt and freshly cracked pepper.
Note:
- The polenta triangles can be made ahead of time.
Crispy mushroom sack shell with sesame crust
Prep / Cooking Time: 35-40 minutes
Serving: 2
Ingredients:
Sesame crust mushrooms:
- 200g mushrooms
- 1/4 cup white sesame seeds
- 1 tbsp black nigella seeds
- 1/3 cup panko crumbs
- A pinch of sea salt
- 1 egg
- A dash of milk
- Vegetable oil (for frying)
Poke Bowl Ingredients:
- 2 cups of pre-cooked brown rice
- 1 bunch of brocollini
- 1/3 cup frozen edamame beans de frozen
- 1 avocado thinly sliced
- 3/4 cup red cabbage thinly sliced
- 1 small cucumber thinly sliced
- Thinly sliced 4-5 radishes
- 2 shallots thinly sliced (only white part)
Dressing:
- 1 teaspoon of white miso paste
- 3 tbsp mirin
- 1 teaspoon peanut butter
- 1 1/2 tbsp vegetable oil
Method:
- In a bowl, mix the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt and stir.
- In another bowl, use a fork to whisk the egg and a dash of milk.
- Heat a deep saucepan with vegetable oil (3 cm deep) to the frying point (205 ° C). To test that it’s the right temperature, add a pinch of panko crumbs. When the oil is bubbling, it’s done.
- Add the mushrooms to the egg mixture in batches, followed by the sesame / panko crumb tray, and roll over for an even coating of crumbs.
- Add the mushrooms in batches to the heated oil and fry them with tongs after the outer crumb has turned a crispy golden brown. Remove from the oil and place on a paper towel to soak up any excess oil. Repeat the process until all of the mushrooms are cooked. It’s best to cook these in batches and not overcrowd the pot.
- Blanch the brocollini and edamame in boiling water until the brocollini are soft but still crispy and the edamame has turned a light green color. Drain and set aside.
- So that the dressing combines all the ingredients in a small jug, stir well to combine and dissolve any lumps of miso paste.
- To fill the sack shells, start with a base of pre-cooked brown rice in two bowls. Then arrange the vegetables on top and along the edges of the bowl. Finally add the crispy mushrooms in the middle and sprinkle over the thinly sliced shallots.
- Serve with the miso dressing poured over it.
Note: This recipe contains peanuts. If you have nut allergies, ignore this ingredient.
Baked polenta tart with sauteed mushrooms, caramelized red onions and spinach
Preparation / cooking time: 45 minutes
Serving: 4
Ingredients:
Polenta cake base:
- 1 cup of coarse polenta
- 1 clove of garlic chopped
- 500 ml vegetable or chicken broth
- 1/3 cup of grated parmesan cheese
- 2 teaspoons of fresh thyme leaves
- 1 1/2 teaspoons of rosemary leaves
- 1 tbsp unsalted butter for cooking
- Pinch of cracked pepper to taste
- Pinch of sea salt to taste
Tart toppings:
- 150g Swiss mushrooms thinly sliced
- Cut 100g mushrooms into thin slices
- 1 teaspoon fresh thyme leaves
- 150 g (1 bunch) of English spinach rinsed
- 1 red onion, thinly cut into half moons
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 100 g marinated goat cheese
- Unsalted butter for cooking
- Sea salt to taste
Serve:
Method:
- Preheat the oven to 180 ° C.
- Lightly grease a 35 cm cake pan and set aside.
- Warm a heavy medium saucepan over medium heat and add a piece of butter. Once the butter is melted add the chopped garlic and stir to fry while it turns a light golden color. Then add the polenta and stir to coat the kernels thoroughly.
- Gradually pour the broth, stirring constantly to prevent the formation of lumps. Once the polenta is thicker and the grains softer, add the grated Parmesan cheese, fresh herbs, a pinch of salt, and a good amount of cracked pepper.
- Remove from heat and put the polenta in the cake pan. Level out the polenta with a spatial level and allow a nice thick side crust. The pie crust is said to be thicker than a traditional pastry crust. Trim off excess material.
- Place the cake casing in the oven to cook for 25 to 30 minutes, or until it turns crispy and darker.
- To cook the caramelized onion, put a piece of butter in a heavy pan. Add the thinly sliced red onions and, while stirring, let them turn sweet until the onions become translucent and soft.
- Add the brown sugar and balsamic vinegar and stir. Cook for another 5 minutes while the sugar dissolves and the balsamic vinegar caramelizes. Remove from heat and set aside.
- In the same pan over medium heat, add a small piece of butter and roughly shred the English spinach. Take the roast off the heat until it is soft and wilted and set aside.
- Using the same pan again, add a piece of butter, followed by the sliced mushrooms and thyme. Sauté until the mushrooms are tender and juicy. Remove from heat and set aside.
- To fill the cake, spread the caramelized onion on the base. Then a layer of withered spinach and the top layer of sauteed mushrooms. Finally, pour a spoonful of marinated goat cheese, a splash of oil from the cheese and a pinch of fresh parsley on top.
- Serve warm immediately.
Baked flat mushrooms filled with spinach, feta and a sticky egg
Preparation / cooking time: 25 minutes
Serving: 2 mushrooms per person
Ingredients:
- 4 large flat mushrooms (this recipe also goes well with large portobello mushrooms)
- 1 handful of baby spinach leaves
- 1 1/2 tbsp marinated creamy feta cheese
- X4 medium free range eggs
- 2 sprigs of thyme
- Broken pepper to taste
- Sea salt to taste
- 1 tbsp parsley roughly chopped for serving
Method:
- Preheat the oven to 180 ° C.
- Use a paper towel to clean the mushrooms and brush the outside to remove any dirt. It is best not to wash them.
- Remove the storks with a small mating knife.
- Fill the bases of the mushrooms with the baby spinach leaves, when the leaves are large tear open.
- Carefully crack each egg in each mushroom on the spinach.
- Add a spoonful of marinated feta cheese and a splash of the feta marinating oil.
- Sprinkle a pinch of salt and pepper and a few leaves of the fresh thyme on top.
- Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
- Serve immediately out of the oven with the coarsely chopped parsley on top.
