Well, I have been known to be quite pedantic about what makes a risotto and what does not. I have this in common with Nigel Slater. It is a constant surprise the lengths some recipes go to, to be called a risotto.
But ok, this recipe is not a real risotto, that is why the quotes are there. But is is a dish with beautiful flavours, cooked with pearl barley which is stirred while it simmers, to cook it slowly. It is beautifully flavoured with red wine, porcini, pecorino, and, would you believe it, currants for a dark musky note and a hint of sweetness.
The amount of liquid needed to soften barley can vary, so stir in more liquid if the specified amount is not quite enough.
Similar recipes include Charred Okra with Spiced Tomato Barley, Barley Pilaf with Mushrooms, and Parsley and Barley Salad.
Browse all of our Barley recipes, all of our real Risottos and our Mushroom dishes. Or explore our Late Spring dishes.
Continue reading “Pearl Barley and Porcini “Risotto” | Pearl Barley and Porcini with Parmesan”
Another inspired mushroom dish with the ’70s flavours of sesame oil and tamari. Delicious.
Spring is one of the best times for mushrooms, and we have been using them a lot lately. Today, it is a delightful pickle, a quick pickle. Use the mushrooms as a side, as a salad, incorporated into other salads, or mixed with charred broccoli! I know that you will enjoy them.
Similar recipes include Grilled Mushrooms and Red Onion Salad, Mushroom, Spinach and Blue Cheese Salad, and Mushroom and Carrot Salad with Mung Sprouts.
Other Quick Pickles include Quick Pickled Radishes, Quick Carrot Pickle, and Celery Quick Pickle with Chilli.
You can browse all of our Mushroom Recipes and all of our Quick Pickles. And our Pickle collection of recipes is here. Perhaps explore our Salads too. Our collection of Mid Spring recipes is here.
Continue reading “Slightly Pickled Mushrooms with Tamari and Sesame Oil”
Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire.
It is a wonder that we don’t use vine leaves more for baking foods. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy).
Elizabeth David in her beautiful book An Omelette and a Glass of Wine, gives a recipe for baking mushrooms with vine leaves. She first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.
Similar recipes include Grilled Pecorino in Vine Leaves, Grilled Mushroom Salad, French Slow Cooked Mushrooms, and Shiitake Mushroom Sauce.
You might like to explore other Elizabeth David recipes, or browse Mushroom recipes. This dish could also be cooked in a covered BBQ – have a look at other BBQ dishes also. Or simply scroll through all of our Mid Spring recipes.
Continue reading “Mushrooms Baked in Grape Vine Leaves”
Yay for warm weather! And as soon as the weather turns the slightest bit warm, I begin making Summery salads again. I find them the most healthy type of dish for Spring, Summer and into Autumn. As each year passes, we eat salads further into winter, roasting our ingredients, or incorporating barley, freekeh, quinoa and other filling and satisfying ingredients.
Today’s salad is definitely a Spring dish, a Mushroom Salad. Spring Mushrooms are grilled with some red onion and then dressed. It is gorgeous.
Similar dishes include Mushroom, Spinach and Blue Cheese Salad, Mushroom and Carrot Salad with Mung Bean Sprouts, Mushrooms Baked in Vine Leaves, and Stuffed Mushrooms.
You might like to also browse our other Salads – over a hundred! Or just the Mushroom Salads. Have a look at all of our Mushroom recipes here. And explore our easy Early Spring recipes too.
Continue reading “Grilled Mushroom and Red Onion Salad”
An easy, nutritious and warming dish.
A simple barley pilaf with mushrooms is a nutritious and warming accompaniment to a meal. Dark and hearty, it is definitely a winter dish. A sweet note is added with the sultanas and texture with the walnuts. Easy to cook, it can be made beforehand and gently warmed when you need it. It also makes a great breakfast dish if, like me, you prefer to explore savoury breakfast items rather than sweet options.
Are you after similar recipes? Try Charred Okra with Spiced Tomato Barley, Barley and Root Vegetable Soup, Barley and Red Kidney Beans, and Parsley and Barley Salad with Feta.
You might like to browse all of our Barley Recipes here, and other Mushroom Recipes. Our easy Mid Winter Warmers are here.
Continue reading “Barley Pilaf with Mushrooms”
Achari dishes are so-called because they use the same set of spices that are commonly used in pickles (achar) in North India. Achari can refer to almost any ingredient – mushrooms, eggplant, paneer, okra, potatoes, and more. The recipes are more or less the same for the different ingredients. Today we are making Achari Mushrooms.
Spices are roasted and ground to a powder to make an Achari Masala, the spice mix common to the Achari dishes and also to pickles. A tomato gravy is made with the spices and the mushrooms are briefly simmered in the gravy.
Are you looking for other Mushroom recipes? Try Slow Cooked Creamy Mushrooms, the Perfect Mushrooms Sauce, and Mushroom Curry with Tomato-Yoghurt Sauce.
Try this dish that also uses Panch Phoron: Pear, Celery and Fennel Salad with Panch Phoron Crunch.
Browse all of the Mushroom dishes, all of our Punjabi dishes and all of the Bengali dishes. Or explore all of our Indian dishes. Alternatively take some time to browse our collection of Late Autumn dishes.
Continue reading “Achari Mushrooms | Spicy Mushrooms”
Henri Toulouse-Latrec was a fabulous cook, loving to feed friends in great numbers. His style was to use local, cheap produce, wine, and long slow cooking. There is a book of his recipes, and although it is heavy with non-vegetarian items, vegetable dishes and some soups are beautiful, French, flavoursome, vegetarian dishes.
This dish fits that mould, without the wine. It takes mushrooms, slow cooks them in butter, and then adds cream, and slow cooks that to thicken and sweeten it, for a lovely end result.
Are you looking for other Toulouse-Latrec recipes? Try Belgian Endive Cooked in its Own Juice with Butter (Endives au Jus).
Try our Mushroom recipes – Achari Mushrooms, the Perfect Shiitake Mushroom Sauce, Stuffed Mushrooms, and Mushrooms for Toast.
Would you like some other French recipes? Try Mushrooms a la Grecque, Du Puy Lentil Soup, and Slow Cooked Cauliflower.
You might like to browse all of our Mushroom recipes, and all of our French recipes here. Check for more Toulouse-Latrec dishes. Or be inspired by our Early Autumn recipes.
Continue reading “Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms | Champignons a la Creme”
This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?
While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.
Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.
If you are new to making risotto, read How to Make Risotto.
Try some other Risottos too –Beetroot Risotto, Three Cheese Risotto, Tomato Risotto, Beetroot Risotto with Pinot, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.
Are you looking for Mushroom recipes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushrooms Baked in Vine Leaves, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.
Check out all of our Risotto recipes, and also all of our Italian recipes. All of our Mushroom recipes are here. You might like to browse our easy Late Summer recipes here.
Continue reading “Risotto with Mushrooms”
A rustic mountain dish from France
Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.
Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.
Browse all of our Mushroom recipes, and all of our French recipes too. Or explore our Late Autumn recipes.
Continue reading “Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France”
For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.
This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.
Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing, Grilled Mushroom and Red Onion Salad, and Tomato and Peach Salad.
Are you looking for other Mushroom dishes? Try Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.
Have a look at our Bittman Salads, and explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.
Continue reading “Mushroom, Spinach and Blue Cheese Salad”
The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce
This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.
Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.
Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.
Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.
Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.
Continue reading “Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms”
Shiitake Mushrooms in a creamy sauce
Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.
This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.
Looking for Mushroom recipes? Try Achari Mushrooms, Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.
You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.
Continue reading “The Perfect Shiitake Mushroom Sauce”
Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing
Similar Mushroom recipes include Mushrooms a la Grecque, Caramelised Oyster Mushrooms, Grilled Mushroom and Red Onion Salad, and Stuffed Mushrooms on the BBQ/Grill.
If you are looking for Carrot Recipes, try Mung Bean and Carrot Salad, Moroccan Salad, and Carrot Thoran.
Browse all of our Carrot recipes, all of our Mushroom recipes, and our Salad recipes. We have a collection of Bittman Salads here, our Mushroom Salads are here, and Carrot Salads here. Or be inspired by our Mid Summer recipes.
Continue reading “Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette”
Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.
You might like to Stuffed Mushrooms on the BBQ, Mushrooms on Toast, or Mushrooms a la Grecque.
Would you like other yoghurt curries? Try a Kerala Sweet and Sour Mango Curry, Moar (Yoghurt) Kuzhambu with Lentil Dumplings, and coconuty Avial.
You can find all of our Indian dishes here, and all of our Mushroom recipes here. We have a number of Yoghurt dishes. Or take some time to explore our Mid Summer dishes.
Continue reading “Mushroom Curry with Yoghurt-Tomato Sauce”
Cooking Mushrooms on a Sunny Autumn Day
On a sunny and beautiful day in Autumn or Spring it is tempting to fire up the BBQ on the balcony, and get the field mushrooms out of the fridge.
Mushrooms cook well on Aussie BBQs (I guess these are called grills in the US). Drizzled with oil, cooked over a medium heat until softening, topped with some fresh and beautiful ingredients, and served when bubbling and sizzling. Truly a taste worthy of an outdoor meal.
Similar recipes include Grilled Pecorino in Vine Leaves, Mushrooms Baked in Vine Leaves, Risotto with Mushrooms, and Slow Cooked Creamy Mushrooms.
Feel free to browse our Mushroom recipes and our BBQ recipes. Check out our easy Mid Autumn recipes.
Continue reading “Stuffed Mushrooms on the BBQ”