Roast Mushrooms with Burrata and Baked Toast Soldiers

Roast Mushrooms -a breakfast of champions. These mushrooms are perfect for the morning meal, for brunch, as a first course later in the day or as a BBQ in the evening. Spiced oil is spooned into large mushrooms which are then roasted before some creamy burrata is placed on the warm mushrooms. I know that you will love this dish, especially if you like egg-free breakfasts.

The idea for this dish comes from Ottolenghi’s Simple. He tosses sliced mushrooms in the oil before roasting them but I have a love of whole roasted mushrooms. The oil mix he uses is pure genius!  As always, I never feel constrained by Ottolenghi’s recipes and will adapt them to what is in our kitchen, pantry and garden. As we do not eat eggs, I make our usual stunning substitution – burrata. Its outer layer has the texture of cooked eggwhite and the inside is soft and creamy.  If you want to check his original recipes, see his books and his Guardian column.

By the way, these mushrooms are great in burgers – pair them with halloumi, grilled zucchini, cos lettuce and onions caramelised with a touch of brown sugar. Add slices of tomato and pickled beetroot if you wish.

Similar recipes include Mushrooms with Barley and Preserved Lemon, Pan Fried Mushrooms in Butter, Roasted Mushrooms with Butternut and Spinach, Mushrooms and Black Rice, and Mushrooms in Terracotta.

Browse all of our Mushroom dishes and recipes using Burrata. Ottolenghi recipes are here – just those from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

Continue reading “Roast Mushrooms with Burrata and Baked Toast Soldiers”

100 Vegetables: #71. Mushrooms

Mushrooms come in all shapes and sizes, and either fresh or dried. Explore different types – your local Asian shop is likely to have 8 – 10 different types. Another great source is a specialised Mushroom shop. These are likely to have mushrooms available seasonally.  We have a special love for King Oyster Mushrooms.

You can browse all of our Mushroom recipes. And check out our 100 Vegetable Series.

Continue reading “100 Vegetables: #71. Mushrooms”

Mushrooms with Pearl Barley and Preserved Lemon

We are all working to stay happy, healthy and somewhat sane during this time. It is the middle of the coronavirus pandemic as I write this draft. We are social-distancing, a new word, and we s-d even in our own homes. It is a scary time that is changing the world in many large and small ways. Oh, so many countries have been devastated with so many deaths, my heart is broken for you. Who knows what is to come ….

As it happens, I happen to have a couple of flat mushrooms in the fridge, barley in the pantry and feta from the Afghan shop. There is parsley and thyme in the garden, so this seems to be the perfect use for the mushrooms. I also have wine! It is a rare occurrence, but is perfect for this dish. The mushrooms are slowly braised in the oven in wine, stock, butter and thyme, to become achingly soft, fragrant and highly flavoursome. The stuffing is barley, feta, preserved lemon, garlic and herbs. It is an unusual stuffing for mushrooms, but one that is divine and perfect against the soft ‘shrooms. They mended my heart a little, just for a moment.

This is an Ottolenghi recipe from his book Ottolenghi. I serendipitously came across it while browsing last evening. We are always free to massage his recipes into a shape that fits what we have at hand, but this time it needed little alteration. I toyed with the idea of using goat cheese for feta, and it would have worked, but used feta instead. I did chop up the mushroom stems and add them to the barley as it cooked. No waste, no want, always my mantra. This recipe doesn’t appear to be on the Guardian website, so you will have to check his books for the original.

Similar recipes include Toasted Barley and Pistachio Pilaf, Sweet Barley and Ginger Poached Rhubarb, Roasted Mushrooms with Burrata, Pan Fried Mushrooms in Butter, Roasted Mushrooms and Garlic, Black Barley with Mushrooms, and Mushrooms in Terracotta.

Browse all of our Mushroom dishes and all of our Barley recipes. Or explore our Early Autumn dishes.

Continue reading “Mushrooms with Pearl Barley and Preserved Lemon”

Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce

At some point during Winter we long for congee because of its warming and nourishing nature, and because it is the sort of dish that can be eaten from dawn until after midnight. Only the toppings will vary. My first introduction to congee, so many years ago, was through an Asian friend who would take me for mid night bowls in Sydney’s China Town. It was quite a ritual.

Today we make congee cooked with shiitake mushrooms and ginger, and topped with king oyster mushrooms, bean curd bows and a chilli-black bean sauce. We describe the best way to cook congee and make congee bowls here, so have a look before you make today’s recipe.

In our Chilli-Black Bean Sauce we use a Lao Gan Ma Sauce. You can read more about these amazing sauces here.

Similar dishes include Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.

Browse all of our Congee recipes, and our King Oyster Mushroom dishes. Or browse our Mid Winter recipes.

Continue reading “Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce”

Pan Fried Mushrooms in Butter with Garlic

There is nothing better than pan fried mushrooms with garlic, especially if lots of butter is involved. It is a great breakfast dish (think thick slabs of toast topped with the mushrooms dripping with butter), for a side dish, for sandwiches and wraps and as part of tapas, mezze or a grazing plate.

They are so very easy to make and can be done in a jiffy. Any mushrooms or mix of mushrooms can be used – today we used the cute little baby King Oyster mushrooms.

Similar recipes include Mushrooms with Barley and Preserved Lemon, Eggplant, Potato and Tomato, Soba Noodles with Quick Pickled Mushrooms, Mushrooms in Terracotta, and Mushrooms for Toast.

Browse all of our Mushroom recipes and all of our Breakfast dishes. Or explore our Late Winter dishes.

Continue reading “Pan Fried Mushrooms in Butter with Garlic”

Hungarian Style Mushroom Soup

Well I have to call it out. The genesis of this dish (we have changed it a bit) is from Moosewood by Molly K. It is a cracker soup, so the recipe is all over the internet without attribution.  We have been making this soup since the good old days but it has changed a little from the original – just modernised a little so the ’70s style does not show through so much. There was so much good food in those days, it just needs a tweak to bring it into the 2020’s.

We saute the mushrooms then cook them in a light vegetable stock or just water, flavoured with dill and paprika, then mixed with sour cream – all to give it that Hungarian touch. It takes a fair amount of black pepper and sea salt – so season slowly and taste as you go. We like to drizzle the soup with a paprika oil.

Similar recipes include Baked Black Chickpeas,Eggplant and Tomatoes, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Stuffed Mushrooms on the BBQ, and Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette.

Browse all of our Mushroom recipes and all of our Soup recipes. Or explore our easy Mid Autumn dishes.

You can see more of our Retro Recipes series here, our vegetarian recipes from our first blog.

Continue reading “Hungarian Style Mushroom Soup”

Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons

We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak. (You can use canned beans though, should you prefer. Use about 500g canned beans).

It is an Ottolenghi dish from Plenty More, and makes a great lazy afternoon snack or a mezze dish.

The dish uses miso in the pickling liquid – this is usually easily available these days. Even supermarkets stock it – also Asian groceries, health food shops and Japanese groceries. Ottolenghi says to use a brown miso, one of his usual omissions in specifying precisely which miso to use. There are dozens of types of miso. For this dish I recommend a light- medium brown miso rather than a dark brown one.

Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Quick Pickled Shimeji Mushrooms, White Bean, Sage and Roasted Garlic Spread, and Roasted Cauliflower, Garlic and White Bean Dip.

Browse all of our Mushroom dishes and our Dips and Spreads. The recipes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer collection of recipes.

Continue reading “Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons”

Mushrooms and Peas | Khumbe Matar

A classic Indian dish – mushrooms and peas in a tomato gravy. This recipe is a classic one but I often make it with a range of mushrooms – brown mushrooms, baby mushrooms, sliced king oyster mushrooms and even shimeji mushrooms. It gives a mix of textures and flavours.

Today I have also topped the dish with finely sliced snow peas. It adds crunch and freshness to the dish without confusing the  “pea” taste.

Similar dishes include Mushrooms in Terracotta, Marinated Roasted Mushrooms, and Mushroom Curry With Yoghurt Tomato Sauce.

Browse all of our Mushroom dishes and all of our Pea dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Mushrooms and Peas | Khumbe Matar”

King Oyster Mushrooms with Special Miso Sauce

A wonderfully surprising dish.

In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.

The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.

King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii. 

Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Caramelised King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Check out our collection of Miso recipes here.

Feel free to browse all of our mushroom recipes. Or explore our Early Summer dishes. Continue reading “King Oyster Mushrooms with Special Miso Sauce”

Baked Marinated King Oyster Mushrooms

A wonderfully surprising dish.

How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking –  forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.

King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii. 

Similar dishes include King Oyster Mushrooms with Special Miso Sauce, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”