We love our miso soups and keep several different types of miso in the fridge. Today, weak from an illness, I made a fortifying broth with spices and served with noodles, mushrooms and greens. Delicious.
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.
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.
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.
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.
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.
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.
You can see more of our Retro Recipes series here, our vegetarian recipes from our first blog.
You couldn’t get a more Wintery dish than this. Barley and Brown Lentils with Mushrooms and Crispy Fried Onions. And today is quite warm! What am I thinking? Haha, still, it is great comfort food.
For this dish I have used horse gram lentils, a favourite lentil from India, but you can use any brown or dark lentil. The recipe, one of Ottolenghi’s, specifies pot barley and you should use that if it is available. Here it has gone out of fashion in recent times and I could not find any for love or money. So I used pearl barley – almost as good in my opinion. Pot barley is the love of the UK, where it is readily available.
As mentioned, this is a recipe from Ottolenghi’s Plenty More. Note that we always feel free to use whatever is in our garden, pantry, fridge or kitchen bench in his dishes. For this one, the barley is the only substitute we have made. However if you wish to see his original recipe check his books or his Guardian column.
What is Pot Barley
Whole (as opposed to rolled or ground) barley comes three ways: as a whole grain, as pot barley or as pearl barley. The difference between them is the degree to which their tough outer shell has been removed. Pot, or Scotch, barley has its outer casing hulled. Pearl barley also has it removed, and is then polished clean. The hull is left on for whole grain, which gives it an inherent nuttiness and bite that allows it to stand more alone in a dish.
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It’s a robust grain that, if overcooked, won’t collapse but will become more tender. It’s wonderfully versatile, too: try it instead of pasta, rice, couscous or bulgur wheat next time you reach for those cupboard staples.
This dish is very versatile – have it with a green salad in Summer or some roast veg in Winter. I am be happy to have this by itself as a light lunch or supper.
Browse all of our Barley dishes and all of our Mushroom recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.
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.
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.
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.
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.
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”