Mushrooms with Black Glutinous Rice

Black glutinous rice, available from Asian groceries, is actually a very deep burgundy colour. It is gloriously nutty in taste, beautiful to look at and has a soft, starchy texture that is slightly al dente, because each grain retains its integrity when cooked. Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It’s also why it takes longer to cook than many other rices, and needs to be soaked before cooking.

Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in South-East Asia where it is cooked with water, coconut milk and pandan. It is best known for this delicious dessert. However it can be used in savoury ways too, particularly as a striking alternative to other short-grain rices.

Continue reading “Mushrooms with Black Glutinous Rice”

Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads

Black barley is a terrific find, it is nutty and dark in flavour and cooks easily in 35 – 45 minutes. I came across it at Goodies and Grains in Adelaide Central Market while I was stocking up with a few items. It is an African barley just becoming available more locally. It is excellent in soups, salads, vegetarian “stews” (let’s call it a ragout) like this one and even with tostadas and such like. As a base for other ingredients, it is excellent – try Black Barley with this Charred Okra dish.

Today we are using it to replace pearl barley (you can do that in any recipe). Ottolenghi has a recipe for Barley and Mushrooms in his book Plenty. We first made this around 2011, when my daughter and her family came back from London. There was much celebration. Barley and mushroom is a soothing combination – it is well known in Italy where a type of risotto, orzotto, is made from barley and mushrooms. The delight of the dish is mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. This recipe uses 3 types of mushrooms, and today we used porcini, shiitake and pearl mushrooms, as I had pearl mushrooms left over from making a Soba Noodle and Mushroom dish.

Ottolenghi’s recipe also has some roti-like flatbreads made from wholewheat flour and mixed with yoghurt. These are rolled out and cooked on a tawa, flat griddle or frying pan. They are super easy to make and go with any dish similar to this one. You can also use any Mexican or Middle Eastern flatbread to compliment the barley if you are out of time to make your own. Or some frozen roti from your Indian Grocery.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

It is a very wintery dish – perfect for brisk Autumn days through to Winter.

Similar recipes include Mushrooms with Black Glutinous Rice, Charred Okra with Barley, Barley and Porcini Risotto, and Barley Pilaf with Mushrooms.

Browse our Black Barley recipes, all of our Barley dishes and our Mushroom recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through his Plenty More book. Or explore our Early Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads”

Steamed Mustard Greens and Shiitake Mushrooms with Sambal Matah

Today we have a lovely dish of mustard greens with a taste of Bali. A quick sambal is made with lemongrass and kaffir lime leaf, which is then mixed with steamed mustard greens. The dish is topped with something crispy – I often use garlic chips or crispy fried tofu, but fried shallots or even potato chips or sweet potato chips can be used.

Note that Kai Choy or Gai Choy is the Cantonese name for Mustard Greens. It is also known as Indian Mustard, Leaf Mustard and Mustard Leaves.

Continue reading “Steamed Mustard Greens and Shiitake Mushrooms with Sambal Matah”

Mushrooms, Garlic and Shallots with Lemon Ricotta

Tray-Baked seems to be the catch phrase of the moment, and has me wondering whether I need to update all of my baked dishes to reflect current fashions. I have a lot of them, they warm the kitchen in Winter and provide needed comfort as well as nourishment in the cold weather. And right now, I think I will stick to the term baked.

Ottolenghi is in on it too, with recipes that are tray baked, but not this one. I have noticed that Yotham will often cook dishes on the stove top when I might throw them in the oven. It gives him more control, I suspect, whereas I am happy to have dishes bubble away in the oven, intensifying flavours, and then pull them out when they smell right. There is something about smell in the kitchen that we don’t often talk about, but it is there, just like sound is a cue to what needs to happen for stove-cooked dishes. It needs stirring, or it is running out of liquid or it needs a drop more oil, or it sounds cooked. All of these things can be identified without looking. We are such smart creatures.

So this recipe is not tray-baked, but it could be. Cook it on the stove top the first time, then make your adjustments and tray bake it next time.

If you are not put off by peeling lots of shallots and garlic cloves, you’re in for a winter treat with this hearty, oniony mushroom stew topped with ricotta. You don’t need much more, though a chunk of sourdough would not go amiss. To help with the peeling, soak the shallots and garlic in water for half an hour.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

The recipe takes an awful lot of small shallots and garlic, but the end result is definitely worth the effort. They are cooked with mushrooms, herbs, spices and PERNOD. There are a number of recipes in Plenty More that use Pernod, so we have overcome our reluctance to purchase it  and now have a bottle sitting proudly in our kitchen cupboard.

Sadly, we don’t get the really small shallots in Australia – our shallots are large and hefty. Halve the quantity, or take even 1/3 of the amount, depending on your shallots.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. We are running behind our schedule, so you are on the receiving end of a score of wonderful dishes.

Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Red Onion and Green Chilli Bhaji, Onion Jam, and Grilled Mushroom and Red Onion Salad.

Browse all of our Onion 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 Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Mushrooms, Garlic and Shallots with Lemon Ricotta”

Puy Lentils with Ragout of Mushrooms and Preserved Lemon

Puy lentils are one of my favourite lentils. Yours too? This recipe is a fairly complicated one -lots of processes – cooking the lentils, roasting the vegetables, cooking the leeks, cooking the mushrooms, and making the creamy preserved lemon sauce, all before plating. But it is so very delicious, and a perfect Wintery dish.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cook the Books Day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Du Puy Lentils with Witlof and Honeyed Walnuts, Celeriac Hummus with Cauliflower Tabbouleh, Du Puy Lentil Soup, Beetroot and Du Puy Lentils, and Puy Lentils with Feta and Tomato.

Also Mushrooms, Garlic and Shallots with Lemon Ricotta.

Browse all of our Puy Lentil 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 Late Autumn recipes.

Continue reading “Puy Lentils with Ragout of Mushrooms and Preserved Lemon”

Mushrooms in Terracotta

Mushrooms! They are at their best baked in the oven, especially when the weather is still cold in the evenings – there is something about their earthiness that is filling, warming and comforting. Our most favourite baked mushrooms are with vine leaves, but this recipe comes a close second, and is perfect for Autumn and early Winter, when fresh vine leaves are no longer available.

Use a mix of mushrooms, or field mushrooms, shiitake mushrooms, button mushrooms or Swiss brown mushrooms. They are tossed with rosemary, garlic, butter and oil, and baked in a terracotta dish which is the most perfect way to cook mushrooms.

Similar recipes include Mushrooms with Black Glutinous Rice, Mushrooms, Garlic and Shallots with Lemon Ricotta, Mushrooms Baked in Vine Leaves, Caramelised King Oyster Mushrooms, Pearl Mushrooms with Thyme, and the perfect Shiitake Mushroom Sauce.

Browse all of our Mushroom recipes and all of our Baked dishes. Or explore our Late Autumn recipes.

Continue reading “Mushrooms in Terracotta”

Hot and Sour Mushroom Soup

Recently in the kitchen we have renewed our love affair with miso soup. While others will tell you to spend time making stocks and broths for miso soup, and cook any number of ingredients, I have a wonderful, never-fail, 5 minute approach to making miso soup. The secret is, there is little that needs to be pre-cooked for miso soup. The most I do is to soak some cute little beancurd bows (but even the pre-soaking can be skipped), and perhaps some noodles. They soak while the kettle boils and the ingredients are sliced. Mix miso with hot water until dissolved, pour into a lovely bowl, add the thinly sliced ingredients and a few other flavour enhancers (see my post), the noodles if using, the beancurd perhaps, and sip contentedly. Deep flavours, comfort and nourishment. What more could you want?

Ottolenghi’s approach to what I consider to be his version of my miso soup (without using miso, let me be clear). Yet his is faaaar more complicated. It is a kitchen-sink style approach. Perhaps he should use miso! He considers this recipe to be a variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour. And, miso or not, the broth is extraordinary! Hot and sour as promised. Earthy and deep, yet with a lightness too. It was a real surprise.  Make double and freeze half.

He doesn’t add noodles, but you can. I recommend making double the amount of broth, make the mushroom soup as-is, then decide how to use the second half with the noodles. Mushrooms and noodles. Greens and noodles. Fried tofu and noodles.

It’s interesting to me that he doesn’t include dried shiitake mushrooms in the stock (and sliced for the soup). Dried Shiitake are a vegetarian’s best friend when it comes to dark, flavoursome broths. Anyway, this is how I make an Asian Stock that is so delicious it is worth keeping some in the fridge and freezer, and using it for whatever you are making – rice, risotto, noodles, …. Ottolenghi’s is rather similar, come to think of it. But my broth is light and summery, his is deep and earthy.

You’ve guessed it, this is an Ottolenghi dish from Plenty More. In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Mushrooms in Terracotta, Curry Laksa with Fried Tofu, and Slightly Pickled Mushrooms with Tamari and Sesame.

Browse all of our Soups 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 Mid Autumn dishes.

Continue reading “Hot and Sour Mushroom Soup”

Creamy Mushroom Soup

Who doesn’t have a love for mushrooms, so divine and surprising in taste and texture? Mushroom soup is especially good, creamy and buttery, and it’s even better on a cold night. Nothing beats it.

Come Mid Autumn, that longing for more warming dishes arrives all of a sudden. One day you are eating cucumber salads and the next day it is rice pudding, risotto and soup. You look outside and the delicious yellow light of Autumn has arrived, bringing its long shadow and the rays of light that play amongst gaps and in-between leaves. And all of a sudden your pantry fills with barley and beans and lentils. Ah yes, Summer is well gone, and Winter cometh. Here we are, twixt and between.

And it is so good. This is one of our first soups of the season this year, and it is this retro recipe, still good in it’s simplicity. Let’s face it though, mushroom soup is never pretty in its brown-ness. So don’t forget to brighten it up with lots of chopped parsley and sprinklings of black pepper.

Are you looking for Mushroom recipes? Try Hot and Sour Soup, Mushroom, Spinach and Blue Cheese Salad, Mushrooms for Toast, Adzuki Beans with Rice and Shiitake Mushrooms.

Or are you seeking some Soup dishes? Try Turnip Soup with Yoghurt and Coriander-Walnut Paste, White Bean Soup, Hungarian Mushroom Soup, Mung Bean Soup with Spinach and Cumin, and Cauliflower Walnut Cream Soup.

Why not browse all of our Mushroom recipes? Or or all of our Soup recipes. Or check out our easy Mid Autumn recipes.

Also, explore recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

Continue reading “Creamy Mushroom Soup”

Pearl Mushrooms with Thyme

We cook some Pearl Mushrooms today. It is such a simple dish, but wonderful as a snack, side dish, stirred into risotto or piled on top of pasta. Pearl Mushrooms are tiny oyster mushrooms. They are easy to cook, thrown in a pan with butter and thyme, and even more delicious to eat.

If you can’t find Pearl Mushrooms at your Green Grocer, try your Asian market. Or use Shimiji if they are available.

Similar recipes are Mushrooms, Garlic and Shallots with Lemon Ricotta, Risotto with Mushrooms, Mushrooms a la Grecque, and Caramelised King Oyster Mushrooms.

Or browse all of our Mushroom dishes, and our Mid Winter recipes.

Continue reading “Pearl Mushrooms with Thyme”

Mushroom Salad with Parmesan

The wonderful Italian providore nearby has ensured that I use more Italian cheeses in the kitchen. It is good to have a quality supply of Parmesan, Pecorino and Provolone for grating and also ones for eating. As well as these classics they stock other Italian cheeses which we are exploring.

Because of this shop we are including more Parmesan and Pecorino in our day to day eating – from munching slivers for supper to including in our dishes. Today, this simple salad we came across in Bittman’s 101 Salads, is a cracker.

Are you looking for Mushroom Salads? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette. Or try these Mushroom Dishes: The Perfect Shitake Mushroom Sauce, Mushroom Curry with a Yoghurt Tomato Sauce, and Mushrooms for Toast.

Or are you looking for Mushroom dishes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushroom Risotto and the Perfect Mushroom Sauce.

You might like to explore our Mushroom Salads here, and all of our Salads here. Other Mushroom dishes are here. Or simply browse our Late Summer dishes.

Continue reading “Mushroom Salad with Parmesan”