Today is World Mushroom Day. Whether you are a mushroom lover or not, this is the perfect day to appreciate these unique and flavourful fungi! In fact, mushrooms have been around for millions of years. Ancient cultures believed that mushrooms had magical properties and used them in religious ceremonies. Today, people all over the world enjoy cooking with mushrooms as an ingredient in everything from pizza to pasta dishes. So try these mushroom recipes with friends and family. You can’t go wrong with these tried and tested recipes that are also very easy to make.
MUSHROOM AND CHEESE BRUSCHETTA
INGREDIENTS
1 cheese slice
10-15 button mushrooms sliced very thinly
¼ cup plus 2tbsp butter softened
1tbsp finely chopped fresh parsley
1 ½tbsp finely chopped garlic
Salt to taste
1tbsp flour
¾ cup milk
Fresh peppercorns crushed according to taste
Fresh parsley for garnishing
METHOD
Pre-heat oven at 180°C.
Thickly slice the bruschetta.
Take ¼ cup butter in a bowl. Add parsley, 1tbsp garlic, a pinch of salt and red chilli flakes. Mix everything well.
Apply some of the mixture on one side of the bread slice.
Place them in the oven and bake for 5-6 minutes. Then remove.
To make the mushrooms, heat butter in a pan.
Add remaining garlic and saute for 1 minute.
Add the mushrooms and saute for 3-4 minutes.
Add flour and saute for 1 minute.
Add milk and mix well. Cook till the mixture thickens.
Add salt and pepper and mix well.
Add cheese and cook till the cheese melts. The mixture should not be runny. The consistency should be such that you can apply on the bread without it dripping.
Pile the mixture on top of the toast.
Garnish with parsley and serve hot.
CREAM OF MUSHROOM SOUP
INGREDIENTS (Serves four)
2tsp olive oilß
1tbsp unsalted butterß
2tbsp onion finely choppedß
2 cloves garlic finely choppedß
10 button mushrooms thinly slicedß
1tspß maida (flour)
3 cups vegetable stockß
½tsp pepper crushedß
Few thyme herbs (optional)ß
Salt to tasteß
½ cup creamß
METHOD
Heat oil and butter in a pot.ß
Add onions and garlic.ß
Saute for a minute.ß
Now add sliced mushrooms and saute for 4 minutes.ß
Now add flour and saute for 1 minute.ß
Now add the stock.ß
Add pepper and salt according to taste.ß
Let it boil for 5 minutes.
Transfer 1 cup mushroom plus stock into a blender (you can also puree the entire mixture).
Blend till smooth.
Transfer the blended puree back to the pan.
Add cream and simmer for a minute. (Do not boil as cream might curdle.)
Stir well to see that the soup turns into a creamy consistency.
Serve piping hot alongside a crusty bread or bread sticks.
MUSHROOM AND CHEESE OMELETTE
INGREDIENTS
4 eggs
10-12 button mushrooms or any of your choice
1tbsp fresh parsley chopped finely
¼ cup cheese grated
Salt and pepper according to taste
1tbsp butter
1tbsp oil
2tbsp milk
For the garlic spinach
1tbsp oil
1tbsp garlic chopped fine
1 cup fresh spinach
Salt according to taste
Pepper to taste
Cherry tomatoes, saute for a few seconds in a little bit of oil.
METHOD
Break eggs into a bowl.
Add milk, salt, pepper and parsley.
Whisk all the ingredients together. Whisking incorporates air so the omelette is fluffy.
Put the pan on moderate flame.
Add oil and butter. Once the butter melts add mushrooms.
Add salt and pepper and saute on high heat.
Now reduce heat and add the whisked eggs.
Give the eggs one nice stir. Scrape the sides.
Now put grated cheese over the omelette.
Now fold the omelette and just lift it up once. Then press the edges of the omelette.ß
The cheese may ooze out. But it does not matter.ß
Once the omelette is cooked, transfer it to a plate.ß
For sauteed spinach and seared cherry tomatoes
In a pan add oil and garlic and saute for a few seconds.ß
Add blanched and chopped spinach. Add salt and pepper according to taste and cook till all the water evaporates.ß
In another pan add oil and cherry tomatoes, a pinch of salt. Sear on high heat. Remove.ß
For the plating
Serve the omelette with spinach and cherry tomatoes. Enjoy with sourdough bread or a rustic country loaf.
MUSHROOM BOK CHOY STIR FRY
INGREDIENTS
#For the sauce
2tbsp water
2tbsp soy sauce
1tbsp oyster sauce
1tsp sugar
¼tsp black pepper
½tsp sesame oil
For the slurry
1tbsp cornstarch
2tbsp water
For the stir fry
450g bok choy (cut the green leaves from the white core. Then chop the leaves into large size bites. Cut the core into 4 length-wise pieces)
4 dried red chillies
4 cloves garlic minced
1 thumb-size ginger minced
2 green onions sliced
450g button mushrooms or mushrooms of your choice halved or quartered
METHOD
Mix the sauce ingredients and keep aside in a small bowl.
Add the slurry ingredients in a small bowl and keep aside after mixing it well.
Heat ¼ cup water in a large skillet over medium heat until hot. When the water starts to boil add the bok choy and sprinkle a pinch of salt.
Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy and cook for another 30 seconds till it is soft. Transfer the bok choy onto a big platter.
Wipe the pan clean and put 2tbsp oil. Turn to high heat.
Add the mushrooms. Sear for 1 minute without touching it.
Now stirring occasionally, cook the mushrooms until they are brown and no juice is left.
Move the mushrooms to one side of the pan. Pour remaining ½tbsp oil on the empty side. Add dried chillies, ginger, garlic and green onions. Stir few times till the red chillies darken.
Now stir everything together.
Pour the sauce. Stir and cook for 30 seconds.
Now put the slurry and cook till the sauce thickens.
Now add the bok choy and serve hot over steamed rice.
CHICKEN MUSHROOM PIE
INGREDIENTS
4 chicken breasts cut into bite-size pieces
4tbsp olive oil
Salt and pepper to taste
4 spring onions chopped (not very fine)
2 bay leaves (which will be discarded after the cooking)
1/4 nutmeg grated
1tsp fresh thyme (or the dried ones)
200g sliced mushrooms
¾ cup heavy cream
1tbsp heaped flour (maida)
1tbsp heaped mustard sauce
300ml chicken stock
1 egg whisked for egg wash
Puff pastry
METHOD
In a pan heat oil.
Put the chicken and sear it.
Sprinkle salt and pepper and a knob of butter.
Add spring onions, bay leaves, nutmeg and thyme.
Now add mushrooms and cream.
Now add flour, mustard and stock.
Mix well.
Turn the flame to low and let cook till it becomes slightly thick. It should not be too runny. Check for seasoning.
Transfer to a pie dish or any baking dish you have.
Roll out the puff pastry and cover the pie dish. Seal the edges well. Tuck it into the pie dish.
Brush the pastry with the egg.
Bake in a pre-heated oven at 200°C for 15 to 20 minutes or until the pastry turns golden brown.
CREAMY SHRIMP AND MUSHROOM ALFREDO PASTA
INGREDIENTS
10 button mushrooms sliced
5 cloves of garlic minced
1tbsp butter
1tbsp olive oil
1 onion finely chopped
2 cups heavy cream
10 prawns or more if you want
200g spaghetti
Salt and pepper to taste
½ cup of Parmesan cheese
Parsley for garnishing
½ cup milk in case you want more sauce in the pasta
1/3 cup of white wine (I used Chardonnay). This is optional
METHOD
In boiling water add some salt and the pasta. Cook till al dente. It will take about 9 minutes.
In a pan heat butter and olive oil. Then add the onions and sauté till light golden. Then add mushrooms and garlic and sauté for 2-3 minutes.
Now add white wine. Cook that down till the liquid has mostly evaporated.
Now add cream. Mix well. At this point do not boil but simmer, otherwise the cream will curdle.
Now add the cooked prawns and the pasta. Mix well.
Season with salt and pepper.
Now put grated parmesan cheese. You can use any cheese of your choice.
Add chopped parsley for garnishing.
Little more cheese on top is always welcome.
For the prawns
Heat a skillet. Add a little butter. Add the prawns, a pinch of salt and pepper and a pinch of paprika.
Saute for 3 minutes till it is cooked through.
Enjoy with toasted garlic bread.
Note: In case it gets too dry or the sauce is not enough you can always add a little milk and heat through.
