Mushroom Salad

Serves 4

250g Mushrooms
Juice of ½ a lemon
2 tbsp sliced gherkins
175g tomatoes, skinned, deseeded and finely chopped
1 Garlic clove, crushed
A few sprigs if parsley, finely chopped
Pinch of sugar
2 tbsp olive oil
Salt and freshly ground black pepper

Trim the mushroom stalks level with the caps, put the mushrooms into a sieve, rinse and drain thoroughly. Cut into thin slices, put into a bowl and sprinkle with lemon juice. Add the gherkins and tomatoes and mix well.
To make the dressing, beat the garlic with the parsley, salt and pepper to taste, sugar and oil. Pour over the mushroom salad and toss well to combine. Leave to marinate in the fridge for 10-15 minutes to allow the flavours to develop. Serve lightly chilled.


Mushroom and Spinach Flan

Serves 4-6

½ a 500g pack fresh shortcrust pastry
200g Mushrooms, sliced
250g fresh spinach, washed and dried to remove excess water
2 medium size organic eggs, beaten
142ml carton sour cream
Pinch of freshly ground nutmeg, optional
Salt and freshly ground black pepper

Preheat the oven to 200c/400f/Gas mark 6

On a floured surface, roll out the pastry until large enough to line a 20cm flan dish. Cut off any excess pastry. Lay a piece of foil in the base of the flan, large enough to cover the base and sides. Bake for 15 minutes, after 10 minutes remove the foil and cook for the remainder of the time.
Cook the spinach in a large saucepan until wilted and then squeeze out all the excess liquid and spread the spinach over the base of the flan.
Scatter the mushrooms over the spinach. Mix together the eggs, cream and seasoning and pour over the flan. Bake in the oven for 30 minutes until just firm to touch.


Mushroom Frittata

4 tbsp extra virgin olive oil
1 onion, thinly sliced
150g Mushrooms, thinly sliced
1 tbsp fresh parsley, finely chopped
6 Organic eggs

Preheat the oven to 180c/fan 160c/Gas 4. Heat half the oil in a heavy based ovenproof frying pan, add the onion and cook until softened, but not browned. Stir in the mushrooms cook for a further 3-4 minutes until the juices start to run, season to taste.
Meanwhile, beat the eggs in a large bowl, add the parsley and beat together. When the mushrooms are cooked stir them into the egg mixture, heat the remaining oil in the frying pan, swirling to coat the sides evenly. Tip in the mushroom egg mixture and cook for 2-3 minutes on a very low heat so that the bottom and sides are set.

Transfer the pan to the oven and cook, uncovered for another 10 minutes until just set, puffed up and lightly golden. Turn out onto a large plate and cut into wedges


Mushroom and Gruyere Flan

Serves 4

225g sliced mushrooms
55g grated gruyere cheese
1 pastry case ( 10”)
200g (7oz) single cream
3 organic eggs + 1 extra egg yolk
Grated nutmeg
Salt and freshly ground pepper

Preheat the oven to 150C/300F/Gas mark 2

Blind bake the pastry case. Fill it with the sliced mushrooms. Mix together the grated gruyere cheese, single cream, eggs, egg yolk and plenty of salt and pepper. Pour the mixture over the mushrooms, sprinkle with nutmeg and further grated gruyere.

Bake in the preheated oven for approximately 35 minutes or until set and brown


Garlic Chive Rice with Mushrooms

Serves 4

350g Long grain rice
600ml hot vegetable stock
60ml Groundnut (peanut) oil
½ tsp salt
1small onion, finely chopped
250g mushrooms, thickly sliced
2 green chillies, seeded and finely chopped
50g cashew nuts, toasted
15g fresh coriander
ground black pepper
25g garlic chives, chopped ( normal chives can be used)

Wash and drain the rice. Heat half the oil in a pan and cook the onion and chillies over a gentle heat, for 10-12 minutes until soft. Set half the garlic chives aside. Puree the remaining chives and the coriander stalks with the stock in a food processor or blender.

Add the rice to the onions and fry over a low heat, stirring for 4-5 minutes. Pour in the stock mixture and season, bring to the boil, then stir and reduce the heat to very low. Cover tightly with a lid and cook for 15-20 minutes or until the rice is tender and has absorbed all the liquid. Meanwhile heat the remaining oil in a frying pan and cook the mushrooms for 5-6 minutes until tender and brown, add the remaining chives and cook for a further 1-2 minutes. Stir the mushroom mixture and the chopped coriander leaves into the rice. Transfer to a serving dish and serve immediately, scattered with the cashew nuts.


Mushroom Risotto

serves 4

15g dried porcini mushrooms
1 litre hot chicken or vegetable stock
50g butter, plus extra knob of chilled butter
1 onion, very finely chopped
300g Carnaroli or Arborio rice
100ml dry white wine
2 tbsp Olive Oil
1 Garlic Clove, chopped
200g fresh mushrooms, sliced if large
3 tbsp freshly grated parmesan
25g parsley, chopped
Salt/Freshly ground black pepper to taste

Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes.

Put the stock into a pan and keep it at simmering point. Melt the butter in a large pan, add the onion and cook gently for 3-4 minutes, until softened. Add the rice and stir for a minute or so to coat it in the butter.

Pour in half the wine and let it bubble for a few minutes to allow the alcohol to evaporate.

Drain the porcini and squeeze out an excess liquid. Add the porcini to the rice and then start to add the hot stock a ladleful at a time, stirring well between each addition until the liquid has been absorbed.

Meanwhile heat the olive oil in a large frying pan over a medium heat, add the garlic and cook for a minute, add the mushrooms and cook for 2-3 minutes until the juices start to run. Pour in the remaining wine and let it bubble for a few minutes. Season.

When the rice is tender and all the stock has been added, remove from the heat, stir in the mushrooms, a knob of butter, parmesan and parsley, serve immediately.

Baked Mushrooms with Balsamic Vinegar and Parsley

Serves 2

4 Large chestnut mushrooms, or 8 smaller ones, wiped and stalks discarded
95g butter, softened
2 cloves garlic, peeled and crushed
Handful of fresh parsley, chopped
1 tbsp balsamic vinegar
2 slices of country style bread
Salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas Mark 6. Place the prepared mushrooms in a roasting tin. Mash the butter, garlic, chopped parsley, vinegar and a little salt and black pepper to make a stiff paste. Dot over the mushrooms. Cover with foil and bake in the oven for 25 minutes until the mushrooms are soft and tender.
Make 2 rounds of toast, then divide the hot mushrooms between them, spilling the pan juices over the toast as you go.

Cream of Mushroom Soup – serves 2-3

200g Mushrooms
3 tbsp olive oil
1 leek, thinly sliced
1 tbsp plain flour or cornflour
250ml milk
500ml vegetable or chicken stock
Juice of ½ a lemon
1/2 tbsp pine nuts
3 tsp cream, optional

Reserve 50g of the mushrooms and roughly chop the rest. Gently heat 2 tbsp of the oil in a heavy based pan, add the leeks and chopped mushrooms, cover the pan and sweat the vegetables gently for 15 minutes or until they are soft.
Add the flour, stir for a couple of minutes, then stir in the milk and the stock, bring to the boil and simmer for 25-30 minutes. Blend the mixture with a hand blender or processor and return to the pan. Season with lemon juice and salt and pepper if needed.
Slice the remaining mushrooms finely, gently heat the remaining oil in a separate pan and add the pine nuts and mushrooms. Cook for a few minutes until the mushrooms are just coloured and the nuts softened. Add to the soup just before serving. Swirl a tsp of cream into bowl of soup when you serve it.

Classic Garlic Mushrooms

200g Mushrooms, small leave whole, large quarter
15g Butter
2 Cloves garlic, crushed
Dash hot pepper sauce – optional
Salt and freshly ground pepper

Wash and dry the mushrooms. Melt the butter in a small pan and then add the mushrooms and cook at a medium heat for a couple of minutes stirring constantly. Add the garlic, continue cooking and stirring for another minute or so. Stir in a dash of pepper sauce and season with a touch of salt and pepper.

Serve with Garlic Bruchetta as follows;-

10” French stick or ciabatta
1tbsp tomato puree
1 tsp olive oil
2 cloves garlic,crushed
Freshly ground black pepper
25g grated cheese

Preheat the oven to 200C
Cut the bread into slices between ½” and 1” thick, discard the ends.
Mix the tomato puree, olive oil and garlic well. Season with a little black pepper.
Arrange the slices on a baking tray. Spread a little of the mixture on each of the slices and cook for 5 minutes. Leave to cool.
Sprinkle grated cheese on the top of the slices. Place under a hot grill until the cheese melts.


Mushroom and Parmesan Baked Eggs – serves 4

A special treat for a Sunday morning breakfast ! For children it is advised to cook a firmer egg.

25g butter
100g mushrooms, sliced
142ml double cream
Salt and freshly ground black pepper
4 Organic eggs
15g parmesan cheese, grated

Preheat the oven to 190c/gas mark 5. Use a little of the butter to lightly grease four ramekin dishes. In a small frying pan cook the mushrooms with the remaining butter for 2-3 minutes
until just soft and divide between the four dishes.Pour the cream over the mushrooms and season with salt and pepper.Break an egg gently into each dish and sprinkle with the parmesan cheese. Place the dishes in a small roasting tin and pour enough hot water into the tin to come half way up the sides of the ramekins.
Bake for 15 minutes for a soft egg and 18 minutes for a firmer set egg. Serve with buttered toast.


Mushroom Fettuccini

Serves 4

450g fresh fettuccini
250g Oyster Mushrooms
3 tbsp extra virgin olive oil
3 cloves garlic, crushed
50g pine nuts
75g sun dried tomatoes, chopped

Cook the fettuccini according to the package instructions.
Meanwhile in a saucepan, heat the oil and sauté the mushrooms, garlic, pine nuts and sun dried tomatoes for 3-4 minutes, remove from the heat. Toss well with the coked fettuccini. Top with freshly grated parmesan and black pepper to taste.


Mushroom Stroganoff

Serves 2

30g butter
200g Chestnut Mushrooms, sliced
1 small onion, peeled and chopped
1 clove of garlic, peeled and finely chopped
150ml white wine
½ tsp paprika
100 ml double cream
Juice of ¼ a lemon
Some chopped fresh parsley and freshly ground salt and pepper

Melt the butter in a frying pan and add the onion and garlic, cook for 3-4 minutes. Add the sliced mushrooms and cook until browned and slightly reduced. Stir in the paprika and cook for one minute before pouring over the wine and cook until reduced to half the original quantity. Add the cream and cook for a few minutes before seasoning with salt, pepper and a little lemon juice. Serve with rice and sprinkle the fresh parsley on top.


Mushroom Tart

Serves 2-4

350g Puff Pastry
200g Mushrooms, cut into quarters
Olive Oil
1 Garlic clove, Finely chopped
Handful of fresh parsley, chopped
25g parmesan, grated
Salt and freshly ground black pepper and beaten egg for glaxing

Preheat the oven to 200c/Gas 6. Roll out the puff pastry and cut out a 20cm disc, score another circle about 1.5 cm from the outer edge, taking care not to cut through the pastry.
Heat some olive oil in a frying pan, add the garlic and fry gently until softened, add the mushrooms and fry for 4-5 minutes, until the juices start to yield.
Remove from the direct heat and mix in the parsley and parmesan cheese, season with salt and pepper.
Place the puff pastry circle on a greased baking sheet, spread the mushroom mixture evenly over the puff pastry circle keeping within the 1.5 cm edge.
Brush the pastry edge with beaten egg, bake in the oven until golden brown and puffed. Serve at once.


Hot Noodle Soup

Serves 4

1 Litre Hot Water
1 Chicken or vegetable stock cube
1 tbsp light soy sauce
1 tsp fresh ginger, finely chopped
1 red Chilli, seeded and finely chopped
Juice of half a lime
100g mushrooms, finely sliced
1 head of pak choi, finely sliced
1 x 150 g pack of straight to wok thread egg noodles
2 tbsp freshly chopped coriander

Put the water, stock cube, soy sauce, ginger, chilli and lime juice in a large saucepan. Place over a medium heat and simmer for 5 minutes.
Add the mushrooms and pak choi and cook for a further 5 minutes.
Divide the noodles between 4 warmed soup bowls, top with the soup and garnish with the chopped coriander.

Mixed Vegetable Curry

100g Mushrooms,quartered
2 small carrots, peeled and cut into sticks
100g French Beans, cut into 2.5 cm pieces
1 onion, peeled and chopped
1 potato (100g) peeled and cut into sticks
50g grated coconut
4 fresh Green Chillies
1 tbsp poppy seeds
1 1/2 tsp salt
small tin tomatoes, chopped
1 tbsp Plain natural yoghurt
1 tsp garam masala
2 tbsp fresh coriander,chopped

Place the mushrooms, carrots, french beans, potato and onion in a medium sized saucepan. Add 250 ml water, bring to the boil, cover, turn the heat to medium and cook for 4-5 minutes until the vegetables are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml water and grind to a fine paste. Set aside. When the veg is cooked add the spice paste and another 150 ml water. Stir and simmer for 5 minutes. Now add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil and simmer for 2-3 minutes. Serve with rice and garnished with the fresh coriander.


Roast Vegetable Lasagne

Serves 4

1 squash, peeled, deseeded and cut into thin wedges
4 Parsnips, peeled and sliced
150g mushrooms, halved
4 Tomatoes, quartered
1 Pepper, seeded and chunk into chunks
Olive Oil
300g mozzarella, torn into chunks
150g pine nuts
12 sheets of fresh lasagne
100g parmesan, grated
sage to garnish

Preheat the oven to 200C/400F/Gas 6
Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes. Add the mozzarella and roast for a further 5 minutes, or until the cheese has melted.
Meanwhile in a large pan of boiling water blanch the lasagne for 3-4 minutes or until al dente. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
Heat a small frying pan and toast the pine nuts for 2 minutes until golden, shaking the pan regularly.
Assemble the dish by placing a sheet of lasagne on four plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagne on each plate. Top with parmesan and sage to serve.