Tag Archives: mushroom

curried mushroom spuds

curried mushroom spuds

Hugh Fearnley-Whittingstall inspired these delicious spuds. He loves the combination of potatoes, mushrooms and curry and I love it too. It’s simple, tasty and oh so delicious!

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curried mushroom spuds
 
Prep time
Cook time
Total time
 
(Recipe adapted from Three Good Things)
Author:
Serves: 2
Ingredients
  • 2 baking potatoes, +- 270g each
  • 2 tablespoons sunflower oil
  • 1 t mustard seeds
  • 1 t cumin seeds
  • 200g mushrooms, sliced
  • 1 fat garlic clove, finely grated
  • 2 t strong curry powder
  • 30 g of butter
  • Salt
  • Freshly ground black pepper
  • Handful fresh coriander, chopped
Instructions
  1. Preheat the oven to 200 °C and bake the potatoes for about an hour or until completely tender. Meanwhile, heat the oil over a medium heat and fry mustard and cumin seeds for about 1 minute.
  2. Add the mushrooms and fry for 5 minutes until tender and brown. Then add the garlic and curry powder and fry for another minute. Set aside.
  3. Halve the baked potatoes. Scoop out most of the baked flesh into a bowl, leaving each potato skin with a 5mm thick shell of flesh.
  4. Mash the scooped-out potato with the butter and some salt and pepper, then lightly stir in the curried mushrooms.
  5. Spoon the mixture back into the potato shells and heat through in the oven for 10–15 minutes. Serve with some fresh coriander.

mushroom steak with lime + parsley gremolata

mushroom steak with lime + parsley gremolata

The gremolata is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserve.

mushroom steak
Mushrooms are like humans – they seem to come in all shapes and sizes and they each have a distinct personality, characteristics and flavour. They also flourish in the dark – strangely, it sounds like a lot of people I know … 🙂 But what makes them exceptionally unique is their woody deliciousness when you bite into one. It is quite unusual yet so soul warming.

I like to use those large gigante mushrooms with their large flat caps, beautiful dark brown texture and black gills. They are usually very strong in flavour with a certain meatiness to it. I always strive to retain the mushroom in its simplest form and in so doing do my utmost to retain its natural juices. I normally pop them whole into the oven – no fiddling. Just bake them for 25-30 min and then add this gremolata. It is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserved. Take my word for it; this mushroom recipe is delicious and easy.

mushroom steak

4 Interesting mushroom facts
1. One Portabella mushroom has more potassium than a banana.
2. The oldest mushroom found dates bake more than 90 million years
3. Some of the oldest living mushroom colonies are fairy rings growing around the famous Stonehenge ruins in England. The rings are so large that they can best be seen from airplanes.
4. You can make beautiful colors by boiling wild mushrooms and dipping cloth in the resulting broth. The book The Rainbow Beneath My Feet tells you how to make dyes with mushrooms.

Source: fungi.com

mushroom steak

mushroom steak

SONY DSC

 

 

mushroom steak with lime + parsley gremolata
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 Giant mushrooms
  • For Gremolata
  • 3 Tbsp Parsely, chopped
  • 3 Garlic cloves, grated
  • 3 Tbsp Olive oil
  • Juice of one lime
  • ½ tsp Salt
  • Large pinch of milled black pepper
Instructions
  1. Preheat the oven to 200 °C. Place the mushrooms on a baking tray into the oven and bake mushrooms for 25 – 30 minutes.
  2. Mix all the gremolata ingredients together, drizzle over baked mushrooms. Finish with a good dash or two of Maldon salt and a sprinkle with black pepper.

pork sausages + lemony thyme mushrooms plus how to cook the perfect pork sausage

pork sausages + lemony thyme mushrooms plus how to cook the perfect pork sausage

Pork Sausage and Mushrooms

We all love pork sausages – it’s one of my husband’s ultimate favourite things to eat. The frustrating thing about pork sausages is that although they have this thick casing around them, they generally burst open … furthermore all the juicy flavours and brownness from the pan stays on the skin. For those that are like me … we generally tend to rip the skin off and set it to one side – and there goes the flavour with the skin! Well I have now worked out how to perfectly fry a sausage without it breaking or bursting or skin and with loads of flavour – I want to share this with you today … it will change your entire outlook on pork bangers!

1. Firstly add the sausages to a pan with a little water – about a cup of water for 6 sausages – put the lid on the pan and simmer for 10 minutes.
2. Then put the sausages into cold water and take the casings off.
3. Now put some butter and olive oil in a pan, add the sausages and fry till golden brown – perfect!

I decided to serve these porkies with lovely mushrooms, thyme and lemon. The lemon cuts through the richness and its perfect just with a piece of bread on the side. Enjoy!

Pork Sausage

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Mushrooms

pork sausages + lemony thyme mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For sausages
  • 6 Pork Sausages
  • +- Cup of water
  • 20g Butter
  • 1T Olive oil
  • For mushrooms
  • 400g Mushrooms sliced – I love a variety of different mushrooms
  • 30g Butter
  • 1T Olive oil
  • Handful of fresh thyme
  • 1 Lemon
  • Salt
  • Black pepper
Instructions
  1. Cooking the sausages - Add the sausages to a pan with water – put the lid on and simmer for 10 minutes. Then put into cold water to cool it down - remove the casings. Now put the butter and olive oil in a pan, add the sausages and fry till golden brown and perfect!
  2. Cooking the mushrooms - Add half the butter, oil, mushrooms and thyme in a very hot pan. Season with the salt and pepper and fry till golden brown. Do the same with the next batch. Squeeze the lemon juice over the mushrooms when done.
  3. To serve - Put the mushrooms in a serving dish and add the sausages – serve with some fresh bread.