Tag: mushrooms

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Kedgeree of Mushrooms

This recipe for Mushroom Kedgeree serves four and requires ingredients like butter, onions, garlic, rice, carrots, mushrooms, potatoes, milk, vegetable cubes, curry paste, eggs, and parsley. The method includes boiling eggs, preparing rice with saffron and vegetable stock, and cooking mushrooms with onions and garlic. Finally, serve the dish topped with boiled eggs and parsley for a flavorful meal.

Ingredients for Kedgeree of Mushroom Serves 4 portions                                                                               

  • 30g butter
  • 2 onion
  • 3 garlic cloves
  • 500g rice long grain
  • 1 carrot
  • 1000ml of water
  • Pinch of saffron
  • 350g of mushrooms variety of mushrooms
  • 1 medium potato
  • 450ml milk
  • 2 and half vegetable cubes
  • 5g of curry paste
  • 4 eggs
  • Chopped parsley
  • 30ml double cream ( if you like)

Method for the kedgeree of Mushrooms

  • 1) Put eggs in water bring to the boil and simmer for 4-5 minutes
  • 2) put water with 2 veg cubes and turn on bring to the boil and turn the heat off
  •       minutes
  • 3) peel and chop 2 onions and put them into 2 separate containers 1 for the rice and 1 for the   
  •      mushroom mix
  • 4) chop the garlic and put it with the onion for the mushroom mix
  • 5) wash 1 carrot take top and end off and cut into small square pieces
  • 6) prepare the mushrooms and put it with the onion and garlic
  • 7) peel and grate the potato
  • 8) put two pots on the stove add the butter in each one then, in one of the pots add the onion,   
  •     garlic and mushroom and in the other pot add the onion and carrot and cook both for 2
  •     minutes
  • 9) after 2 minutes add the washed rice, saffron and the vegetable stock to the pot of the      
  •     onions and carrots and bring to the boil and simmer for 15 minutes
  • 10) in the other pot of the mushrooms add half of the vegetable cube, the curry paste, the
  •       grated potato and the milk and bring to the boil and simmer for 15 minutes
  • 11) in the meantime, refresh the eggs and peel
  • 12) after 15 minutes turn off the heat and serve with boil egg and parsley and Enjoy!!!!!

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Pumpkin Ravioli with Frangelico Liqueur Sauce and Pine Nuts

Ingredients – Serves 3

ravioli2

  • 2 dozens Ravioli (we used pumpkin Ravioli but you can choose your own flavour)
  • 5 button Mushrooms
  • 225g oyster Mushrooms
  • 50g Pine nuts
  • 2 Garlic cloves
  • 3 Shallots
  • 100ml Double Cream
  • 200ml Frangelico
  • Salt & Pepper
  • Sunflower oil

Equipment

  • Medium pot
  • Non-stick frying pan
  • Large serving spoon
  • Shallow baking tray
  • Colander

Method

  1. Turn the grill on.
  2. Prepare a pot of water, add some oil and salt to it and bring it to the boil.

  3. Start heating up a frying pan on a medium-high heat. Add some oil.
  4. Start peeling and slicing shallots, garlic and mushrooms. Add all to the frying pan and give a gentle stir. Leave until are softened.
  5. Add ravioli to the boiling water. Read package instructions for cooking time but you should know they are ready when ravioli rise to the surface of the water.
  6. Add Frangelico to the mushroom pan and let it reduce by 3/4. Once reduced add the cream. Give a gentle stir.

     

  7. Place the pine nuts on a shallow baking tray and place under grill for a few minutes.
  8. Drain ravioli and leave on the side until sauce and pine nuts are ready.
  9. Season the sauce with some salt and pepper and you can now start plating.
  10. Garnish with pine nuts.ravioli8
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Ravioli with Frangelico Liqueur Cream Sauce

In this super easy and tasty ravioli recipe we are going to saute the shallot, garlic and mushrooms and deglaze the frying pan with the frangelico liqueur. This liqueur has a hazelnut flavour which gives the sauce that unique nutty flavour, it’s really worth to try!

Ingredients for Ravioli with Frangelico Liqueur Cream Sauce- Serves 2

  • 18 Ravioli (we used chicken and chorizo Ravioli but you can choose your own flavour)
  • 100g button Mushrooms, sliced
  • 100g oyster Mushrooms, sliced
  • 2 Garlic cloves, peeled and chopped
  • 2 Shallots, peeled and chopped
  • 200ml Double Cream
  • 100ml Frangelico liqueur
  • 30g Pine nuts
  • Salt & Pepper
  • Oil

Equipment

  • Medium pot
  • Non-stick frying pan
  • Large serving spoon
  • Shallow baking tray
  • Colander

Method

  1. Prepare a pot of hot water, add some oil and salt and bring it to the boil.
  2. Add ravioli and cook according to package instructions or until they all float to the surface of the water.
  3. Heat a frying pan and add some oil. Add sliced mushrooms, shallots and garlic.
  4. Cook ravioli then turn grill and frying pan on and add some oil.
  5. Slice the mushrooms then cook the shallots, garlic and mushrooms in the hot pan.
  6. Add Frangelico liqueur and reduce by 3/4.
  7. Drain ravioli, leave in colander and add some oil so they do not stick.
  8. Add cream to the pan and bring to the boil.
  9. In the meantime toast pine nuts for about 5 minutes under the grill.
  10. Add ravioli to the sauce, mix together and serve.
  11. Garnish with the toasted pine nuts on top.
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Toasted Brioche Buns Stuffed with Mushrooms, Shallots and Cream

Ingredients – Serves 4

brioche2

  • 4 Brioche Buns
  • 4 Shallots
  • 3 Garlic cloves
  • 200g a mix of Portobello Mushrooms and Wild Mushrooms (you can use any mushrooms of your preference)
  • 400ml Dry white Wine
  • 400ml Double Cream
  • Sunflower Oil
  • Fresh Thyme (you can include or leave out)
  • Fresh Parsley

Equipment

  • Small bowl
  • Large non-stick frying pan
  • Shallow roasting tray
  • Knife
  • Chopping board

Method

  1. Turn the grill on.
  2. Cut the top bit of the brioche and remove the inside (watch video at 00:45)

  1. Start peeling and slicing the shallots and garlic, put them in a bowl on the side.
  2. Prepare a large frying pan and put it on a high heat, add some oil.
  3. While frying pan is heating up, start slicing the mushrooms.

  4. Add shallots, garlic and mushrooms to the frying pan and give them a gentle stir. Leave them to cook nicely for about 3 minutes.
  5. In the meantime put the brioche under the grill. Watch this carefully as it gets done really quickly, in about 30 seconds.brioche7
  6. Add the thyme and wine to the mushroom mixture and let it reduce by 3 quarters.
  7. Once the wine is reduced, add the cream and parsley to the pan. Give it a gentle stir and let it cook for another 10 minutes.
  8. Carefully fill in buns with mushroom mixture.