DISHES WITH MUSHROOMS

                                                    MUSHROOM BAKE

2 tbsp olive oil

1 onion, peeled and finely chopped

1 garlic, peeled and mashed

500 g (1 lb) mushroom, trimmed and chopped

3 eggs

200 g (1 tub) Greek yogurt

½ cup chopped parsley

½ glass wine

Self-raising flour

 

Sauté the onion in olive oil until tender.   Add the garlic and mushrooms and cook until all the liquids have been absorbed.  Pour in the wine and cook until the alcohol evaporates, season to taste, and set aside to cool.   Place the mixture in a bowl and add the chopped parsley, eggs, yogurt, and enough flour to make a stiff dough.

 

Preheat the oven to 180 C (350 F) and line a round tin with greased baking parchment.  Spoon in the mixture into the tin and bake for 45 minutes, allow to cool in the dish, and reverse on a serving dish.

                                                     MUSHROOM SOUP

 

2 red onions

4 cloves garlic

½ bunch fresh thyme

300 g mushrooms

1 liter vegetable stock

70 g Gruyere cheese

 

 

Preheat oven to180 C (350 F) and peel and finely slice the garlic, then place in a large casserole, over medium-low heat with 1 tablespoon of olive oil. Strip the thyme and cook for 10 minutes, stirring regularly while you slice the mushrooms and tear the bread into small chunks.  Stir in the mushrooms, pour in the stock, and bring to a boil.  Add the bread and grate most of the cheese, stir well grate over the re4maining cheese and transfer to the oven for 15 minutes until dark golden and thick.

Season to perfection and serve drizzled with olive oil.  

CHICKEN AND MUSHROOM STEW

2 oz chopped bacon

1 tbsp olive oil

750 g (1 ½ lb) boneless skinless chicken cut into bite-sized pieces

Salt and pepper to taste

240 g (8 oz) button mushrooms, quartered

1 carrot, scraped and diced

1 small onion, peeled and diced

2 cloves garlic, mashed

2 bay leaves

Vinegar

Chopped parsley

 

Preheat oven to 180 C (350 F).  Cook bacon in olive oil until crisp and transfer to a bowl.  Add chicken, salt and pepper and cook until browned and  transfer to bowl with bacon,  Add mushrooms and cook for 5 minutes.and add to bowl with chicken.

 

Add carrot, onion, garlic, and bay leaves and cook until soft, add vinegar and cook for 2 minutes and return chicken mixture to the saucepan and remove from the heat, 

 

Melt butter in a medium saucepan over medium heat, whisking constantly until thick.  Pour over chicken mixture, cover and cook for 1 hour,  Discard the bay leaves, sprinkle with parsley and serve over rice.        

 

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