GOURMET MUSHROOM RECIPES

                                  

 

                                      

                                                   MUSHROOM RISOTTO

A creamy risotto.

Ingredients:

2 tbsp olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and minced

180 g ( 6.3 oz ) chestnuts, peeled and roughly chopped

2 thyme sprigs, leaves only

250 g (8.8 oz ) mixed mushrooms, trimmed and sliced

300 g (10,5 oz) basmati rice

150 ml (5.2 fl oz ) white wine

1 liter vegetable stock

4 tbsp ricotta

80 g (2.8 oz) rocket leaves

Parsley

 

Sauté the onion in olive oil until soft and golden, about 10 minutes.  Add chestnuts, garlic, and thyme and cook for 1 minute, then add the mushrooms and cook until they begin to soften about 3 minutes.

 

Stir in the rice and cook for 2-3 minutes, then pour in the wine and let it bubble until reduced by half.  Add 1/3 of the stock, lower the heat and allow the rice to absorb the liquid.  Repeat the same procedure until all the stock has been used and the rice is cooked. Stir in the rocket and cook for 1 minute more.

 

Serve sprinkled with parsley.    

                                        VEAL AND MUSHROOM STEW

500 g (1 lb) thin veal cutlets

Olive oil

2 cups mushrooms

1 onion, peeled and grated

2 garlic cloves, peeled and minced

1/2 cup wine

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp plain flour

Water

Salt and pepper to taste

1 cup chopped parsley

In a large saucepan, cook veal in olive oil over medium heat until no longer pink, 2-3 minutes on each side, remove and keep warm.

Add mushrooms, onion and garlic and cook gently until tender, 5-8 minutes.  Pour in the wine stirring to loosen the browned bits from the saucepan.  Combine flour with water until smooth and stir into mushroom mixture.   Bring to a boil and stir until thickened. Stir in the parsley and season to taste and serve  over the veal cutlets 

                                                   MUSHROOM TART

1 large sheet shortcrust pastry

50 g (1.7 oz) butter, chopped

2 onions, peeled trimmed, and sliced

3 garlic cloves, peeled and thinly sliced

200 g (7 oz) button mushrooms, trimmed and sliced

100 g (3.5 oz) shomeji mushrooms, trimmed and sliced

100 g (3.5 oz) enoki mushrooms, trimmed and sliced

1 tbsp thyme leaves

2 eggs

1 cup thick cream 

Salt and pepper to  taste

80 g (3 oz) grated Parmesan

Preheat oven to 180 C (350 F)  and line the base and sides of a buttered tart dish with pastry, trimming off the excess.  Prick all over and refrigerate.  

Saute onion and garlic in butter and cook stirring until soft add the button mushrooms and cook for 4 minutes until tender.  Add the remaining mushrooms and thyme and cook for 2 minutes until mushrooms soften slightly and set aside to cool.

Whisk eggs, cream and salt, and pepper to taste in a jug.  Spoon the mushroom mixture into the pastry case.  Pour over the cream/egg mixture and sprinkle with grated cheese.  Bake tart until the center is puffed and golden.

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