CREAMY MUSHROOM AND CORN SOUP
1 small onion, chopped
1 clove of garlic, chopped
750g button mushrooms, sliced
15ml chopped fresh chillies
50ml mixed peppers, diced
1 stalk of celery, chopped
80g sweetcorn kernels
1 litre vegetable or chicken stock
400g tin of coconut milk
salt and pepper
250g mushrooms, sliced
20g sweetcorn kernels
half of a small onion, chopped
30ml chopped coriander, for serving
Heat oil and sauté onion, garlic and mushrooms. Add chillies, peppers, celery and corn and cook for 5 minutes.
Add butter and flour to create a paste then stir in the stock and bring to the boil. Simmer for 30 minutes or until the corn and all vegetables are soft. Liquidise using a food processor or stick blender.
Return to the stove and let it reduce until it thickens. Add coconut milk and cook for 2 minutes. Season with salt and pepper.
TOPPING: Heat the oil and sauté mushrooms, corn and onion.Serve the soup topped with the mushroom mixture and sprinkle with coriander.
MIXED MUSHROOM AND BILTONG TART
1 roll shortcrust pastry
2 red onions, finely sliced
3 cloves garlic, crushed
200g button mushrooms, sliced
100g shimeji mushrooms, stalks removed
100g enoki mushrooms, stalks trimmed
100g biltong, finely sliced
15ml thyme leaves
salt and pepper
100g Brie cheese, cut into slices
Roll out the pastry and line a 20cm flan dish.
Bake blind at 180°C until pale golden brown. Cool.
Melt the butter and fry the onions and garlic until soft. Add the mushrooms and fry for 5 minutes until softened. Add the biltong and fry for 2-3 minutes. Remove from heat and stir in thyme.
Allow to cool.
Spoon into the pastry case.
Beat together the eggs, cream and seasoning. Pour over the mushroom mixture. Top with Brie.
Bake at 180°C for 25-30 minutes until set and golden brown.
Remove and cool slightly before serving.
Note: Some of the exotic mushrooms may not be readily available, but you can use any variety of mushrooms such as portabellini, oyster or even button mushrooms.
BAKED STUFFED MUSHROOMS
300g ricotta cheese
45ml sundried tomato tapenade
100g black olives, pitted and chopped
80ml grated Parmesan cheese
45ml chopped basil
salt and pepper
6 large brown mushrooms
extra grated Parmesan
rocket for serving
Combine the ricotta with all the ingredients up to and including the egg and mix well. Brush the mushrooms with olive oil on both sides and place on a baking tray. Divide the ricotta mixture among the mushrooms and sprinkle with a little extra Parmesan.
Bake at 180°C for 15-20 minutes until mushrooms have softened and cheese is golden and bubbling.
Serve warm on a bed of rocket.
MUSHROOM AND GOATS CHEESE PIZZA
10g instant yeast
15ml olive oil
200-300ml warm water
2 cloves garlic, crushed
500g mixed mushrooms such as king oyster, shitake and brown mushrooms
150g baby spinach leaves
50ml lemon juice
Salt and pepper
2x125g rolls goats cheese
sour cream to serve
BASE: Combine flour, salt, yeast and sugar in a bowl. Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
Place in an oiled plastic bag and leave to rise for 30 minutes. Remove dough and knead gently. Divide into two and roll each out into a disc about the size of a dinner plate. Place on to a greased baking tray and prick with a fork. Bake at 200°C for 5-6 minutes until just turning light brown. Remove and cool.
TOPPING: Melt the butter and fry the garlic for a minute. Add the mushrooms and cook over a high heat for 3-4 minutes. Add the spinach and lemon juice and cook until the spinach wilts. Remove from heat and season well.
Spread each base with a roll of goats cheese and divide the mushrooms between them. Drizzle with a little olive oil and bake at 200°C for 10-15 minutes until the base is crisp and golden. Remove and serve with a dollop of sour cream. - Saturday Star
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