Marvellous mushrooms - recipes

Published Oct 10, 2015

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QUINOA AND MUSHROOM FRITTATA

Makes 16

250ml quinoa

500ml water

5ml salt

15ml olive oil

3 large courgettes, grated

30g butter

250g small button mushrooms, sliced

6 eggs, beaten

375ml grated cheddar cheese

150g feta cheese, crumbled

60ml chopped parsley

salt and pepper

Put the quinoa in a pot and place over a medium heat, stirring until the grains are lightly toasted. Add the water and salt and turn down the heat. Simmer covered until the quinoa is cooked and all the water has evaporated. Remove and cool in a bowl.

In a frying pan, heat the olive oil and fry the courgettes for a few minutes. Add to the quinoa. Heat the butter in the pan and fry the mushrooms over a high heat until lightly browned. Add to the quinoa. Add the eggs, cheeses and parsley. Season generously.

Divide the mixture into well-greased muffin tins and bake at 180°C for 25-30 minutes until golden brown and set.

Cool in the pans for five minutes before removing. Serve warm or cold.

 

EGGY MUSHROOM BAKE

Serves 4-6

750ml cubed ciabatta bread

60ml olive oil

60ml chopped thyme leaves

10ml chopped garlic

60g butter

1 large onion, chopped

250ml chopped celery

1 yellow pepper, diced

1red pepper, diced

500g button mushrooms, quartered

500ml cream

6 eggs

250ml grated Parmesan cheese

salt and pepper

80ml chopped parsley

Place the bread in to a large bowl.

Combine the olive oil, thyme and garlic and mix well. Pour over the bread and toss to coat. Spread the bread out on to a baking tray and bake at 180°C for 10-15 minutes until golden.

Remove and place back into the bowl. Heat the butter in a pan and fry the onion, celery and peppers until soft. Add the mushrooms and fry until browned. Add to the bowl with the bread.

Combine the cream and eggs and mix well. Stir in the cheese and season generously.

Pour over the bread mixture. Add the parsley and mix everything together.

Pour the mixture into a greased ovenproof dish and set aside to stand for 30 minutes.

Bake at 180°C for 30-40 minutes until set and golden brown. Serve warm.

 

MUSHROOM STEAK WITH HERB BUTTER

Serves 4

HERB BUTTER

60g butter, softened

80ml chopped mixed herbs

5ml chopped garlic

salt and pepper

MUSHROOMS

4 large mushroom steaks

60ml olive oil

5ml chopped garlic

15ml chopped thyme

salt and pepper

BUTTER: Mix all the ingredients well together. Shape into a log and wrap in cling film. Freeze until firm.

STEAKS: Mix together the oil, garlic and thyme. Heat a griddle pan to high heat.

Brush the mushrooms with the oil mixture and cook until golden on both sides.

Take care not to overcook the steaks as they will become soggy and watery. Season well and serve with a slice of herb butter.

 

MUSHROOM PATE

Serves 6-8

50g butter

500g portabellini mushrooms, halved

10ml chopped garlic

250g ricotta cheese

salt and pepper

30ml chopped thyme leaves

Heat the butter and fry the mushrooms and garlic until most of the liquid has evaporated.

Remove from the heat and place in a food processor. Add the ricotta, salt, pepper and thyme and purée until almost smooth. Place in a serving dish and refrigerate until well-chilled.

Serve with toast or savoury biscuits.

 

ANGELA DAY

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].

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