MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
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PAPPARDELLE WITH LEEK AND SHIITAKE MUSHROOMS 150g pappardelle or tagliatelle 150g sliced shiitake mushrooms 3 washed and sliced leeks 3 cloves crushed garlic 2 tbsp truffle oil 2 tbsp freshly grated Parmesan |
Cook the pasta following the packet instructions. Meanwhile, heat 2 tbsp olive
oil in a large frying pan and cook the mushrooms, leeks and garlic until soft
and just beginning to brown. Season with plenty of salt and freshly ground pepper.
Drain the pasta, reserving about 4 tbsp of the cooking water. Mix the water, vegetables
and pasta together, then trickle over 1 tbsp truffle oil. Stir briefly, then scatter
over the Parmesan and toss to combine. Divide between 2 plates and drizzle over
the rest of the truffle oil. Serve with extra Parmesan. 15 minutes, |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
CHILLED
EXOTIC MUSHROOM AND GREEN BEAN SALAD 3/4 lb fresh green beans, trimmed 2 Tbsp. minced shallots 1/4 cup reduced-calorie mayonnaise 3 Tbsp. fresh lemon juice 2 Tbsp. vegetable or olive oil 1 Tbsp. Dijon mustard 200 gr mushrooms thinly sliced 1/4 cup chopped red pepper 1 Tbsp. minced fresh basil (or 3/4 Tbsp. minced fresh basil) Freshly ground pepper Tomato wedges for garnish | Cut beans in 1 1/2-inch lengths. Place beans and mushrooms in a 2-quart microwave-safe dish. Add 3 tablespoons water, cover and microwave on high power 5 to 6 minutes or until beans are tender-crisp, stirring halfway through cooking. Drain; fill dish with ice water to stop further cooking, set aside. In a small bowl, combine the shallots, mayonnaise, lemon juice, oil and mustard; mix well. Drain beans and mushrooms; pour dressing on. Add red pepper and basil. Toss to coat; cover and chill several hours. At serving time, season with pepper. Serve salad garnished with tomato wedges or additional chopped red pepper. Makes 4 servings. |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
CREAM
OF MUSHROOM SOUP 200 gr exotic mushrooms 4 slices bacon 1 small onion, chopped 4 cups potatoes, diced 2 cups water 2 cups light cream 1/2 tsp. salt 1/2 tsp. black pepper 2 Tbsp. butter 1/2 cup red peppers, diced 8 oz. clam juice or fish stock 1/2 cup white wine | Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately. Serves 4-6. |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
HOT
MUSHROOM SALAD 4 cups mixed salad greens (red lettuce, spinach, Chinese/Napa cabbage) 1/4 cup olive oil 2 Tbsp. fresh lemon juice 1 tsp. salt 200 gr sliced exotic mushrooms 1 Tbsp. minced fresh dill (or 1/2 tsp. dried dill weed) Freshly ground black pepper 1 cup garlic croutons | Rinse and pat dry salad greens, place in a serving bowl. In a small saucepan, combine oil, lemon juice, and salt. Heat mixture over medium heat until it boils. Add the mushrooms and continue cooking about 2 min. or until mushrooms are heated through. Stir in dill. Pour mixture over salad greens; toss well. Sprinkle with pepper and garnish with croutons. Makes 4 servings. |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
EXOTIC
MIX MUSHROOM STIR FRY 2 Tbsp. peanut oil 1 lb. fresh broccoli, cut into florets 200gr exotic mushrooms, cut into 1/4-in. slices 2 red onions, chopped 1/4 cup dry-roasted cashews 1 Tbsp. water 1/4 tsp. salt 1/4 tsp. fresh grated nutmeg (or 1/8 tsp. ground nutmeg) | Heat 1 Tbsp. oil in frying pan over high heat. Add broccoli and salt. Stir fry for 1 min. Add water and cook, stirring until broccoli is tender-crisp. Remove broccoli and set aside. Add mushrooms, onions, and nutmeg. Stir-fry until juices evaporate (about 3 min.). Return broccoli to frying pan and stir to mix. Top with roasted cashew nuts. Makes 4 servings. |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
EXOTIC
MUSHROOM PANCAKES For the pancakes: 110g flour seasoned with salt and pepper 300ml milk 1 egg, 1 egg yolk 1 tablespoon of neutral vegetable or sunflower oil handful of poppy seeds. For the filling: chopped shallots garlic 200g exotic mushrooms herbs (e.g. basil, chives) Garnish: Parmesan crackling - grated parmesan sprinkled over a small omelette pan, heated until the cheese melts and almost stops bubbling, then eased out and left to cool and crisp up. | Put
seasoned flour in bowl. Make a well in the centre and gradually add milk, one
egg plus one egg yolk. Beat together with a tablespoon of neutral vegetable or
sunflower oil. Work the liquid ingredients into the flour slowly until you have
a smooth batter, then stir in a handful of poppy seeds. (The secret of a good pancake is in the pan. You need a good quality crepe pan that won't stick and that ideally should only be used for pancakes. Heat the pan, then pour in a thin film of olive or vegetable oil and when that is very hot, pour in some of the batter, swirling pan so that the batter covers the surface. Cook just long enough for the underside of the pancake to become a mottled golden brown. Flip over and cook until the other side is also golden. Slide on to a plate and keep warm.) Makes 4 servings. |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
STUFFED
FIELD MUSHROOMS | Crumble blue cheese & mix with chopped rocket & crushed walnuts, place into mushroom breaking out centre stalk 1st, then bake in hot oven for about 10 to 15 minuets only, until mushroom browns & filling is bubbling Serve as a starter or snack with some mixed leaves & garlic bread or foccacio |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
EXOTIC
MUSHROOMS WITH TAGLIATELLE 200 gr exotic mushrooms 250 gr. tagliatelle 2 gloves garlic 1 red onion 1/2 pint double cream or creme fresh rock salt pepper butter olive oil | Slice mushrooms roughly equal, fry crushed garlic & fine diced onion 1-2 mins add mushrooms sauté for further 4 mins add cream or creme fresh the add pasta already cooked (hot) stir put into warm pasta boles or dishes cover with grated hard cheese, any will do, some rock salt & ground black pepper, serve with crisp salad leaves & dressing of your choice |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
SCALLOPIOPPINI
(SCALLOP SHIMEJI) 1/2 lb 227 g shimeji mushrooms (available from gourmetmushroomco.co.uk) 12 scallops (large) or 24 (small) 3 tbsp butter ½ cup sake 1 tbsp mirin (rice wine) | Rinse
the scallops and pat them dry with paper towels. Put 2 tbsp of the butter in a
large enamel frying pan on medium-high heat and sauté the scallops until they're
mostly cooked (2-3 minutes for large ones), turning to cook both sides. The edges
of the pan should brown to flavour the sauce, but the bottom should not. Push
the scallops away from the centre of the pan, put the remaining 1 tbsp of butter
in the centre of the pan, and add the mushrooms to the butter. Fry the mushrooms
slightly - about a minute. Add the sake and mirin and simmer for about a minute.
Serve with rice for a light meal or as an appetiser. Be sure to serve with the
sauce - that's the best part! You can squeeze a lemon over it if you like (optional)
Serves 4 |
MUSHROOM
RECIPES FROM THE GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |
EXOTIC
MUSHROOM RISOTTO 200/400 g exotic mushrooms sliced 1 medium onion, finely chopped 125g/4oz butter 350g12oz arborio rice 1 litre/1¾ pint good stock 110g/4oz fresh parmesan 1 tbsp best olive oil salt and freshly ground black pepper | 1. In a large pan bring the stock almost to the boil and keep hot on a very low flame. 2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes. Add the rice to this, stir well and cook until well coated and slightly translucent. 3. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle. 4. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan. Serve at once with the rest of the parmesan on the table. |
THE
GOURMET MUSHROOM COMPANY 22 ASCOT CLOSE, BOROUGH GREEN, KENT TN15 8HL Tel: (44) 07787 505890 e.mail: kew@gourmetmushroomco.co.uk |