Recipes - Mushrooms

Recipes - Mushrooms

To use dried mushrooms: Soak in warm water for 5 minutes to soften them. Keep the soaking liquid for a delicious stock.

Feta and Mushroom Risotto (v)
(Kindly given to us by Juliet Montefiore, serves 4)

2 tbsp Olive Oil
2 Cloves Garlic, peeled and crushed
225g Risotto Rice
1.4l Vegetable Stock/Mushroom Soaking Liquid or a combination
Salt, Fresh Ground Black Pepper, Fresh
Chives snipped to garnish

1 Onion, finely chopped
25g T. Wholefoods Sun Dried Oyster/Chanterelle/Cep Mushrooms or a mixture of these
50g T. Wholefoods Sun Dried Tomatoes
50g Feta Cheese cut into small cubes
1/2 Lemon squeezed for juice

First wash and soak your mushrooms as described above. Heat oil in a pan, and fry onion and garlic until softened. Drain the soaked mushrooms keeping the soaking liquid for stock. Add the mushrooms and stir. Add rice and sun dried tomatoes and stir again. Pour over a little stock and bring to the boil. Simmer until the stock is absorbed, and add a little more. Continue like this until all the stock is used up and the rice is tender. Add cubed feta at the end of cooking. Season with freshly ground black pepper and a little salt if needed. Add a squeeze of lemon juice. Sprinkle with snipped chives to serve.

Fusilli in Mushroom and Herb Sauce (v)
(One of our winners in our 2004 recipe competition, Emma Van Huysse from Derby)

2 tbsp Olive Oil 1 Onion chopped 2 Bay Leaves 1 tsp Thyme 1 tbsp Parsley	8oz Mushrooms, finely chopped 2oz Dried Mushrooms 2 fl.oz White Wine 2 tbsp Tomato Puree Fusilli
Soak the dried mushrooms in 1/4 pint of boiling water. Saute the onion, herbs, 6oz of fresh mushrooms and dried mushrooms. Add the mushroom stock, wine and tomato puree and cook for a further 10 minutes. Liquidise until smooth and season to taste. Cook the fusilli, fry the remaining mushrooms and stir into the sauce.

Creamy Mushroom and Chestnut Soup (v)
(Adapted from Antonio Carluccio's Mushroom Book)
A rich winter soup, serves 6

15g Ceps
25g Butter
4 Shallots, finely sliced
1 Clove of Garlic
1tbsp Chopped Fresh Thyme
450g Brown Cap Mushrooms
70ml Madeira or Sweet Sherry

175g Unsweetened Chestnut Puree
450ml Vegetable Stock or Mushroom Stock
150ml Milk
4 tbs Single Cream
Salt and Pepper
Chopped Fresh Chives to garnish

Rinse Ceps mushrooms throroughly as above. Then soak them for 20 minutes in luke warm water. Drain and add soaking liquid to vegetable stock. Fry onion, garlic and thyme in butter in a large pan and then add the ceps and finely chopped brown cap mushrooms. After 5 minutes, add the Madeira/Sherry and boil rapidly for 3 minutes. Then add the chestnuts, the vegetable/mushroom stock and milk. Bring to the boil and simmer gently for 25 minutes. Cool and blend in a food processor until smooth. After re-heating, serve with chives and swirls of cream.

Mushroom Stroganoff (v)

40g T. Wholefoods dried: oyster, porcini, chanterelles or shiitake mushrooms
300g Fresh Sliced Field Mushrooms
2 Onions
50g Butter
150ml Red Wine

300ml Soured Cream
3tsp Paprika
1tbsp Soy Sauce
1/4tsp Grated Nutmeg
1/2tsp Ground Cinnamon
Tarragon and Salt/Pepper

Rinse the mushrooms and then soak in warm water for 30 minutes. Melt the butter in a frying pan and add the onions, cook slowly until soft. Drain the soaked mushrooms, keeping 300ml of the soaking liquid, and add these and the fresh sliced mushrooms to the pan. Cook for a further ten minutes, cover with a lid. Add the red wine, soaking liquid, paprika, soy sauce and cinnamon, salt and pepper and stir in. Simmer with the lid off to allow the water to evaporate. When the mixture has reduced by half take it off the heat, and stir in the soured cream. Garnish with the chopped taragon and serve with rice.

Mushrooms Berkley (v)
This recipe is adapted from Anna Thomas's "The Vegetarian Epicure". It serves 6 people and is delicious with jacket potatoes or just served on toast.

500g Fresh Mushrooms
25g T. Wholefoods Ceps or Chanterelles Mushrooms or a mixture of these
2 Medium Green or Red Peppers
1 Onion
125g Butter

2tbsp Dijon Mustard
2tbsp Worcestershire Sauce (vegetarian if required)
1 tsp Brown Sugar
1/4 Pint of Mellow Red Table Wine
Fresh Ground Black Pepper
Seasoned Salt

Rinse the dried mushrooms as described on the packet and soak for 15 minutes. Clean the fresh mushrooms, and cut each one into quarters. Wash and seed peppers and cut them into 2/3 cm squares. Peel and chop onion. Melt butter in large saucepan and saute onion until transparent.
Prepare sauce: Mix together mustard, brown sugar and worcestershire sauce until you have a perfectly smooth paste. Add the wine, season with lots of fresh ground pepper and a little seasoned salt and stir well. When the onion is clear, add the mushrooms and peppers to the pan, and saute a few minutes stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce. Simmer the mixture over a medium flame for about 45 minutes, or until the sauce has much reduced and thickened. The mushrooms and peppers will be very dark and evil looking but irrestistable in flavour and aroma.

Tropical Wholefoods is a registered brand of FM Foods Ltd, Company Registration No: 2297114. Unit 5d Southwick Ind Est, Sunderland, SR5 3TX. Directors: Adam Brett, Peter Fawcett, Richard Friend and Kate Sebag.
		© FM Foods Ltd 2005