All Things Mushroom

Undeniably I am a big fan of “All Things Mushroom”, this far in my life I haven’t come across a type of mushroom I didn’t like. One reason, aside from tasting amazing, I love mushrooms is every since I was a little girl my grandma would take me picking Chantarelle and porcini mushroom picking in the woods. She knows all the best places where you could find thousands of them. We would come home with all of our bags filled with chantarelles, porcinis have always been harder to find. The next days would be filled with delicious mushroom filled dinners. My favourite just sauteing them in in some oil with some onion and parsley.

This post is filled with some of my favourite new and a little bit older mushroom recipes. Each calls for a different type, but if that one is not available to you for whatever reason. Feel free to experiment, the goulash for example works perfectly with regular cremini mushrooms or king oyster. Or if there is any different type of mushroom you think would work, just give it a go and let me know about it!

Chantarelle Goulash

Serves 2

Ingredients:

  • 1 onion
  • 500g chantarelle mushrooms
  • 3 tbsp tomato paste
  • 1 red bell pepper
  • 1 1/2 tbsp sweet paprika powder
  • 1/2l vegetable stock
  • 1-2 cloves of garlic
  • 1 tbsp majoram
  • 2 bay leafs
  • 1 tsp caraway
  • 1/2 tbsp mild chili flakes
  • salt
  • pepper
  • fresh parsley for garnish

Method:

  1. Start by heating some oil in a large skillet.
  2. Cut the onion into small cubes and roast until they become translucent.
  3. Cut the red bell pepper into bite size pieces and add to the skillet.
  4. Cut the mushrooms into large chunks and add to the skillet.
  5. Cook for a few minuets and add the tomato paste and the paprika.
  6. Stir well and roast for a few minutes.
  7. Last add the vegetable stock and a pinch of the remaining herbs and spices.
  8. Let the mixture cook on a high simmer for about 40 mins. Stir occasionally.

Tomato and Pickled Shiitake Salad

Serves 2

Ingredients:

  • 250g of shiitake
  • 1/4 cup of tamari
  • 2/3 cup of apple cider vinegar
  • 2 cups of vegetable stock
  • 500g of Tomatoes
  • 3 stalks of parsley
  • 2 stalks of dill
  • 3 stalks of basil
  • 2 tbsp of olive oil
  • juice of 1/2 lemon
  • 1 tbsp of maple sirup
  • salt & pepper to taste

Method:

  1. Place the Mushrooms in a large skillet and add the vegetable stock, tamari and vinegar. Bring to a simmer and cook for about 30 ins on low heat.
  2. Next place the mushrooms and the liquid into a bowl and let it cool down. (You can also transfer into a sealable container and keep the mushrooms in the fridge for up to 2 weeks)
  3. Slice the tomatoes and mince the herbs. Place in a bowl and mix well.
  4. Next make the dressing by whisking together the olive oil, lemon juice, maple sirup and salt & pepper.
  5. Add into a bowl with the herbs and tomatoes and toss.
  6. Finally add the pickled shiitake and serve.

Cremini Mushroom and Corn Fritters

Serves 3-4

Ingredients:

  • 2 corn cobs
  • 100g of cornflour
  • 50g of chickpea flour
  • 2 garlic cloves
  • 3 spring onions
  • a handful of fresh cilantro leaves
  • 1 tsp garam masala
  • 1 tsp of chili flakes
  • 300g of cremini mushrooms
  • salt & pepper
  • 3 tbsp of vegan creme fraiche (or natural vegan yoghurt)
  • 1 tbsp of oil
  • 2 tbsp of almond butter
  • 1/4 cup of water

Method:

  1. Remove the corn from the cobs and place into a large bowl.
  2. Mince the garlic, mushrooms, cilantro and the spring onions and add to the bowl as well.
  3. Stir in the cornflour, chickpeaflour, garam masala, chili flakes and salt & pepper and mix well.
  4. Next add the vegan creme fraiche (you can use vegan natural yoghurt instead), almond butter, oil and water and combine everything. Make sure all the ingredients are distributed evenly.
  5. Heat up some olive oil in skillet and form about 2 tbsp worth of batter into a small patty using your hands.
  6. Add to the skillets and fry for about 2 mins on each side. Repeat with the remaining batter, then serve right away.

Mini Oyster Mushroom & Peach Crostini

Makes 8 Crostinis

Ingredients:

  • 8 slices of Ciabatta
  • 1 tbsp of olive oil
  • 1 tbsp of coconut oil
  • 1 nectarine
  • 3 tbsp of fresh thyme
  • 1 tbsp of olive oil
  • 250g of mini oyster mushrooms
  • 1/4 of red onion
  • 1 garlic clove
  • juice of 1/2 lemon
  • a splash of white wine
  • salt & pepper

Method:

  1. Drizzle the Ciabatta slices with 1 tbsp of olive oil and place into the oven. Set the oven to broil and grill the bread for a few minutes until it becomes crispy.
  2. Heat up the coconut oil in a pan.
  3. Slice the nectarine into about 1cm thick slices and place in the pan with 1 tbsp of the fresh thyme.
  4. Fry until the nectarines become tender and then remove from the heat.
  5. In a second pan heat up 1 tbsp of olive oil.
  6. Mince onion finely and add into the pan.
  7. Next add the mushrooms and the remaining thyme.
  8. Then mince the garlic and add into the pan as well, fry everything for a minute or two.
  9. Add the lemon juice and the white wine to the pan and cook further until the liquid has dissolved.
  10. Place the nectarine slices on the bread sliced and top off with the mushrooms. Sprinkle with some salt & pepper and serve.

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