Make The Most Of Mushrooms
Creamy Tarragon and Pancetta Mushrooms on Toasted Brioche
- 140g white button mushrooms
- 60g chestnut mushrooms
- 2 tbsp chopped fresh tarragon
- 1 clove of garlic, crushed
- 2 slices of toasted brioche
- Small bunch of watercress
- 2 tbsp Crème Fraiche
- 1 knob of butter
- Splash of sunflower oil
- Salt and pepper
- 70g cubed pancetta (optional)
Make sure the mushrooms are clean by gently brushing any dirt of with a clean, damp cloth or soft brush. Chop the mushrooms into quarters.
Using a non-stick frying pan, heat the butter and sunflower oil over a high heat. Make sure the pan is almost smoking hot before adding in the mushrooms.
Cook for around 3 minutes before adding in the crushed garlic and – slightly reducing the temperature – continue cooking for a further 2 minutes. Stir in the Crème Fraiche, tarragon and season to taste with salt and pepper.
While the mushrooms are cooking, toast the brioche on both sides under a hot grill. If serving with pancetta heat a second non-stick pan and crisp the pancetta using a splash of sunflower oil.
To finish, top each slice of brioche with some of the watercress and half of the mushrooms. If using pancetta, sprinkle each with the pancetta.
Mushroom and Red Wine Ragu with Pappardelle Pasta
- 1 white onion, finely chopped
- 1 small carrot, finely grated
- 1 stick of celery, finely chopped
- 1 sprig of thyme (leaves removed)
- 1 bay leaf
- 245g white close cap button mushrooms, sliced
- 100g chestnut closed cup mushrooms, sliced
- 4 brown anchovy fillets
- 1 star anise
- Olive oil
- 1 and ½ glasses of red wine
- 700g Passata sauce
- 400g Pappardelle pasta
- Small bunch of flat leaf parsley
- 50g parmesan
- Salt and pepper
Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush. Add 2 tbs. of olive oil to a large pan and gently sauté the onion, carrot, celery, thyme and anchovy fillets over a medium heat for about 10 minutes.
After 10 minutes, turn up the heat and add in the red wine, star anise and bay leaf cook out for 2 minutes rapidly allowing the alcohol to burn off.
Add in the Passata and bring to the boil and then lower the heat to a gentle simmer. Continue cooking for a further 20 minutes to allow the flavours to intensify.
Using a non-stick frying pan, heat a tbsp. of olive oil to near-smoking point before adding in the mushrooms. Cook for about 4-5 minutes sealing in the moisture.
After the sauce has been simmering for 15 minutes, add in the cooked mushrooms and continue simmering for a further 5 minutes, this will ensure that the mushrooms stay juicy and firm.
Cook the pasta according to the packet, usually around 10-11 minutes. Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce. Using a pair of tongs distribute between 4 pasta bowls.
To serve, sprinkle with some chopped flat leaf parsley and a good grating of Parmesan.
Spring Cabbage and Sticky Mushroom Stir-Fry
- 90g chestnut mushrooms, cut into quarters
- 210g closed cup white mushrooms
- ½ a savoy cabbage, shredded
- 2 red peppers, finely sliced
- 1 shallot finely sliced
- 1 thumb sized piece of ginger, cut into matchsticks
- 400g whole-wheat noodles
- 2 tsp sesame oil
- 2 tsp groundnut oil
- 2 tbsp oyster sauce
- 2 tsp brown sugar
- ¼ cup Chinese cooking wine or dry sherry
- ¼ cup light soy sauce
Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried. Drain noodles and put to one side.
Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.