Not mad about mushrooms? These three recipes will change your mind. Bring on that winter feast!
MUSHROOM AND LAMB FRAGRANT CURRY
(Serves 4 -6)
Ingredients
- 5ml vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 15ml ground coriander
- 10ml ground cumin
- 5ml ground cinnamon
- 2.5ml chilli powder
- 450g diced lamb
- 400g can diced tomatoes
- 250ml stock
- 450g button mushrooms, quartered
- 3ml salt
- 2ml pepper
- 3ml brown sugar
- steamed basmati Rice, to serve
- 2 handfuls coriander leaves
- Greek yoghurt to serve
Method
Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in spices and garlic and sauté until fragrant.
Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer partially covered for 40 to 50 minutes or until the lamb is tender.
Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender. Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.
MUSHROOM CHICKEN A LA KING
(Serves 4-6)
Ingredients
- 20g butter
- 10ml olive oil
- ½ green pepper, halved, deseeded and finely chopped
- 1 onion, finely chopped
- 3 steamed or roasted chicken breasts, sliced
- 2 punnets portabelini mushrooms, trimmed and quartered
- 15ml flour
- 150ml milk
- 3ml salt
- 2ml black pepper
- 150ml cream
- 250ml low sodium chicken stock
- Fresh summer salad to serve
Method
Melt the butter and olive oil in a frying pan. Add the green pepper and onion and sauté to soften.
Add the sliced mushrooms and fry for a few minutes.
Remove the pan from the heat and stir in the flour. Gradually stir in chicken stock and then the milk.
Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time. Add the cream and stir through. Season with salt and pepper.
Add the pieces of chicken and heat through gently.
Serve with a fresh summer salad.
PORK AND MUSHROOM MEATLOAF WITH ASIAN NOODLE SALAD
(Serves 4-6)
Ingredients
- 1 large portabella mushroom, sliced
- ½ punnet baby button mushrooms, halved
- 10ml olive oil
- 250g pork mince
- 250g button mushrooms, chopped
- 1 red onion, finely chopped
- 1 handful chives, finely sliced
- 15ml sweet chilli sauce
- 125ml dried bread crumbs
- 1 egg
- 2ml salt
- 2ml pepper
- 1 cake glass noodles
- 3 handfuls salad greens
- 1 beetroot, cut into julienne strips
- 1 handful bean sprouts
- Sprinkle of sesame seeds
Method
Heat the olive oil and fry the sliced portabella mushrooms on both sides until just pliable, Line the bottom of mini loaf tins with the mushroom slices. Fry the baby button mushrooms until golden on both sides. Set them aside until serving.
Add the chopped mushrooms to the pan and sauté until just cooked, Add half the pork mince. Cook until the meat is just cooked.
In a bowl add the mushroom and pork mixture, then add the rest of the mince, onion, chives, sweet chilli sauce, breadcrumbs and egg. Season with salt and black pepper. Mix until well combined.
Compress the mixture into the mini loaf tins and bake in an oven pre-set to 180°c for approximately 20 minutes.
To make the salad, prepare the glass noodles according to the pack instructions, toss the rest of the salad ingredients together along with the noodles.
Serve the meatloaf with the salad and the baby button mushrooms.
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