Mushrooms recipes

Garlicky Mushroom fried rice

Garlicky Mushroom fried rice

As far as the flavours are concerned, garlic and mushrooms goes very well together, so lets quickly run through the ingredients following the method
Mushroom soup

Mushroom soup

Mushrooms have loads of great health benefits, they can be great for weight loss as well as boosting the immune system
Mushroom & Chestnut Soup

Mushroom & Chestnut Soup

150g Chestnut mushrooms, finely chopped. Add the mushrooms and fry for another 5 minutes. Yesterday I posted a recipe, using chestnut cream, which I made from chestnut puree, soy cream, rosemary, salt and pepper
Mushroom Soup

Mushroom Soup

I took a trip to Midleton Farmers Market last weekend and I picked up some lovely shittake mushrooms and Mushroom Ketchup from the Ballyhoura Mushrooms stand
Creamy mushroom and bacon spaghetti with chilli griddled greens

Creamy mushroom and bacon spaghetti with chilli griddled greens

noneIngredients2 shallots, finely chopped3 cloves garlic, finely chopped4 rashers bacon, fat removed and chopped small150g mushrooms, roughly chopped50ml chicken stock35g light cream cheese (double check syns- Philadelphia Light is 2 syns per 25g)10 asparagus spears6 pieces tenderstem broccoli1tsp chilli powdersalt and pepperFrylightMethodPut the bacon into a preheated frying pan sprayed with frylight, and sizzle for 1 minuteAdd the shallots, and stir fry for 3 minutesAdd the garlic, stir fry for a further minute and then add the mushroomsStir fry the mixture for 2 more minutes and then add in the chicken stock, and season with salt and pepper. 150g mushrooms
Mushroom & Walnut Penne – Organic & Vegetarian

Mushroom & Walnut Penne – Organic & Vegetarian

rapeseed oil, red onions, garlic, white mushrooms, plain yogurt and Parmigiano Reggiano. We’re trying to eat less meat at the moment so my Mushroom & Walnut Penne went down very well with the family as mushrooms and walnuts make a great meat protein substitute
Mushroom stuffed peppers

Mushroom stuffed peppers

• Meanwhile pull the stalks off the mushrooms and finely chop the stalks. Slice the mushrooms. • Heat the oil in a wide frying pan and add the mushrooms
Mushroom Barley Risotto

Mushroom Barley Risotto

The barley adds an almost nutty flavour along with the chestnut mushrooms and instead of having a completely soft consistency like a risotto rice the barley has more of a bite to it
Mushroom, Spinach & Chickpea Curry

Mushroom, Spinach & Chickpea Curry

Then add the mushrooms and fry until cooked through and any liquid evaporated. Having a carrier bag of mushrooms bought for 3p and a bag of spinach for 1p it just seemed obvious to make a Mushroom, Spinach and Chickpea Curry with added ingredients from my cupboard. 4 Ingredients 3 tbsp Rapeseed oil 2 Onions, medium, finely diced 1 Frozen ginger & garlic block (or 3 crushed garlic cloves + 1 tbsp grated ginger) 2 tbsp Tandoori curry powder 420g Mushrooms, sliced 1 x 400g Tin chopped tomatoes 1 x 400g Tin chickpeas in water 240g Baby spinach 175 mls Coconut milk (made with 3 tbsp coconut milk powder & 175 mls warm water) 2 Pinches of salt Instructions Heat the oil in a pan, add the onions and ginger/garlic and fry on a low to medium heat until the onions are golden, stirring occassionally (about 10 minutes). 420g Mushrooms
Mushroom Pâté

Mushroom Pâté

However, I think mushrooms work brilliantly with thyme and garlic so that's what I went with. Fry the onion slowly in the large knob of butter and a small dash of olive oil for a few minutes until soft, then add the mushrooms, thyme and garlic and cook for a few minutes more
Mushroom, Walnut and Tarragon Mousse

Mushroom, Walnut and Tarragon Mousse

Ingredients 1 tbsp olive oil 1 tbsp butter 3 spring onions, diced 75g chestnut mushrooms, diced 1 clove garlic, crushed 1 tsp fresh tarragon, finely chopped 25g walnuts 2 tsp mayonnaise pinch of salt freshly ground black pepper To serve Baby salad leaves Cherry tomatoes Spoons Instructions Heat the olive oil and butter in a small pan Add the spring onions and mushrooms and fry gently until the moisture from the mushrooms is released and then evaporated Add the garlic and fry gently for a further minute Remove from the heat Toast the walnuts slightly in a small saucepan over a low heat Put the mushroom mixture and the walnuts into a food processor or blender and process until smooth Stir the mayonnaise and the tarragon into the mushroom and walnut mixture Add salt and pepper to taste Chill for half an hour Place a salad leaf onto each spoon and top with a spoonful of mousse and a sliver of cherry tomato 3. Related PostsPolenta Baskets with Garlic Mushrooms and TomatoesTomato and Roasted Zucchini Summer Soup with Basil PistouVegan Chocolate MousseVegan Picnic Pies for National Vegetarian Week 2016. ShareEmailPrintPocketTweetShare on Tumblr 1 tbsp olive oil 1 tbsp butter 3 spring onions, diced 75g chestnut mushrooms, diced 1 clove garlic, crushed 1 tsp fresh tarragon, finely chopped 25g walnuts 2 tsp mayonnaise pinch of salt freshly ground black pepper To serve Baby salad leaves Cherry tomatoes Spoons Instructions Heat the olive oil and butter in a small pan Add the spring onions and mushrooms and fry gently until the moisture from the mushrooms is released and then evaporated Add the garlic and fry gently for a further minute Remove from the heat Toast the walnuts slightly in a small saucepan over a low heat Put the mushroom mixture and the walnuts into a food processor or blender and process until smooth Stir the mayonnaise and the tarragon into the mushroom and walnut mixture Add salt and pepper to taste Chill for half an hour Place a salad leaf onto each spoon and top with a spoonful of mousse and a sliver of cherry tomato 3
garlic, mushroom and olive chicken thighs

garlic, mushroom and olive chicken thighs

I'm using chestnut mushrooms here which are a robust, medium to small brown mushroom with a lovely nutty flavour that hold up well in the roasting process but feel free to use any mushroom of your preference