- Sauté & Simple - as a side dish to main meals or a light meal
- White Wine & Mushroom Sauce - one of the best classic sauces
- Bacon on Eggy Bread with Mushrooms - Great weekend brunch option
- Mushroom Soup - Light, simple and seriously tasty quick soup.
- Mushroom Stroganoff - excellent dish with mushrooms the star of the show
Sauté & Simple
Ingredients
12 chestnut Mushrooms
Olive Oil
30g Butter
1 sprig of Fresh Thyme
1 Clove Garlic peeled & crushed
Pinch Sea Salt
Method
Slice the mushrooms in half
Heat a pan on a high heat, add a drizzle of oil and place the mushrooms in the pan. Reduce heat to a medium heat.
Cook for 4-5 mins then add the butter, fresh thyme and garlic. Season with salt and toss all together.
Add a squeeze of fresh lemon juice at the end of cooking
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Bacon on Eggy Bread with Mushrooms (Serves 4)
Ingredients
4 eggs
50ml Milk
pinch of cinnamon
Freshly ground black pepper
4 Slices of Bread Batch Loaf
Drizzle of Rapeseed oil
12 streaky bacon rashers (dry cured)
40g tomato ketchup
Handful of rocket leaves
160g Mushrooms of choice sliced (Breakfast, Portobello, oyster)
Pinch of Thyme
50g Butter
Method
Heat the grill and place the bacon on a tray and grill until crispy.
Whisk eggs in a bowl with milk, cinnamon and twist of black pepper.
Cut 4 slices of batch loaf. Place bread in the egg mix for 1 minute to soak.
Heat a large frying pan and add drizzle of oil and knob of butter.
Add slices of bread and cook on medium heat until golden brown on both sides.
Place bread in warm oven and in the same pan add a knob of butter and fry the sliced mushrooms with sprig of thyme and pepper.
Serve the bread with some rocket, the bacon, mushrooms and dollop of ketchup.
Brian's Tip
Also great with quality sausages from your local butcher
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White Wine & Mushroom Sauce
Ingredients
250g chestnut or button mushrooms
100ml White Wine
100ml Cream
150ml Chicken Stock
Drizzle of Olive Oil
20g butter
Half an Onion diced
Fresh Parsley
Pinch Sea Salt
Pinch Ground White Pepper
Method
In a frying pan heat the oil and butter.
Add the onion and garlic and sweat until soft.
Slice and add the mushroom and continue to sweat.
Add the wine and simmer until the wine evaporates by half the volume.
Add the cream and simmer until the sauce thickens by reducing.
Add chopped parsley.
Mushroom Soup (serves 4)
Ingredients
500g Mushrooms (chestnut, button, beech are good options)
40g butter
Drizzle of rapeseed Oil
1 onion, diced
2 cloves of garlic, minced
roughly chopped
750ml Chicken or vegetable stock
1 sprig thyme
1 Bay Leaf
Pinch Salt and ground white pepper
Method
In a medium pot add the oil and butter.
Add onions and garlic and sweat the onion until soft.
Add a bay leaf and thyme followed by the chopped mushrooms.
Season with a pinch of salt and pepper.
Cook for 8 minutes on medium heat.
Add the stock, bring to the boil then simmer for 25 mins
Add the cream.
Remove bay leaf and blend until you achieve a smooth-ish consistency.
When serving the soup crumble some blue cheese on top or chopped roasted chestnuts
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Mushroom Stroganoff (serves 4)
Ingredients
300g Mushrooms mixed varieties
120ml Chicken or vegetable stock
60ml double cream
Drizzle of Olive oil
25g butter
Fresh chopped parsley
1 onion diced
2 cloves garlic minced
1 tbsp paprika
Pinch of Sea Salt & White pepper
Juice of half a fresh lemon
Cooked boiled rice to serve
Method
If using large mushrooms half or slice but try to keep a bite size.
Heat a frying pan and add the oil and butter.
Sweat the onion and garlic until the onion is soft.
Add the paprika and stir in followed by the mushrooms
Cook and stir for 5 minutes then season with sea salt and white pepper.
Pour in the warm stock, simmer for 5 minutes then add the cream and allow the sauce to naturally thicken by the simmering process.
Add chopped parsley and remove from the heat.
Serve with boiled rice and a squeeze of lemon juice on top.