Recipes: Mushroom Madness

Mushroom samosas with goat's cheese and honey (pictured above)

Time: 35 minutes
Difficulty: Intermediate
Quantity: 4 servings

Ingredients
1 courgette
250 grams yellow oyster mushrooms
1 aubergine
2 tomatoes
1 onion
Olive oil
150 grams goat's cheese
1 teaspoon honey
½ bunch fresh parsley
Pinch of paprika
Salt and pepper
1 packet ready-made phyllo pastry
1 egg yolk

Instructions
Wash the vegetables and cut into small cubes.

Heat a lug of olive oil in a large non-stick frying pan over medium heat. Sauté the vegetables for around 10 minutes or until cooked through.

Remove from heat and add parsley, paprika, and salt and pepper to taste. Let cool.

Meanwhile, unroll the phyllo pastry. Cut the pastry into long strips, and cover with plastic film and a damp kitchen towel to prevent them from drying out.

Combine the vegetables, crumbled goat's cheese, and honey. Scoop a heaping tablespoon of the vegetable mixture on the edge of the first band of pastry, leaving a 1 inch border. Fold the pastry over diagonally to make a triangle shape. Keep folding until you reach the end of the strip.

Brush the outside of the samosas with a bit of egg yolk to seal the edges and brown the outside. Fry in a large non-stick pan for around 2 minutes on each side. Enjoy hot, warm, or cold!
mushrooms and fresh parsley.

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Savoury mushroom pastries

Time: 50 minutes
Difficulty: Easy
Quantity: 4 servings


Ingredients
200 grams grey oyster mushrooms, sliced
160 grams smoked ham, diced
240 grams flour
4 eggs + 2 egg yolks
1 litre milk
100 grams butter
2 tablespoons olive oil
Salt & pepper

Instructions
Preheat oven to 240°C (475° F). In a large non-stick pan, sauté the mushrooms in a lug of oil for around 10 minutes.

Boil the milk with the butter.

In a large mixing bowl, beat the eggs and egg yolks together. Add the flour, salt, and pepper. Then, incorporate the milk/butter mixture to make a uniform batter. Stir in the mushrooms and ham.

Grease 8-10 muffin tins and sprinkle with flour. Fill ¾ with batter.

Reduce oven temperature to 180° C (350° F) and cook for 25-30 minutes.

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Pink mushroom risotto

Time: 30 minutes
Difficulty: Easy
Quantity: 4 servings


Ingredients
240 grams risotto rice
350 grams pink oyster mushrooms
1 large onion
20 ml dry white wine
1 litre chicken or vegetable stock
50 grams Parmesan cheese
Olive oil
4 tablespoons heavy cream

Instructions
In a large pot, heat a lug of olive oil over low heat. Add the rice and cook until translucent. Gradually add the stock and wine, one ladle at a time, allowing the rice to slowly absorb all liquid. Add salt and pepper to taste, and keep warm. Risotto should still be a little soft and sticky.

Meanwhile, chop the onion and caramelise with a little olive oil. Add the mushrooms and sauté for 10 minutes.

Combine the risotto and the vegetables, and add the cream and parmesan. Enjoy nice and hot.

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Easy mushroom omelette

Time: 10 minutes
Difficulty: Easy
Quantity: 1 serving


Ingredients
50 g grey oyster mushrooms
1 shallot
2 eggs
Knob of butter
A few parsley sprigs

Instructions
Cut the mushrooms into strips and finely mince the shallot.

In a small bowl, beat the eggs and season with salt and pepper.

Heat the butter in a small pan over medium heat. Add the shallot and mushrooms and cook until the mushrooms release all their water. Add a bit of parsley at the end.

Pour the eggs into the pan, mixing immediately with the vegetables. Turn heat to low and cook for 5-10 minutes, depending on the desired consistency. Fold in half, serve, and enjoy right away!

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Mushrooms on toast

Time: 10 minutes
Difficulty: Easy
Quantity: 2 servings

Ingredients
2 garlic cloves
250 grams oyster mushrooms
Large bunch of fresh parsley
4 slices of soft bread
2 knobs of salted butter
Oil or butter for frying

Instructions
Peel the garlic cloves, then blanch in boiling water for just a few seconds.

Cut mushrooms into strips and sauté in oil or butter for 4-5 minutes over high heat. Mushrooms should be golden brown.

Meanwhile, chop the parsley.

Cut the blanched garlic into small pieces. Add to mushrooms, along with the parsley.

Toast the bread for 2-3 minutes. When done, melt butter on each slice.

Spread the mushrooms on the warm toast. Salt and pepper to taste, then enjoy!

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Creamy oyster mushroom soup

Time: 25 minutes
Difficulty: Easy
Quantity: 4 servings


Ingredients
1 clove garlic
2 onions
30 cl crème fraiche
1 litre chicken or vegetable stock
250 grams grey oyster mushrooms
Olive oil

Instructions
Peel and chop the onions and garlic. Sauté in a lug of oil in a large pot over medium heat until onions are transluscent.

Add the mushrooms and stock and bring to a boil. Reduce heat and let simmer for 15 minutes.

Stir in the crème fraîche and salt and pepper to taste.

Use a hand blender to create a uniform texture.

Serve with a tiny drizzle of olive oil to wake up your taste buds!

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