5 delicious mushroom dishes

By admin
30 July 2014

Nutritious and tasty, these yummy mushroom recipes allow you to entertain without too much effort.

Mushroom bunny chows 

Mushroom bunny chows Mushroom bunny chows

Serves: 4

20 ml (4 t) olive oil

10 ml (2 t) turmeric

10 ml (2 t) garam masala

10 ml (2 t) ground coriander

5 ml (1 t) ground cumin

10 ml (2 t) chilli powder

1 onion, sliced

2 punnets baby button mushrooms, halved

10 ml (2 t) tomato paste

salt and freshly ground pepper

cocktail bread rolls

  1. Heat the olive oil in a saucepan, add the spices and allow to sizzle over low heat until aromatic.
  2. Add the onion and sauté for 2 minutes, add the mushrooms and toss together.
  3. Add the tomato paste, and season with salt and pepper. Add a bit of water if needed and simmer over a gentle heat until the mushrooms are tender.
  4. In the meantime, cut the tops off the bread rolls and remove some of the bread from the centre.
  5. Fill the bread rolls with the curried mushrooms. Serve immediately.
Tip: Mushrooms curry is also great served on pilau rice.

 Creamy garlic and mushroom phyllo tartlets

Creamy garlic and mushroom phyllo tartlets Creamy garlic and mushroom phyllo tartlets

Serves: 6

20 ml (4 t) olive oil

2 cloves garlic, crushed

1 punnet button mushrooms, finely sliced

20 ml (4 t) cake flour

200 ml fresh cream

15 ml (1 T) lemon juice

salt and freshly ground pepper

1 sprig thyme, chopped

50 ml butter melted

4 sheets phyllo pastry, cut into 8 x 8 cm squares

crème fraiche to serve

fried baby button mushrooms, to serve

  1. Heat the olive oil in a saucepan and add the garlic and sauté.
  2. Add the mushrooms and fry until golden.
  3. Add the cake flour and mix in well. Add the cream and heat until simmering point is reached, add the lemon juice, season with salt and pepper and add the thyme.
  4. Brush muffin tins with butter and layer the phyllo pastry in the tins, brushing between each layer. Depending on preference there can be two to four layers of pastry.
  5. Bake the pastry in an oven preheated to 180 °C until the pastry is crisp.
  6. To serve, spoon the creamy mushroom mixture into the pastry shells and top with crème fraiche and a baby mushroom.
Tip: For an extra-indulgent option, add 125 ml of crispy fried bacon to the mushroom mixture.

 Spicy mushroom chicken livers

Serves: 4

 Spicy mushroom chicken livers Spicy mushroom chicken livers

20 ml (4 t) olive oil

½ onion, finely chopped

10 ml (2 t) chilli flakes

2 ml (½ t) chilli powder

two tubs fresh chicken livers

1 punnet button mushrooms, quartered

1 tin puréed tomato

salt and freshly ground pepper

50 ml brandy

50 ml fresh cream

salad greens

  1. Heat the olive oil in a saucepan. Add the onion and sauté. Add the chilli flakes and chilli powder; sauté until aromatic.
  2. Add the chicken livers and brown on all sides, add the mushrooms.
  3. Add the tomato and season with salt and pepper. Allow to simmer until the liver is cooked through and the mushrooms are tender.
  4. Add the brandy and allow to boil off the alcohol. Remove from the heat and add the cream.
  5. Serve with salad greens.

 Tempura-fried mushrooms with peanuts and satay sauce

 Tempura-fried mushrooms with peanuts and satay sauce Tempura-fried mushrooms with peanuts and satay sauce

Serves: 6

SATAY SAUCE

5 ml (1 t) olive oil

½ onion, finely chopped

1 garlic clove, crushed

1 red chilli, finely chopped

70 ml crunchy peanut butter

125 ml (½ c) coconut milk

15 ml (1 T) lemon juice

5 ml (1 t) balsamic vinegar

5 ml (1 t) brown sugar

salt and freshly ground pepper

TEMPURA-FRIED MUSHROOMS

1 egg

250 ml (1 c) ice-cold water

180 ml (¾ c) flour

1 ml bicarbonate of soda

2 punnets baby button mushrooms

oil for frying

125 ml (½ c) peanuts

  1. SATAY SAUCE Heat the olive oil and sauté the onion, garlic and chilli until aromatic.
  2. Add the peanut butter, coconut milk, lemon juice and vinegar.
  3. Add the sugar and season with salt and pepper. Heat through and simmer for 5 minutes.
  4. TEMPURA-FRIED MUSHROOMS Beat the egg and cold water together until foamy, add the flour and bicarb and mix until just blended.
  5. Dip the mushrooms in the batter and fry in preheated oil until golden.
  6. Serve with the peanuts and satay sauce.
Tip: As a variation use a variety of veggies such as carrots, peppers and broccoli.

 Paprika-glazed sausage on portabellini mushrooms

Paprika-glazed sausage on portabellini mushrooms Paprika-glazed sausage on portabellini mushrooms

Serves: 6

12 small portabella or large portabellini mushrooms

olive oil for brushing

10 ml (2 t) olive oil

400 g beef sausage, cut into bite-size pieces

2 potatoes, diced and par cooked

15 ml (1 T) ground paprika

10 ml (2 t) brown sugar

10 ml (2 t) white wine vinegar

salt and freshly ground pepper

salad greens

  1. Brush the mushrooms on both sides with olive oil, and place into a preheated frying pan. Cook on both sides until tender.
  2. Heat the olive oil in another pan and sauté the sausage until just cooked through, add the potatoes, paprika, sugar, vinegar and season with salt and pepper. Cook until the potatoes are tender.
  3. To serve, arrange the sausage and potato on the mushroom and top with salad greens.
Tip: Use smoked paprika for a lovely smoky flavour. It’s also great topped with a teaspoon of crème fraiche. Source: The South African Mushroom Farmers’ Association (mushroominfo.co.za) 

T= tablespoon, t=teaspoon, c=cup

Find Love!

Men
Women