5 Easy Mushroom Recipes to try!

MUSHROOM AND MINCE LINGUINE

Serves: 4-6

Preparation time: 35 minutes

Ingredients:

• 15ml olive oil
• 1 onion, finely chopped
• 250g lean beef mince
• 250g button mushrooms, chopped and pan-fried
• 1 can chopped tomatoes
• 15ml tomato paste
• 5ml Italian herbs
• 1 package pasta, cooked according to pack instructions

1. Heat the oil in a pot, add the onion and sauté until glossy. Add the mince and allow to brown.
2. Add the mushrooms, chopped tomatoes, tomato paste, and Italian herbs
3. Allow to cook together for 15 minutes. In the meantime cook the pasta.
4. To serve, spoon generous amounts of mushroom and mince sauce onto the pasta.

Cooks tip: Use wholewheat pasta as a healthy alternative.

MUSHROOM AND FISH BLENDED FISH CAKES

Ingredients:

• 250g fish, steamed and flaked
• 250g button mushrooms, chopped and pan fried
• 2 spring onions, finely sliced
• 1 small potato, cooked, peeled and diced
• 1 egg
• Oil for frying

FOR THE ADULTS

• 50ml Greek yoghurt
• 20ml mayonnaise
• 10ml lemon juice
• Lemon to serve

1. In a bowl mix the fish, mushrooms, onion, potato and egg together. Season with salt and pepper. Form cakes with your hands and set aside.
2. Heat oil in a pan and fry cakes on both sides until golden and cooked through.
3. Place onto kitchen towelling to drain and serve
   FOR THE ADULTS
4. In a small bowl mix the yoghurt, mayonnaise and lemon juice together.
5. Serve the fish cakes with the sauce and the fresh lemon.

Cooks tip: Always use reputable fisheries that use fish which is sustainable. Never use fish off the red and orange lists of endangered species.

SHEPHERD’S PIE

Serves: 4
Preparation time: 35 minutes

Ingredients:

• 50ml olive oil
• 1 onion finely chopped
• 250g lean lamb mince
• 250g button mushrooms, chopped and pan fried
• 1 tomato, cubed
• 1 carrot, peeled and grated
• 125ml peas
• 50ml chutney (optional)
• 15ml Worcestershire sauce (optional)
• 4 medium potatoes, finely sliced

1. Heat the oil in a pot. Add the onion and sauté until glossy. Add the mince and allow to brown and then add the mushrooms, tomato, carrots and peas.
2. Add the chutney, Worcestershire sauce and season to taste with salt and pepper.
3. Allow to cook together for 15 minutes
4. Place into small bowls and top with the sliced potato.
5. Place into an oven preheated to 180 and bake until potato is cooked through and golden.

Cooks tip: For a cottage pie, use beef mince instead of lamb mince.

MUSHROOM AND CHICKEN MEATBALLS WITH MARROW PASTA

Serves: 4

• 10ml olive oil
• 350g button mushrooms, finely chopped
• 2 skinless and boneless chicken breasts
• 1 handful chives, finely chopped
• 125ml dried bread crumbs
• 1 egg
• 1 red onion, finely chopped
• 2ml salt
• 2ml pepper
• 4-6 baby marrows
• Micro herbs to serve
• ½ punnet baby button mushrooms halved and sautéed to serve

1. Heat the olive oil and sauté the mushrooms until golden, set aside
2. Use a large chef’s knife and finely chop the chicken until it resembles a very rough mince consistency.
3. Transfer the mushrooms into a bowl and add the chicken, chives, bread crumbs, egg, red onion, and season with salt and pepper. Mix together well and form the meat balls to your preferred size, place the meatballs onto a baking tray and brush with a little olive oil, bake in a preheated oven of 180°C for 10 – 12 minutes, depending on size.
4. Make the marrow pasta by finely slicing with marrows length ways either using a sharp knife or mandolin slicer, then slice them again to form long thin strips of marrow, try to avoid the centre where the seeds are. Place the marrow into a pot of simmering salted water and allow to simmer for just over a minute or until the marrow is tender, immediately pour off the hot water and run cool water over the marrow. Just before serving, pour off the cool water and heat it up in the pot.
5. To serve place the heated marrow onto the serving plates, top with the meatballs and serve with micro leaves and the halved baby mushrooms.

Cooks tip: if baking the meatballs is not suited to you, you can also shallow fry them.

LAMB AND MUSHROOM KOFTA

Serves: 4
Preparation time: 40 minutes

• 250g lean lamb mince
• 250g button mushrooms, finely chopped and pan-fried
• 125ml dried bread crumbs
• 1 large egg
• 2 spring onions, finely chopped
• 5ml ground coriander (optional)
• 2ml ginger (optional)
• 2ml ground cumin (optional)
• 10ml lime zest
• SALAD FOR THE ADULTS
• ½ punnet snow peas
• 2 beetroot, cut into Jullien strips
• 4 sprigs mint
• 2 handfuls of salad greens
• 1 punnet baby button mushrooms, sliced in half and pan-fried
• 20ml sesame seeds

1. In a bowl mix the mince, mushrooms and bread crumbs. Add the egg, onion, coriander, ginger, cumin and zest. Season with salt and freshly ground black pepper.
2. Form the kofta around a stick and grill or place onto a griddle pan until cooked through.
3. Toss the peas, beetroot, mint and salad greens together. Add the mushrooms and the sesame seeds.
4. Serve the kofta with the salad.

Cooks tip: make a dressing by, mixing 50ml cranberry juice, 20ml vinegar, 15ml olive oil and 10ml lemon juice. Drizzle it over the kofta and salad.