Category Archives: Mushroom

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Porcini Soup

Porcini Soup-webI love mushrooms and eggs and this soup  recipe is a great winter warmer

Ingredients

4 tbsp coconut or extra virgin olive oil

2 tbsp grass fed butter

Sprig of mint or oregano

4 large fresh porcini mushrooms, cleaned and roughly chopped

5 cups vegetable stock (broth)

Salt and freshly ground black pepper

1 cup freshly grated Parmigiano cheese

2 free range eggs 

Method 

In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of mint or oregano. Add the fresh porcini to the pot and let them cook for a minute so that the mushrooms absorb all the flavors. 

Add a ladle of vegetable stock (broth) and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes. 

Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot. 

Porcini Soup

Porcini-Soup-webI love mushrooms and eggs and this soup  recipe is a great winter warmer

Ingredients

4 tbsp coconut or extra virgin olive oil

2 tbsp grass fed butter

Sprig of mint or oregano

4 large fresh porcini mushrooms, cleaned and roughly chopped

5 cups vegetable stock (broth)

Salt and freshly ground black pepper

1 cup freshly grated Parmigiano cheese

2 free range eggs 

Method 

In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of mint or oregano. Add the fresh porcini to the pot and let them cook for a minute so that the mushrooms absorb all the flavors. 

Add a ladle of vegetable stock (broth) and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes. 

Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

Eating Savoury by Jimmy Boswell

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All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures. 

Also includes charts on how to use and match herbs to meats and vegetables. Herb blends and loads of yummy savoury recipes.

Click this link to get your copy today. http://www.jimmyboswell.com/savoury_ebook.html

Leftover Meat and Mushroom Sicilian Sauce Brunch

Chicken_Mushroom_Sicilian_SThis recipe can be made with so many different cold meats from a previous meal. It’s a great brunch and you can spice it up with some chilli. 

Ingredients 

2 cups of cold meat cubed, I love to use lamb or chicken

1 large onion, diced

2 cloves of garlic, crushed

½ cup chemical free, grass fed bacon, diced

2 cups of button mushrooms, sliced

2 cup celery, dices

1 400 g (16 oz) tin Italian crushed tomatoes

½ cup of stock (broth) of your choice

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

2 tsp dried basil

Diced Italian parsley to garnish

Olive or coconut oil for frying

Fine grated parmesan cheese

Salt and fresh ground pepper to season. 

Method 

In a large skillet or heavy based fry pan over a medium to high heavy add 2 tbsp of oil. Once it hot add the onions, garlic and bacon. Sweat the onions off for about 5 minutes or until they start turning transparent. Stir frequently to ensure the garlic does not burn. If it does it can turn bitter. 

Add the celery and reduce heat to medium heat and cook for 5 minutes. Add the stock (broth) tomatoes, herbs and stir to combine and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally. 

Add your cubed meat 5-10 minutes to warm up. Once warm serve in warmed bowls, top with grated cheese and parsley. I also put some sour cream on the top.

Lamb Cacciatore (Lamb Hunters Style)

lamb cacciatoreA simple, easy to make lamb dish with balanced flavours. Its also great re-heated the next day as an easy brunch dish. 

Serves 4 to 6. 

Ingredients

1 kg (2.2 lb) of leg of Quality Mark New Zealand lamb
2 red onions quartered
1 cup sliced mushrooms
1/2 cup tomato paste
½ tbsp each of fresh rosemary and thyme, chopped
3 anchovies packed in oil, drained and coarsely chopped
1 cup white wine vinegar
1/4 cup extra virgin olive oil
1 cup dry white wine
Salt and freshly ground pepper

Directions 

Using a mortar and pestle or a blender crush or wiz the garlic, rosemary and anchovies into a paste then add the vinegar a little at a time, stirring until the sauce is well blended. Transfer to a bowl, and cover. 

Cut the lamb into 20mm (3/4 inch) pieces, season with salt and pepper and mix to get an even coverage of the seasoning. 

Heat a heavy based fry pan, skillet or caste iron casserole to a medium-high heat and add the oil. Once the oil is warm simmer the onion for 5 minutes to soften. Remove to a large container and then add a quarter of the lamb to the skillet and sauté until well browned on all sides. Once browned add to the bowl with the onions. Brown the rest of the lamb in batches and add to the bowl. 

Return all the lamb and onion to the skillet. Add the mushrooms, carrots and pour in the wine, bring to a simmer, then add the vinegar sauce. Reduce the heat to low, cover and cook for 2 hours, stirring often. 

Turn the heat off after 2 hours and allow to sit for at least 30 minutes before serving.

 

Asparagus and Mushroom Frittata

Bursting with flavours and sure to satisfy any appetite. Serve this with pride – your guests will love it.

Serves 4

1 tbsp organic grass fed butter

3 tbsp olive oil

225 g (8 oz) fresh asparagus, trimmed and cut into 2.5-cm (1 inch) pieces

225 g (8 oz) fresh mushrooms, sliced

6 organic free range eggs

1 tbsp water

1 tsp chopped fresh thyme

3 tbsp freshly grated Parmesan

1/2 cup shredded mozzarella

Preheat oven to 165 °C (360 °F).

Melt butter in an ovenproof frying pan over medium heat. Stir in olive oil and asparagus. Cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms and continue cooking for about 5 minutes.

In a medium bowl, whisk together eggs, water and thyme. Pour into the frying pan and reduce heat to low. Cover and cook for 5 minutes.

Transfer the frying pan to the preheated oven. Bake for 10–15 minutes, until eggs are no longer runny. Top with Parmesan and mozzarella. Turn on the oven grill and grill until cheeses are melted and lightly browned.

Mushrooms Stuffed with Crab

This is a refreshing seafood recipe that can be served with a cold salad. Mushrooms in general have about 30% raw protein. 

500 g (1.1 lb) king crabmeat or flaked salmon

4 spring onions, finely chopped

1 small red capsicum, finely chopped

½  cup gluten-free mayonnaise

¼ cup coconut flour

2 tbsp chopped fresh Italian parsley

½ tsp red chilli flakes

½ tsp salt

4–6 large Portobello mushrooms, cleaned and stem removed

1 tbsp extra virgin olive oil

1 tbsp melted organic butter

juice of 1 lemon 

Preheat oven to 180 °C. (390 °F) 

In a medium-sized bowl, combine crabmeat, chopped stems, spring onions, capsicum, mayonnaise, flour, parsley, chilli flakes and salt. 

Place mushrooms on a baking tray and stuff with the crab mixture. Drizzle the top with the olive oil and butter. 

Bake for around 20 minutes. Place under the oven grill for another 3 minutes until tops are lightly toasted. Be careful not to burn. 

Squeeze some lemon juice on top and you are ready to serve.

Stuffed Mushrooms

This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. 

Makes 8 

8 large flat mushrooms

1 small onion, finely chopped

1–2 cloves garlic, chopped

3 tbsp olive oil

½ cup pine nuts, lightly toasted

½ cup chopped fresh Italian parsley

1 tbsp chopped oregano

120 g Brie, cut into 5 mm (1/4 inch) cubes

salt and freshly ground black pepper, to taste

2 tbsp balsamic vinegar

16 cabbage leaves, washed 

Preheat oven to 200 °C (430 °F). 

Remove stems from mushrooms. Chop stems and sauté with onion and garlic in olive oil until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in Brie and season with salt and pepper to taste. 

Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic vinegar and a little olive oil and cover with oiled cabbage leaves. 

Cook in the oven for 20 minutes and serve on trimmed fresh cabbage leaves.

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin New Zealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

Beef Bourguignon

This recipe makes a superbly rich and satisfying ragout, and is especially good when prepared in a slow cooker. 

Serves 4 

3 tbsp coconut flour
salt and freshly ground black pepper, to taste
1 kg (2.2 lb) rump steak, trimmed of excess fat and cut into 3-cm cubes
Ghee
6 rashers rindless smoked streaky bacon, diced
1 medium onion, finely chopped
2 cloves garlic, minced
8 small shallots, peeled
110 g (4 oz) small brown mushrooms
500 ml (2 cups) red wine
2 sprigs fresh thyme
2 bay leaves 

Preheat oven to 150 °C, (330F) if you are not using a slow cooker. 

Place flour in a bowl and season with salt and pepper. Mix well and toss cubes of beef in the flour to coat evenly. Shake off any excess and set meat aside. 

Heat about 3 tbsp ghee in a large heavy-based frying pan. When the pan is just about smoking, add just enough beef to half cover the pan. Turn the meat regularly so as not to burn. Allow the cubes to take on a light crust and then remove with a slotted spoon to a large casserole dish or slow cooker. Repeat the process with the remaining beef, adding a little extra oil as needed. 

Add a little ghee to the hot pan and sauté bacon, turning until browned and starting to crisp. Remove with a slotted spoon to the casserole dish. Add a little more oil to the pan and gently fry onion, garlic and shallots, turning until lightly browned and softened. 

Remove with a slotted spoon to the casserole dish. Finally, sauté the mushrooms in a little ghee until lightly browned. Remove with a slotted spoon to a separate dish and set aside. 

Add the wine, thyme and bay leaves to the casserole dish. Season with salt and pepper and stir well to combine. 

Cover the dish with a lid and braise very slowly in the oven for around 2 hours. If using a slow cooker, follow the manufacturer’s recommendation for cooking time. I generally cook a beef casserole on low for 6–8 hours. Add the mushrooms in the last 15 minutes of cooking. 

Once the dish is cooked, remove from the oven or slow cooker and discard the bay leaves and thyme. Taste and adjust the seasoning before serving. 

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin NewZealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

Sausage, Bacon and Caramelized Onion Frittata

Sausage, Bacon and Caramelized Onion Frittata

 
This is a quick and easy dish to put together. I quite often make this when I have leftover sausages from the night before. Great Sunday brunch.
 
If you have some onion marmalade replace the caramelized onions with two tablespoons of the onion marmalade.
 
Serves 2-4
 
6 eggs, beaten
1/2 cup of milk
¾ cup of grated, grass fed cows cheese of your choice, taste
¼ cup grated parmesan cheese
1 half onion (large), sliced and caramelized
1-1/2 cups of sausage
4 slices of cooked chemical free bacon, diced
2 tbsp chopped Italian (flat-leaf) parsley
¾  cup diced button mushrooms or peas
salt and pepper to taste
 
Preheat your oven to 165C (360 F).
 
Combine eggs and milk, beat well, add parsley, season with salt and pepper then fold in grated cheese. Pour into a 20cm by 20cmm (8×8 inch) baking dish or cast-iron skillet.
 
Add in sausage, bacon, mushrooms or peas and caramelized onions. Top with the parmesan cheese. Bake in a 165C oven for about 30 minutes, or until the center is set but not hard.
 
Serve hot or chilled.
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