Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “mushrooms”

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

Bon Appetit!   🙂

Italian Style Sausages & Vegetables

I love a good one pot meal. If I can throw everything into one big pan and come back 30 minutes later I am a happy cook indeed.  This scrumptious meal is the brainchild of my Italian friend Linda and makes a regular appearance on her dinner menu as it is so easy and can be adapted to just about any vegetables you have at hand.  The only rule is no tomatoes which I think gives it such a unique flavour. It’s not a pretty dish but it is extremely tasty…

Buy the best sausages you can afford and you will never eat them any other way… Serve with some lovely garlic bread to soak up the juices or, as Linda’s family do, stuff it into fresh bread rolls and devour immediately…

 

Sausages & VegetablesIngredients:

1 tablespoon olive oil

1 clove of garlic grated

1 brown or red onion finely chopped

4 large Italian sausages

1 red capsicum

1 yellow capsicum

2 zucchini

2 potatoes

1 punnet mushrooms

1 cup baby spinach leaves

1 tablespoon shredded fresh basil

1 tablespoon of balsamic vinegar

Salt & pepper to taste

Method:

Heat the olive oil in a large non-stick pan

Fry the onions and garlic for a few minutes until soft

In the meantime slice the raw sausages into generous bite size pieces and add to onion mixture

Peel potatoes and cut into cubes then throw in to the pan

Slice the peppers into even size pieces and add them to the pan

Cut the zucchini into generous chunks and also add to the pan

Keep frying at a fairly high heat to ensure everything is mixed thoroughly

Add in the mushrooms, spinach and basil and mix well.

Turn down the heat and put a lid on to steam the ingredients for around 30 minutes or until the potatoes are cooked

A natural sauce will have formed from the moisture in the zucchini so the heat can be turned back up to fry off the moisture and caramelise the vegetables a little.

Add in the balsamic vinegar and season to taste with plenty of salt & pepper

Serve piping hot with garlic bread

 

Bon Appetit!   🙂

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Baked Stuffed Mushrooms

We have a Hobbit like passion for mushrooms and eat loads of them.  One of my favourite ways is to stuff them full of lovely things and bake them in the oven.

Served with a salad and some garlic bread, this makes a lovely lunch or light dinner.  The flavours can be tweaked but this sort of Greek style combination works very well.

IMG_8408

IMG_8409

Ingredients:

4 large field mushrooms

8 baby roma tomatoes finely sliced

1/2 cup black olives sliced

1/2 cup feat cheese crumbled

One garlic clove grated

3 spring onions finely chopped

Olive oil

Salt & pepper to season

Method:

Remove the stalk and cut down a little way to make the mushrooms a bit deeper.

Place the mushrooms flat side down in a large casserole dish

In a bowl, mix together the tomatoes, olives, feta, garlic and spring onions.

Season to taste

With a spoon carefully fill each mushroom and pack down firmly.

Drizzle each mushroom with a little olive oil

Cover with foil and bake at 200c (fan-forced) for about 20 minutes or until mushrooms are tender and hot.

Serve with a green salad and a slice of garlic bread

 

Bon Appetit!  🙂

Mushroom, Haloumi and Avocado Burgers

Mushrooms!  What a wonderful food…  Where would a vegetarian be without them…  We adore these burgers and we aren’t vegetarians but they are so damned delicious I defy even the most staunch meat-eater to turn their nose up at these.

The giant field mushrooms are ideal for this as they are big and thick so the texture really is like a meaty burger.  The sweetness of the mushroom and the slight saltiness of the haloumi cheese is a perfect match.  The avocado gives a lovely zing to the entire proceedings…

Mushroom Burgers

Ingredients:

4 wholemeal buns

4 large field or Portobello mushrooms

1 packet of Haloumi cheese sliced into 4 thick slices

1 teaspoon Olive oil

1 long red chilli (seeds removed) finely sliced

1 large clove of garlic finely sliced

Zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon apple cider vinegar

Couple of sprigs of thyme, finely sliced

Handful of baby spinach leaves

1 ripe avocado

Couple of tablespoons mayonnaise

Salt & pepper to season

Method:

Mash the avocado and mix with half the lemon juice

Season to taste and set aside

Meanwhile heat the oil in a large non-stick pan and gently fry the mushrooms for a few minutes until just softened.

Add in the garlic, chilli, zest and rest of lemon juice and sauté for a minute or two

Season with a little salt & pepper to taste

Drizzle over the honey and apple cider vinegar and top with thyme sprigs.

Coat the mushrooms thoroughly and leave on very low heat until ready to assemble the burgers

In the meantime in another clean fry-pan, fry the haloumi cheese slices until golden brown on each side

Spilt each bun and lightly toast cut side up under a grill

Spread a generous amount of mashed avocado on the one cut side up half of each bun

Top with a slice of haloumi, then a mushroom (with some of the lovely sauce)

Finish off with fresh baby spinach leaves and spread some mayonnaise on the cut side of the top half of the bun

 

Bon Appetit!   🙂

Chorizo & Ham Pasta Bake

I often make a huge tray of pasta bake as it is always very tasty, very quick to put together and it freezes well.   We always have boxes of various cooked pasta in the freezer and it makes life very easy when deciding what to have for lunch.

This pasta bake has a bit of everything in it – what ever you have in the fridge can be added in.  I add just grated cheese as I find the cheese sauces can be just a bit too rich even for our tastes.  There’s so much going on in this pasta it doesn’t need a creamy sauce to enhance it.  I added in swiss brown mushrooms and a bag of spinach but you can add other vegetables such as zucchini, carrots or corn as well.

The amount shown will serve 10-12 people so it is also good to take to a party to share amongst friends…


Ingredients:

750g penne pasta

1 tablespoon olive oil

2 cloves garlic, grated

1 large red onion, finely chopped

1 teaspoon Sambal Oelek (or 1 long red chilli with seeds)

2 chorizo sausages, skin removed and chopped into small pieces

4 ham steaks, chopped into small cubes

1 punnet Swiss Mushrooms, finely sliced

1 large bag of baby spinach

½ teaspoon grated nutmeg

Salt & pepper to taste

500g grated cheese

Panko crumbs

2 tablespoons grated parmesan cheese

Dried chilli flakes
Method:

Cook the pasta until just al dente and drain thoroughly

In the meantime fry the onion, chilli and garlic in the olive oil in a large pan

Throw in the chorizo and ham steak and cook until coloured

Add in mushrooms and spinach and combine thoroughly until spinach is wilted

Season with nutmeg and salt & pepper to taste

Combine the pasta, sausage and ham mixture and grated cheese together mixing well

Pour into a large baking dish and sprinkle with panko crumbs, grated parmesan cheese and a sprinkling of dried chilli flakes

Bake in an 180c fan-forced oven for about 30-40 minutes until golden brown and the topping is crisp

 

Bon Appetit!  🙂

 

 

Delicious Chicken and Mushroom Pies

Who doesn’t love a home-made pie? We love them because I can put in all the things we love to eat and know what’s inside them so there are no nasty surprises which always puts me off commercially bought pies…

These are easy to make and you can adapt the recipe to include anything you fancy.   The addition of the porcini mushrooms gives a lovely deep flavour and I recommend using them.

We often use up left over curry or goulash by putting it in a pie and it is a taste sensation…

We also use individual tins but you obviously make one big one!  We find the single pies are a terrific addition to the freezer and they are easy to whip out and pop in the oven any time…  A kilo of chicken thighs makes roughly six fat pies…

And of course vegetarians can just omit the meat and add a mixture of different flavoured and textured mushrooms…

Chicken & Mushroom Pies 2

Straight out of the oven…

Ingredients:

2 tablespoons butter or olive oil

2 large onions shopped

1 clove garlic grated

1 kg chicken thighs – each cut into about 8 pieces

12 Swiss brown mushrooms roughly chopped

8 gram packet of dried porcini mushrooms

1 packet of baby spinach leaves

1 teaspoon Massel chicken stock powder or a stock cube

2 tablespoons additional butter

1 generous tablespoon plain flour

Frozen puff pastry

I beaten egg

Pinch of paprika for decoration (optional)

 

Method:

Soak the Porcini mushrooms in about a cup of boiling water for 20 minutes

Squeeze the moisture from the porcini mushrooms and chop roughly.

Retain the mushroom water for the sauce.

Heat the butter or oil and gently fry the garlic and onions until transparent

Throw in the chopped chicken thighs and seal the meat

Add both types of mushrooms and mix together thoroughly

Throw in the spinach and the mushroom water

Gently simmer for about 30 minutes until the chicken is cooked

Carefully drain the fluid from the chicken mixture into a clean bowl leaving the chicken mix in the pan

In a separate pot, melt the butter and add the flour and chicken stock to make a roux

Gradually pour in the retained fluid from the chicken mixture and make a thick sauce (basically making a white sauce with water instead of milk)

Pour the sauce back into the chicken mix and stir in thoroughly

Season to taste and allow to cool.

The mixture should be lovely and saucy but not too thin

Spray 6 deep individual pie tins with olive oil spray

Using half a flat puff pastry sheet, line the tin with pastry. You can brush the inside with egg and cut bits off the sheet to make it even. It doesn’t matter if it looks a bit like a patchwork quilt…

Fill the pie tins with the cooled chicken mixture

Use a quarter of a flat sheet to make the pie top brushing the edges first with egg

Make a fancy pleat around the edge of the pies with the back of a fork

Brush with egg and sprinkle with paprika

Poke a small hole in the centre with a knife to allow the steam to escape

Bake at 180c fan-forced for about 30 minutes or until the pastry is golden brown and cooked through

When cool enough to handle, run a sharp knife around the outside of the pies and turn out onto a plate

 

Bon Appetit!  🙂

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta

Ingredients:

375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season

Method:

In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

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