Mushroom Challenge

Challenge Yourself To A Healthier You And Take The Mushroom Challenge…

The Mushroom Bureau has teamed up with leading nutritionist Amanda Hamilton to produce a 14 day healthy eating plan, which highlights the many benefits of incorporating mushrooms in your diet.

The ‘2 Week Mushroom Challenge’ encourages consumers to try out some if not all of the delicious and simple recipes, which suit every palate. The challenge works on the basis that by having a mushroom based meal for either your lunch or evening meal each day, you can reveal a healthier, more energized you.

Amanda said: “Mushrooms are one of the most versatile vegetables you can buy, low in fat and calories they are excellent for maintaining healthy skin, teeth and bones and are a great alternative protein source for vegetarians.

“We often forget that our most commonplace ingredients are sometimes the best. Ideally vegetables should make up half of the dinner plate to help us achieve a healthy and well balanced diet.”

The plan shows how the versatile vegetable can compliment most dishes, and explains the variety of mushrooms available – such as White, Chestnut, Portobello, Shiitake and Enoki Mushrooms –and provides a selection of insider cooking tips.

The plan also includes invaluable nutritional advice and healthy living and eating tips from Amanda, which will help consumers maintain a healthy diet and understand how to create a raft of delicious and nutritious meals for all to enjoy.

Download the plan from http://www.moretomushrooms.com/wp-content/uploads/2017/06/twoweek.pdf and try the 2 week mushroom challenge. A healthier and new you awaits!

Mushroom & Eggy Bread

Ingredients:

  • 2 medium eggs,beaten
  • 20ml (4 teasp) Worcestershire sauce
  • 4 slices multigrain wholemeal bread
  • English or wholegrain mustard
  • 90ml (6 tablesp) oil
  • 15ml (1 tablesp) paprika pepper,optional
  • 675g (11/2 lb) closed cup mushrooms,halve

Method:

Beat eggs and Worcestershire sauce together. Spread one side of each slice of bread with some mustard,and then dip into egg mixture to coat both sides.

Heat 30ml (2 tablesp) oil in a saucepan,add paprika and mushrooms,cover and cook over a medium heat for about 5 minutes,stirring occasionally.

Meanwhile,heat half the remaining oil in a frying pan and cook 2 slices of eggy bread on both sides until golden brown. Keep warm,and then repeat using remaining oil and bread.

Serve with the cooked mushrooms.

Mushrooms on Toast

Ingredients:

  • 1 slice of wholemeal or white toast
  • 15ml/1tbsp olive oil
  • 100g/4oz button or sliced chestnut, white closed or open cup mushrooms
  • salt and pepper

Method:

Whether it’s for breakfast, brunch or supper mushrooms on toast is always a tasty and quick snack.

For 1 person, toast 1 slice of wholemeal or white toast. Heat 15ml/1tbsp of olive oil or a knob of butter in a non-stick frying pan. Add 100g/4oz button, or sliced chestnut, white closed or open cup mushrooms and saute over a high heat for 3-4 mins or until the mushrooms are golden and soft.

Season to taste with salt and freshly ground black pepper and serve. For a touch more taste, add a dash of Worcestershire or Tabasco sauce.

Turkish style mushroom pizza

Pizza base:

  • 1 tsp honey
  • 1 tsp (3g) dried yeast
  • 100 ml warm water
  • 100 g Plain flour
  • 100 g Wholewheat flour
  • 1 tsp salt
  • 1 tbsp olive oil

Topping:

  • 2 tbsp olive oil
  • 250 g Cooked and Chopped Mushrooms.
  • 1 red onion, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 2 cloves of garlic, peeled and crushed
  • 3 tsp ground cinnamon
  • 3 tsp ground allspice
  • 3 tomatoes, finely chopped
  • 2 tbsp pine nuts
  • 1 tbsp chopped mint

Method

Making the base:

  1. Dissolve the honey and yeast in the warm water.
  2. Put both types of flour into a mixing machine with the olive oil and salt, water.
  3. Add the yeast mixture and mix together for 2-3 minutes using the dough hook. You may need to stop the machine if it’s a large bowl and scrape the
    sides to make sure all the ingredients are mixed.
  4. If mixing by hand, mix together to form a smooth dough, and knead for 5 minutes.
  5. Transfer the mixture to a clean bowl, cover with cling film and leave the dough somewhere warm, to rise for about an hour. The mixture should double in volume.
  6. While the dough is rising prepare the topping.

The topping:

  1. Season and fry the Mushrooms and onion in the olive oil, on a medium heat.
  2. Add the garlic, cinnamon and allspice and cook for for 3-4 minutes until lightly coloured and stir every so often.
  3. Cook out till the mushrooms turn to a nut brown color
  4. Remove the mushrooms to allow them to cool and finely chop them.
  5. Add the cloves of chopped garlic to the same pan and lightly cook
  6. Add the tomatoes to the same pan and turn down the heat. Continue cooking for 3-4 minutes and stir every so often.
  7. Put the chopped mushrooms back into the mixture, which now should be fairly dry, if not leave it on the heat for another minute or so.
  8. Add the pine nuts and mint and leave to cool.
  9. Transfer the dough on to a lightly floured surface, and with the heel of your hands knock the air out of the dough so it returns to its original size.
  10. Divide the mixture into 12 pieces and shape them with your thumb and fingers into little rounds.
  11. Pre-heat the oven to 200ºC/390ºF/gas mark 6.

The base:
Roll out the pieces to circles about 8-10 cm and put them on to lightly oiled baking trays.

The topping:
Spoon the mixture on thinly in the center, leaving about 1cm boarder around the edge. Cook for 6-7 minutes and eat immediately.

Pot Sticker Dumplings, stuffed with Chestnut Mushrooms and Spring Greens, served with spicy Chilli Sambal


Ingredients:

  • 1 packet of round dumpling wrappers (can be found at most Chinese supermarkets, or you can make your own dough, 30 minutes in advance)
  • 20g fresh ginger, peeled and finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp groundnut oil (or rapeseed)
  • 170g chestnut mushrooms, finely chopped
  • 80g dark leaf spring cabbage, finely chopped
  • Light soy sauce, 1-2 tsp to taste
  • 1½ tsp rice wine or dry sherry
  • ¼ tsp sea salt
  • Pinch of white pepper and sugar
  • 1½ tsp sesame oil

For the chilli sambal (this will keep for several weeks in the fridge or you can buy ready-made).

  • 2-5 large red chillies (tops removed)
  • 1 bulb of garlic (peeled cloves)
  • Salt and sugar to taste

Method:

  1. For the dumpling filling, gently fry the ginger and shallot in a little groundnut oil until translucent.
  2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.
  3. To make the dipping sauce, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.
  4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little Cornish Pasty). Repeat to make about 15-20 dumplings.
  5. To cook the dumplings, heat the groundnut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.
  6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.

James Martin’s Beef fillet with bacon, chestnut mushroom puree

Serves 4

What you will need

  • 4x225g (8oz) fillets of beef
  • 1tbsp olive oil
  • 50g (20oz) butter
  • 300g (11oz) Jerusalem artichokes – peel and thinly slice
  • 8 slices of dry-cured back bacon cut into lardons
  • 4 tbsp chopped flat-leaf parsley
  • Salt and black pepper

 What you will need for the chestnut mushroom puree…

  • 15g (½oz) butter
  • 1 shallot, chopped
  • 1 clove of garlic, peeled and chopped
  • 25g (1oz) chestnut mushrooms, chopped
  • 110g (4oz) button mushrooms, chopped
  • 50ml (2fl oz) white wine
  • 110ml (4fl oz) double cream
  1. To make the chestnut mushroom puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic.  Sauté for 1 minute, then add both types of mushroom and sauté for 3 minutes.  Add the wine and cream and simmer for 5 minutes until thickened.  Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
  2. To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat. Brown well on one side before turning over.  Add the olive oil and half the butter and cook to your liking – 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done – basting all the time.
  3. While the fillets are cooking, peel and thinly slice the Jerusalem artichokes.  Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper.  Tip in the artichokes and sauté for 5 minutes, or until they are golden brown, then return the bacon to the pan.
  4. Add the parsley and season well with salt and pepper.  To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the mushroom puree, reheated if needed, on the side.

Fabulous Baker Brother’s Salmon and Mushroom En Croute

Serves 4

  • 1kg organic farmed salmon, skinned
  • 20g butter
  • 300g flat cap mushrooms or wild, chopped small
  • 1 lemon juiced and zest
  • Small bunch of parsley
  • 30g creme fraiche
  • 200g large spinach leaves
  • 1 pack of all butter puff pastry
  • 1 egg

Dill sauce

  • 1shallot diced
  • 1tbsp butter
  • 50ml white wine
  • 200ml double cream
  • 1tbsp whole grain mustard
  • Bunch of dill
  • Salt pepper
  1. In a pan melt the butter. Add the chopped mushrooms and fry for 3mins until brown and moisture has gone. Season and remove from the heat. Add the zest and juice of lemon and chopped parsley. Stir in the creme fraiche and chill down.
  2. Bring a pan of water to the boil. Add the spinach and remove quickly to a bowl of cold water. When cold, squeeze out excess water and layout flat.
  3. Take a sharp knife and butterfly the salmon (cutting a pocket into the side of the piece but not going all the way through). Season the salmon all over and place a third of the mushrooms into the middle. Close the salmon up, spoon a third on top. Cover with a layer of spinach.
  4. Lay the pastry out and flip the salmon carefully onto one end. Spread the remaining mushrooms over the new top and again cover with a layer of spinach. Wrap the pastry over the top and crimp the edges with a fork. Trim the edges and use the left over for some pastry art.
  5. To make the dill sauce, sweat the shallot in a pan with the butter. After 5mins add the white wine and turn up the heat, allow to boil hard. Add the cream and simmer for 5mins. Stir in the mustard and chopped dill, season and keep warm.
  6. Place in the fridge for 30mins to firm up. Meanwhile preheat the oven to 200c.
  7. Egg wash the pastry for a glaze. Place directly on top of a preheated tray and bake for 15mins. This should be just enough to cook the pastry and the salmon to be just cooked. If you prefer it more well done then cook for a further 10mins.
  8. Remove and carve at the table, serve with the dill sauce and some boiled new potatoes.

Sandwiched Mushrooms

Info:
Serves: 4
Cooking Time: 10 minutes (5 minutes preparation time)
Calories: 250 Kcals
Fat: 20g

 

 

 

  • 8 portabello or large flat mushrooms
  • 200g pkt lardons or bacon bits
  • 25g (1oz) butter
  • 4 medium eggs
  • 30ml (2 tablesp) milk

Method:
Pre-heat oven 200º C,400º F Gas no 6.

Dry fry bacon until crisp. Remove to a bowl with slotted spoon. Brush bacon fat over mushroom caps.

Cook mushrooms on a baking sheet in the oven for 5 minutes.

Meanwhile,heat butter in a saucepan. Beat eggs and milk together and pour into saucepan. Make scrambled eggs to desired consistency.

Stir in cooked bacon.

Remove mushrooms from the oven. Put some scrambled egg on four mushrooms,and then top with remaining mushrooms.

Hearty Flat Mushroom and Puy Lentil Cottage Pie

Ingredients:

  • 6 large Maris Piper potatoes
  • Knob of butter or margarine
  • Splash of milk or cream
  • Black pepper, white pepper and sea salt
  • ½ carrot, diced
  • 1 leek, sliced and washed
  • 1 onion, diced
  • ½ stick of celery, diced
  • 120g puy lentils
  • 1½ -2 pt good quality vegetable stock
  • Sprigs of fresh thyme and rosemary, finely chopped
  • 2 bay leaves
  • 8 large Flat mushrooms, diced (or whichever mushrooms you prefer)
  • 2 cloves of garlic, crushed
  • 1-2 tbsp soy sauce
  • 50g grated cheese (optional, but mature cheddar works best)
  • 1 large tomato, sliced (optional)

Method:

  1. Peel and boil potatoes for the mash. Once soft, leave to drain for five minutes then mash together with butter, a splash of milk or cream and season with salt and white pepper.
  2. Sauté the onion until translucent then add all the remaining vegetables apart from mushrooms.
  3. Once vegetables start to soften, add puy lentils and sauté for further 1-2 minutes, before adding vegetable stock, soy, fresh herbs and bay leaves.
  4. Bring to simmer, add salt and black pepper to taste and simmer until lentils are soft and fully cooked. Add more liquid if required.
  5. Add chopped mushrooms and cook for a further five minutes until mushrooms are cooked. Taste and add more seasoning if necessary.
  6. Layer the mixture in a large deep oven-proof dish. Aim for at least a 2 inch depth of mixture at the bottom, before layering the creamy potato over the top, aiming for at least 1 inch depth.
  7. Garnish the cottage pie by sprinkling with grated cheese and tomato slices (if using).
  8. Bake at 190 degrees Celsius until bubbling and the top is golden and crispy.
  9. Serve with red or green sautéd cabbage.