Tag Archives: mushrooms

Chorizo & Spinach Stuffed Mushrooms

Chorizo & Spinach Stuffed Mushrooms

I have up-scaled this South American snack to meal size – rather than stuffing small mushrooms I have filled giant ones with chorizo and added a few other bits and pieces, like spinach and mashed
potato to make it a one-dish meal. Just add a salad of mixed leaves or tomatoes on the side to complete.

As Nagi over at Recipe Tin Eats said the other day “…I call chorizo my secret weapon…” and her Mexican Breakfast Tacos are
definitely on my must cook list.

Chorizo & Spinach Stuffed Mushrooms

If you don’t have any leftover mashed potato, breadcrumbs could be used instead.

Serves 4

4 (about 100g each) chorizo sausages, skins removed, roughly chopped
4 giant portabella mushrooms, stems removed and reserved
olive oil
1 bunch spinach, leaves shredded
1 cup leftover mashed potato
2 tbsp chopped coriander or parsley
¼ cup grated hard sheep cheese

1              Preheat oven to 200°C.

2              Place chorizo and mushroom stems in a food processor and pulse to chop. Set aside.

3              Heat a frying pan over a medium heat, add a little oil, add spinach, cover and cook, stirring occasionally, for 4-5 minutes or
until spinach wilts and moisture evaporates. Transfer spinach to bowl, add potato and coriander or parsley and toss to combine.

4              Add chorizo and chopped mushroom stems to frying pan and cook, stirring occasionally, for 4-5 minutes. Add chorizo mixture to spinach mixture and mix to combine.

5              Divide chorizo mixture into four portions and pile onto mushrooms, scatter with cheese and bake for 20-25 minutes or until mushrooms are cooked, filling heated through and cheese melted and golden.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Mushrooms: Te Mata
Mushrooms
– Havelock North; Spinach, coriander: JJ Organics – Napier; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: leftover mashed potato.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

 

Smoked Salmon on a Bed of Bok Choy & Mushrooms

Smoked Salmon on a Bed of Bok Choy and Mushrooms_aThis sounds rather fancy, but is easy as! And not only do I love the flavours, but the way the colours pop off the plate is also arresting – an easy dish that is sure to impress.

Smoked Salmon on a Bed of Bok Choy & Mushrooms

Serves 4

6 baby bok choy, trimmed and leaves separated
1 small onion, sliced
vegetable oil
500g button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 small red chilli, seeded (optional) and sliced
sea salt and freshly ground black pepper
500g smoked salmon fillet, skin and bones removed, flesh flaked

1              Bring a large saucepan of water to the boil, add salt to taste, add bok choy and blanch briefly. Drain bok choy in a colander and refresh under cold running water.

2              Place onion and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add mushrooms, cover and cook, stirring
occasionally, for 4-5 minutes or until mushrooms release their
juices, remove lid and let juices evaporate.

3              Add garlic and chilli and cook, stirring, for 2-3 minutes or
until fragrant. Add bok choy to pan and toss to combine. Season to taste with salt and black pepper.

4              Pile bok choy mixture onto a serving platter or divide
between individual plates, then top with smoked salmon. Serve at room temperature.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw
Gardens
– Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Bok choy: Epicurean Supplies – Hastings; Chilli: Orcona – Hastings; Store Cupboard Ingredients: vegetable oil, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bacon, Mushrooms, Tomatoes & Eggs in One Pan

Bacon, Mushrooms, Tomatoes & Eggs in One Pan

This is what I made for breakfast the other morning. I had some of the Bacon, Mushroom & Tomato Sauce leftover, so put it in a pan to warm through, then broke in a couple eggs, covered and cooked
until the eggs were set. A sprinkle of chopped parsley across the top and a slice of sourdough toast on the side set us up for the day.

Happy cooking and eating.

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Creamy Pork & Mushrooms

Creamy Pork & MushroomsbThis quick dinner is perfect for weekend night entertaining, serve with a salad of tossed leaves and boiled new potatoes, all of which can be cooked or prepared while making this dish.

Creamy Pork & Mushrooms

Un-crumbed pork schnitzels could be used instead of pork medallions.

Serves 4

4 x 125g pork medallions
sea salt and freshly ground black pepper
1 tbsp vegetable oil
knob of butter
250g button mushrooms, thickly sliced
1 medium onion, sliced
1 clove garlic, finely chopped
1 cup white wine
¾ cup cream
4 green onions, sliced

1              Pound pork medallions with a meat mallet to make thin even slices. Season pork with salt.

2              Heat a large frying pan over a high heat, add a little oil and swirl to coat base of pan. Add pork and cook for 2-3 minutes each side. Remove pork and set aside.

3              Add butter to pan and allow to melt. Add mushrooms, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until mushrooms soften and release their juices. Remove
mushrooms from pan and set aside.

4              Add onion and garlic to pan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion softens. Add wine, bring to simmering and simmer for 10 minutes or until reduced by half. Stir in cream and return mushrooms and pork to pan, bring back to simmering and simmer for 2-3 minutes to heat through. Season to taste with salt and black pepper. Serve immediately scattered with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Pork & Basil Stuffed Mushrooms

Pork & Basil Stuffed MushroomsI picked up some lovely giant Portabellos from Te Mata Mushrooms at the market last weekend and was wondering what to do with them when I saw stuffed mushrooms over on The Kitchn so that got me thinking that would be a good way to use these beautiful giants.

If you are in the mood for meatloaf, but don’t have time to make a full size loaf this will go a long way to satisfying your need – it’s like baby meatloaf on top of roast mushroom!

Spicy Pork & Basil Stuffed Mushrooms

Any sized mushrooms could be used for this dish, just adjust the amount of filling to suit the mushrooms. On The Kitchn they were using button mushrooms and serving as an appetiser.

I used basil here, but coriander or parsley would work just as well.

Serves 4

1 medium onion, finely chopped
olive oil
4 giant Portabella mushrooms
500g pork mince
½ cup fresh breadcrumbs
½ cup grated Origin Earth sheep cheddar or Parmesan
2 cloves garlic, finely chopped
¼ cup chopped basil, plus extra to garnish (optional)
1 tsp Orcona harissa paste, or to taste (optional0
1 free-range egg, lightly beaten
sea salt and freshly ground black pepper

1              Preheat oven to 180°C.

2              Place onion and a little olive oil in a frying pan, cover and cook, on a medium heat for 8-10 minutes or until onion is
translucent.

3              Meanwhile, remove stems from mushrooms and finely chop. Add to onion mixture and cook for 3-4 minutes longer.

4              Transfer onion mixture to a bowl, add pork, breadcrumbs, ¼ cup cheese, garlic, basil, harissa paste, egg and salt and pepper to taste. Mix well to combine – I find the easiest way is to use your hands.

5              Brush mushrooms on both sides with olive oil and season with a little salt. Place gill side up on a baking tray. Divide pork into four even-sized portions and shape into rough patties that will fit into the mushrooms. Place patties on top of mushrooms, pushing out if necessary to fill mushrooms, sprinkle with remaining cheese and bake for 35-45 minutes or until meat and mushrooms are cooked.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Beef with Glass Noodles

Spicy Beef & Noodles 009a

Glass, cellophane or bean thread noodles are made from mung bean or green pea flour. These very thin, noodles are white when dry, but on soaking magically become transparent and glassy.

Gluten- and wheat-free these delicate noodles should just be soaked not actively boiled otherwise they might dissolve and disappear!

These delicious, slightly chewy noodles are available in dried blocks from Asian food stores and some supermarkets – if you are not sure, if you have the right noodles, check the ingredients to make sure they are made from mung bean or green pea flour or starch.

Spicy Beef with Glass Noodles

The noodles can be long and a bit unmanageable, but are made more manageable if cut in several places after soaking and before tossing through the meat and vegetable mixture.

Serves 4

250g beef mince
2 garlic cloves, crushed
1 tbsp ginger, freshly grated
1 Bird’s eye chilli, sliced
2 tbsp tarmari (gluten-free soy sauce)
2 tbsp rice wine
200g glass, cellophane or bean thread noodles
vegetable oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
125g button mushrooms, thinly sliced
¼ cup chopped coriander

1              Place mince, garlic, ginger, chilli, tarmari and rice wine in a bowl and mix to combine. Set aside to marinate for at least 10 minutes.

2              Place noodles in a bowl, pour over boiling water and set aside to soak for 5 minutes or until soft and transparent. Drain, rinse under cold running water, drain again and set aside.

3              Heat a large frying pan over a medium-high heat. Add a little oil, swirl to coat base of pan and heat. Add onion and cook, stirring frequently, for 4-5 minutes or until onion softens.

4              Add beef mixture and cook, stirring, for 3-4 minutes or until beef browns. Add capsicum and mushrooms and cook, stirring
frequently, for 5 minutes longer.

5              Add noodles and cook, tossing, for 2-3 minutes or until well mixed and heated through. Add coriander, reserving a little for
garnishing, if desired, and toss again.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Oven-Roasted Shiitake Mushrooms

Shiitake Mushrooms 008b

For those who saw my Silent Sunday photo yesterday and are
wondering how I used those lovely shiitake mushrooms here is the answer.

But first, a little bit about these special mushrooms, and they are special.

ShiitakesMulti

They are being organically grown right here in Hawke’s Bay by Bruce and Jane Mackinnon of Hillcroft Mushrooms. The
Mackinnon’s also organically grow oyster mushrooms which I have had in the past and are also excellent.

While most of their crop goes to chefs, from time to time, they are available from JJ’s Organics and I got these little beauties from them at the Napier Urban Food Market.

Of course, deciding what do my treasures was probably the hardest part, I knew I wanted them to shine and be the hero of my meal. I had also decided that I didn’t want to use them in a stir-fry or Asian-style soup – two ways they are often used, so, as I often do when looking for inspiration and information I turned to the internet.

One recipe that kept appearing and took my fancy was a very simple one which just added a little olive oil, garlic and salt to the
mushrooms before roasting – perfect I thought

Oven-Roasted Shiitake Mushrooms

A recipe very similar to this, from all accounts, appears in a book called the Passionate Vegetarian by Crescent Dragonwagon – I had never heard of Ms Dragonwagon until the other day, but I am now on the hunt for this book!

shiitake mushrooms – as many as you can afford – stems removed and saved for another use, they are a great addition to stock
olive oil
2 large cloves garlic, finely chopped
sea salt

1              Preheat oven to 200°C.

2              Place prepared mushrooms in a bowl, drizzle with olive oil, add garlic and a good grind of salt and toss to combine.

3              Tip mushrooms into a baking dish, spread out in a single
layer and roast for 20-30 minutes, tossing mushrooms a couple of times or until mushrooms are starting to colour and are a just a little crunchy. Serve warm or at room temperature.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Mushroom & Broccoli Stir-Fry

Mushroom & Broccoli Stir-fry 007a

There’s nothing too fancy about this recipe, but it is a great
combination of flavours and is an easy side for pan-cooked fish, chicken or meat.

The inclusion of mushrooms gives the dish a meatiness which also makes it an easy vegetarian option that is delicious accompanied by steamed brown rice.

Mushroom & Broccoli Stir-Fry

To give this stir-fry a bit of a kick, some finely chopped chilli is a good
addition – add it with the broccoli.

Serves 6 as a side or 4 as main

500g Portabella mushrooms, thinly sliced
2 tsp ground cumin
freshly ground black pepper
500g broccoli, broken into florets
¼ cup vegetable oil
1 small red capsicum, sliced
4 green onions, cut into 1 cm pieces
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
¼ cup water
1 tbsp ketcup manis

1              Place mushrooms in a bowl. Sprinkle with cumin and a good grind of black pepper. Toss to coat mushrooms with spices.

2              Boil, steam or microwave broccoli until it just changes
colour. Drain and plunge into iced water, drain again and set aside.

3              Heat a wok or large frying pan over a high heat until hot, add oil, swirl to coat wok or pan and heat for 30 seconds longer or until shimmering. Add mushrooms and cook, tossing, for 4-5 minutes or until they start to brown.

4              Add capsicum, green onions, garlic and ginger and cook,
tossing for 2-3 minutes. Add broccoli and cook, tossing for 2-3 minutes longer or until broccoli is heat through. Add water and ketcup manis and cook, tossing, for 1-2 minutes or until liquid
reduces slightly. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Giant Mushroom, Tomato & Halloumi Sandwich

Mushroom & Halloumi Burgers 008aIn this recipe, for these knife and fork sandwiches, I have used Te Mata Mushrooms giant portabellas to encase tomatoes and
halloumi to make satisfying vegetable sandwiches.

As regular readers know I am currently crazy about halloumi – it is as if I have just discovered it, which is not the case, but I seem to have suddenly started to really appreciate this cheese, it maybe that I am using locally produced Origin Earth halloumi.

Giant Mushroom, Tomato & Halloumi Sandwich

These giant mushrooms are so meaty that when served with a salad of mixed leaves this is the perfect vegetarian main which will also satisfy meat eaters.

If your meat eaters really must have some meat include a rasher of crispy bacon in the sandwich or on the side.

For each sandwich

2 tsp balsamic vinegar
2 tsp olive oil
2 giant portabella mushrooms, stems removed
2 tbsp Easy Homemade Tomato Sauce
60g
slice haloumi cheese
2 tsp chopped parsley

1          Preheat oven to 220°C.

2          Combine vinegar and oil in a small bowl and whisk to combine. Place mushrooms gill side up on a baking tray and drizzle with
vinegar mixture. Roast in oven for 10-15 minutes or until
mushrooms are cooked.

3          Top one mushroom with tomato sauce and halloumi cheese, return mushrooms to oven and cook for 5 minutes longer.

4          Scatter mushroom with cheese with parsley, then top with other mushroom.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mushroom recipes you might like to try:

Spicy North African-style Mushrooms & Beans

Spicy North African-style Mushrooms & Beans

Mushroom Gravy

Mushroom Gravy

Mushroom Coriander Soup

Mushroom Coriander Soup

 

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince 031aLooking for a different way to serve economical and versatile mince? This recipe has all the flavours and creaminess of beef stroganoff at a fraction of the cost.

Creamy Mushroom & Bacon Mince

Sour cream can be used instead of crème fraiche or if dairy is a problem, omit it – you will still have a great dish, but it just won’t have the
creaminess.

Serves 4

1 onion, chopped
olive or vegetable oil
2 rashers bacon, chopped
2 cloves garlic, finely chopped
2 sticks celery, finely chopped
250g button mushrooms, chopped
500g beef mince
400g can diced tomatoes
1 cup beef stock
sea salt and freshly ground black pepper
200g tub crème fraîche ½ cup chopped fresh parsley

1              Place onion and a little oil in a heavy-based frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion starts to soften.

2              Add bacon and cook, stirring occasionally, for 5 minutes. Add garlic and celery and cook for 2-3 minutes. Add mushrooms, cover and cook, stirring occasionally, for 5 minutes longer or until
mushrooms give up their juices. Remove lid and cook, stirring
frequently, for 4-5 minutes or until mushroom juices evaporate.

3              Increase heat, add mince, mix to combine and break up meat. Cook, without stirring, for 4-5 minutes or until mince starts to brown. Give a good mix and cook, without stirring, for 4-5 minutes longer or until mince browns.

4              Mix in tomatoes and stock, bring to simmering, cover and simmer, stirring occasionally, for 30 minutes or until mixture looks and tastes rich and delicious. Remove lid and simmer, stirring
occasionally, for 5-10 minutes until any excess liquid evaporates.

5              Season with a good grind of salt and pepper. Stir in crème fraîche and most of the parsley, reserving some for garnish.

Serving suggestion: Serve over polenta, mashed or baked potatoes, pasta or on slices of thick toast with a steamed green vegetable of your choice or a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

Spicy Beef Empanadas

Spicy Beef Empanadas

Sloppy Joes with Mushrooms & Spinach

Sloppy Joes with Mushrooms & Spinach