Tag Archives: mushrooms

Eggplant Filled with Mushrooms and Spinach

Stuffed Eggplant 014aMake the most of eggplants while they are still in season and
inexpensive. In the height of summer I find filled or stuffed eggplant a bit heavy but now as the days are getting cooler they make a warming and satisfying meal.

For this recipe, eggplant flesh is mixed with mushrooms, spinach and cheese in a white sauce, then put into eggplant shells, topped with breadcrumbs and cheese and baked to make a gorgeous creamy dish that will be enjoyed by both non-meat eaters and meat eaters alike.

Eggplant Filled with Mushrooms and Spinach

Any excess filling is delicious served on toast or tossed through pasta. For a complete meal serve with a salad of tossed mixed leaves.

Serves 4

olive oil
1 bunch (400-500g) spinach, stems removed leaves, chopped
2 medium (about 400-500g each) eggplants
salt
500g mushrooms, diced
1 tsp dried rubbed sage
2 cloves garlic, finely chopped
1 free-range egg, lightly whisked
2 cups thick white sauce
¾ cup grated Parmesan
salt and freshly ground black pepper
½ cup fresh breadcrumbs
2 tbsp chopped flat-leaf parsley
2 tbsp melted butter

1              Preheat oven to 180°C. Brush a baking dish lightly with olive oil.

2              Steam or microwave spinach until wilted. Drain and squeeze to remove excess liquid. Place in a large bowl.

3              Cut eggplants in half lengthwise. Using a paring knife
carefully remove flesh from each half leaving a 3mm thick shell. Set shells aside. Dice flesh, place in a colander and sprinkle with salt.

4              Heat 2 tbsp oil in frying pan over a medium heat then add mushrooms and cook, stirring frequently, for 10 minutes or until mushrooms release their juices. Add sage and garlic and continue cooking until juices evaporate. Add mushroom mixture to bowl with spinach.

5              Rinse eggplant and pat dry. Heat an additional 2 tbsp oil in the frying pan over a medium heat. Add eggplant to pan and cook, stirring, for 10 minutes or until eggplant browns and softens. Add to bowl with mushrooms. Mix to combine. Let cool slightly then add egg and mix to combine.

6              Add white sauce and ½ cup Parmesan to vegetable mixture and mix to combine. Season to taste with salt and pepper.

7              Place breadcrumbs, parsley and melted butter in a small bowl and mix to combine.

8              Divide vegetable mixture between eggplant shells and place in prepared baking dish. Sprinkle breadcrumb mixture over filled eggplants, then sprinkle with remaining Parmesan and bake for 30 minutes or until tops are golden and vegetable mixture is bubbling. Set aside to stand for at least 5 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other eggplant dishes you might like to try:

Braised Lamb with Eggplant & Tomatoes

Braised Lamb with Eggplant & Tomatoes

Fragrant Eggplant Curry

Fragrant Eggplant Curry

 

Mushroom and Pancetta Risotto

TeMataMushrooms_Portobello&ButtonMushroom risotto is an all-time favourite that is a warming and quick dish for chillier nights, team it with a salad of mixed leaves and your main course is complete.

Arborio rice is available in most supermarkets or look for it in
specialty food shops. Originally grown in the Po valley in Northern Italy and named after the town of Arborio, it is a short grain rice with a higher starch content than other rice and when cooked the grains are firm, creamy and chewy

Mushroom and Pancetta Risotto

For a vegetarian option omit the pancetta and use vegetable stock. I have used both portabello and white button from Hawke’s Bay grower the Te Mata Mushroom Co.

Serves 6

2 cups chicken or vegetable stock
3 cups water
butter
olive oil
1 medium (150g)onion, finely chopped
2 cloves garlic, chopped
1 sprig fresh rosemary, leaves chopped
100g pancetta in a piece, diced
250g portabello mushrooms, sliced
½ cup dry white wine
2 cups Arborio or risotto rice
freshly ground black pepper
250g button mushrooms, sliced and sautéed in a little butter
2 tbsp chopped fresh flat-leaf parsley

1              Place stock and water in a saucepan and bring to simmering. Reduce heat and keep warm.
2              Place a knob of butter, 2 tbsp oil, onion, garlic, rosemary and pancetta in a heavy-based saucepan and cook over medium heat
until onion is soft. Add portabello mushrooms and cook, stirring
occasionally, until mushrooms are soft.
3              Stir in wine and cook, stirring for 1-2 minutes or until wine reduces.
4              Stir in rice, then stir in a ladle of simmering stock mixture and cook, stirring constantly with a wooden spoon until nearly all the
liquid is absorbed. Add another ladle of stock mixture and cook as previously described. Continue adding stock mixture and cooking in this way for about 20 minutes. After 20 minutes cooking, taste the rice – it is done when it is tender, but still firm to the bite. The
finished risotto should be slightly moist but not runny.
5             To serve, spoon onto serving bowls, scatter with sautéed
button mushrooms and chopped parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about mushrooms:

Mushrooms - Food for the Gods

Mushrooms – Food for the Gods

 

Mushrooms – Food for the Gods

Mushrooms Growing MultiRecorded history shows that mushrooms were being used by the
Sumerians as far back as 3500BC. In Egypt they were considered food fit only for the gods and so were served only to the Pharaohs. Mushrooms were first cultivated in France in the late 1600’s where they were grown in caves.

Today mushroom cultivation around the world is a huge industry and here in Hawke’s Bay we are lucky enough to have Te Mata Mushrooms – New Zealand’s second largest mushroom growing company. Te Mata Mushrooms was established in 1967 and the
second generation of the Speeden and Hawley families who found the them are still involved with production and management and have recently been joined the Whittakers which has seen a revamp of the brand and expansion of product range.

Te Mata Mushrooms now produce Vitamin D Mushrooms and are the first mushroom grower in New Zealand to grow these.
Mushroom which grow outside in the sunlight contain Vitamin D but as cultivated mushrooms are grown in the dark, Te Mata Mushroom expose their Vitamin D mushrooms to UV light which triggers the natural Vitamin D content. The Vitamin D enriched mushrooms are known as PortaDellos and Vitamin D Buttons.

Te Mata Mushrooms have a stall at the Hastings Farmers’ Market and their mushrooms are marketed and sold throughout the North Island. They are available from most supermarkets in Hawke’s Bay or you can visit their farm shop which is located on the outskirts of Havelock North at 174 Brookvale Road Ph: 06 877 7266. For more information about Te Mata Mushroom Co visit their website.

SELECTING, STORING AND PREPARING MUSHROOMS

  • When buying mushrooms choose caps which are unblemished and smooth.
  • Store mushrooms in a paper bag in the refrigerator. Storing in plastic causes the mushrooms to sweat.
  • Do not wash mushrooms before storing – wet mushrooms
    deteriorate quickly.
  • Mushrooms are best used within a few days of purchase or
    picking.
  • In most cases cultivated mushrooms do not require peeling,
    simply wipe gently with a clean damp cloth. If the mushrooms are very dirty wash gently under cold water then dry with a paper towel.

EASY IDEAS FOR USING MUSHROOMS
Garlicky Mushrooms on Toast: Melt a knob of butter in a frying pan over a medium heat. Add 2 cloves chopped garlic; sauté for 1-2 minutes, taking care not to burn. Add 500g sliced mushrooms of your choice; cook for 5-6 minutes or until tender. Add a dash of
Aromatics Magical Mushroom Essence. Serve immediately on slices of toasted ciabatta bread with grilled bacon, if desired. Serves 4 as a light meal

Mushroom Salad: Slice 500g button mushrooms; place in a bowl. Combine 1/3 cup lemon juice, 2 tbsp olive oil, 2 cloves chopped
garlic, 1 tbsp chopped chives, 1 tbsp chopped flat-leaf parsley and salt and freshly ground black pepper to taste. Pour dressing over mushrooms; toss to combine. Serves 4-6 as an accompaniment

Quick Creamy Mushroom Soup: Chop 500g portabello mushrooms, including stems; set aside. Chop 2 large onions and 1 clove garlic; sauté in a mixture of 1 tbsp olive oil and 1 tbsp butter for 5 minutes or until soft. Add mushrooms; cook for 5 minutes longer, then add 2 cups vegetable stock and bring to the boil. Using a hand blender or blender carefully process mixture until smooth. Return pan to heat; bring back to the boil. Remove from heat, stir in ½ cup cream and season to taste with salt and freshly ground black pepper. Serves 4-6

Happy cooking and eating.

Information compiled by Rachel Blackmore

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Mushroom recipes you might like to try:

Roasted Balsamic Marinated Duck Legs with Roasted Mushrooms & Potatoes

Roasted Balsamic Marinated Duck Legs with Roasted Mushrooms & Potatoes

Warm Roasted Mushroom, Potato & Chorizo Salad

Warm Roasted Mushroom, Potato & Chorizo Salad

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes