Tasty Mushrooms recipes

Ingredients:

• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 5 tablespoons extra-virgin olive oil
• 3 teaspoons fennel seeds, crushed, divided
• ½ teaspoon ground pepper, divided
• 10 ounces mushrooms, quartered
• 4 medium carrots, sliced 1/2 inch thick
• 1 medium onion, cut into 3/4-inch wedges
• 1 ½ cups water
• 1 cup quinoa
• 1 pound chicken tenders, halved crosswise
• 3 tablespoons sherry vinegar or red-wine vinegar
• 8 cups torn escarole or curly endive

Directions:

Preheat oven to 475 degrees F.

Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Article from: https://www.eatingwell.com/recipe/251244/roasted-chicken-vegetable-quinoa-salad/

Ingredients:

• 3 tablespoons olive oil, divided
• ½ large sweet onion, sliced
• 3 cups sliced cremini mushrooms
• 2 cloves garlic, sliced
• 4 cups chopped kale
• 1 medium tomato, diced
• 2 teaspoons Mediterranean Herb Mix (see Associated Recipes), divided
• 1 tablespoon lemon juice
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 4 (4 ounce) cod, sole, or tilapia fillets
• Chopped fresh parsley, for garnish

Directions:

Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.

Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

Article from: https://www.eatingwell.com/recipe/279113/herby-fish-with-wilted-greens-mushrooms/

Ingredients:

• 2 x 400g packs fresh gnocchi
• 300g (10oz) chestnut mushrooms, finely sliced
• 1 tbsp olive oil
• 2 Tesco Finest eschalion shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 100g butter
• handful flat-leaf parsley, finely chopped, to garnish
• 1 lemon, zested, pared and finely chopped, to garnish

Method:

Bring a large pan of salted water to the boil and cook the gnocchi following the packet instructions. Drain and set aside.

Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and shallots and cook for 5-6 minutes, until softened and just starting to caramelise.

Turn down the heat a little and add the garlic. Cook gently for 2 minutes more, then season well. Tip the mixture into a clean bowl and cover with foil to keep warm.

Wipe out the pan with kitchen paper and add the butter. Melt over a medium heat, swirling it around the pan, until it turns golden brown. Add the cooked gnocchi to the pan and toss, until coated in the butter. Spoon the buttery gnocchi into bowls and top with the warm mushroom mixture. Serve scattered with the parsley and lemon zest.

Article from: https://realfood.tesco.com/recipes/brown-butter-gnocchi-with-mushrooms.html

Ingredients:

• 1 tbsp olive oil
• 380g mushrooms, sliced
• 350g spaghetti
• 2 garlic cloves, crushed
• 125g baby spinach
• ½ lemon, zested and juiced
• 100g grated lighter mature Cheddar

Method:

Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

Bring a large pan of salted water to the boil and cook the spaghetti for 9-10 mins until al dente. Drain, keeping a cupful of the water.

Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

Article from: https://realfood.tesco.com/recipes/speedy-mushroom-spaghetti.html

Ingredients:

For the salad

• 2 tbsp olive oil
• 1 heaped tsp harissa spice mix
• 250g (8oz) forestiére mushrooms, wiped clean
• 40g (1 1/2oz) blanched almonds
• 3 slices day-old sourdough bread, torn into bite-sized pieces
• 100g (3 1/2oz) baby leaf rocket salad
• 150g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced

For the citrus dressing

• 2 tbsp extra virgin olive oil
• juice and finely grated zest of 1 small lemon
• ½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html

Ingredients:

• 250g chestnut or large flat mushrooms
• 4 garlic cloves
• 1 small red onion
• 2 tbsp olive oil
• 400g self-raising flour
• 320g frozen spinach, defrosted
• 400g tin plum tomatoes
• 125g grated mozzarella
• 30g fresh basil
• balsamic vinegar (optional)

Method:

Preheat the oven to gas 7, 220°C, fan 200°C. Peel and trim the mushrooms (save the stalks for soups) and place on a 35 x 25cm flameproof baking tray with the garlic. Peel and quarter the onion, break into petals and scatter onto the tray. Drizzle with 1 tbsp oil and bake for 20-25 mins until soft.

Meanwhile, mix the flour, a pinch of sea salt and 240ml cold water into a dough, then knead on a flour-dusted surface for 2 mins, adding a little extra flour if needed. Carefully place the mushrooms, onion and garlic on a board. Squeeze any water from the spinach, then toss in the tray juices.

Drizzle 1 tbsp oil onto the tray and lay in the dough, pressing and pulling it to fill the corners and up the sides. Drain the tomatoes (reserving the juice) and scrunch them over the dough, season, then sprinkle over the spinach, onion and mozzarella. Leave whole, chop or tear the mushrooms, then scatter on top, squeezing over the roasted garlic, to taste. Pour a little tomato juice around the mushrooms, then place the tray over a high heat until the base starts to sizzle. Bake on the highest oven shelf for 15 mins or until golden and crisp. Pick over the basil leaves, drizzle with balsamic, if you like, and serve.

Tip: To make the most of mushrooms roast them with garlic as in the recipe and use in meals for today, tomorrow and into next week. Stir into a risotto, or turn into a pasta bake with tomato sauce and some grated mozzarella or keep for longer and blitz with chicken or vegetable stock to make soup and freeze.

Article from: https://realfood.tesco.com/recipes/cheats-mushroom-pizza-traybake.html

Ingredients:

• 300g spaghetti
• 3 tbsp butter
• 1 tbsp olive oil
• 250g mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 3 chicken breasts (450g), sliced into 1cm-thick slices
• 2 tbsp plain flour
• 2 tbsp finely chopped fresh parsley

Method:

Bring a large pan of salted water to the boil and cook the spaghetti for 9-11 mins until al dente. Meanwhile, melt 2 tbsp butter and the oil in a large nonstick pan over a medium-high heat. Add the mushrooms, stir well to coat in the butter and cook for 5 mins, without stirring. Add the garlic, stir well and cook for a further 2-3 mins until golden brown and crispy on the edges.

Transfer to a plate and add the remaining butter to the pan. Toss the chicken in the flour, then add to the pan and fry for 5 mins until cooked through and golden.

Drain the spaghetti. Add to the pan along with the mushrooms. Season with pepper, toss well to combine, then serve scattered with parsley.

Article from: https://realfood.tesco.com/recipes/garlic-mushroom-and-chicken-spaghetti.html 

Ingredients:

• 30g (1 1/4oz) dried porcini mushrooms
• 1 tbsp olive oil
• 2 leeks, chopped
• 250g chestnut mushrooms, sliced
• 275g (9oz) pearl barley, rinsed
• 200ml (7fl oz) dry white wine
• 900ml vegetable stock
• 2 tbsp fresh thyme leaves or 2 tsp dried thyme
• For the lemon chard
• 1 tbsp olive oil
• 200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
• 1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

• 6 cups chicken broth, or as needed
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 medium shallots, diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• ⅓ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Directions:

Warm broth in a saucepan over low heat.

Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

Article from: https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/