Mushroom recipes Archives

Asian recipes

Grilled teriyaki mushrooms

20 minutes

Chicken recipes

Sherry-and-cream mushroom baked chicken

40 minutes

Mushroom recipes

Mushroom ‘paella’

35–40 minutes

Bacon recipes

Cheesy mushroom-and-bacon rigatoni bake

1 hour

Mushroom recipes

Liam Tomlin’s mushroom risotto

30 minutes

Beef recipes

Braaied rib-eye steak with salsa verde

1 hour

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

Mushroom ragù with no-stir baked polenta

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour 10 minutes

Ingredients

2 T garlic, crushed
2 shallots, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
olive oil, for frying
800 g mixed mushrooms
10 g thyme
sea salt and freshly ground black pepper, to taste
1 x 400 g can chopped tomatoes
1–2 T tomato paste

For the polenta:

4½ cups boiling water
2 T butter
120 g polenta
sea salt, to taste
100 g Cremezola

Method

Preheat the oven to 160°C. Place the garlic, shallots, carrots and celery in a blender and pulse to make a paste-like mixture.
Gently fry the paste in 2–3 T olive oil in a large saucepan over a low heat for 5 minutes until slightly caramelised. Remove from the pan and set aside.
Place half the mushrooms in a blender and pulse until roughly chopped, then place in the same pan with a little more olive oil, half the thyme and season to taste. Fry over a high heat until golden brown. Remove from the pan and set aside.
Blend the remaining raw mushrooms finely and fry in the same pan with another 1–2 T olive oil, more seasoning and the remaining herbs. When golden brown, add the veggie paste and fry for 5 minutes. Add the tomatoes and tomato paste and simmer for 30 minutes.
To make the polenta, pour the water into a large ovenproof dish. Add the butter and mix until melted. Add the polenta, whisking to prevent lumps, and season with salt. Once the polenta is fully incorporated, bake for 25–30 minutes, crumbling over the Cremezola for the last 10 minutes of cooking time.
Mix the mushrooms and serve with the polenta.

Cook's note: For a vegan dish, simply omit the butter and Cremezola from the polenta.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Grilled teriyaki mushrooms

Sherry-and-cream mushroom baked chicken

Mushroom ‘paella’

Cheesy mushroom-and-bacon rigatoni bake

Liam Tomlin’s mushroom risotto

Braaied rib-eye steak with salsa verde

Mushroom arancini balls

Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

Creamy pulled chicken-and-mushroom lasagne

Black garlic mushrooms

Alfredo pasta with a South African twist

Mushroom ragù with no-stir baked polenta

Mushroom ragù with no-stir baked polenta

Ingredients

Method