Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts

Wednesday, June 1, 2016

Pearl Barley Risotto with Mushrooms

Shout out to Woolies Fresh magazine for this recipe ... can't believe how delicious it is and so much easier than a conventional risotto.  You really must give it a try the following is a serving for two average size bowls.

*Heat a splash of olive oil and a big blob of butter in a large saucepan and fry off half a sliced leek and a large clove of garlic also finely diced until softened (about 5 mins).
*Next add 3/4 cup of pearl barley and some fresh or dry thyme if you have it. I used dry chives tonight as this was all I had to hand. Stir to coat the barley in oil and change the colour of the grain slightly (about 1 min).
*Now deglaze with a 1/2 cup of white wine and add 2 cups of hot chicken stock cover and simmer gently stirring occasionally. The grains should be softened and the liquid absorbed by the end of this time (about 60 mins).
*Meanwhile in another pan fry until softened and browned about 300 grams of mixed mushrooms ... I kept it simple with button and portobello but be as creative as you like. If any moisture is produced add this to the barley saucepan as this is all extra flavors.
*Combine the mushrooms a handful of baby kale or rocket and a blob of butter to serve. Enjoy!

Tuesday, August 7, 2012

Frittata Recipe

Mushroom, Pencil Asparagus, Persian Feta and Herb Frittata.

Mushroom, Pencil Asparagus, Persian Feta and Herb Frittata

This recipe is a very simple blend of healthy options... you can add some diced bacon in the beginning if you like... it literally takes about 10 minutes to pull together and about 20 minutes to the table served straight from the pan.



  • Heat a splash of olive oil in a non stick pan and gently fry off your mushrooms and mini asparagus (pencil asparagus) for a few minutes until softened.
  • Spread some cubes of Persian feta cheese all over the mushroom base.
  • In another bowl lightly beat 8 eggs, a dash of cream, heaps of fresh chopped herbs such as parsley, chives and basil and some cracked black pepper and salt.
  • Pour the egg mixture gently over the mushroom mix and turn the stove down very low and gently cook until firmed almost through to the top.
  • Sprinkle the top with some freshly grated Parmesan cheese and finish off the cooking process under the grill to a golden brown.
  • Rest in the pan for a few minutes and serve warm with a simple salad of your choice.



Friday, March 2, 2012

Mini Penne Rigate with Mushrooms (chicken liver meat addition)


Mini Penne Rigate with Mushrooms (Right)
Mini Penne Rigate with Mushrooms & Sage Butter Chicken Livers (Left) 
I don't often get the opportunity to purchase offal  here in my town so when I get the selection I jump at it. A special "treat" (in my opinion) meat addition to my serve only for tea tonight. Simply by adding one extra step I hope to show you how simple it is to adapt most vegetarian meals into meat meals and vice versa. Try not to be limited by any preconceived ideas of having to follow a recipe exactly.
  • In a large pan fry off in butter and olive oil a couple of cloves of crushed garlic and the white section of a half dozen thinly sliced spring onions. 
  • When softened toss into the flavoured butter about 4-500 grams of sliced mushrooms of your choice. Stir until softened and a little golden in colour. Then add 1/2 small tub of cream or sour cream and a glass of white wine. Bring up to the boil and then simmer gently until the sauce has reduced by about a third.
  • While doing this cook separately about 200 gms of pasta (again this is your choice I have used a mini penne rigate). 
  • To serve toss the cooked pasta, along with a handful of fresh herbs lightly chopped... today I have used coriander, rosemary (which loves mushroom) and roughly torn basil through the mushroom and sauce mix, the remainder green sliced spring onions and finally stir in about a half cup of freshly grated parmesan and heaps of black cracked pepper to taste.

  • For the meat alternative... Melt a little butter add some sage leaves and gently fry to instil the delicate sage flavour into the butter and then very quickly stir fry a hand full of chicken livers until golden on the outside but still pink on the inside. Toss these as an extra through only into the servings requiring them.