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Posts Tagged ‘mushrooms’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.

2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.

3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.

4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)

5. Stir the spring onion through the mixture, add cheese stir to melt.

6. Pour the sauce over the pasta, and toss to combine.

Serve sprinkled with the parsley.

All photos taken by me unless otherwise stated.

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This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper

Method

1. Remove the stalks from the mushrooms and chop.

2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.

3. Mix the breadcrumbs, parsley, herbs and cheese together.

4. Add the wine and melted butter to the saucepan, then add the dry ingredients.

5. Season to taste with salt and pepper.

6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.

7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.

8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

All photos taken by me unless otherwise stated.

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This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped

Method

1. Rub salt and pepper on both sides of steak.

2. In large pan melt butter and brown steak well on both sides.

3. (2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.

4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.

5. Add flour and cook for 1 minute.

6. Add in beef stock, milk and horseradish.

7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.

8. Add steak and juice, simmer for 5 minutes.

9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.

10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

All photos taken by me unless otherwise stated.

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This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper

Method

1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.

2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 – 2 minutes.

3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 – 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.

4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)

5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

All photos taken by me unless otherwise stated.

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This is a wonderful steak recipe it is very easy to prepare and the end result is absolutely delicious. It is a definite company worthy dish but also a great romantic meal for two. They had prawns on special at the store the other day when I made this so I topped our steaks with bacon wrapped asparagus and 2 prawns for truly excellent dinner. I also used steak fillet as my cut of beef, which I know is very expensive at the moment, but it was well worth it for a treat. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (200 g) Aberdeen Angus steaks or sirloin steaks
25g Butter
4 Tablespoons Scotch whiskey
250ml Double cream
250ml Beef stock
150g Cleaned sliced fresh mushrooms
1-2 Teaspoon coarse grain mustard
Salt
Fresh ground black pepper

Method

1. Season steaks with salt and pepper. Pan fry the steaks in the butter, to personal taste, and keep them warm.

2. Add the Whiskey to the pan and carefully set it alight.

3. Then add the cream, stock and mushrooms (I prefer to brown my mushrooms separately in little butter before adding.), bring to a boil, reducing the heat to a gentle simmer.

4. Simmer gently until the sauce has reduced by half, stirring from time to time.

5. Add the mustard, stirring well and season to taste.

Serve the steaks with the sauce poured over the top.

All photos taken by me unless otherwise stated.

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This is another quick and easy recipe to make with a great end result, it makes for a great mid week meal and is a no fuss meal being as it can all be cooked in one skillet. I served ours over mash with bacon wrapped asparagus. You can make the sauce as is or thicken with cornflour as I did just our personal preference as we prefer a thicker sauce. If you would like to read more reviews of this one or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 Cup flour
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons olive oil
2 Garlic cloves, finely chopped
1/4 Cup chopped fresh parsley
1 Cup fresh sliced mushrooms
1/2 Cup dry masala wine
1/2 Cup chicken broth

Method

1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and mushrooms in oil for 5 minutes, stirring frequently.

3. Add chicken to skillet. Cook, turning once, until brown.

4. Add wine and broth.

5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center, stir in parsley.

All photos taken by me unless otherwise stated.

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