Tag Archives: Mushroom

Porcini Mushroom Edemame Risotto

8 Feb

A perfect love affair! I’ve never met anyone that does not appreciate a good risotto. Its just always so moreish, no matter what you add to it. Its comforting, warm, creamy and it only takes 30 minutes to make! Yes, I know a lot of people tend to avoid making risotto, because they feel it takes too long and you have to “wait” for it. I don’t necessarily agree. The therapeutic part is when you stir, and that’s all you have to do. Give it the love it deserves and it will love you back three times more! Risotto is as flexible as pasta. You can add whatever you want. My favourite though, will always be a mushroom risotto. Especially with dried porcini’s it lends a slightly wild and rich, earthy taste to the dish. Whenever I have no idea what to cook and our fridge is empty from meat for a roast on a Sunday, I turn to risotto. Its always there for me in my food cupboard and it may just be the big lion’s best friend. If I have EVER seen someone eat copious amounts of risotto, that’s my man with his mouth filled to the rims! porcini

Porcini Mushroom Risotto

Ingredients

1 x pack of dried porcini mushrooms

1 cup of fresh, chestnut mushrooms, roughly chopped

1 1/2 cups of dry white wine

1 x teaspoon crushed garlic

2 x cups Arborio rice

1 pack of bacon, cut into small bite size pieces

1 x onion, finely chopped

60g butter

2 x tablespoons olive oil

juice of one lemon

salt & pepper to taste

1 x cup fresh soya / edamame beans

1/2 cup of freshly grated parmesan

1/2 cup of chicken stock.

500ml hot water

risotto Place the porcini mushrooms in a measuring jug. Pour the boiling water over the mushrooms and allow to stand. Meanwhile, add the butter and the olive oil to a wide,big pan. Gently fry the onions for until glassy. bacon Add the bacon and cook for about 5 – 8 minutes. Add the Arborio rice and mix through, making sure all the rice is glazed with the butter and olive oil. onion Pour in the white wine and mix through. When the liquid has almost been absorbed by the rice, add a little bit of the porcini mushroom liquid. lemon Stir through again. The secret to risotto is that you must keep stirring, and as soon as the liquid has been absorbed, you add some more again and keep stirring. Lemon juice Alternate your liquid with the chicken stock and the mushroom liquid. edamame beans For step by step, I borrowed a link from WikiHow to show those that might feel they’re not sure how much liquid to add at once etc. http://www.wikihow.com/Make-Risotto-Rice lemon juice When you have used half of the liquid, add the mushrooms and the soaked porcini mushrooms. edamame beans Mix through and keep stirring until all the liquid has been used. edamame beans Add the edamame beans and the lemon juice and mix through. risotto Taste the risotto and season with salt and pepper. risotto Mix through the parmesan cheese.Plate up and grate over a little more parmesan cheese, and tuck in! risotto

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“Flat” out cheating lasagne

21 Apr

I have been feeling cheated. Cheated by time. Who gets home, cooks supper and goes to sleep barely having an hour or two ( in our case, none)  to chat with the one that gives you that sparkle in your eye? I feel cheated as some magic, miniature magician has been sitting on the clock and moving it with its little hands every time I look away. How unfair is this? Someone must be cheating somewhere!

By the looks of it, you can see my camera and fingers aren’t working either as I could barely remember my blog password from rejecting my little baby for so long!! No time people… no time!! 😦   Another thing that I feel cheated by is my eye cream… who is to decide to write on the label that it makes you look “fresh faced”? The only thing that makes me look fresh faced is the ever so strikingly pale colour of my skin that seems to glow from “whiteness” when I walk in the cold to the bus stop… with PUFFY eyes…yay for eyecream….

So, why not try and trick time and cheat as well?? That is what this lasagne dish is all about. Quick, tasty and happy… with loads and loads of mushrooms!!! All for mushrooms… Aye!

6-8 lasagne sheets ( or more, your own preference)

1 large punnet of small button mushrooms, some halved, some whole

25g salted butter

1 teaspoon of crushed garlic

1 brown onion chopped

150ml of chicken stock

30ml of dry white wine

5-6 sprigs of fresh thyme

150ml cream/soya cream

parmesan cheese to grate

big ball of buffalo mozzarella

salt and pepper to taste

Place your butter in a heated saucepan and allow to melt. Add a drop of olive oil and this will prevent the butter from burning. When the butter is melted, add the onions. Allow the onions to “carmelize” over low heat. As the onions seem to become softer, add your mushrooms and garlic.

Allow to simmer for about 10 minutes over low heat. Now, turn the heat up and add your chicken stock and white wine. Leave uncovered and allow to simmer down for about 10 – 15 minutes, until the liquid has halved.

Taste and season with salt if needed. Now, add half of your thyme ( take the leaves off the little twigs). Mix through with love and add the cream. Allow to simmer for about 7 minutes to allow the thyme to infuse in the mushroom mixture.

While it is simmering, place your lasagne sheets in salted, boiling water. It should cook in about 8-10 minutes, depending on how you like the texture. When this is done, you’re just about ready 🙂

Place one lasagne sheet on a plate. Dish over some mushrooms and tear some mozzarella and place on top of the mushrooms. Now place a lasagne sheet over this again. You will keep going until you are happy with your “tower”. Just like layering normal lasagne.. this just doesn’t go in the oven.

When this is done,drizzle some of the sauce on it and top it off with some freshly grated parmesan and black pepper. Easy peasy, cheaty weasy!!

Overdue quick indulging chicken pie

10 Nov

As you all know, lately there have been no consecutive posts…. there are a few reasons… feeling blue… literally and figuratively… as the lovely cold british winter season creeped up on us. Arriving home late after work and of course having my own Conan in the house coming home ravenous after workout sessions at the gym… and a little bit of laziness added to that and you get a lovely combination of simply…. nothing.

This recipe came to light after having yet another wet and cold journey home and really feeling sorry for myself. What do I do when I feel like this? Naturally I think of what I will be cooking to eat for supper that will make me feel warm and cosy and fill up Conan’s stomach so that he will be ready for battle again the next day… a.k.a gym.

You don’t always have to think of a chicken pie as a lengthy process. If you have chicken fillets… then hey, Bob’s your uncle!! As I can never ignore a bargain, I still and always have loads of mushrooms in my fridge, so they HAVE to go into this pie. This is very quick and very tasty and for some absurd reason Conan was VERY impressed with it… as if I ever give him food he doesn’t enjoy? He still surprises me everyday! Just shows you, sometimes the quick, rushed option might taste better than you ever thought 🙂 So here we go, lets get cooking!

No Fuss Chicken Pie

1 pack of skinless chicken fillets, cut in medium sized cubes

2  1/2  handfuls of mushrooms, roughly chopped

1 tablespoon of sunflower oil

salt & pepper to taste

1 pack of puff pastry

2 packets of chicken and sweetcorn instant soup

250ml cream / soya cream

125 ml of soya milk / whole milk

pinch of crushed garlic

Heat your pan with the sunflower oil. Add your chicken to the pan and lightly sear your chicken. Flavour with pepper and salt.

Fry it for about 8 minutes. Remove from the pan and add your mushrooms. Allow to soften. Now add your chicken back into the pan. Sprinkle over your soup powder. Stir it so that the mushrooms and chicken are coated in the powder. Now, add your milk and garlic. Stir through and add your cream. Stir well. Allow to simmer for 15 minutes.

Preheat your oven to 180 C.  Now, roll out your pastry on a board, sprinkled with flour. Grease a pie dish and place half of your pastry in the pie dish. Scoop your chicken mixture into the pie dish. Cover with the remaining pastry.

Brush with egg. Use the weight of a sharp knife to slide over the pie. Place in the oven for about 20 minutes or until golden.

Serve up with a fresh crisp salad or simple veg. So simple, but so tasty 🙂