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Posts tagged ‘mushroom’

Mushroom, Onion and Tomato Tart

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I wanted to make a tart for our special lunch at work, and decided to make
something vegetarian so that everybody could have a taste. I made the pastry the day before and lined the pie dish with it. I then kept the pie dish in the fridge until I needed it.

PASTRY:
250g plain flour
125g butter (or 100g dairy free spread), diced
1 egg
pinch of salt

1. Mix the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
2. Transfer to a large bowl and add the egg. Mix well with a spatula.
3. Add splashes of cold water until it binds together to form a nice round of dough.
4. Making sure that your hands are cold, pat the dough together and roll out on a floured surface. Line a pastry dish with the dough and hook it over the edge of the dish slightly (this will stop it from shrinking down in the oven). Wrap the whole dish in foil and store in the fridge until needed.
On the day that you are cooking the tart, bake the pastry case blind (use ceramic beads) for approx 10 – 15 minutes at 180 deg C. Once baked blind, gently press a rolling pin on the top edge to remove the excess pastry that was hooked over the sides.

FILLING:
You can use your imagination with the filling and include any veggies that you like, but I chose onion, mushroom and tomatoes.
ONIONS – Slice 1 large or 2 small onions (I used red onions), and fry them in a little olive oil. As they soften add a sprinkle of salt, a dash of balsamic vinegar (optional) and a little sugar (optional) to help them caramelise.
MUSHROOMS – Slice the mushrooms and cook them in a saucepan with a little salt and pepper and a teaspoon of dairy free spread or butter until they are just soft.
TOMATOES – I used cherry tomatoes halved and I cooked them – cut side down – in the onion pan just to concentrate some of the liquid in them. You can also add some chopped sun dried tomatoes to the tart. I seasoned them lightly with salt and pepper.
BASIL – tear or thinly slice some fresh basil leaves
SAUCE – 3 eggs whisked up with 280mls milk and some grated cheddar – I don’t know how much I used but it was probably enough to cover the surface of the tart. I mixed some cheese with the sauce and saved some to sprinkle on top.
Now arrange the onions, mushrooms and tomatoes in the tart, add some chopped basil, and pour the sauce over to fill the tart to the brim, Sprinkle a little cheese on top and bake in a preheated oven at 180-200 deg C for approx 25-30 minutes until the filling is set and golden.
Serve warm or chilled.

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Recipe

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Mushroom Bhajee

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500g mushrooms (I use the white round mushrooms, but you can use any)
1 teaspoon black mustard seeds (Rai)
1 teaspoon cumin seeds (Jeera)
2 large teaspoons green masala paste
1 tablespoon dhania/jeera powder (see above)
1 onion chopped medium fine (however you like it)
2 tomatoes chopped and peeled (optional)
1 teaspoon turmeric (Haldi)
2 tablespoons butter or non-dairy spread (optional)
oil such as sunflower, peanut
1 bunch fresh coriander, chopped

1. Heat about 2 tablespoons of oil in a large pan, and add the black mustard seeds and cumin seeds. Fry quickly for a minute or two – they will crackle, and this initial spice/oil mixture is called a ‘vagaar’.
2. Fry the onions in the vagaar, until they begin to soften slightly, then add the green masala paste, dhania/jeera and turmeric.
3. Now add the mushrooms and mix well to coat them with spices. Put a lid on the pan.
4. After approx 5 minutes, add the tomatoes (if using), butter, stir in the coriander leaves and cook on low for a further 5 minutes or until the mushrooms are soft.
5. Taste, and add salt, pepper and a sprinkle of garam masala if needed. There should be enough to serve 4 people as a side dish.

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Recipe, Vegan/Vegetarian

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Chicken with chilli, ginger and mushrooms

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This is a Ken Hom recipe which I have adapted and every time I cook it, I get compliments from our guests. The original version does not use chilli, so you can leave it out if you want to, but I think it adds a nice dimension. The chunks of chicken in my picture are quite large but if you are feeding a lot of people, make smaller chunks so that it cooks more quickly and evenly.
If you want to serve it with special fried rice as in the picture, make sure that you have some cold cooked rice available. This is then fried in a wok in a little oil with onion, frozen peas and egg approx 4-5 minutes before serving the chicken. Fry the onion first so that it is soft, add the peas so that they thaw, then either add a pre-cooked one egg omelette that has been chopped into small pieces, or cook a raw egg in the oil and break it up with the spatula before adding the rice. Toss the rice around in the wok to distribute the onion, egg and peas, and keep going until it is heated through.
There is some prep to do at least 30 minutes before cooking – make sure you take the dried mushrooms, put them in a bowl or jug, and cover them with boiling water to give them time to reconstitute. You don’t have to use dried mushrooms, but if you do, you get a real depth of flavour and you can use the mushroom water to make the stock.

For the Chicken, ginger and mushroom you need (serves 2-4 people):

Chicken – thighs are more juicy, but you can use breast if you prefer, 100-200g per person should be plenty. This should be filleted and cut into 1 inch chunks.

Chicken marinade – this is enough for 2-4 servings:
Light soy sauce – 2 teaspoons
Shaoxing rice wine (or sherry) – 1 tablespoon
Sesame oil – 1 teaspoon
Cornflour – 2 teaspoons
Black pepper – approx half a teaspoon

Other ingredients:
Dried mushrooms – 25g – make sure these are soaked at least 30 mins ahead of cooking.
Fresh mushrooms (get a nice exotic mixture if you can – shiitake, cloud ears, brown) – 25g
Chilli – 1 small chilli of any variety – regular (or jalapeno if you are a chilli fan)
Ginger – must be fresh – 3 tablespoons peeled and cut into shreds
Garlic – 2 tablespoons peeled and chopped
Shallots or red onion – approx 4 tablespoons finely sliced – this equates to about half a red onion
Fish sauce – 1 tablespoon
Oyster sauce – 1 tablespoon
Sugar – 2 teaspoons
Chicken stock – 150mls – you can buy this ready made or make it up with the mushroom soaking water and a heaped teaspoon of good quality chicken stock powder
Groundnut oil – for cooking – probably a few tablespoons, I always guess mine
Salt and Pepper to taste
Fresh coriander and spring onion for a garnish – if you have some handy – this is optional

Method:
Things to do 30 minutes before cooking:
1. Soak the dried mushrooms in water that you have just boiled in the kettle. They should be soft after about 30 minutes – leave them longer if not. Save the soaking water to make the stock (but remove any leftover bits from it by straining through a tea strainer). Remove the stalks and discard them, slice the mushrooms and set aside.
2. If you haven’t got stock already made up, make up 150ml of chicken or vegetable stock by either a) using a stock cube or b) a heaped teaspoon of good stock powder with 150 – 200 mls of the mushroom water. Simmer in a little pan to dissolve all of the cube or powder and set aside. Bear in mind that some will evaporate so use more than 150mls of water and top it up if necessary. Alternatively you can use good quality store bought stock or bone broth in a carton – try to get the reduced salt variety.
3. Marinate the chicken in 2 teaspoons of light soy, 1 tablespoon shaoxing rice wine, 1 teaspoon sesame oil and some salt and pepper. Ken Hom says to use one and half teaspoons of salt, but I leave the salt out because the soy is quite salty. I do add about half a teaspoon of pepper though. Once the liquid marinade is mixed through, add about 2 teaspoons of cornflour and mix again – this will make the coating thicker and cling to the chicken, give it a good mix so that it isn’t lumpy.
4. Prep all the ingredients – peel and finely slice the ginger, garlic and shallots, slice the mushrooms. Slice the chilli and remove the seeds if you don’t like your food too spicy.

Cooking the chicken for the first time (this can be done in advance if you are prepping this for a busy dinner party):
1. This first cooking gives the chicken the flavour of the ginger and chilli and also makes the ginger and chilli lovely and crispy to add another nice texture to the dish.
2. Put approx 2-3 tablespoons of groundnut oil in a pan or wok and heat it until it is just smoking.
3. Add the chilli and ginger and fry for a minute until crispy.

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4. Add the chicken and fry for another 4-5 minutes until almost cooked. The time will depend on how big the chunks are – if in doubt slice a piece to see if it is almost cooked through – if it is too pink, leave longer.

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5. Drain the chicken and reserve approx 1 tablespoon of the oil. Keep all of the crispy chilli and ginger pieces. If you are clever in the way that you do this, you shouldn’t have to clean the pan.

Putting it all together:

1. Reheat the wok or pan with the remaining tablespoon of oil (don’t worry if you lost it all, just add another tablespoon of fresh oil).
2. Add the shallots and garlic and fry for a minute to soften.
3. Add the mushrooms (dried and fresh), and continue to stir fry and soften.

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4. Add the fish sauce, oyster sauce, stock and sugar. Return the chicken to the pan.

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5. Leave to simmer for 3-5 minutes to make sure that the chicken is cooked through.

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6. Taste the sauce and add salt and pepper to adjust seasoning if necessary.
7. Serve with rice and garnish with fresh coriander and sliced spring onions.

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