Midweek Meals: Five comforting, warming mushroom meals

Mushrooms are in season right now - get the best of their familiar flavour with these recipes from the ieFood archive

Get the best of your mushrooms with these comforting recipes

Chestnut and wild mushroom soup

recipe by:Neven Maguire

You can make this Christmas soup ahead of time - it's the perfect stress-free starter

Servings

6

Preparation Time

 30 mins

Cooking Time

 30 mins

Total Time

 60 mins

Course

 Starter

Ingredients

• 50g dried mixed wild mushrooms, crushed

• 1 tbsp rapeseed oil

• 450g peeled chestnuts (canned or vacuum-packed), chopped

• 1 large onion, finely chopped

• 1 tsp chopped fresh thyme

• 50ml Madeira wine

• 1.2 litres chicken or vegetable stock

• 200ml cream

• sea salt and freshly ground black pepper

• snipped fresh chives, to garnish

• fresh micro herbs, to garnish

Method

1. Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14 fl oz) of boiling water over to cover. Set aside for 20 minutes, until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.

2. Heat a large pan and add the oil. Add the chestnuts, the onion and drained wild mushrooms and sweat gently for 10 minutes, until golden brown, stirring occasionally. Season to taste.

3. Add the thyme to the pan with the reserved soaking liquid, madeira wine and the stock, stirring to combine. Bring to the boil, then reduce the heat and simmer for another 20 minutes. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand-held blender until as smooth as possible.

4. Season to taste, then blend again until light and foamy, tilting the pan to get the maximum effect.

5. To serve, ladle the soup into warmed bowls. Garnish each one with the chives and micro herbs.

Patatas bravas and baked mushrooms

recipe by:Neven Maguire

Perfect on their own or served as part of a tapas spread

Servings

4

Preparation Time

 20 mins

Cooking Time

 40 mins

Total Time

 60 mins

Course

 Main

Cuisine

 Spanish

Ingredients

• For the patatas bravas:

• 4-6 large rooster potatoes, skin on and cut into wedges

• Sea salt

• 3-4 rosemary sprigs

• 3 cloves of garlic, skin on

• 2 tbsp olive oil

• 1 large shallot, finely diced

• 2 cloves garlic, crushed

• ¼ tsp chilli flakes

• 3-4 roasted red peppers, scraped and cleaned

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• 200g chopped tomatoes

• Sea salt and freshly ground black pepper

• For the mushrooms:

• 4 large portobello mushrooms, clean and stalk removed

• 120g sobrasada sausage/chorizo sausage,

• 25g pine nuts

• 1 lemon, zest only

• 20g dried panko breadcrumbs

• 2 tbsp flat leaf parsley, finely chopped

• Olive oil

• Sea salt

• 2 tbsp mayonnaise

•  

Method

1. First make the patatas bravas. Preheat the oven to 180°C ( 350°F/Gas Mark 4).

2. Place the cut potato wedges on a baking tray lined with parchment paper.

3. Drizzle with olive oil and scatter over the rosemary sprigs and garlic.

4. Bake in the oven for 15 minutes & turn over and cook for a further 10-12 minutes until cooked through and golden.

5. Heat a pot over a medium heat and add the olive oil. Add in the diced shallot and crushed garlic followed by the chilli flakes. Mix well and add in the roasted red peppers and the tomato puree and increase the heat. Sprinkle in the smoked paprika and the chopped tomatoes.

6. Stir to combine everything and break up the roasted red peppers using the back of the spoon. Allow to cook for 12-15 minutes on a low heat. Season with sea salt and ground black pepper. If the sauce begins to dry add a spoon of water. Once cooked, remove from the heat and allow to cool

7. When serving the patatas bravas mix 2 spoonfuls of the prepared tomato sauce along with the mayonnaise. Serve the cooked potatoes in a bowl alongside the tomato dip.

8. Next make the mushrooms. Pre heat the oven to 180°C ( 350°F/Gas Mark 4).

9. Place the mushrooms on a baking tray lined with parchment paper.

10. If using the sobrasada sausage, using a fork break it up and mash. If using chorizo sausage diced into bite-size pieces.

11. Carefully divide the sausage amongst each of the mushrooms, pressing down firmly. Scatter over the pine nuts & grate the lemon zest over each one. Drizzle over a little olive oil and sprinkle over the panko breadcrumbs followed by the chopped parsley.

12. Finish with freshly ground black pepper. Place in the oven to bake for 18-20 minutes, until the mushrooms are cooked through.

Green bean casserole with mushrooms

recipe by:Darina Allen

This is super delicious, but I must admit I tweaked the recipe — the original was made with a packet of mushroom soup, freeze-dried onions and frozen beans. This is even better!

Servings

6

Preparation Time

 10 mins

Cooking Time

 40 mins

Total Time

 50 mins

Course

 Side

Ingredients

• 50g (2oz) butter

• 350g (12oz) onion, finely chopped

• 900g (2lbs) mushrooms, sliced

• 225ml (8fl oz) cream

• 225ml (8fl oz) milk

• a squeeze of lemon juice

• salt and freshly-ground pepper

• For the roux:

• 110g (4oz) butter

• 110g (4oz) flour

• For the green beans:

• 900g (2lbs) French beans

• 1.2 litres (2 pints) water

• 3 tsp sea salt

• 25-50g (1-2oz) butter or extra virgin olive oil

• salt and freshly ground pepper

• For the crispy onions:

• 700g (1 ½ lb) of onions, peeled and sliced into rounds.

• 25g (1oz) butter

• 4 tbsp olive oil

• To garnish:

• 50g (2oz) flaked almonds

Method

1. First make the roux. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

2. First, make the mushroom sauce. Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the milk and cream and allow to bubble for a few minutes. Thicken with a little roux to a light coating consistency. Taste and correct the seasoning.

3. Next, cook the crispy onions. Melt the butter in a sauté pan, add the olive oil, toss in the onions and cook stirring regularly on medium heat until golden and crisp — 10 minutes approximately.

4. Meanwhile, prepare and cook the beans. Choose beans of a similar size. Top and tail the beans. If they are small and thin leave them whole, if they are larger cut them into 2.5- 4cm (1- 1½ inch) pieces at a long angle.

5. Bring the water to a fast-rolling boil, add 3 teaspoons of salt then toss in the beans. Continue to boil very fast for 5-6 minutes or until just cooked (they should still retain a little bite). Drain immediately. Taste, season with freshly ground pepper and a little sea salt if necessary.

6. To finish, heat the mushroom sauce, stir in the beans and transfer to a gratin dish. Sprinkle the top with crispy onions and flaked almonds and heat through in a moderate oven for 5-10 minutes.

Mac and Cheese with Mushrooms

recipe by:Darina Allen

Macaroni cheese was and still is one of my children’s favourite supper dishes

Servings

6

Preparation Time

 20 mins

Cooking Time

 60 mins

Total Time

 1 hours 20 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 500g (18oz) flat mushrooms

• 2 tbsp extra virgin olive oil

• salt and freshly ground black pepper

• 2 – 3 tbsp marjoram, chopped

• 225g (8oz) macaroni or ditalini

• 50g (2oz) butter

• 150g (5oz) onion, finely chopped

• 2 cloves garlic, crushed

• 50g (2oz plain flour

• 850ml (scant 1 1/2 pints) boiling whole milk

• 1/4 tsp Dijon or English mustard

• 1 tbsp chopped flat-leaf parsley (optional)

• 225g (8oz) freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan

• 25g (1oz) freshly grated Cheddar or Parmesan cheese, for sprinkling on top (optional)

• sea salt and freshly ground black pepper

Method

1. Slice the flat mushrooms thinly. Sauté in batches in olive oil on a hot pan. Season well with salt and freshly ground black pepper, add marjoram – taste and correct seasoning.

2. Bring 3.4 litres (6 pints) water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook according to the packet instructions until just soft. Drain well.

3. Meanwhile, melt the butter over a gentle heat, add the chopped onion and garlic, stir to coat, cover and sweat over a gentle heat for 6 - 8 minutes. Add the flour and cook over a medium heat, stirring occasionally, for 1 - 2 minutes.

4. Remove from the heat. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly. Add the mustard, parsley, if using, and cheese. Add the sautéed mushrooms and well-drained macaroni and return to the boil. Season to taste and serve immediately.

5. Alternatively, turn into a 1.2 litre (2 pint) pie dish and sprinkle the extra grated cheese over the top (add some dried breadcrumbs if available for a crunchy top). Bake at 180°C/350°F/Gas Mark 4 for 15 - 20 minutes.

Joe Swash’s mushroom risotto

A delicious risotto for after-school dinners

Servings

5

Preparation Time

 30 mins

Cooking Time

 10 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 1tbsp olive oil

• 50g butter

• 1 small onion or shallot, finely chopped

• 1 leek, finely chopped

• 300g mushrooms (white/button/cremini/chestnut), finely chopped

• 4 garlic cloves, very finely chopped

• 1 large sprig of thyme, leaves picked

• 400g risotto rice

• 100ml white wine or Vermouth

• 1.5L chicken or mushroom stock

• 50g Parmesan, grated, plus extra to serve

• Salt and black pepper

• To garnish:

• 15g butter

• 250g mixed mushrooms, sliced if large

• 2 garlic cloves, crushed or finely chopped

Method

1. Heat the olive oil and half the butter in a large sauté pan. Add the onion or shallot and the leek and cook very gently, stirring regularly, until soft and translucent.

2. Add the mushrooms to the pan. Turn up the heat and fry until they have given out their liquid and look dry but glossy. Add the garlic and thyme and stir for a couple more minutes.

3. Add the rice and stir for a couple of minutes until glossy with butter. Season with salt and pepper. Pour in the wine or Vermouth and let it bubble away until almost completely evaporated.

4. Add a large ladleful of the hot stock. Stir constantly but slowly until most of the liquid has been absorbed by the rice, then continue to add ladlefuls of stock in the same way until the rice has plumped up and is al dente and the sauce around it is creamy. You may have a small amount of the stock left.

5. Add the remaining butter and the Parmesan and beat it into the risotto – this will make the risotto extra creamy. Taste and adjust the seasoning if necessary. Cover and keep warm.

6. Place a frying pan over a high heat and add the butter. When it is foaming, add the mixed mushrooms and fry them very quickly until well browned. Add the garlic and stir for a couple of minutes, then season with salt and pepper.

7. Serve the risotto garnished with the mushrooms and more grated Parmesan for people to add at the table.