Fiddleford Mushrooms

Mushroom Recipes

British Mushroom Hazelnut


Serves: 8
Preparation time: 10 mins
Cooking time: 5 mins + 1 hr
Calories: 169Kcals
Fat: 14g
350g (12oz) white closed cup mushrooms, chopped
1 medium onion, peeled and finely chopped
60-75ml (4-5 tablesp) olive oil
15ml (1 tablesp) fresh rosemary, chopped
15ml (1 tablesp) fresh thyme, chopped
5ml (1 teasp) yeast extract
400g (14oz) can butter beans, drained
½ lemon, juice only
100g (4oz) chopped roasted hazelnuts
45ml (3 tablesp) fresh parsley, finely chopped

Heat 30ml (2 tablesp) of the olive oil in frying pan.
Fry the mushrooms and onions together until soft. Stir in the rosemary, thyme and yeast extract.
Remove from the heat and drain off any liquid.
Place about half the mixture into a food processor with the butter beans, lemon juice and enough of the extra olive oil to make a smooth paste.
Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley. Season to taste.
Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.
Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of crisp salad.

Weekend Mushrooms


Serves: 4
Preparation time: N/A
Cooking time: 10 minutes
Calories: 359Kcals
Fat: 29g

4 large mushrooms
About 60ml (4 tablesp) oil
8 medium eggs, beaten
30ml (2 tablesp) horseradish sauce
30ml (2 tablesp) chopped fresh parsley
75-125g (3-4oz) smoked salmon trimmings
Salt and pepper
30ml (2 tablesp) fresh soured cream

Heat oil and cook mushrooms in a large covered pan for about 6 minutes, turning occasionally.
Beat eggs, horseradish sauce, chopped parsley, smoked salmon and seasoning together.
Pour into a saucepan and cook over a medium heat, stirring occasionally. As egg begins to set, reduce heat and gently stir in the soured cream. Continue cooking until egg has almost cooked through.
Serve mushrooms on warm plates topped with the creamy scrambled eggs.

Creamy Mushroom Penne


Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins
Calories: 480Kcals
Fat: 14.6g

350g penne
1 tbsp olive oil
250g brown closed cup mushrooms, sliced
1 garlic clove, peeled and crushed
150ml dry white wine
200ml pot half fat crème fraîche
1/2 tsp freshly grated nutmeg
3 tbsp parmesan cheese
2 tbsp chopped fresh flat parsley

Bring a large pan of boiling water to the boil. Add the penne and cook for 10 mins or according to packet instructions until just tender.
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add the mushrooms and sauté for 5 mins over a high heat until golden brown. Add the garlic and cook for 1 min, stirring.
Add the white wine and cook briskly until nearly all the wine has evaporated. Add the crème fraîche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.
Drain the penne in a colander then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with more parmesan cheese if liked.

Mushroom, Lentil and Wild Rice


Serves: 4-6
Preparation time: 10 mins
Cooking time: 15 minsIngredients

100g basmati and wild rice
1 (410g) can green lentils, drained
100g ready to eat dried apricots, diced
4 tbsp pumpkin seeds
1 (320g) jar red peppers
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp red wine vinegar
dash of Tabasco sauce
100g button mushrooms
75g mushrooms, torn into pieces if large
3 tbsp chopped fresh flat parsley

Cook the rice in boiling water for 15mins until just tender. Drain and rinse in a sieve until cold. Empty into a bowl; add the lentils, apricots, pumpkin seeds. Drain the peppers reserving 3 tbsp of the juices, mix this with the oil, garlic, vinegar and seasoning to taste.
Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing. Leave to marinate in the fridge for at least 30mins before serving.

Spicy potato wedges with mushrooms


Serves: 2
Preparation time: 10 mins
Cooking time: 50 mins
Calories: 475Kcals
Fat: 25g

450g (1lb) potatoes, scrubbed then cut into fairly thick wedges
30ml (2 tablesp) olive oil
10ml (2 teasp) paprika pepper
10ml (2 teasp) ground cumin
5ml (1 teasp) ground coriander
5ml (1 teasp) ground turmeric
250g (9oz) mushrooms, halved
125g pack baby corn
2 small leeks, thickly sliced
75g (3oz) Red Leicester Cheese, grated

Cook potatoes in boiling water for a minute, then drain well.
Heat oil in a roasting tin and fry spices for 30 seconds. Add potatoes and stir well to coat.
Cook in the oven 200º C, 400º F, Gas no 6 for 25 minutes, stirring once half way through cooking.
Stir in the mushrooms, corn and leeks and cook for a further 20 minutes.
Stir, sprinkle cheese over the top and cook for a further 5 minutes.

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