1 UP MUSHROOM RECIPES

Steps:

• 1. Fill a large pan with salted water, place on a high heat and bring to the boil.
  2. Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
  3. Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
  4. Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
  5. Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
  6. Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
  7. Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
  8. Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
  9. Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
  10. Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
  3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
  4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
  5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
  6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
  7. Meanwhile, cook the rice according to the packet instructions.
  8. Taste and season as required, adding a little lime juice if needed.
  9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.