DRAIN MUSHROOM RECIPES

Name: Mushroom wellingtons
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 4 large field mushrooms; 4 tbsp olive oil; 1 garlic clove, chopped; about 400g/14oz spinach leaves; a dusting of flour; 1 tbsp picked thyme leaves; 500g block all-butter puff pastry; 140g stilton, sliced; 1 egg, beaten

MUSHROOM WELLINGTONS RECIPE | BBC GOOD FOOD

Mushroom wellingtons recipe | BBC Good Food image

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 large field mushrooms
4 tbsp olive oil
1 garlic clove, chopped
about 400g/14oz spinach leaves
a dusting of flour
1 tbsp picked thyme leaves
500g block all-butter puff pastry
140g stilton, sliced
1 egg, beaten

Steps:

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

Nutrition Facts : Calories 790 calories, FatContent 59 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.8 milligram of sodium

MIXED MUSHROOM STUFFING | VEGETABLE RECIPES | JAMIE MAG…

Mixed mushroom stuffing | Vegetable recipes | Jamie mag… image

This one isn’t designed to be stuffed into a bird, of course – at least not if you want to maintain its vegan credentials – but there’s no reason you can’t. Turkey and mushroom make a fine pair.

Total Time 1 hours 20 minutes

Yield 12 to 14

Number Of Ingredients 11

Ingredients

2 shallots
4 cloves of garlic
350 g mixed wild mushrooms
400 g closed cup or chestnut mushrooms
½ a bunch of fresh thyme
350 g stale bread
100 g pecans or hazelnuts
1 bunch of fresh flat-leaf parsley
25 g dried porcini
80 ml olive oil
2 fresh bay leaves

Steps:

1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
4. Heat the oil in a large, wide pan and add the shallot and garlic. Cook over a medium heat, stirring occasionally, for 5 to 8 minutes or until the shallot is softened but not coloured.
5. Drain the soaked porcini over a bowl, reserving the liquid. Add these and the rest of the mushrooms to the pan along with the bay and thyme leaves and cook until all the mushrooms are well softened. If they release a lot of liquid, pour it onto the diced bread and carry on cooking.
6. When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
7. Preheat the oven to 190ºC/375ºF/gas 5.
8. Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of sea salt and black pepper, the pecans or hazelnuts and about half of the porcini’s reserved soaking liquid (make sure you pour it through a sieve first to stop any grit getting through). Combine well.
9. If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
10. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
11. Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.

Nutrition Facts : Calories 196 calories, FatContent 12.8 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 12.2 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent - g salt, FiberContent 0 g fibre

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1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
4. Heat the oil in a large, wide pan and add the shallot and garlic. Cook over a medium heat, stirring occasionally, for 5 to 8 minutes or until the shallot is softened but not coloured.
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9. If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
10. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
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