FRESH MIXED VEGETABLES RECIPE RECIPES

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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

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

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

    1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

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    2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
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