HOW TO USE MUSHROOM RECIPES
MUSHROOM PASTA RECIPES - BBC GOOD FOOD
Fill up with these creamy mushroom pasta recipes. Perfect for a midweek dinner, our recipes include plenty of vegetarian options and pasta shapes.
Provided by Good Food team
Number Of Ingredients 1
MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES
A delicious veg-packed pasta dish for the whole family to enjoy!
Total Time 1 hours
Yield 4
Number Of Ingredients 15
Steps:
- Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
- Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
- Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
- Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
- Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
- When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
- Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.
Nutrition Facts : Calories 383 calories, FatContent 2.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 10.9 g sugar, SodiumContent 0.07 g salt, FiberContent 5.7 g fibre
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MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 173 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
- Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
- Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
- For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
- Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.
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MUSHROOM PASTA RECIPES - BBC GOOD FOOD
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From bbcgoodfood.com
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See details
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