MIXED MUSHROOM STUFFING | VEGETABLE RECIPES | JAMIE MAG…
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
Steps:
- 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.
- Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
- Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
- 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.
- 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.
- When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
- Preheat the oven to 190ºC/375ºF/gas 5.
- 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.
- If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
- 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.
- 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
CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLI…
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
Total Time 45 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
Nutrition Facts : Calories 148 calories, FatContent 7.4 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 12.5 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre
More about "mixed mushroom recipes recipes"
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes.
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MIXED MUSHROOM STUFFING | VEGETABLE RECIPES | JAMIE MAG…
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.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 196 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 196 calories per serving
- 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.
- Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
- Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
- 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.
- 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.
- When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
- Preheat the oven to 190ºC/375ºF/gas 5.
- 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.
- If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
- 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.
- 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.
See details
CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLI…
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
See details
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes.
From bbcgoodfood.com
From bbcgoodfood.com
See details
MIXED MUSHROOM STUFFING | VEGETABLE RECIPES | JAMIE MAG…
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.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 196 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 196 calories per serving
- 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.
- Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
- Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
- 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.
- 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.
- When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
- Preheat the oven to 190ºC/375ºF/gas 5.
- 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.
- If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
- 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.
- 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.
See details
CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLI…
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
See details
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes.
From bbcgoodfood.com
From bbcgoodfood.com
See details
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