MUSHROOM CUT RECIPES

Name: Mushroom curry
Total time: 45 min
Yield: 4 to 6
Ingredients: 500 g mixed mushrooms (portobello, chestnut etc); 2 cloves of garlic; 5 cm piece of ginger; 1 onion; ½–1 fresh red chilli; 500 g ripe mixed-colour tomatoes; groundnut oil; 1 teaspoon turmeric; 1 teaspoon fenugreek; 1 heaped teaspoon black mustard seeds; 1 heaped teaspoon medium curry powder; 1 tablespoon mango chutney; 1 x 400 ml tin of light coconut milk; 30 g paneer; 400 g brown basmati rice; 2 limes; 1 bunch of fresh coriander

MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Mushroom curry recipe | Jamie Oliver mushroom recipes image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 17

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

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.

Nutrition Facts : Calories 411 calories, FatContent 22.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.19 g salt, FiberContent 5.4 g fibre

MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES

Mushroom vol au vent |Jamie Oliver mushroom recipes image

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.

Total Time 40 minutes

Yield 12

Number Of Ingredients 10

Ingredients

350 g all butter puff pastry
plain flour for dusting
1 free-range egg
250 g mixed mushrooms
2 cloves of garlic
1 dried red chilli optional
a few sprigs of fresh flat-leaf parsley
olive oil
1/2 lemon
2 tablespoons crème fraîche

Steps:

1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
2. 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).
3. 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.
4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
5. 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.
6. 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.
7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Nutrition Facts : Calories 173 calories, FatContent 12.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 10.8 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent - g salt, FiberContent 0 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
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1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
2. 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).
3. 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.
4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
5. 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.
6. 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.
7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

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MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 411 calories per serving

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.

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