WHAT ARE PORCINI MUSHROOMS RECIPES

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PORCINI NUT PATTIES RECIPE - BBC FOOD



Porcini nut patties recipe - BBC Food image

Nut roast doesn't have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. This meal, when served as 15 portions, provides 267kcal, 6g protein, 18g carbohydrates (of which 5g sugars), 18g fat (of which 1.5g saturates), 3.5g fibre and 0.4g salt per portion.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 10-15

Number Of Ingredients 12

40g/1¾oz dried porcini mushrooms
300ml/10½fl oz hot water from the kettle
250g/9oz chestnut mushrooms
150g/5oz chestnuts, cooked and peeled
1 x 400g/14oz tin flageolet beans, drained
100g/3½oz Macadamia nuts
1 free-range egg
3 tbsp honey
3 tbsp soy sauce
100g/3½oz breadcrumbs
2 tbsp groundnut oil, plus extra for greasing
200g/7oz kale

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
  • Soak the porcini mushrooms in the water in a small bowl for ten minutes.
  • Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
  • Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
  • Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
  • Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
  • Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
  • Serve the nut roast patties with the kale alongside.

Nutrition Facts : Calories 267kcal, CarbohydrateContent 18g, FatContent 18g, FiberContent 3.5g, ProteinContent 6g, SaturatedFatContent 1.5g, SugarContent 5g

VEGAN SHEPHERD'S PIE RECIPE | BBC GOOD FOOD



Vegan shepherd's pie recipe | BBC Good Food image

A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in

Provided by John Torode

Categories     Dinner, Main course, Supper

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield Serves 8 (makes eight individual or two large pies)

Number Of Ingredients 21

1.2kg floury potatoes, such as Maris Piper or King Edward
50ml vegetable oil
30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
2 large leeks, chopped
2 small onions, chopped
4 medium carrots (about 300g), cut into small cubes
1 vegetable stock cube (make sure it's vegan - we used Kallo)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tsp smoked paprika
1 small butternut squash, peeled and cut into small cubes
½ small pack marjoram or oregano, leaves picked and roughly chopped
½ small pack thyme, leaves picked
½ small pack sage, leaves picked and roughly chopped
4 celery sticks, chopped
400g can chickpeas
300g frozen peas
300g frozen spinach
20ml olive oil
small pack flat-leaf parsley, chopped
tomato ketchup, to serve (optional)

Steps:

  • Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
  • Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
  • Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
  • Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
  • Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
  • Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.

Nutrition Facts : Calories 348 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 13 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium

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