Have you ever seen a beautiful selection of mushrooms and didn’t know what to do with them. Here you have a recipe for each of three most popular types of mushrooms; Oyster Mushrooms, Portobello Mushrooms & Chestnut Mushrooms. What’s your favourite variety of mushroom?
Chestnut Mushrooms Risotto
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 25 minutes
Ingredients
- 280g rice
- 1l vegetable broth
- 250g chestnut mushrooms, brushed and diced (you can also swap Chestnut Mushrooms for Portobello or Oyster Mushrooms)
- 150g smoked cheese
- 1 garlic clove, minced
- 1 onion, chopped
- 100ml dry white wine
- 30g Parmigiano Reggiano or Grana Padano cheese, grated
- 20 g butter
- Black pepper, to taste
- 3 tablespoon extra virgin olive oil
Instructions
- Heat extra virgin olive oil in a pan over medium heat.
- Add chopped onion and cook until lightly golden brown.
- Add minced garlic clove and chestnut mushrooms. Cook for 2 minutes, stirring frequently.
- Stir in the rice and toast it for a minute.
- Blend with wine.
- When the wine evaporates, continue cooking by gradually adding a ladle of broth.
- Cook until the rice is al dente.
- Remove from the heat and stir in butter and grated cheese. Remember to stir vigorously for at least 20 seconds.
- Season with pepper.
- Top with diced smoked cheese and serve.
- Enjoy.
Additional tips
- Use starchy rice such as Vialone Nanao, Arborio, or Carnaroli.
- The vegetable broth needs to be warm when added to the risotto, so you can let it simmer while cooking.
- Use smoked cheese like Smoked Gruyère, Smoked Gouda, Provolone or Scamorza.
Fried Oyster Mushrooms
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Ingredients
- 500g Oyster mushrooms, brushed
- 15g breadcrumbs
- 130g all-purpose flour
- Approx. 170 ml water
- A pinch of salt
- Black pepper, to taste
- A pinch of nutmeg
- Vegetable oil, for frying
Instructions
- In a mixing bowl, combine flour and water. Season with black pepper, salt and nutmeg. Mix well to obtain a homogeneous mixture.
- Heat vegetable oil in a large pan.
- Dip one mushroom at a time in the batter using the tongs. Let the excess batter drain, then coat it with breadcrumbs.
- Fry until lightly golden brown (approx. 2 minutes).
- Place them on kitchen paper to remove the excess oil.
- Season with salt.
- Serve and enjoy.
Additional tips
- You can also prepare the batter with beer. It will give a delicious flavour and texture to fried Oyster mushrooms. Combine 40 ml of extra virgin olive oil, 250 ml of beer, 160 g of all-purpose flour and a pinch of salt. Use kitchen tongs to dip the mushrooms into the batter. If you use this batter, then you do not need to use breadcrumbs.
Stuffed Portobello Mushrooms
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Ingredients
- 8 Portobello mushroom caps, brushed
- 30g breadcrumbs
- 1 garlic clove, minced
- 60g Parmigiano Reggiano or Grana Padano cheese, grated
- 1 egg
- 1 tablespoon fresh parsley, chopped
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- In a mixing bowl, combine breadcrumbs, grated cheese, egg, minced garlic, and chopped parsley. Season with salt and pepper.
- Mix with a wooden spoon to obtain a homogeneous mixture.
- Spray portobello mushroom caps with extra virgin olive oil and arrange them on the baking sheet.
- Stuff each portobello mushroom cap with the mixture.
- Bake for approx 20 to 25 minutes.
- Serve and enjoy.
Additional tips
- Brush and chop the stems, and add them into the mixture for stuffing the mushrooms.
- Stuffed Portobello mushrooms is a versatile recipe, so you can use a wide variety of ingredients to prepare a delicious appetizer or a side dish. Use combinations like bacon, parsnip, celery and cheese, or quinoa, broccoli, mushroom stems and tuna.
