Tag: mushrooms

Mushrooms with crispy herb topping

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It suits me fine that the BBC are currently repeating Nigel Slater’s  Simple Suppers at the moment, as I missed the series (boo) the first time around.

In one episode about not to waste food, Nigel came up with this simple yet delicious recipe to use up mushrooms. I so admire his ability to make up a delicious meal out of almost nothing.

I haven’t found a complete recipe for this dish, but follow the simple instructions below and you are good to go.

Mushrooms with crispy herb topping – a sketch

Fry some mushrooms whole in a mixture of butter and oil until brown on both sides.

Meanwhile, fry chopped spring onions and rosemary in another pan in some oil or butter on low heat. Add a chopped clove of garlic and a few handfuls of fresh (or made from stale bread) breadcrumbs. Add more butter if it looks dry. When the mixture is golden brown, season and add some lemon zest and chopped parsley.

Season the mushrooms, plate and top with the crispy mixture.

Homemade tagliatelle with mushrooms, garlic and parsley

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On Sunday my visiting friend Carina helped me make pasta, and it was a lot easier to have someone helping me roll it out on the pasta machine.

We were both tired and wanted something satisfying but not heavy, so instead of a creamy mushroom sauce I opted for fried mushrooms with quite a lot of butter (instead of a sauce), garlic, parsley and truffle oil served with grated pecorino.

This is a very simple dish, yet absolutely delicious. This certainly proves (yet again) that good produce is all you need to make good food.

Homemade tagliatelle with mushrooms, garlic and parsley, serves 2-3 

double batch pasta (made form 200 g flour and 2 eggs)

150 g fresh mini portobello mushrooms, sliced

1 handful mixed dried mushrooms (girolles, black trumpet and cepe), soaked in water and drained, kept whole

2-3 tbsp salted butter

1 garlic clove, chopped

1 handful parsley, chopped

salt, black pepper

truffle oil

grated pecorino

Make the pasta and cut into tagliatelle. Scatter on a platter or tray with polenta so it can dry out a little without sticking together. Bring a large pan of salted water to the boil. 

Melt half the butter in a frying pan and fry all the mushrooms on high heat. Add the garlic towards the end. Season and add the parsley. Keep warm. 

Cook the pasta for 1-2 minutes. Drain and return to pan. Add the mushrooms. Melt the remaining butter and add that too along with a few drops of truffle oil. Mix well and plate. Serve with grated pecorino. 

Celeriac, mushrooms, croûtons and aioli

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Sometimes when the fridge at a first glance looks completely empty, it is usually possible to rustle up meal after a little think. I love this type of problem solving and creating a satisfying meal out of ‘nothing’.

I am particularly happy with this dish. It is quite earthy in flavour, but the squirt of lemon juice makes it fresh and I love the contrasting textures of crispy croûtons and soft celeriac and mushrooms.

Celeriac, mushrooms, croûtons and aioli, serves 2

150 g celeriac

100 g chestnut mushrooms

1 handful dried mushrooms (I had a mix of black trumpet and porcini) 

10 cm ciabatta 

1/2 garlic clove, chopped

butter and oil for frying

salt, black pepper

1 lemon wedge, the juice

1 batch aioli

Cut the bread into cubes. Fry the croûtons crispy in butter and oil in a frying pan. Add the garlic at the end but be careful not to burn. Remove from the pan. Soak the dried mushrooms in hot water in a bowl. Peel and grate the celeriac coarsely. Fry until soft in butter and oil and remove from the pan. Squeeze the water off the mushrooms and slice the chestnut mushrooms. Fry the mushrooms together on high heat in oil/butter until golden. Add the celeriac back to the pan for a few moments. Season well. Add the lemon juice.

Spoon the mushrooms and celeriac into bowls, top with aioli and a handful of croûtons. 

Pork fillet in a creamy bacon and mushroom sauce

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A few weeks back I invited my friend Nick over for dinner. In exchange he got the lovely job of putting up my curtain rod. A perfect exchange if you ask me.

Just before he arrived I started cooking and was about to blitz the floors with the vacuum cleaner but it refused to even come to life, so I had to open the door with dusty floors.

Maybe not a big deal to some people, but it is to me. I like things to be nice, and most of the time as nice as possible. But I thought to myself, maybe I can distract him from noticing the dust in the corners if I cook something really good.

As it turns out I did. It is a very simple recipe, and pork fillet is a cut we use A LOT in Sweden. Less so here, and although I like other parts of the pig, this is a very versatile cut and I always go back to it now and then.

Pork fillet in a creamy bacon and mushroom sauce, serves about 3

200 g button mushrooms, quartered

4 slices smoked bacon, cut into small pieces

350-400 g pork fillet, tendons and fat removed, diced

100 ml dry white wine

200 ml creme fraiche

200 ml cream

ca 2 tsp dijon mustard

some concentrated beef stock (Touch of Taste)

soy sauce

sauce colouring

salt and pepper

Fry the mushrooms on high heat in a large frying pan, in butter and olive oil. Remove when properly browned, add salt and pepper. Add the bacon to the same pan and fry until crisp. Remove. Brown the pork on high heat and remove as well. Add the wine and let half of it bubble away. Add the cream and creme fraiche and let it bubble for a few minutes. Add the mustard, stock, soy sauce and sauce colouring. Adjust the seasoning. Add the mushrooms, bacon and pork and let it cook for about 10 minutes or until the meat is cooked through.

Serve with potato wedges and any vegetables you like. I served it with crunchy green beens and soft leek and peppers that I cooked in the oven in some olive oil.

Cepe confit

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I’m really into duck and goose fat at the moment, perhaps because it is the season for roast potatoes again.

If you want to make the most wonderful roast potatoes, you need this type of fat. Vegetable oil just doesn’t cut it, both the taste and the texture is different. I mean when my British boyfriend’s British mother compliments my roast potatoes, I know I have done it right. 😉

But it can be even better than that, with goose fat flavoured with cepe mushrooms (also called porcini). You achieve this by making a confit and then saving the fat.

But the mushrooms are nice too, although I must admit I made this more for the idea of the roast potatoes. Served on toast with some parmesan, this is a real treat.

Cepe confit, serves 2 on toast

400 g cepe mushrooms, brushed and sliced

400 g goose fat

Place the mushroom slices in a glass dish and cover with the goose dat. Place in 85C oven for ,5 hours. Leave to cool. Drain away the fat and keep it and cherish it. Place the mushrooms on a plate and put in the fridge.

Later fry the mushrooms brown and crunchy in some olive oil. Place on buttered toast and add parmesan shavings and some parsley if you have. Enjoy!