Tag Archives: mushrooms

07Jan/16

Sauteed spinach & mushrooms

Spinach Mushrooms

Quick and easy to prepare and super delicious!

Here it is keeping company with the delicious tomatoey lasagne in perfect harmony with the rich tomato flavours

Lasagne tomato aubergine

Ingredients

250 grams fresh or frozen leaf spinach (cooked)
200-250 grams button mushrooms
2 cloves garlic, thinly sliced
1 tablespoon olive oil
Pinch of salt

Method

  • Fry the mushrooms and garlic in olive oil for a few minutes
  • Add cooked spinach and salt and fry for a further few minutes – serve!
11Jul/14

Mushroom rice

Mushroom rice(1)

I’ve always wanted to go on a fungi foray!  Haven’t you?  This year I must try and contact a fungi group and go hunting in the woods with the experts – it is very important of course to have an expert on board to identify the good from the deadly bad!!  Just googled fungi forays and found this website – definitely going to sign up with them for a walk – can’t wait…..

I don’t know anyone who doesn’t love mushrooms and we love mushroom rice and have it quite often with a vegetable dish or salad. It is super quick and so simple to make and never fails to deliver.  I used to add dried mushrooms to this recipe but that costs a bit and one day when I had run out of dried mushrooms, I just went ahead and did without.  Since then I hardly ever add dried mushrooms but if you wish to try, just soak a few in hot water for about 30 minutes and add to the rice with the soaking water.  Dried mushrooms are a good supplement if using plain white or chestnut mushrooms – shitake, oyster and the more flavoursome mushrooms can do without the assistance of dried mushrooms;  it is entirely up to you which sort you go for so experiment with plain or exotic and expensive!  Also, nothing to stop you adding a few peas, the carrot which needs using up or goes into the compost bin or even some soy chunks.

4 good servings 

Ingredients

300 grams Basmati rice, soak for 1 hour (you could use brown Basmati if you prefer, but adjust cooking time)
3 tablespoons olive oil
250-300 grams Shitake, Oyster or mixed mushrooms, roughly chopped
1 tablespoon soy sauce
Half teaspoon salt or 1 teaspoon vegan bouillon
600-650ml water

Method

  1. Fry the chopped mushrooms in oil for a few minutes
  2. Add rinsed rice, soy sauce, salt and 600ml water
  3. Bring to boil on high; lower heat to medium and cook for about 2-3 minutes until liquid is almost absorbed (at this point if you need more water, add a little hot water) – you will need to cook for about 20 minutes if using brown rice
  4. Cover lid with a teacloth and place firmly on saucepan.
  5. Reduce heat to lowest and steam rice for approximately 15 minutes. Check rice – it should be completely dry now with fluffy separate grains. If it looks moist, cover and steam for a few more minutes.
  6. Serve with a simple salad – olive oil and lemon juice dressing

Avocado, red onion & tomato salad

Note: Basmati rice comes in a variety of grades so a lot depends on the quality of the rice you are using. It is always important to check the rice while it is cooking and use any cooking times set out in recipes as a guideline only. 

Tip: Add a cup of frozen peas if you wish along with the rice – it’s very yummy