Mushrooms

French-style pork in multicooker

Ingredients

430 g (15 oz) pork neck | 100 g (3.5 oz) tomatoes | 100 g (3.5 oz) cheese | 30 g (1 oz) mushrooms | 30 ml olive oil | salt, spices

Mushroom Balti

Ingredients

454g / 1 lb potatoes, peeled & cubed | 312g / 11 oz button mushrooms | 2-3 carrots, sliced | 2 onions, sliced | 2 garlic cloves, crushed | 4 tbsp balti curry paste | 3 courgettes, thinly sliced | 1 yellow pepper, deseeded & sliced | 1 red chilli, seeds removed & chopped | 198g/7 oz can chopped tomatoes | 142ml / 1/4 pt water | very low fat natural yogurt | 2 tbsp freshly chopped coriander, to serve

Very piquant Pakistan recipe.

Chunky Winter Vegetable Stew

Ingredients

1 onion, chopped | 426ml / 3/4 pt stock made with Vecon | 2 garlic cloves, chopped | 3 turnips, chopped | 2 carrots, sliced | 283g/10 oz parsnips, sliced | 454g/ 1 lb potatoes, peeled & chopped | 85g/3 oz red lentils | 2 x 397g/14 oz cans chopped tomatoes | 227g/8 oz mushrooms, quartered | 1 tsp dried or 1 tbsp freshly chopped basil | 1 tsp dried or 1 tbsp freshly chopped oregano

Cabbage Parcels

Ingredients

12 large cabbage leaves, stalks removed | Fry Light, for spraying | 1 onion, chopped | 1 carrot, coarsely grated | 170g/6 oz potato, coarsely grated | 283g/10 oz mushrooms, sliced | 2 tbsp soy sauce | good pinch dried thyme | 1 tbsp tomato ketchup | salt & ground black pepper

Stir Fried Quorn with Hot Sweet & Sour Sauce

Ingredients

Sauce: | 3 tbsp light malt vinegar | 1 tbsp water | 1 tbsp light soy sauce | pinch of salt | 1 level tsp soft brown sugar | 1 garlic clove, crushed | 1 tsp root ginger, grated | 1 red chilli, seeds removed & finely chopped (optional) | Stir Fry: | 1 tbsp oil | 175g pack Quorn Pieces | 1 red onion, chopped | 2 carrots, thinly sliced | 1/2 red pepper, deseeded & sliced | 28g/1 oz mangetout | 57g/2 oz whole baby sweetcorn, halved | 57g/2 oz broccoli, cut into florets | 2 courgettes, sliced | 142g/5 oz mushrooms, sliced

Quorn Sausages in Red Wine

Ingredients

12 button onions, peeled | 1 tbsp olive oil | 2 garlic cloves, crushed | 6 Quorn Sausages | 170g/6 oz mushrooms, sliced | 1 tsp redcurrant jelly | 142ml / 1/4 pt red wine
  • Complexity: advanced
  • Origin: Indian

Spicy Bean & Vegetable Pie

Ingredients

Fry Light, for spraying | 2 garlic cloves, crushed | 2 leeks, sliced | 227g/8 oz parsnips, diced | 3 medium sized carrots, diced | 3 sticks celery, sliced | 5 mushrooms, sliced | 397g/14 oz can mixed beans in chilli sauce | 142ml / 1/4 pt passata | 142ml / 1/4 pt stock made with Vecon | salt & ground black pepper | Topping: | 681g / 1 1/2 lb potato, diced | 681g / 1 1/2 lb parsnips, diced | 42g / 1 1/2 oz reduced fat cheddar cheese, grated (optional) | 4 tbsp freshly chopped chives

Mushroom nests

Ingredients

4 cap of large champignons | 4 pieces of chicken fillet (not very big) | 2 tablespoons of olive oil | 2 tablespoons of butter | Salt | Grinded black pepper | 0,5 of lemon | 2 tablespoons of grinded parsley | 1 clove of garlic

«Knots» with chicken and mushrooms

Ingredients

8 thin pancakes | 100 q of boiled chicken fillet | 50 g of boiled champignons | 30 g of carrot | 40 g of onion | 2 tablespoons of vegetable oil | 100 g of mayonnaise | 8 spouts or spring onions | salt, pepper

It's a great dish for parties. Also you can put into pancakes any other stuffing: meat, cottage cheese, cheese, boiled and raw vegetables. You can make sweet «knots» by putting into pancakes honey and cottage cheese, fruits and so on. But in sweet dish don't forget to use something else instead of spring onions.

Mushroom sauce

Ingredients

50 g (2 oz) closed cup mushrooms, sliced | 40 g (1 1/2 oz) butter | 1 teaspoon lemon juice | 25 g (1 oz) plain flour | 300 ml (1/2 pint) milk | salt and freshly ground black pepper

Mushroom ketchup

Ingredients

1 kg (2 lb) large open mushrooms, chopped | 50 g (2 oz) salt | 15 g (1/2 oz) ground allspice | 1 small piece of root ginger, roughly chopped | 2 mace blades | 1 shallot, finely chopped | 600 ml (1 pint) red wine vinegar

Mushroom stuffing for fish fillets

Ingredients

25 g (1 oz) butter | 125 g (4 oz) large open mushrooms, finely chopped | 1 small onion, chopped | 75 g (3 oz) fresh white breadcrumbs | 2 tablespoons lemon juice | 1 teaspoon chopped fresh parsley | 2 egg yolks, beaten | salt and freshly ground black pepper

Marinated mushrooms

Ingredients

1 tablespoon cider vinegar | 1 tablespoon olive oil | 1 tablespoon lemon juice | few drops of Worcestershire sauce | 2 tablespoons tomato puree | 2 tablespoons cold water | 1 tablespoon chopped fresh mixed herbs, or 1/2 tablespoon dried | 1 small onion, grated | 1 garlic clove, crushed | 500 g (1 lb) button or closed cup mushrooms, sliced

Tiger prawns with mushrooms

Ingredients

20 raw tiger prawns | 1 tablespoon seasoned flour | 1 tablespoon sunflower oil | 25 g (1 oz) butter | 2 shallots or 1 small onion, finely chopped | 1 large garlic clove, crushed | 250 g (8 oz) closed cup mushrooms, quartered | 2 tablespoons lemon juice | 3 tablespoons chopped fresh parsley (optional) | salt and freshly ground black pepper

Trout & morel cream sauce

Ingredients

2 tablespoons dried morel mushrooms, soaked in warm water for 20 minutes, then drained | 4 trout, about 175 g (6 oz) each, gutted and cleaned | 4 tablespoons lemon juice | 1 bunch mixed herbs: parsley, chives, thyme | 300 ml (1/2 pint) water | 300 ml (1/2 pint) dry white wine | 2 juniper berries, crushed | 2 black peppercorns, crushed | 2 teaspoons cornflour | 150 ml (1/4 pint) double cream | knob of butter | salt and freshly ground white pepper

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