In the world of culinary delights, mushrooms are a true treasure. These versatile mushrooms add a delicious umami flavour to all kinds of dishes, from savoury stews to delicate sauces. Their unique texture and flavour make them a favourite ingredient for vegetarians and meat-eaters alike. Let’s dive into some delectable recipes that showcase the versatility of mushrooms.
Creamy mushroom soup
Ingredients
- 500 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 500 ml vegetable broth
- 200 ml of cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat some oil in a large pan over medium-high heat and fry the onion and garlic until soft.
- Add the mushrooms and fry until soft and lightly browned.
- Pour in the vegetable stock and bring to the boil. Simmer for about 15 minutes.
- Add the cream and season the soup with salt and pepper.
- Puree the soup with a hand blender to a smooth consistency.
- Serve the soup hot, garnished with fresh parsley.
Stuffed mushrooms with herb cream cheese
Ingredients
- 12 large mushrooms, cleaned with stalks removed
- 150 g cream cheese
- 2 spring onions, finely chopped
- 2 tablespoons of chopped fresh herbs (e.g. parsley, chives, thyme)
- Salt and pepper to taste
- 50 g grated Parmesan cheese
Instructions
- Preheat the oven to 180°C.
- Mix the cream cheese, spring onions, chopped herbs, salt and pepper in a bowl.
- Fill each mushroom with a spoonful of the cream cheese mixture and place them on a baking tray lined with baking paper.
- Sprinkle the stuffed mushrooms with grated Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are soft and the cheese is golden brown.
Mushroom risotto
Ingredients
- 300 g risotto rice
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 250 g mushrooms, sliced
- 750 ml vegetable stock
- 100 ml dry white wine
- 50 g butter
- 50 g grated Parmesan cheese
- Fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
- Heat the butter in a large pan over medium-high heat and fry the onion and garlic until soft.
- Add the mushrooms and fry until soft and golden brown.
- Add the risotto rice and fry briefly until the grains are shiny.
- Add the white wine and cook until most of the liquid has evaporated.
- Add a tablespoon of vegetable stock and stir regularly until the liquid is absorbed. Repeat this process until the rice is cooked and has taken on a creamy texture (this takes about 20 minutes).
- Stir the grated Parmesan cheese and chopped parsley into the risotto and season with salt and pepper.
- Serve the mushroom risotto warm, garnished with extra Parmesan cheese and parsley.
