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Mouth Watering Mushroom Recipes

The Only Mushroom Cookbook You Will Ever Need

By

Heston Brown

Copyright 2020 Heston Brown

All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.

Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents

Introduction

Before you dive into these delicious recipes, I thought it would be helpful to supply you with some interesting facts about these delicious and juicy vegetables:

Mushrooms are full of water; in fact it makes up an astounding 90% of each one.

Although we call mushrooms vegetables, they are actually a fungus.

Mushrooms are full of health benefits; they have been used in traditional Chinese medicine for centuries.

There is more potassium in one Portabella mushroom then than in a banana.

Vegetarians use mushrooms as a meat substitute.

China produces approximately half of the worlds mushrooms.

There are about 30 species of mushrooms that glow in the dark.

Mushrooms were once used to die natural fibers and wool before the invention of synthetic dyes.

Enough of the education, now its time to get stuck in to 30 mouth watering mushroom recipes.

Mushroom Creamy Sauce

Full and rich, this mouth-watering mushroom sauce makes the perfect addition to pasta, chicken or steak.

Cooking Time: 25 Minutes/Serves: 4 Servings

Ingredients:

• 200 grams of creme fraiche
• 200 grams of sliced chestnut mushrooms
• 2 finely chopped shallots
• 1 teaspoon of butter
• 2 tablespoons of porcini mushrooms, dried

Directions:

1. Soak the porcini mushrooms in 100ml of boiling water for 5 minutes.

2. Heat the butter in a saucepan over medium temperature and cook the shallots.

3. Once the shallots are translucent and soft, add the chestnut mushrooms and leave them to fry for 5 minutes.

4. Scoop one tablespoon of water out of the soaked porcini mushrooms and add it to the saucepan. Drain the rest of the water.

5. Tip the porcini out on a chopping board and chop them roughly.

6. Add the porcini to the saucepan and stir to combine.

7. Add the creme fraiche and stir to combine.

8. Leave the ingredients to simmer for 5 minutes.

9. Once cooked, arrange onto plates with the side dish of your choice and serve.

Blue Cheese and Portobello Melts

This is a delicious vegan speciality that even meat lovers will enjoy.

Cooking Time: 25 Minutes/Serves: 1 Serving

Ingredients:

• Oven fries for serving
• 1 handful of rocket leaves
• 1 bread roll, ciabatta
• 25 grams of blue cheese
• 1 teaspoon of thyme leaves
• 2 portobello mushrooms
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of olive oil
• 1 red onion, sliced into wedges
• Salt and pepper

Directions:

1. Prepare the oven by heating it to 220 degrees C.

2. Lay a piece of foil over a baking tray.

3. In a small bowl, combine the onion with the vinegar and oil and spread over the baking tray.

4. Lay the mushrooms stem side up on top of the onions.

5. Season the mushrooms with thyme and salt and pepper.

6. Bake the mushrooms for 15 minutes, remove them from the oven once they start to caramelize and soften.

7. Break up the cheese and arrange it in the cavity of the mushrooms.

8. Put the mushrooms back into the oven and cook for a further 5 minutes.

9. Slice the ciabatta roll in half and toast slightly.

10. Place the roll onto plates, top with the rocket, onions and mushrooms.

11. Serve with the oven fries.

Udon Noodles and Miso Saucy Mushrooms

This vegetarian supper is just oozing with Japanese goodness.

Cooking Time: 45 Minutes/Serves: 4 Servings

Ingredients:

• 4 finely sliced spring onions
• 1 tablespoon of toasted sesame seeds
• 3 packets of udon straight to wok noodles
• 4 large portobello mushrooms
• 1 tablespoon of sesame oil
• 2 crushed garlic cloves
• 3 tablespoons of soy sauce
• 3 tablespoons of mirin
• 3 tablespoons of miso paste

Directions:

1. Prepare the oven by heating it to 200 degrees C.

2. In a small bowl combine half the sesame oil, garlic, soy sauce, mirin and miso paste. Whisk together until a smooth consistency is formed.

3. Place a piece of foil over a baking tray and place the mushrooms in the center.

4. Pull the sides of each mushroom up so its hugging itself.

5. Pour the miso mixture over the mushrooms and turn them over to make sure they are coated properly.

6. Close the foil over the mushrooms by scrunching the ends together over them.

7. Put the baking tray in the oven and bake for 30 minutes.

8. After 25 minutes, pour the rest of the sesame oil in a wok and heat it over medium temperature.

9. Cook the noodles by stirring until they are warm all the way through.

10. Divide the noodles into bowls, top with the mushrooms, tip the sauce from the foil over the top.

11. Garnish with spring onions, sesame seeds and serve.

Brunch Lunch

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