OTHERS Mushrooms Mushroom Croquettes - Serves 4 Ingredients 450g/1lb Cooked Buckwheat 50g/2oz Wholemeal Flour 1 Onion, finely chopped 100g/4oz Mushrooms, finely chopped 1 tbsp Soy Sauce Water Vegetable oil for deep-frying 1. Preheat the fryer to 180C/350F. Place the cooked buckwheat in a large mixing bowl together with the flour, onion, mushrooms and soy sauce. Mix well, adding a little water if necessary, to form a firm mixture. 2. Using your hands, form the mixture into balls about 5cm/2- inches in diameter, then slightly flatten the balls into patties. 3. Deep fry for about 10 minutes or until browned and crisp on all sides. Drain on kitchen paper and serve immediately. Can also be shallow fried. Chinese Celebration Mushrooms From one of our loyal customers Ingredients: 200g fresh mushrooms, 350g cabbage, 1 large red onion, 1 or 2 rashers of bacon, 3 - 4 tablespoons of olive oil, 3 tablespoons of soy sauce, about 5 tablespoons of water, Salt & Pepper to season, Method: Clean mushrooms with kitchen paper; then slice thickly, so that still chunky. Finely shred the cabbage; only discard the very hard bottom end of the white stem. If chopped fairly small, the stem adds sweetness to the dish. Now heat the olive oil in a wok. When hot, add the cabbage and start cooking it on medium to high heat, stirring often so it won’t blacken. While this is going on, cut the bacon into medium sized pieces & add to the cabbage in the wok, mixing it together well. Now peel & chop the onion; not too small. Add this to the pan, too, together with the prepared mushrooms. Mix in & let it all cook for a further 5 minutes or so, stirring frequently, before adding the soy sauce. When the flavours have mingled, and the dish smells fantastic, after another 3-4 minutes perhaps, add the water so that there is some nice rich juice at the bottom of your wok. Add more water if it has boiled too dry. Season with salt & pepper to taste, and serve. Great with pancakes. MUSHROOM FLAN Taken from Mushroom Recipes.org Ingredients: Pastry: 150g (5½oz) plain flour, 70g (2½oz) butter or margarine, 30ml (2 tbsp) cold water. Filling: 15ml (1 tbsp) olive oil, 1 onion, finely chopped, 225g (8oz) mushrooms, sliced, 50g (2oz) Cheddar cheese, grated, 15ml (1 tbsp) chopped fresh thyme, 2 medium eggs, beaten, 150ml (¼ pt) double cream, Salt and pepper. To make pastry, sift flour into a bowl and add butter. Cut butter into small pieces with a knife, and then rub in with fingertips until mixture resembles fine breadcrumbs. Add water and fork together to make firm dough. Roll out and use to line a 20cm (8") flan dish. Prick base with a fork. Line with greaseproof paper and fill with dried peas. Bake in a pre-heated oven, (200º C, 400º F) for 15 minutes. Remove from oven. Take off peas and greaseproof paper. Reduce oven temperature to 190º C, 375º F, Meanwhile, heat oil in a pan and fry onion gently for two minutes. Add mushrooms and continue to cook for five minutes. Scatter mushrooms, onions, cheese and thyme over the base of the cooked flan case. Beat together the eggs, seasoning and cream and pour over the mushrooms. Return to the oven and cook for a further thirty minutes. Serve warm or cold. Country Baked Mushrooms Taken from Cook it simply.com Ingredients: 4 large flat mushrooms, 1 small onion, 1 clove garlic, 75 g butter, 1 tsp dried mixed herbs, 100 g fresh wholemeal breadcrumbs, salt and pepper. 1. Preheat the oven to 200°C/400°F, Peel the skin from the mushrooms. Pull out the stalks and finely chop, Peel and finely chop the onion and garlic. 2. Melt the butter in a frying pan and gently cook the mushroom stalks, onion and garlic with the dried herbs for 5 minutes, until just softened. 3. Using a draining spoon, transfer the cooked vegetables to a mixing bowl, reserving the pan juices, Stir in the breadcrumbs and seasoning. 4. Pile the mixture into the mushroom caps and place on a baking sheet, Spoon over the reserved cooking juices and bake for 15 - 20 minutes, until tender and golden. Mushroom Dill Stroganoff Taken from That’s My Home.com Ingredients: 2 tablespoons butter, 1lb sliced mushrooms, 1/3 cup dry white wine, ½ teaspoon dill, 1 cup sour cream, salt and pepper to taste, Cooked rice or egg noodles. Sauté mushrooms in butter. Stir constantly for 5 minutes. Add wine & dill. Stir until liquid cooks down to about 1 tablespoon. Turn heat to low and add sour cream. Gently stir till heated through; do not allow to boil. Serve immediately over rice or egg noodles. Mushroom and melting cheese tart Taken from www.bbc.co.uk Ingredients: 170g/6oz plain flour, 100g/3½oz butter, 1 egg, 2 tbsp cold water, pinch salt, 1 tbsp olive oil, ½ onion, sliced, 1 garlic clove, chopped, 85g/3oz mushrooms, sliced, 100g/3½oz Camembert, chopped, 1 tbsp fresh thyme leaves, 3 tbsp double cream Preheat the oven to 200C/400F, for the pastry, place the flour and butter into a blender and pulse until the mixture resembles breadcrumbs. Crack in the egg and add the water and salt and blend again until the mixture comes together as dough. Turn out onto a floured surface and roll out to the thickness of a pound coin. Line a small tin with the pastry and trim away the excess. Refrigerate for five mins. For the filling, heat the olive oil in a frying pan, add the onion and gently fry for 3-4 mins. Add the garlic and mushrooms and cook for 3-4 mins. Spoon the mushroom mixture into the pastry case. Top with the Camembert, thyme and cream. Transfer to the oven and bake for 10-12 mins, or until the pastry is golden-and the cheese is beginning to melt. Serve. Onions/Shallots French onion soup with cheese croutes – serves 1 Ingredients For the soup: 30g/1oz unsalted butter ½ medium onion, thinly sliced ½ garlic clove, thinly sliced 1 tsp fresh thyme leaves 55ml/2fl oz red wine 290ml/½ pint vegetable stock freshly ground black pepper For the croutes: 2 diagonal slices bread 55g/2oz mature edam, grated 1. In a medium saucepan, gently melt the butter. 2. Stir in the onion until well coated in the butter. Cook for 4-5 minutes or until the onion has softened and caramelised. 3. Preheat the grill on high. 4. Add the garlic and thyme then pour in the wine. Simmer for 1 minute. 5. Place the bread on a baking tray and grill on both sides until golden and toasted. 6. Pour the stock over the onion, bring to the boil then reduce to a simmer for 3-4 minutes. Season. 7. Scatter the cheese on to one side of each piece of toast and grill until bubbling and golden. 8. Serve the soup topped with the croutes. LEEK AND RED ONION COBBLER WITH POTATO AND CHEESE PASTRY Taken from The Almost Vegetarian Cookbook by Josceline Dimbleby Ingredients: Filling 1kg/2lb leeks, 2 large red onions, 25g/1oz butter, 4 tbsp extra virgin olive oil, 2 tsp caraway seeds, 4-6 tbsp vegetable stock, 4-5 pinches of chilli powder, salt. Pastry 375g/12oz potatoes, 175g/6oz self-raising flour, 1 tsp salt, 75g/3oz mature cheddar grated, 150g/5oz butter, 1 egg yolk, 1 tbsp grated parmesan. To make the filling: Trim the leeks and cut into 2.5cm/1inch pieces, peel the onions and chop roughly into 2.5cm/1inch pieces. Melt the butter with the olive oil in a large deep frying pan, add the leeks, onions and caraway seeds. Stir in the vegetable stock. Cook over a medium heat, until leeks and onions have softened, stirring frequently. Season to taste with chilli and salt. Turn into a large, shallow, ovenproof pie dish. Leave to cool. For the pastry: peel the potatoes, boil until soft, then mash, set to one side until cold. Sift together the flour and salt, stir in the grated cheese, then add the butter, cut into small pieces and rub until mixture becomes like breadcrumbs, work in the cold mash and knead the mixture to make a smooth dough. When the leek mixture is cold, roll the pastry out to 5mm thick on a floured board. Using a 6cm cutter cut the pastry into circles. Arrange the circles overlapping on top of the leek mixture, cook in a pre heated oven 200oC /400of. Brush the pastry circles with egg yolk and then sprinkle with the Parmesan cheese. Cook for 25-30 mins or until pastry has turned golden brown. Sweetcorn Sweetcorn Chowder – serves 1 Ingredients 1 tbsp olive oil 2 spring onions, chopped 1 clove garlic, chopped ½ red chilli, de-seeded and finely sliced 50g/1¾oz sweetcorn 300ml/10½fl oz milk 1 tsp baking powder 1 tbsp chopped chives, to garnish 1. Heat the oil in a pan and fry the spring onion for 1-2 minutes. 2. Add the garlic and chilli for 1 minute. Stir in the sweetcorn and pour in the milk. 3. Bring to the boil, stir in the baking powder and simmer for 1 minute. 4. Season with salt and pepper and serve with chopped chives.