Marvellous, meaty mushroom recipes
If you're planning to cut down on your meat and explore some great veggie tastes, these two easy mushroom dishes are a great place to start.
Pickled (mushroom) puff pizza
Serves: anyone who gets there fast enough
Preparation time: 15 mins (plus 20 to cook the pastry and soak the mushrooms)
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What you'll need:
- 1 box Shimeji Mushrooms
- 8 medium-sized brown onions
- Small handful of green olives
- Small handful of black olives
- 1 packet puff pastry
- 350g water
- 150g sauternes
- 150g olive oil
- 150g white wine vinegar
- 15g salt
- 50g caster sugar
- 3 sprigs thyme
- 3 bay leaves
- 15 peppercorns
- 5 green cardamom pods
How to make easy pickled mushroom pizza:
- Unroll the puff pastry, neatly score it with the tip of a sharp knife, place on a baking tray, brush with olive oil and back in the oven at 180 degrees until golden brown
- Chop the onions into thin strips, put into a pan with a teaspoon of sea salt and cook in olive oil until caramelised (browned)
- Add all the pickle ingredients into a small saucepan and simmer for 10 minutes
- Poach the mushrooms for 30 seconds to soften them, then put them in the pickle and let soak for 20 minutes
- Carefully cover the pastry base with the caramelised onions
- Decorate the the ‘pizza’ with the pickled mushrooms and olives
Cardamom & mushroom curry
Preparation time: 40 minutes
This easy recipe gives mushrooms a tasty aromatic twist - great for spicing up your evening. Author Troth Wells recommends using green cardamoms rather than black cardamoms as they have a subtler flavour.
- 8 cups / 400 g mushrooms, sliced finely
- 1 onion, sliced finely
- 3 cloves garlic, sliced
- 2-4 tomatoes, chopped
- 1 teaspoon fresh ginger, chopped finely
- ¼ fresh chili, de-seeded and sliced finely, or ¼ teaspoon chili powder
- ½ teaspoon ground cumin
- seeds from 4 cardamom pods, crushed
- 1 teaspoon garam masala
- 1 tablespoon fresh cilantro/coriander, chopped
- ½ cup / 120 ml tomato juice or water
- oil (or ghee is good non-vegan alternative)
- Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.
- After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well.
- Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft.
Serve with rice or chapatis.
Taken from the exciting new cookbook The Small Planet Vegetarian Cookbook, by Troth Wells. Take a look and find out how you can create delicious global flavours using low-impact, plant-based ingredients that are kind to the planet.