TOTAL TIME: 20 min
Cook the pasta according to the package instructions.
Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach saucetogether. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.
For the Eggplant Marinade
Mix all the ingredients except the eggplant until well blended in a flat baking dish. Lay the eggplant slices in the marinade for about 10 minutes. Turning to coat both sides. Grill the eggplant either on the grill or a grill pan. I used the panini maker and it worked fabulously. I really like this kitchen gadget.
Mix all the ingredients except the mushrooms in a large bown. Toss in the mushrooms and allow to marinate for 10-15 minutes. Turn them to coat, especially the top flat ends. Add just a hint of oil to a skillet and heat to medium high. Place the mushrooms in the skillet flat sides down. Sear about a minute and a half on each side. Keep a watch on them so that they don’t burn.
Wrap a clice of grilled eggplant around each seared mushroom and place a toothpick in the side senter to hld the eggplant in place. Don’t these look fantastic, you will never miss the bacon.
1 450 g package of fettuccine
2 Tbsp olive oil
¼ cup butter
2 shallots, diced
3 cloves garlic, minced
1 tsp fresh thyme, leaves picked
5 king oyster mushrooms, roughly chopped
¼ cup white wine
½ cup 35% cream
2 cup baby spinach
1 cup chives, cut into 1 inch pieces
salt and pepper
1. Cook pasta according to package directions.
2. Heat olive oil and butter in a sauté pan over medium to high heat.
3. Sauté shallots and garlic until light brown.
4. Add thyme and mushrooms, sauté until mushrooms are golden brown.
5. Deglaze with white wine and stir.
6. Add cream and stir.
7. Allow sauce to reduce until it becomes thick and coats the back of a spoon, add spinach, toss.
8. Once pasta has cooked, drain and transfer to the sauté pan with sauce, toss.
9. Add chives, toss, season with salt and pepper and remove from heat.
1. To prepare the avocado and mango salsa, combine diced avocado, mango, chopped cilantro, lemon juice and ½ teaspoon salt in a medium size bowl. Toss well and refrigerate until ready to use
2. Cut the stems of the mushroom into thick slices (you’ll get approximately 4 slices per mushroom, 12 slices total). Season with salt and pepper to taste on both sides
3. Heat 1 tablespoon of olive oil in a non stick skillet. Cook mushrooms slices on high for 5 minutes
4. Drizzle the remaining tablespoon of olive oil over each slice and turn them over. Cook for another 5 minutes
5. While the mushrooms cook, fill the lettuce “cups” with salsa. Top each one with 3 slices of mushroom and serve immediately
King oyster mushrooms
Blue cheese crumble
Cherry vinegar gel
1.Preheat the oven to 180˚C/gas mark 4
2.To prepare the blue cheese crumble, combine the Fourme d’Ambert cheese, flour, butter and salt in a bowl. Use your fingertips to gently rub the ingredients together to form a crumble-like texture
3.Spread out evenly on a lined baking tray and bake in the oven for 10 minutes. After this time, remove from the oven and use a whisk to break up the mix. Return to the oven, checking at 5 minute intervals until the crumble mix is golden and crunchy
4.Remove from the oven, allow to cool and break up again into an even crumble. Store in an airtight container until required
5.For the cherry vinegar gel, combine the vinegar, water and agar in a small saucepan and bring to the boil, whisking to combine. Once boiling, remove from the heat and pour into a tray lined with cling film. Refrigerate until set
6.Once set, roughly break up the gel and transfer to a blender. Blitz to form a gel and store in a squeezy bottle until required
7.For the pickled mushrooms, remove the base from the bunch of Hon Shimeji mushrooms and cut off a little of the stalk to separate out the mushrooms into individual caps
8.To prepare the vinaigrette for the mushrooms, whisk together the vinegar, oil and a pinch of salt
9.Place a pan over a high heat and add a dash of sunflower oil. Add the mushrooms, sauté for 1 minute, then remove from the heat and add 100ml of the vinaigrette. Toss to coat the mushrooms and leave to pickle in the pan until required
10.For the chocolate oil, whisk the oil and cocoa powder into the melted chocolate until smooth and combined. Store at room temperature until required
11. To prepare the king oyster mushrooms, cut a small section from the base of each and slice each mushroom in half lengthways
12.Add a dash of oil to a pan and place over a medium-high heat. Once the oil is hot, add the mushroom to the pan, cut-side down, and sear until golden. Turn and repeat to achieve the same effect on the opposite side
13.Season with a little salt, reduce the heat and add a knob of butter. Spoon the butter over the mushroom to baste, then add a small dash of water to create a glaze
14.While still warm, place half a mushroom onto each plate, followed by the crumble and pickled Hon Shimeji mushrooms. Add small pieces of the Fourme d’Ambert cheese, shaved truffle and baby watercress, then finish with a few drops of the chocolate oil. Serve immediately
YIELD Makes 8 (first course) servings
ACTIVE TIME 1 1/4 hr
TOTAL TIME 1 day
For pickled Jerusalem artichokes
For pistachio purée
Pickle Jerusalem artichokes:
Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl.
Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
Make pistachio purée:
Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
Prepare mushrooms and assemble dish:
Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch.
When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.
Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt.
If using crosnes, halve lengthwise.
Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks.
Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled separately, covered. Bring to room temperature before serving.
Radishes can be prepared 4 hours ahead and kept at room temperature.
Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then covered. Reheat in skillet, then proceed with recipe.
1. Slice the mushrooms into rings about 1/4 inch thick.
2. Heat a large frying pan over high heat for 2 minutes, then lay the mushroom rings down in the pan — dry. Shake the pan a bit to keep the mushrooms moving (they will squeak). Turn the heat down to medium-high and keep shaking the pan often until the mushrooms begin to release their water.
3. After the water has been sizzling out of the mushrooms for a minute or two, you will hear the sizzle sound change. When you hear this, add the butter and swirl the pan to coat. Toss a little salt in, too — maybe a teaspoon or so.
4. Toss the mushrooms to evenly coat them with the butter and cook on medium heat until the edges of both sides brown.
5. Remove and serve immediately.
1. Boil the broccoli for a minute. Set aside.
2. Get your food processor/chopper ready. With all the broccoli and 3 tbsp water.
3. Heat up a greased pan with butter with low to medium heat.
4. Fry the mushroom chops until both sides browned.
5. Displace king oyster mushroom on the broccoli paste, and ready to serve.
King trumpet mushrooms (aka: king oyster and french horn) make for an easy and flavorful side dish. This is just a basic preparation method. Should you choose these can be dressed up with a bit of lemon juice and thick shavings of Asiago, used in a salad with goat cheese and cranberries, or used in a stir-fry with plenty of chilies. The possibilities are nearly endless!
1. Preheat the oven to 400F. 2. Slice the mushrooms 1/2-inch thick. Toss in a bowl with olive oil, salt and pepper until well coated. 3. Spread on a baking sheet lined with foil and cook for 12-14 minutes, flipping the mushrooms halfway through the cooking process. Plate and garnish with grated Parmesan cheese. Serve immediately.
How to make it
Make the seasoning sauce by mixing the ingredients.
Cut off the ends of mushroom, then wash them.
Slice mushrooms 0.5 cm thickness and mix with sauce, then let it stand 15 minutes.
Add olive oil on heated pan, then bake the seasoning mushrooms on each side about 3 minutes until brown.
Garnish with sliced green onions and sesame seed.
Slightly grind the salt to a finer texture. You can do this with your fingers or a mortar and pestle. In a small bowl, whisk together the Maldon salt, sugar, paprika and black pepper. Unless you are doing a lot of mushrooms, this will be more rub than you need, but you can save it.
Slice the king oyster mushrooms lengthwise on a mandoline to about 2mm thickness. Rub both sides of each slice of the mushrooms with the dry rub mix (you probably won’t need all of it) and set aside for at least 15 minutes. Wipe off excess rub.
Line a plate with paper towels. Heat a large skillet, preferably cast-iron over medium-high heat. Add a thin layer of vegetable oil. When it shimmers, add strips of mushroom in a single, sparse layer (working in batches as needed) and cook until golden brown (about 1 minute), then flip and brown the other side. Transfer to the paper towels. It will crisp up as it cools (just 20 seconds or so).
1 Cup spinach
2 Cups potatoes
1/2 Teaspoon salt
3 Cubes feta cheese
1 meduim kingmushroom
Cook spinach & potatoes.
Mash together add salt.
Fry mushrooms on olive oil.
dress on plate
Put spinach on end of mushrooms and put feta cheese crumbled on top of spinach
Cook 250ml rice