recipes for healthy living

Tag: mushrooms

Southern Style Mushroom Sliders


Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .

Creamy Madeira Mushrooms on Sourdough toast

OO&L Creamy Mushrooms

Mushrooms on toast were one of my mum’s favourite snacks and I inherited her love of them. If I was ever lucky enough to be at home with her during the day (like if I pulled a sickie), when she asked what I wanted for lunch, I would either ask for these or scrambled eggs on toast.
I know they are not everyone’s cup of tea but for me this is a perfect lunch dish and they are great with a steak. Try them flavoured with Madeira if you have it as it works so well with mushrooms then a splash of cream and a sprinkle of thyme together with some cherry tomatoes piled onto a thick slice of sourdough toast.
This would definitely be on the lunch menu if I owned a little coffee shop – Tasty, quick and easy, filling and nutritious.

Creamy Madeira Mushrooms on Sourdough
serves 1
2 Slices of rustic bread such as sourdough
350g mixed mushrooms
Handful of cherry tomatoes cut in half
100 ml single cream
30g butter
Splash of olive oil
Splash of Madeira
Sea salt
Freshly ground black pepper
1 tsp fresh chopped thyme

Pop your bread into the toaster on a low setting – you just want it lightly toasted
Clean the mushrooms by wiping gently with a tea towel and brushing any dirt off them
Put the butter and oil into a large hot pan and as soon as it starts to melt tip in the mushrooms. Reduce the heat to medium high and cook for a few minutes tossing over gently. Only when the mushrooms start to brown add the salt and pepper.
Add the cherry tomatoes and cook gently until they start to give.
Pour over the Madeira and let it bubble to cook off the alcohol.
Add the cream and stir gently to mix then cook for a few more minutes until the cream bubbles slightly, then turn down the heat, add the thyme and a final taste for seasoning.
Take your bread out of the toaster drizzle over a little more olive oil then ladle over the mushroom mix and enjoy!

Med style stuffed mushrooms

If I’m ever making a mushroom dish, I think of one of my great friends from school. We were both food mad and used to eat my brought to school packed lunch early in the morning and then I would go to her house at lunchtime where we often made mushrooms cooked in butter served with toast. I’m sure her mother was sick of the sight of me arriving most days but it was an arrangement which worked well for us both and we are still good friends to this day. This recipe is slightly more sophisticated than our lunchtime invention but is still simple to prepare and full of delicious flavour. The spinach and garlic give a great helping of vitamins, minerals as well as the antibac, anti inflammatory and antifungal properties of the garlic. The Mushrooms are a good source of nutrients as well as being known to boost immunity – they are good for taking on flavour an in this case the dish comes together very nicely i think.

Med Style Stuffed Mushrooms
1 white onion chopped finely
3 cloves of garlic peeled chopped and mashed
3” piece of chorizo cut into small matchsticks
75gr spinach, washed, wilted on a pan drained and chopped
3oz breadcrumbs (I used gluten free)
4 large mushrooms brushed clean
Salt and Pepper

Oven at 180C

Heat tablespoon of oil in frying pan and brown the large mushroom caps on the bottom flip over for a minute and set aside on a flat baking dish.
Heat another tablespoon of oil in a pan and fry the onion for a few minutes until it softens.
Add the garlic and continue to cook on a low medium heat. You don’t want the onion to brown.
Add the chorizo and fry for a few minutes until it starts to give off its lovely flavoured oil.
Tip into a bowl, add the breadcrumbs, drained and chopped spinach, mix to combine and season really (really!) well.
Pack onto the mushrooms and place a small pat of butter onto each and into the oven for 15 minutes
They are delicious as is but if you would like a sauce, heat 2oz of cream in a pan with 1/2tsp of wholegrain mustard, stir well until it just comes to a gentle boil. Spoon over the mushrooms just before serving. Delicious!

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