Mushroom Recipes | Hermagic
Mushrooms, with their earthy flavour and unique textures, have been a staple in kitchens around the world for centuries. They are often described as nature’s umami treasure, and many mushroom recipes have captivated the palates of food enthusiasts for centuries. Mushroom recipes- the delicate chanterelles or the hearty portobellos, have always added depth and richness to a variety of dishes to put together a wholesome meal, and we will delve into the same today. In this blog, Hermagic will talk about the many benefits of mushrooms and list some of the best mushroom recipes for you. We will also help you locate the best meal boxes with mushroom recipes so you can have a hassle-free cooking experience for yourself and your family. Vamos!.
4 Mushroom Recipes For All Your Flavour Profiles-
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Chicken With Creamy Mushroom Sauce and mash
Chicken With Creamy Mushroom Sauce and mash | Hermagic
Ingredients
| 2 boneless, skinless chicken breast fillets (about 125g each) | 160g Chantenay carrots |
| 1 pot of soft cheese (50g) | 4 white potatoes |
| 160g chestnut mushrooms | Butter, milk, olive oil, pepper, salt |
| 1 sachet of soy sauce (8ml) |
Instructions
- Start by preheating the oven to 200°C/180°C (fan)/395°F/Gas 6.
- Drizzle a heating plate with olive oil, at that point season chicken breasts with a generous sprinkle of salt and pepper.Then, toss the Chantenay carrots onto the tray too, ensuring they are coated with olive oil and seasoned to perfection.
- Slide the tray into the preheated oven for 25-30 minutes. Let the chicken reach a succulent tenderness. The carrots will also get a delightful crispness.
- Peel and chop the potatoes into bite-sized pieces and boil these potato morsels in salted water for 10-15 minutes until they can easily be prodded by a fork. Next, drain the potatoes, allowing them a moment in the pot to steam dry.
- While the potatoes are drying, heat a wide-based pan, and heat olive oil over medium heat, so your oil does not burn. Roughly chop chestnut mushrooms while your pan and oil are heating up.
- Once the pan and the oil are hot enough, add the chopped mushrooms to the pan, and saute them for about 4-5 minutes until softened.
- Dissolve soft cheese in 50 ml of boiled water, concocting a luscious creamy stock and integrate soy sauce into this mix, allowing it to thicken. Add the drained potatoes to the stage and a splash of milk and a generous knob of butter, making the stock even richer.
- Season this mash with a pinch of salt and pepper, letting the flavours harmonise.
- Finally, slice the cooked chicken into small portions and add them to the creamy mushroom sauce and allow the flavours to mix, and serve once done.
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Coq au Vin-less
Ingredients:
| 4 British chicken thighs | 10g fresh parsley, chopped |
| 100g British pancetta lardons | Butter |
| 1 garlic clove, minced | Flour |
| 1 dried bay leaf | Milk |
| 2 shallots, finely chopped | Olive oil |
| 2 tbsp red wine vinegar | Salt and pepper |
| 150g chestnut mushrooms, sliced |
Instructions
- Use salt and pepper to season both sides of the chicken thighs.
- Warm one tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown the chicken thighs on both sides until golden. When browned, take them out of the pan and reserve.
- In the same pan, include the pancetta lardons and cook until they end up crispy.
- To the dish, add the chopped shallots and minced garlic. Shallots should be sautéed till soft.
- For deglazing the dish, pour a little red wine vinegar into it and after that scrap the browned bits from the bottom.
- Include the cut chestnut mushrooms and dried narrow leaves in the pan. Cook until the mushrooms are tender.
- In a separate little pan, soften a tablespoon of butter. To make a roux, add one tablespoon of flour and mix. To get rid of the taste of raw flour, cook for one or two minutes.
- Whisk the milk slowly and stir continuously to avoid getting lumps. Continue cooking until the sauce thickens.
- Return the browned chicken thighs to the pan with the mushroom mixture.
- Cover the chicken and mushrooms with the thickened sauce.
- Cook the chicken for 20 to 25 minutes, or until it is cooked through, once the pan is covered and the heat is dropped to low.
- Season with salt and pepper to taste.
- Before serving, sprinkle with fresh parsley.
- Serve the Coq au Vin-less over boiled or mashed potatoes.
- Enjoy your Coq au Vin-inspired dish without the wine!
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Creamy Mushroom & Chive Risotto
Ingredients
| 80g Cornish clotted cream | 300g portobello mushrooms |
| 80g cheddar cheese | 320g chestnut mushrooms |
| 320g arborio rice | 10g chives |
| 16.5g vegetable stock mix | Butter |
| 2 spring onions | Pepper |
| 6 garlic cloves | Vegetable oil |
| 60ml Chinese rice wine |
Instructions:
- Prep Work:
Finely chop the spring onions, garlic cloves, and chives.
Clean and slice the portobello and chestnut mushrooms.
Grate the cheddar cheese.
- Mushroom Saute:
Take one tablespoon of vegetable oil and heat it over medium heat.
Add the sliced portobello and chestnut mushrooms. They will release their moisture. Cook till they become golden brown.
Remove half of the mushrooms for later use.
- Risotto Base:
If needed, add some oil in the pan. Add chopped spring onions and garlic. Sauté until fragrant.
Stir the arborio rice till it is well-coated with oil and also toast some rice for a few minutes.
- Deglaze with Rice Wine:
Pour in the Chinese rice wine to deglaze the pan. Allow it to cook off, leaving a rich flavour behind.
- Gradual Stock Addition:
Dissolve the vegetable stock mix in 500ml of hot water.
Begin adding the stock to the rice one ladle at a time, stirring frequently. Let the liquid be absorbed before you add some more to it.
- Creamy Goodness:
Once the rice is almost cooked, stir in the reserved sautéed mushrooms, Cornish clotted cream, and cheddar cheese.
Till the risotto reaches a creamy consistency, continue stirring it to avoid lumps.
- Final Touch:
Add salt and pepper as a seasoning according to your taste.
Stir in the chopped chives for a burst of freshness.
- Serve:
Spoon the creamy mushroom and chive risotto onto plates.
Optionally, top with additional grated cheddar cheese and a sprinkle of chives for garnish.
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Veggie Shepherd’s Pie With Garlicky Greens
Veggie Shepherd’s Pie With Garlicky Greens | Hermagic
Ingredients
| 370g canned green lentils | 80g chestnut mushrooms |
| 30g lighter cheese | 4 white potatoes |
| 11g vegetable stock mix | 1 brown onion |
| 15ml Henderson’s Relish | Butter |
| 32g tomato paste | Milk |
| 2 garlic cloves | Olive oil |
| 5g thyme | Pepper |
| 150g spring greens | Salt |
| 2 carrots |
Instructions:
- Prepare the Vegetables:
- Potatoes should be peeled and cut into small bits.
- Chop the cloves of garlic and onion finely.
- Dice the carrots and mushrooms.
- Shred the spring greens.
- Cook the Potatoes:
- In a big saucepan of salted water, boil the potato cubes until soft.
- After the potatoes have been drained and set aside, mash them with a little butter, milk, salt, and pepper.
- Prepare Lentil Filling:
- Over medium flame, heat some olive oil in a bowl or skillet.
- Sauté the onions and garlic until soft.
- Cook until the carrots and mushrooms start to brown.
- Stir in thyme, tomato paste, and Henderson’s Relish.
- Add a cup of water and the washed and drained canned lentils.
- Cook till the mixture thickens which will take approximately 10–15 minutes.
- Make Garlicky Greens:
- Add chopped garlic to a hot, olive oil-heated pan and cook until fragrant.
- Add shredded spring greens and cook until wilted. Add salt and pepper to season the dish.
- Assemble the Shepherd’s Pie:
- Preheat the oven to 200°C (180°C fan).
- Pour the lentil mixture into an ovenproof dish.
- Spread the mashed potatoes evenly over the lentil mixture.
- Sprinkle lighter cheese over the mashed potatoes.
- Bake:
- Bake it for 20 to 25 minutes, or until the top is golden brown, in a preheated oven.
- Serve:
- Before serving, let the shepherd’s pie cool somewhat.
- Serve a portion of shepherd’s pie with a generous serving of garlicky greens on the side.
Where To Get Ingredients For Mushroom Recipes
Embarking on a culinary journey often begins with securing the finest ingredients, and when it comes to crafting delectable mushroom-centric dishes, the source matters. Say goodbye to the hassle of grocery shopping and hello to a convenient solution: Gousto- an innovative meal kit delivery service that brings the world of gourmet cooking directly to your doorstep, ensuring you have everything you need to create exquisite mushroom recipes without the stress of hunting down individual ingredients.
Gousto sources fresh, high-quality ingredients, including a diverse selection of mushrooms, to guarantee that your culinary creations are nothing short of extraordinary. Each Gousto meal box comes with easy-to-follow recipe cards, guiding you through the cooking process step by step. No need to second-guess – simply enjoy the joy of cooking.
Conclusion
Mushrooms have high antioxidant properties that help you maintain a perfectly nutritious diet structure. Gousto’s meal boxes especially help you create gourmet meals with such ease that you can even have homemade international cuisine ready in no time. The recipe cards will especially help you make just the perfect dish for you with appropriate details for every step of the way. Check out the mushroom recipes on Gousto meal boxes and enjoy hassle-free cooking every day. For more information on mushroom recipes visit Hermagic.
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