3 Marvellous Mushroom Recipes by Celebrity Chef

As Autumn creeps up on us and the dark and cold nights loom ahead, cook up the perfect meat-free meal with these marvellous mushroom recipes from celebrity chef, Miguel Barclay.

Mushroom Meatballs:

1 Portion

  • 1 large potato
  • Splash of milk
  • Handful of mushrooms
  • 1 pinch oregano
  • 1 tbsp gravy granules
  • 50ml single cream
  • Handful chopped parsley
  • 1 tbsp strawberry jam
  • Salt & pepper
  • Olive oil

Method:

  1. Peel and roughly chop a large potato into chunks. Boil in salted water for about 20 minutes until soft, then drain and mash with a splash of milk and a pinch of salt and pepper.
  2. Meanwhile, pan fry a handful of mushrooms for about 10 minutes over a medium to high heat in a splash of olive oil along with a pinch or oregano and salt & pepper.
  3. Mix about 50ml of boiling water with a tablespoon of gravy granules (or as the instructions state on the packet). Remove the pan with the mushrooms from the heat and then add to the gravy, along with a splash of cream.
  4. Garnish with chopped parsley and serve with the mashed potato and a dollop of jam.

Tip: if you have no milk, you can make a tasty mashed potato with just potatoes, salt and a splash of olive oil.

Mushroom Gyros:

1 Portion

  • Handful of sliced mushrooms
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 flatbread (or pita bread)
  • Salad (lettuce, cabbage, tomato & onion)
  • 1 tbsp yogurt
  • 1 pinch oregano
  • Olive oil
  • Salt & pepper

Method:

  1. Lightly coat a handful of sliced mushrooms in olive oil, cumin, paprika and salt, then cook in the oven at 180c for about 15 mins.
  2. Wrap the mushrooms in a warm flatbread or tortilla along with salad and a dollop of yogurt mixed with oregano.

Tip: wraps are great for using up any leftover salad or veg you’ve got to hand.

Mushroom and Cheese Tart

1 Portion

  • 20cm x 30cm pre-rolled puff pastry sheet
  • 75g grated cheddar
  • Splash of single cream
  • Handful sliced mushrooms
  • A few sprigs if thyme
  • 1 egg, beaten

Method:

  1. Grab some pre-rolled puff pastry and cut it to about 20cm x 30cm. Score a 1cm border and use a fork to prick the puff pastry everywhere except the border.
  2. Grate about 75g of cheddar into a bowl using a fine grater, add a splash of cream and mix to create a paste. Spread it on the pastry then top with a handful of sliced mushrooms and a few sprigs of thyme.
  3. Bake in the oven for about 20 mins until the pastry is golden brown.

Tip: For an extra luxurious finish to the pastry brush the edges with beaten egg.

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