Mushroom Moments
With the help of some renowned celebrity chefs, this humble ingredient is put to the test to create some mouth-watering dishes.
MUSHROOM SOUP
by greengrocer and BBC2's Masterchef presenter, Gregg Wallace
Preparation: 5 mins
Cooking: 15 mins
Serves: 4
Ingredients:
450g/1lb chestnut or large white flat
mushrooms, sliced
50g/2oz butter
1 shallot, finely chopped
300ml/1/2pt water
300ml/1/2pt full-fat milk
30ml/2tbsp plain flour
30ml/2tbsp chopped fresh chives
Salt and ground black pepper
120ml/8tbsp single cream
Method:
1. Melt half the butter in a large pan, add the shallot and mushrooms and sauté for 5 mins. Add the water, cover and cook gently, for 15 mins, until tender.
2. Transfer the mixture to a food processor or blender and whizz until smooth. If you prefer, you can now push the purée through a sieve to give a finer texture.
3. Return the mushroom mixture to the pan, add the milk, butter and flour. Slowly bring to the boil, stirring with a balloon whisk until it boils and thickens. Season to taste, then stir in half the cream.
4. Divide between bowls, then serve with the remaining cream swirled in.
STRUDEL OF ROAST PORTABELLO MUSHROOM WITH FONDUE OF BEAUFORT CHEESES
by Michelin star chef Jean-Christophe Novelli
Preparation: 25 mins
Cooking: 20-25 mins
Serves: 4
Ingredients:
60ml/4tbsp olive oil
4 large Portabello mushrooms
2 cloves garlic, cracked
4 sprigs of thyme
2 shallots, chopped
450g/1lb mixed mushrooms, such as closed cup, Shiitake, Oyster and Shimeji
30ml/2tbsp of fresh basil, chopped
30ml/2tbsp of tarragon, chopped
30ml/2tbsp chopped fresh chives
50g/2oz unsalted butter
45ml/3tbsp plain flour
300ml/1/2pt mushroom or vegetable stock
100g/4oz Beaufort or Gruyère cheese, sliced
100g/4oz butter, melted
12 sheets of filo pastry
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 200˚C/Fan 180˚C/
Gas Mark 6. Heat half the olive oil in a frying pan, add the Portabello mushrooms, season with salt and pepper and add one of the garlic cloves and thyme. Cook them for about 45 secs on each side then transfer to a baking tray. Bake them for 5 mins then put on to a plate - gill side down, along with the garlic and thyme - cover with clingfilm and allow to cool.
2. Reduce the oven to 190C/Fan170C/Gas mark 5. Return the pan to the heat, warm the remaining oil, add the shallots and the rest of the garlic and sauté for 2 mins.
3. Add the mixed mushrooms and sauté for about 2 mins. Tip into a colander - reserve the juices. Mix the herbs with the mushrooms and season to taste. Leave to cool.
4. Place the butter, flour, reserved liquid from the mushrooms and the stock in a pan and slowly bring to the boil, stirring with a balloon whisk until the mixture boils and thickens. Cook over a gentle heat for 2 mins. Remove from the heat, then add half the cheese, allowing it to melt in slowly. Stir in the sauté mushrooms and herbs and season to taste.
5. Unwrap the filo pastry, brush the top sheet with butter then place it on the work surface. Repeat, laying the second sheet at right angles to the first. Repeat with a third sheet so you have a stack of three. Repeat to make three more in the same way.
6. Place a mushroom in the centre of each of the pastry stacks, then pile the mushroom mixture on top along with the remaining cheese. Gather the corners of the pastry up around the mushroom to enclose the topping, and seal with butter. You want to get a pyramid effect, leaving the leaves as tall as you can. Drizzle over any remaining butter. Bake on a baking sheet for 15 mins or until the pastry is golden brown and crisp. Serve hot.
CHICKEN AND MUSHROOM PIE
by food writer Sophie Conran
Preparation: 20 mins
Cooking: About 2 hours
Serves: 4-6
Ingredients:
1 (1.6kg/31⁄2lb) whole chicken
1 onion, halved
1 large carrot, peeled
1 stick of celery, sliced
A few sprigs of parsley
25g/1oz of butter
45ml/3tbsp plain flour
225g/8oz baby button mushrooms, halved
45ml/3tbsp chopped fresh parsley
1 (300g) pack ready-made puff pastry
1 egg, beaten
Salt and freshly ground black pepper
Method:
1. Place the chicken in a large pot with the onion, carrot, celery and parsley and cover with about 1.5l/3pts water. Bring to the boil, then gently simmer for 1 hour or until the
meat is tender.
2. Lift the chicken from the pan, cool slightly, then remove all the meat from the bones and skin, using a knife and fork. Reserve the meat and throw away the rest. Drain
the stock and discard the vegetables.
3. Return the stock to the heat and boil rapidly for 20 mins or until it is about a third of its original volume. Measure it to make sure - you should have about 600ml/1pt. The first three steps can all be done the previous day if you prefer.
4. Preheat the oven to 220˚C/Fan 200˚C/Gas Mark 7. Place the stock, butter and flour in a medium pan and bring to the boil, whisking all the time with a balloon whisk until the sauce boil and thickens. Reduce the heat, stir in the mushrooms and leave to gently simmer for 4 mins. Season to taste. Cut the chicken into
bite-sized chunks and stir into the sauce with the parsley.
5. Roll out the pastry on a lightly floured surface. Place a 1.4l/2 ½pt oval pie dish
in the centre of it and roughly cut around it. Then, cut strips from the pastry remaining around the edges of the dish. Brush the rim
and attach the strips to it. Spoon in the chicken filling. Brush the pastry edges with water, then lay the pastry on top.
6. Trim the edges, then pinch them together to seal. Use any scraps of pastry to make some decorations for the top, attaching them with water. Brush the top of the pie all over with beaten egg. Make a steam hole in
the centre. Place on a baking tray and bake for 25 mins or until the pastry is golden brown. Serve with creamed potatoes and buttered carrots.
