Steamed Stuffed Mushroom

Ingredients

8 large open-cap mushrooms, peeled and cleaned
4 Tbsp whole wheat bread crumbs
4 scallions, chopped
1 ripe avocado, finely chopped
1 small red chili pepper, sliced
1 large tomato, seeded and chopped
2 tsp lemon juice
4 Tbsp freshly grated mozzarella cheese
1 Tbsp fresh cilantro, chopped

Method

1. Remove the stalks from the mushrooms and chop finely. Stir into the bread crumbs, scallions, avocado, chili pepper, tomato and lemon juice, mixing well.
2. Spoon the mixture onto the mushroom caps, piling up, pressing and shaping with a spoon, so the mounds hold together.
3. Sprinkle the cheese on top, then the cilantro.
4. Place the mushroom caps in the steamer top, cover with the lid, and steam for 10 minutes until tender. Serve with salad.

Makes 4 servings.

Source: Steam Cuisine

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Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
2. Preheat the oven to 220ºC (425ºF).
3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
4. Bake in the oven for 15 minutes.
5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches

Spanish-style Cod with Onion and Bell Peppers

Ingredients

1 lb cod fillet or similar white fish, such as haddock, skinned
3 Tbsp olive oil
1 large red onion, sliced fine
1 cup sliced button mushrooms
1 red and 1 green bell pepper, seeded and sliced
salt and white pepper
1/2 cup white wine vinegar
1/2 cup water
1 Tbsp sugar

Method

1. Cut the fish into bite-size pieces.
2. Heat 2 tablespoons of the oil in a large skillet and fry the fish until just done, then transfer it to a glass or ceramic dish.
3. Heat the remaining oil in the skillet, add the onion, and cook until soft but not browned.
4. Stir in the mushrooms and peppers and cook for a further 1 to 2 minutes -the vegetables should remain crisp.
5. Spoon the vegetables over the fish and season lightly with salt and pepper.
6. Pour the vinegar and water into the skillet and bring to a boil. Add the sugar, stir until dissolved, then pour over the fish and vegetables. Allow to cool then cover and refrigerate for 24 hours. Serve with crusty olive bread.

Makes 4 servings.

Source: Onions

Somen Nests with Eggplant and Shiitake Mushrooms

Ingredients

2 small eggplants, cut into 1/2-inch thick slices
12 dried shiitake mushrooms
1 cup boiling water
1/4 cup vegetable oil
3-1/2 oz fresh enoki mushrooms
1 teaspoon dashi granules
1 tablespoon sugar
1 tablespoon white miso
1 tablespoon mirin (sweet rice wine)
1/2 cup water
1/4 cup Japanese soy sauce
11 oz dried somen noodles

Method

1. Blanch the sliced eggplant in boiling water for 5 minutes. Drain and transfer to a plate and weigh down for 15 minutes to press out any remaining liquid. Pat dry.
2. Soak the dried shiitake mushrooms in the boiling water for 10 minutes. Drain and reserve the liquid.
3. Heat the oil in a large frying pan and cook the eggplant slices in batches until golden brown on both sides. Remove.
4. Add the enoki mushrooms and cook for 10 seconds. Remove.
5. Stir in the dashi, sugar, miso, mirin, reserved liquid, water, soy sauce and shiitake mushrooms and bring to a boil. Cover and simmer for 10 minutes.
6. Cook the somen noodles in boiling water for 3 minutes or until tender. Drain.
7. Place nests of the noodles onto plates, top with eggplant slices and the mushrooms, and drizzle with the sauce.

Makes 4 servings.

Source: Food Style – Noodles

Black Truffle and Mushroom Country Bread

Ingredients

100 g assorted mushrooms
25 g black truffle paste

Dough

250 g French bread flour
3.75 g fresh yeast
125 g water
7.5 g sea salt
125 g poolish

Poolish

1.8 g fresh yeast
180 g water
180 g French bread flour

Method

1. To make the poolish, put all ingredients into a mixing bowl. Whisk until all flour is blended in and the batter turns sticky. Leave it for 12 hours at room temperature.
2. Stir-fry mushrooms in a little olive oil until fragrant and done. Mix in black truffle paste. Remove and set aside.
3. Put all dough ingredients into a mixer. Mix for about 10 minutes until elastic. Turn to low speed to mix in the mushroom mixture.
4. Sieve bread flour to cover the bottom of a plastic square container. Put the dough in. Leave it at room temperature for 1 hour until it doubles in size.
5. Divide the dough into two equal portions. Shape them into balls and set aside for 20 minutes to rest.
6. Press the trapped air out from the dough. Round them. Place each dough into a floured bread basket with the seam facing up. Cover with cling wrap and leave them to proof for 45 minutes.
7. Line a baking tray with silicone baking mat. Sprinkle with cornmeal. Tip the proofed dough out of the baskets onto the baking mat. Make light incisions on the crust.
8. Bake in a preheated oven at 200°C for 18 to 20 minutes until golden.

Makes 2 round loaves.

Source: Devoted to Bread-making