Button mushrooms with dried porcini mushrooms are a great taste combo

Porcini Mushrooms
These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.




Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

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Mushrooms with garlic make the perfect 'tapas' dish

Setas' or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain.  This dish is easy and quite delicious served with bread as a 'tapa'.

 

The humble button mushroom packs as many or more antioxidants than more expensive varieties. And with a few simple ingredients, it packs amazing flavour too.

Garlic mushrooms can be the perfect finger food
when served with tooth picks

Serves 4 as an accompaniment
1 1/2 tbsp olive oil (or combination of butter and oil)
2 garlic cloves, crushed
200 g/7 oz button mushrooms
2 tbsp white wine
1 tsp tomato purée
2 tsp fresh thyme leaves, plus extra for garnishing or substitute with 2 tbsp chopped fresh flat-leaf parsley
Salt and ground black pepper

 Gently fry the garlic in the oil for about 1 minute then add the mushrooms and toss to coat in the oil.
Stir the wine and tomato purée together and pour over the mushrooms, then add the thyme and season with salt and pepper.   Cook gently for 15 to 20 minutes, stirring occasionally until most of the juices have evaporated and the mushrooms are juicy and glossy but not wet. (this last step can be completed in a moderate oven.)
Transfer to a serving dish. Serve hot, warm or at room temperature, sprinkled with fresh thyme leaves.

Sautéed Mushrooms
Serves 4
1 1/2 tablespoon butter
1/2 teaspoon salt
2 tablespoon port
12 large white mushrooms, sliced

Melt butter in a sauce pan over moderately low heat. Add port and salt, swirling to combine. Add mushrooms and stir to coat them with the butter mixture. Cover pan and cook for 8 minutes.

Remove lid, raise heat and boil for several minutes until a little liquid is left (to use as a sauce.)  Delicious with steak.

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Colourful tomato & bocconcini bites

Ways with bocconcini



Colourful and tasty tomato & Bocconcini
bites are great for parties

You can usually buy bocconcini -
the bite-size balls of mozzarella, 
 in most good cheese shops, larger supermarkets and delis.

Alternatively, use regular mozzarella and cut it into bite- size pieces.

Punnet of cherry tomatoes

Basil Leaves
Bocconcini
Salt to taste
Toothpicks

Halve the bocconcini balls and cherry tomatoes and slice any large basil leaves down the centre. Add one of each to a toothpick. Done!

Bocconcini with mint and chilli

 260 g/9 oz bocconcini mozzarella
1/4 tsp dried chilli flakes
1 tsp chopped fresh mint
1 1/2 tbsp extra virgin olive oil
Salt to taste
Drain the bocconcini and place in a bowl. Sprinkle with the chilli and mint and drizzle with the oil. Toss to coat each ball well in the herbs, spices and oil.
Cover and leave to marinate in the refrigerator for at least 1 hour. Allow the cheese to return to room temperature before serving.  Can be served with toothpicks.
Serves 4

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Oven baked Asian crab cakes with chilli dipping sauce

Thai crab cakes with chilli dipping sauce perfect as a starter or as finger food.
 Because they are baked, they can be eaten hot or at room temperature.
 For the chilli dipping sauce

4 tbsp sweet chilli sauce

juice ½ lime

½ finger-length chunk of cucumber, seeds scraped out, flesh finely chopped

Two 170g / 6oz cans crabmeat, drained                        
2 tsp red curry paste
1 tsp grated fresh root ginger
2 tbsp chopped fresh coriander leaves
1 tsp Thai fish sauce
1 large egg or 2 small eggs beaten
2 tbsp plain flour
2 spring onions - finely chopped
50 g uncooked green beans, chopped finely (opt)

Preheat oven to 180C/365F/Gas 4. Mix together crabmeat, onion, curry paste, ginger, coriander and fish sauce in a bowl. Stir in the egg and beans then sprinkle the flour over and mix well to combine.
Shape the mixture into 16 small fish cakes and place onto a cookie sheet lightly coated with vegetable oil or covered with foil. Press down gently on each ball to form a cake. Bake until crab cakes are golden brown on each side, about 20 minutes, turning over half way through.
Makes 16

Alternative salsa
Spicy Mango Salsa
1 mango, peeled and flesh chopped

Juice of 1 lime
1 or 2 tbsp  sweet chilli sauce
2 tbsp chopped fresh coriander
Combine and chill until ready to serve.  Will keep for up to 12 hours.

 

 

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