Mushroom recipes
Spinach from the wok (4p)
| Ingredients |
Preparation |
| 500g fresh spinach (mrt– okt) 2 skinned tomatoes (jun–okt) 1 chopped onion 400g sliced mushrooms 1 clove of garlic 2 Tbsp oil 4 Tbsp sour cream 4 large potatoes fresh herbs |
Wash the spinach and drain well. Place the tomatoes briefly in water just below its boiling point. Peel them and cut the tomatoes into cubes. Stir-fry the garlic, onion, tomatoes and mushrooms 1 minute in a wok with heated oil. Add the spinach and cook until the spinach starts shrinking. Turn off the heat and pour the liquid.
Serve the spinach with a big potato: Boil the potatoes in a shell for 20 minutes. Make an indentation in each potato and top with sour cream and freshly cut herbs.
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Lasagna with mushrooms
| Ingredients |
Preparation |
| 50 g Parmezan cheese salt, pepper 8 lasagna leaves 400 g mixed mushrooms 2 Tbsp dry white wine 4 tbsp olive oil 200 g rucola |
Cook the lasagne in water with a pinch of salt until al dente. Clean the mushrooms and cut them small. Fry the mushrooms for about 5 minutes in a frying pan with 2 tablespoons oil. Stir in the white wine juice and let the mixture simmer for 1 minute. Mix 2 tablespoons of oil through and season with salt and pepper. Lay the rucola in on the bottom of a dlat dish, then mushrooms, followed by lasagne. Repeat this one more time and finish with mushrooms. Sprinkle grated parmesan cheese and pepper. Divide the lasagna into 8 pieces and serve 1 to 2 pieces per person. Serve with a seasonal salad.
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The feedback from Pierre Wind on the lasagna: “Totally different experience and taste than the traditional versions. The court feels like summer.” The free e-cookbook was published by the Flexitarian!
Portabello with cheese and spinach-salad
| Ingredients |
Preparation |
| 8 portabellos 2 Tbsp olive oil 100g young cheese 10 potatoes 800g spinach (not from the glasshouse, than choose other seasonal vegetables) 1 onion salt/pepper 2 Tbsp yogurt 2 Tbsp mayonaise |
Grate the cheese. Wipe the portabello clean and cut off the stalk. (You can keep the stalks for another dish). Heat the olive oil in a skillet. Bake the portabellos 3 minutes and turn over with the stem upwards and sprinkle the grated cheese on top. Bake the portabello another 3 minutes or until cheese is melted. Wash the potatoes and cut into slices (do not remove the peel). Bake the potatoes in 15 minutes. Make a dressing of yogurt, mayonnaise, salt and peper.Was the spinach and mix with chopped onion. Pour the dressing over. Ready to serve the portabello with baked potatoes and spinach salad.
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1pan: Mushroom-ragout with rice (2p)
| Ingredients |
Preparation |
| 150 g rice 250 g mushrooms sauce (3 Tbsp flower, 50g butter, 1 onion, 1 dl milk, 1 dl bouillon, curry, parsley) 25 g butter 150 g chopped leek 2 Tbsp sour cream salt, pepper, nutmeg |
Cook the rice. Prepare the sauce by frying the onion in the butter, then add the flour to a smooth mass. Then add little by little milk and broth. Brush the mushrooms and cut them into slices. Heat the butter in a frying pan and fry the leeks for about 4 minutes; add the mushrooms and stir-fry that about 3 minutes. Stir in the mushroom sauce and sour cream with the fungi-leek mixture and bring the stew to taste with salt, pepper and nutmeg. Spread the rice on plates and spoon out the mushrooms ragout. Serve with a vegetable dish of the season.
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Savory pie with mushrooms
| Ingredients |
Preparation |
| 2 Tbsp olive oil 7 puff pastry slices 1 leek 1 onion chives 350 g mixed mushrooms 3 eggs 3 dl sour cream |
Grease a cake pan with olive oil. Lay the puff pastry in the form at the bottom and at the edge.
Finely cut leeks, onion and mushrooms. Bake the leeks and onion in a frying pan until brown and soft. Add the mushrooms and cook 2 minutes. Pour off excess moisture. Put this mixture into the pie crust. Mix the eggs with crème fraîche. Pour over the mushroom mixture. Bake the cake at 200 degrees in 30 minutes. Serve with a salad of the season.
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Pasta with mushroom and nuts
| Ingredients |
Preparation |
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300 g pasta |
Cook the pasta in salted water until tender. Coarsely chop the walnuts and fry in a dry frying pan until golden brown. Cut the zucchini, leek and spring onion small. Clean the mushrooms and cut them small.
Heat the oil and stir-fry the vegetables and mushrooms a few minutes. Add the diced tomatoes with white wine, salt and pepper. Heat the sauce for a few minutes. Add the spring onion increasing. Serve the pasta with the vegetable-mushroom sauce and sprinkle nuts over it. Sprinkle with Parmesan cheese.
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Multigrainpasta with mustard creamsauce
| Ingredients |
Preparation |
| 3 Tbsp olive oil 2 onions, chopped 1 crushed clove of garlic 400 g mushrooms 3 Tbsp mustard 100 ml cream 500 g broccoli (june-nov) 300 g multigrainpasta 100 g almond flakes |
Cut the broccoli in small parts, also use the stem. Cook the multigrain pasta and broccoli in boiling water for 8 minutes, preferably in one pan. Fry mushrooms and onion for 3 minutes in olive oil, together with the crushed garlic. Add mustard, cream and 200 ml of water and cook for 1 minute. Add salt and pepper. Fry the almonds in a pan until golden brown. Divide the pasta among 4 plates, spoon the broccoli and mustard cream sauce on it. Sprinkle the almonds over.
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Mushroomburger with pumpkin-winesauce
| Ingredients |
Preparation |
| 5 slices white bread 400g nushroom-melange 2 onions 5 tbsp oil 1 little pumpkin 250g 300g broccoli 1 ½ dl red wine fresh herbs 1 Tbsp soy sauce 1 egg yolk salt, pepper 2 tbsp sour cream 300g multigrain rice |
Cook the rice for 20 minutes with a lid on the pan. Broccoli can be added after 15 minutes to cook the last 5 minutes. Crumble the bread. Cut the mushrooms into small pieces. Chop the onions. Fry the onions for about 2 minutes. Fry the mushrooms for about 3 min. Pour the liquid. In a bowl mix the mushroom mixture, bread crumbs, chopped fresh herbs, soy sauce and egg yolk. Season with salt and pepper. Knead the mixture four civilians. Bake the burgers with 3 tbsp oil in about 5 minutes until they are golden brown. Cut the pumpkin into pieces, cook them with the wine about 10 minutes on low heat (lid on). Puree the pumpkin-wine mixture, add the cream and season to taste with salt and pepper. Divide the burgers with the pumpkin wine sauce among 4 plates and serve with rice and broccoli.
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