Mushroom dish recommendations from Rejigit

by The REJIGIT Blog

Garlic Butter Mushrooms:

¼ cup of melted butter

4 cloves of minced garlic

1 tablespoon of lemon juice (optional)

1 teaspoon of dried thyme

½ teaspoon of dried rosemary

Salt and ground black pepper to taste

1.5kg of mushrooms

Preheat oven to 190°C / 375°F. Lightly oil a baking sheet or coat a baking dish with non-stick spray.

In a small bowl, whisk together the butter, garlic, lemon juice, thyme and rosemary. 

Season with salt & pepper to taste.

Place mushrooms in a single layer in the baking dish, cover with the butter mixture and gently toss to combine.

Place the baking dish in oven and bake for 12-15 minutes or until browned (stir occasionally).

Mushrooms with Parmesan & Thyme:                                                   

(Serves 8 - 10)

3 tablespoons of vegetable oil

1kg of mushrooms, cleaned and quartered

¾ teaspoon salt

¼ teaspoon of ground black pepper

3 cloves of minced garlic

⅓ cup of white wine

1 tablespoon of thyme leaves

1 cup of finely grated Parmesan cheese or similar (e.g. Pecorino Romano etc) (about 60g)

Heat half of the oil in a large pan over high heat until hot. Add half of the mushrooms, stir to coat with the oil and spread in a single layer. Fry undisturbed until the mushroom bottoms are well browned.

Transfer to a bowl and then repeat the process with the remaining oil and mushrooms.

Return all the cooked mushrooms together with any juice to the pan. Season with salt and pepper and fry further while stirring once or twice until the mushrooms are browned all over.

Add the garlic and continue stirring frequently for about one minute. Add the wine and use a wooden spoon to scrape up the browned residue from the bottom of the pan. Cook until the liquid is reduced.

Remove from the heat and stir in the thyme and cheese.

Creamy Mushrooms with Balsamic Vinegar, Chicken & Bacon:

1 tablespoon of vegetable oil

4 sliced chicken breasts or boneless chicken thighs

5 chopped slices of bacon

200g of thick sliced mushrooms

½ cup of chicken stock

1 cup of cream

3 tablespoons of balsamic vinegar

½ cup of grated Parmesan cheese

Salt and pepper to taste

In a large pan add one tablespoon vegetable oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned on each side and cooked until no longer pink in the centre. Remove chicken and set aside on a plate.

Add the bacon to the pan and cook until crisp. Remove the bacon and set aside on plate. Add the sliced mushrooms to the pan and cook until tender. Remove and set aside on a plate.

Add the chicken stock, cream, balsamic vinegar, parmesan cheese and salt and pepper to the pan.

Whisk over medium-high heat until it begins to thicken (3-5 minutes). Add the mushrooms to the sauce then add chicken and let simmer for 1-2 minutes. Top with the crispy bacon and chopped parsley.

Buttery Mushrooms with Balsamic:

(Serves 4)

1 tablespoon of vegetable oil

1 large or 2 small shallots or red onions, peeled and finely diced

3 tablespoons of butter

500g of sliced mushrooms

½ teaspoon of salt

¼ teaspoon of ground black pepper

1½ teaspoons of finely chopped fresh or dried rosemary or thyme leaves

2 tablespoons of balsamic vinegar

1½ tablespoons (packed) of brown sugar

1 tablespoon of Tamari or Soy sauce

3 cloves of minced garlic

Heat the oil in a large frying pan over high heat until hot. Add the shallots or onions and cook until they begin to soften and turn brown at the edges.

Add two tablespoons of the butter and stir until melted. Add the mushrooms, salt, pepper and rosemary or thyme and stir well. Cook while stirring frequently to avoid burning until the mushrooms have attained a rich brown colour.

Reduce the heat to medium-low, add the balsamic vinegar, sugar, soy sauce and garlic. Cook while stirring occasionally until the mushrooms are soft and tender and the liquid reduces in volume and thickens to the consistency of gravy and coats the mushrooms.

Add the remaining tablespoon of butter and stir constantly, allowing the butter to melt completely and completely coating the mushrooms.

Creamed Mushrooms with Parmesan & Garlic:

2 tablespoons of butter

1 tablespoon of vegetable oil

400g of white mushrooms, whole or sliced to preference

2 cloves of minced garlic

½ cup of cream

¼ cup of grated parmesan cheese

50g of softened  cream cheese

1 teaspoon of Italian seasoning or similar

½ teaspoon of salt

¼ teaspoon of pepper

Chopped parsley for garnish

In a medium sized pan over medium-high heat add the butter and vegetable oil. Add the mushrooms and garlic and saute until tender.

Add the cream, parmesan cheese, cream cheese, Italian seasoning, salt and pepper.

Stir to mix with the mushrooms and heat until the sauce is smooth.

Serve and garnish with fresh parsley.

Buttery Mushrooms with Pasta & Miso Paste:

(Serves 4)

350g of dried spaghetti

100g of butter

1 thinly sliced medium shallot or red onion

2 cloves of minced garlic

400g of sliced mushrooms (keep meaty @ about 5 - 8mm thick)

½ teaspoon of salt

¼ teaspoon of ground black pepper

¼ cup of Miso paste

¼ cup of torn fresh basil leaves (you can never over-do the basil quantity)

¼ teaspoon of red chilli flakes

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Set aside ¾ cup of the pasta cooking water. Drain the pasta and set it aside.

Melt about 25g of the butter in a large pan over medium heat. Add the shallot or red onion and garlic and cook while stirring frequently until slightly softened. Stir in the mushrooms, salt & pepper.

Cook while stirring occasionally until the mushrooms are browned and tender.

Add the remaining 75g of butter and stir until melted. Whisk in the Miso paste mixed with the reserved ¾ cup of pasta water. Simmer until the sauce begins to thicken. Add the cooked pasta and mix to coat with the sauce.

Remove from the heat and stir in the torn basil leaves and red chilli flakes.

Mushroom Risotto:

(Serves 4 - 6)

300 - 400g of thick-sliced Mushrooms

⅓ cup of vegetable oil

2 medium diced Onions

4 cloves of minced Garlic

2 large sprigs of fresh Rosemary

1½ cups of Arborio or short-grain white rice

2 tablespoons of Balsamic vinegar

3 cups of prepared vegetable or chicken stock

½ teaspoon of salt

½ teaspoon of ground black pepper

Pre-heat oven to 180°C 

Finely dice the onions and fry in a large pan (add the garlic half way through) stirring occasionally until soft and browned (about 8 minutes). 

Put the cooked onions aside. Heat the pan again to medium-high, put the sliced mushrooms in and cook for five minutes until browned.

Put the mushrooms aside. Re-heat the pan with oil and a knob of butter and add the rice, cook and stir until the rice begins to turn transparent (about 4 minutes).

Combine the cooked onions, cooked mushrooms, par-cooked rice, balsamic vinegar, stock, sprigs of rosemary, salt and pepper in an oven-proof dish with a lid and put in oven for about thirty five minutes.

When the risotto has finished baking, remove the rosemary sprigs, stir and let it stand uncovered for five minutes before serving. Add a little hot water or more stock if necessary.