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Stuffed Mushrooms


Ingredients:
12 Mycofarm fresh large Shiitake mushrooms
1 medium onion (80g)
150g pinced pork or 100g minced pork plus
50g streaky bacon
50g butter
15ml (1 tablespoon) chopped parsley
60 ml (4 tablespoons) fresh white breadcrumbs
Sage
Oil

Method:

  1. Remove the stalks from the mushrooms. Mince the mushrooms stalks and onion together.
  2. Add in the minced pork. Heat the butter in a pan, add the minced ingredients and cook for 2 minutes.
  3. Stir in a pinch or sage, chopped parsley, and fresh breadcrumbs. Sprinkle with salt and pepper.
  4. Brush the caps of the mushrooms with oil.
  5. Place the mushrooms in an ovenproof dish. Fill the fills of the mushrooms with the stuffing. Back in oven 375 degrees F, for about 30 minutes

 

Fresh Shiitake Tempura


Ingredients:
Fresh Shiitake mushrooms
Oil for frying Batter
Batter (to mix)
½ cup flour
½ cup cornstarch
½ teaspoon salt
1 ½ teaspoon msg
1 egg
¾ cup ice water

Method:

  1. If desired, groove top of mushroom cap with batter in a cross design. Dip mushroom in batter one at a time, dripping off any excess batter over edge of bowl.
  2. Fry quickly in hot oil until golden. Drain on paper towel.

 


* Recipes specially developed by Oscar Pasinato, Buko Nero

Grilled shiitake mushroom and Parmesan cheese salad 

Ingredients:
4 clean fresh shiitake mushrooms>
Salt and Pepper
2 tablespoons extra virgin olive oil
40 gr Parmesan cheese thinly sliced
1 teaspoon chopped spring onion
3 cherry tomatoes, cut in half
2 tablespoons of balsamic reduction

 

Method: 

  1. Season the shiitake with salt and pepper and brush with half the amount of extra virgin olive oil.
  2. Place the mushrooms on a hot grill or on a hot plate.
  3. Grill the mushrooms for few minutes on both sides.
  4. Once done, place the shiitake on a plate and sprinkle the chopped spring onions and the cherry tomatoes over the mushrooms (if you wish you can also add a green salad such as baby spinach or ruccola).
  5. Dress with the rest of the extra virgin olive oil and the balsamic vinegar and then at last add the thinly sliced Parmesan cheese.

Fillet of cod with Japanese hiratake mushroom “al cartoccio”

Ingredients:
100 g fresh hiratake mushrooms
120 g fresh fillet of cod (you can use any other type of fish or shellfish)
Half Japanese tomato (momotaro) cut in segments
Salt and pepper
1 tablespoon extra virgin olive oil
Half cup dry white wine
A few basil leaves

 

Method:

  1. Season the piece of fish, the cleaned hiratake mushrooms and the Japanese tomato with salt and pepper.
  2. Once done, place the mushrooms and the tomatoes on a big sheet of aluminum foil greased with half the amount of extra virgin olive oil.
  3. Place the fish on top of the vegetables and sprinkle the rest of the extra virgin olive oil and the white wine and the thinly sliced basil.
  4. Cover the fish with another big sheet of aluminum foil and roll all four sides making sure that there are no holes.
  5. Place the “cartoccio” in a tray and then into the oven for 20 minutes at 175 degrees Celsius.

 

Oyster mushroom “ frittata”

Ingredients:
75 g fresh, clean grey oyster mushrooms
75 g fresh, clean white oyster mushrooms
Salt and pepper
1 teaspoon chopped garlic
1 teaspoon chopped coriander
30 g diced mozzarella cheese
3 whole eggs
15 g butter

 

Method:

  1. Cut the mushrooms into small slices.
  2. In a non-stick pan, roast the chopped garlic with the butter . Then add the mushroom and quickly saute for a few minutes.
  3. Season with salt and pepper.
  4. When the mushrooms are half cooked, add the already beaten eggs with the chopped coriander, mozzarella cheese and some more salt and pepper.
  5. Place the pan in a hot oven for 5-8 minutes until the eggs are firm.
  6. Serve hot.
  7. This dish is very good for breakfast or served with a green salad

 

My crazy next door neighbour pasta

(penne pasta tossed with bacon, willow mushroom and cream)

Ingredients:
100 g fresh clean willow mushrooms
75 g bacon diced
150 ml cooking cream
1 tablespoon chopped spring onion
25 g grated Parmesan cheese
15 g butter
Salt and pepper
½ cup chicken or vegetable stock
80-100 g penne pasta or any other pasta shape
1 teaspoon chopped garlic
1 tablespoon extra virgin olive oil

Method
Pasta:
Boil the pasta in plenty of salt water till al dente, then drain it.

Sauce:

  1. In a pan saute’ the chopped garlic with the oil, then add the bacon and the willow mushroom.
  2. Add salt and pepper to taste.
  3. Add chicken stock until the mushrooms are cooked.
  4. Finally add the cooking cream and reduce it.
  5. At the last moment toss the pasta with the sauce, the butter, the Parmesan cheese and the spring onion.

Shiitake mushroom and parsley bruschetta

Ingredients:
1 thick slice of bread
1 teaspoon fresh chopped garlic
1 tablespoon extra virgin olive oil
100 g fresh clean shiitake mushrooms
Salt and pepper
1 teaspoon chopped parsley
 
Method:

  1. Grill the slice of bread or place it in the oven for few minutes until gold brown.
  2. Thinly slice the mushrooms.
  3. Brown the chopped garlic in a pan with the extra virgin olive oil. Add the chopped parsley and finally the mushrooms.
  4. Add salt and pepper to taste and cook for a few minutes (that is all that is needed).
  5. Let the mushrooms cool down and then carefully place the mushrooms on top of the toasted bread.
  6. Decorate with some nice fresh parsley and if you wish some thinly slice Parmesan cheese.
  7. Serve as appetizer or for afternoon snack

 

Oven baked chicken thigh stuffed with willow mushroom

Ingredients:
100 g fresh clean willow mushrooms
1 pc boneless chicken thigh
Salt and pepper
1 slice of bacon
1 tablespoon of extra virgin olive oil

Method:

  1. Season the chicken thigh on both sides with salt and pepper. Place the raw willow mushrooms in the centre of the chicken and roll the meat around the mushroom.
  2. Then roll the bacon around the chicken.
  3. Secure with a cooking string.
  4. Put the chicken in a hot pan with the oil, sear all round, and then finish the cooking process in the oven at 170 degrees Celsius for 10 minutes.
  5. Serve with a salad or potatoes and a drop of white truffle oil or a red wine reduction.

 


* Easy to prepare recipes developed by Executive Chef Peter Neo

Sautéed Mushrooms

Serves 3-4
Ingredients:
300g Mycofarm mushrooms (Any type or combination)
1 tablespoon olive oil or other vegetable oil
2 tablespoon oyster sauce mixed in 3 tablespoon warm water
1 clove chopped garlic
15ml (1 tablespoon) chopped parsley for garnish

Method:

  1. Heat the frying pan or wok, then add oil and garlic and fry at medium heat till garlic is slightly brown.
  2. Add mushrooms and toss lightly in pan. Cook slowly at low heat.
  3. Stir in oyster sauce and simmer.
  4. Mushrooms are cooked when they are tender and slide down your palette.
  5. Remove mushrooms when cooked and garnish with chopped parsley.

 

Hearty Shiitake Broth

Serves 4-5
Ingredients:
1.5 kg Mycofarm Shiitake stems
2 tablespoon olive oil or other vegetable oil
4 l water
1 whole chicken
1 tablespoon salt (to season chicken)
50g red wolfberries (Keiji)
100g red dates (more if desired)

Method:

  1. Cut the chicken into parts and marinade with salt. Let it sit in the refrigerator for a minimum of 1 hour. (Chicken may be marinated up to 12 hours if desired for better flavour)
  2. Heat a medium sized soup pot on the stove. Sautee the Shiitake stems lightly with the olive oil in the pot, then add water and boil for 45 minutes.
  3. Next strain the soup base through a sieve and discard the stems.
  4. Add chicken, red wolf berries and red dates and simmer for 1hour on slow fire.
  5. Add salt and pepper to taste, simmer for a 5mins and then serve.

 

Mushroom Cream Sauce with Pan Fried Chicken

Serves 1
Ingredients:
50g Mycofarm Shiitake
50g Mycofarm Japanese Hiratake
50g Mycofarm White Oyster mushrooms
1 piece boneless chicken leg
1 tablespoon Olive Oil
1 clove sliced garlic
100ml tablespoon water
5 tablespoon whipping cream
1 tablespoon Parmesan cheese
½ tablespoon butter
½ tablespoon salt

Method:
Chicken

  1. First prepare the chicken by seasoning it with a dash of salt and pepper.
  2. Heat the frying pan and pan fry the chicken using medium heat till brown. Either continue to fry the chicken or pop it into the oven for 8-10 mins at 200-220 deg Celsius.

Cream Sauce
  1. Heat up the frying pan; add oil and garlic and fry at medium heat till garlic is slightly brown.
  2. Add mushrooms, stir-fry till brown and until the aroma of the mushrooms is released.
  3. Next, add water and cream, and then stir in the Parmesan cheese. Add salt to taste.
  4. Lastly, add butter and thicken slightly to a creamy consistency.
  5. When the cream sauce has reached the desired consistency, turn off the flame and pour sauce over the chicken. Garnish with parsley and serve.

 

Wild Mushroom Risotto

Serves 6
Ingredients:
1 kg risotto
1000ml water
200g butter
1 onion, diced
250g Mycofarm Shiitake
250g Mycofarm Japanese Hiratake
250g Mycofarm White Oyster
6 cloves garlic
6 tablespoon olive oil
500g water
2 cups whipping cream
½ cup butter
¼ cup Parmesan cheese

Method:

  1. Before you start prepare the Risotto rice beforehand.
  2. Heat pan, and then add butter and onions and fry till slightly brown.
  3. Add the risotto rice in and fry, adding water and stirring the mixture continuously.
  4. Finally transfer the mixture into a baking pan, cover with aluminium foil and put it into a preheated oven (180-200 deg Celsius) for 25 minutes.
  5. Remove from oven and cool.

  6. Heat up the frying pan; add oil and garlic and fry at medium heat till garlic is slightly brown.
  7. Add mushrooms, stir fry till brown and until the aroma of the mushrooms is released.
  8. Next, add water, and gradually stir in rice.
  9. Reduce the mixture to a sticky consistency.
  10. Add salt and pepper to taste.
  11. Finally melt the butter (you may add less than stipulated amount if desired) and grate parmesan cheese over the mixture, remembering to stir.
  12. Serve with Parmesan strips and parsley.