Mushroom recipes – all vegeterain recipes
Cold stuffed tomatoes with mushrooms recipe
To prepare the whole tomatoes, cut out the green stalky bits with a knife and scoop out the centres with a teaspoon.
5 to 7 tomatoes3-400g fresh mushrooms2 or 3 cloves of garlic1 cup of breadcrumbsA few sprigs each of parsley, celery leaves and basil and a couple of spring onions2 or 3 dessert spoons of olive oilSaltBlack pepper
Fry the mushrooms in the olive oil until they any water they produce has evaporated. Add the breadcrumbs and fry for a further 2 or3 minutes. Transfer the contents of the pan to a bowl and mix in the chopped herbs, salt and pepper. Leave the mixture to cool and then stuff the tomatoes.
Spinach and mushroom Cutlets recipe
1 and a half cups of cooked spinach (see below)
1 cup of fried mushrooms
4-5 cups of cooked rice
1 level dessertspoon of flour
You’ll be surprised at how much fresh spinach you need to produce one and a half cups of cooked stuff. I used two bunches from the bazaar – probably about 400g altogether. You don’t really have to be that fussy about the quantities though – a bit more, a bit less – nobody will die. Wash the spinach and leave it wet. Chop it well and steam it for ten minutes in a pan with a tight fitting lid (you don’t need to add water).
Mushrooms, to a lesser extent, also tend to shrink when you cook them so be prepared. Fry them in a very small amount of oil – remember, you’ll be frying the cutlets too.
Put all the ingredients in a bowl and mash them well with a potato masher, coffee jar or other blunt instrument. The mixture will keep in the fridge for a day or two. Heat some oil in a frying pan – you don’t need much as there’s already some in the cutlets from the mushrooms. Make cutlets with your hands and coat each side with flour (sprinkle some on a plate and lay them in it). Fry them on a medium heat for about 5 minutes each side. Despite the colour, they really are delicious.