Posts Tagged ‘mushrooms’


From Delia Online
Serves 6



6 large pork loin chops, weighing about 8 oz (225 g) each
½ oz (10 g) dried porcini mushrooms
7 fl oz (200 ml) crème fraîche
2 oz (50 g) butter
1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish
12 oz (350 g) dark-gilled, open-cap mushrooms
juice 1 large lemon
1½ level tablespoons plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).


First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes.


Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper and sprinkle on the thyme.

Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it.


When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end.


Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche.


Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 hour exactly.

Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme.


Chicken and mushroom hot pot

Posted: February 21, 2015 by nietize in Chicken
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From BBC Good Food
Serves 4


50g butter or margarine, plus extra for greasing
1 onion, chopped
100g button mushrooms, sliced
40g plain flour
1 chicken stock cube or 500ml fresh chicken stock
pinch of nutmeg
pinch of mustard powder
250g cooked chicken, chopped
2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
For the topping
2 large potatoes, sliced into rounds
knob of butter, melted


Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.


Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.


Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Have to use your own roast chicken and your own chicken stock!

Dijon chicken with mushrooms

Posted: January 11, 2015 by nietize in Chicken, Mushroom
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From Delicious Magazine.

4 chicken breasts
200g mushrooms
1 garlic clove
1 onion
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
A splash of brandy

In a pan, heat a glug of olive oil. Season 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry 200g mushrooms, sliced, in the same pan until golden. Add 1 garlic clove, crushed, and 1 onion, sliced, then cook until soft. Stir in 3 tbsp Dijon mustard and 1 tbsp chopped fresh tarragon. Add 500ml white wine and a splash of brandy, then bubble for 2 minutes. Add the chicken, skin-side up, cover and simmer for 10 minutes. Cook, uncovered, for 15 minutes, stirring now and then.

Garnish with fresh tarragon.

Pretty standard chicken recipe. Couldn’t find tarragon so I used thyme instead.

Grilled pork chops with creamy mushrooms

Posted: September 21, 2014 by nietize in Italian, Mushroom, Pork
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4 large pork chops
10 tbsp Italian olive oil
freshly ground black pepper
1 medium onion, finely chopped
100g/3½oz fresh porcini mushrooms, sliced
100g/3½oz oyster mushrooms, sliced
150g/5oz round shiitake mushrooms, sliced
4 tbsp double cream
300g/10½oz taleggio cheese or French or English Brie

Dip the pork in olive oil, season with salt and pepper and then cook on a preheated griddle pan for about two minutes on each side.

In the meantime shallow fry the onion in 3-4 tablespoons of olive oil until they turn golden.

Add the mushrooms, season with salt and pepper and cook for about three minutes. Pour in the cream and leave to thicken for a minute or two.

Remove the chops from the griddle and place on a baking tray. Spoon a couple of tablespoons of the mushrooms on top of the chops then cover with two slices of taleggio cheese.

Season and drizzle with olive oil then cook under a hot grill for 1-2 minutes, until the cheese starts to melt.

Czech chicken with garlic and mushrooms

Posted: May 18, 2014 by nietize in Chicken, Czech
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From Traditional Czech Cuisine
Serves 6-8

2 whole chickens
300g mushrooms
150g onions
3 cloves of garlic
salt, pepper
100g butter
vegetable oil

Slice the chicken along the spine into flat pieces. Sprinkle with salt and pepper and fry on both sides in oil. Rub with garlic, add the sliced onion and the mushrooms (sliced lengthwise) and the butter. Place in the oven to bake for around 15 minutes. Regularly sprinkle with water to keep the onions from burning

The recipe above isn’t particularly specific so I had to improvise. I used 4 chicken thighs. Pre-heated the oven to 190 degrees (fan) and popped the chicken into the oven for 30 minutes. Nice simple rustic dish with good natural flavours of the mushrooms and onions.

Pork with wild mushrooms

Posted: May 5, 2014 by nietize in Czech, Pork
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Adapted from Traditional Czech Cuisine
Serves 4


500g pork shoulder
1 onion
200g sliced fresh wild mushrooms
20g dried wild mushrooms
1 tbp white flour
1 tsp caraway seeds
1/2 cup stock (preferably white)

Chop the meat into cubes and chop the onion finely. Brown the onions. Add the meat and cook on both sides. Soak dry mushrooms for 1-2 hours before hand. Slice and add to the cooking meat. Douse with the stock. Add salt, caraway seeds, and pepper.
Bring to the boil and simmer for 15 minutes. Add mushrooms. Continue simmering for another 15 minutes. At the end, thicken with the flour mixed with a bit and water. Cook for another 3 minutes. Serve with potatoes, rice or pasta.

Was in Prague for a holiday and as always, I bought a cookbook there to play with. Very homey rustic dish that goes brilliantly with rice. Also caraway seeds are supposed to help with digestion! Next up, beef goulash!

Chicken with mushrooms and artichokes

From “The Pioneer Woman”
Serves 8

8 whole Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
16 ounces, weight White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
1/2 cup White Wine, Or More To Taste
2 cups Chicken Broth (More As Needed)
1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
1 cup Heavy Cream
Freshly Chopped Chives To Taste
Freshly Grated Parmesan
16 ounces, weight Pasta – Cooked And Drained

Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).
Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan.


Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan. Yum!

I love artichokes. I love that slightly salty/sour dimension that it adds to dishes. It’s like a more mellow version of the Chinese preserved vegetables that you can use to make pork stews.

I think if and when I have to go back to Singapore on a long term basis, I am going to buy cans of artichokes hearts as stock for my cooking.

Chicken and mushroom lasagne

Posted: June 2, 2013 by nietize in British, Chicken, Italian, Mushroom
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From The Great British Farmhouse Cookbook
Serves 6-8

9 sheets (about 175g) dried lasagne pasta
1 tbsp olive oil
30g butter
300g chestnut mushrooms, wiped clean and thickly sliced
The meat from 1 large roasted chicken (approx. 600g), pulled into chunky pieces
50g parmesan, finely grated

1 small onion, peeled and halved
4 cloves
1 litre whole milk
2 fresh bay leaves
2 fresh thyme sprigs
1 tsp cracked black peppercorns
75g butter
65g plain flour
1 ½ tsp freshly grated nutmeg
50ml double cream

1. For the sauce, stud the onion halves with the cloves and put them into a pan with the milk, bay leaves, thyme and peppercorns. Bring to the boil, remove from the heat and set aside for at least 20 minutes to allow time for the flavours to infuse.
2. Bring a large pan of well-salted water to the boil. Return the milk to the boil, then strain through a sieve into a jug. Melt the butter in a medium-sized pan, add the flour and cook gently for 2-3 minutes without colouring. Remove from the heat and gradually stir in the hot milk. Return to the boil, stirring constantly, and leave to simmer gently over a very low heat, stirring occasionally, for 10 minutes. Preheat the oven to 200°C/Gas 6.
3. Drop the sheets of lasagne pasta one at a time into a pan of boiling salted water, add the oil and cook for 12 minutes or until al dente. Drain well, run briefly under cold water, then separate and lay them out side by side on a large sheet of clingfilm.
4. Stir the nutmeg and cream into the sauce. Melt the butter in a frying pan, add the mushrooms and some seasoning and fry briskly over a high heat for 3-4 minutes until all the excess moisture has evaporated. Stir them into the sauce with the chicken and some seasoning to taste.
5. Lightly butter a 20 x 29cm shallow baking dish and line the base with 3 of the cooked lasagne sheets. Spoon over one-third of the chicken sauce and cover with another layer of the lasagne sheets. Repeat these layers once more, then spoon over the remaining sauce and sprinkle over the parmesan.

6. Bake for 30-35 minutes, until golden and bubbling. Serve with a mixed leaf salad and hot garlic bread.

Spaghetti tetrazzini

Posted: March 17, 2013 by nietize in Chicken, Italian, Pasta, Turkey
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From Jamie’s Italy
Serves 6

20 g dried porcini mushrooms
olive oil
4 higher-welfare chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt
freshly ground black pepper
2 cloves of garlic, peeled and finely sliced
350 g mixed fresh mushrooms, cleaned and torn
200 ml white wine
320 g dried spaghetti
300 ml single cream
150 g Parmesan cheese, grated
1 sprig of fresh basil, leaves picked

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

After one month of spending weekends in the office, and not having much energy left to do proper cooking, things have quietened down a bit (fingers crossed) and I have managed to get myself back into my cooking routine. What better way to do that than a simple pasta bake.

Recipe uses chicken but I had turkey from Tesco and so I decided to use that instead. If I am not wrong, the tacky version of this uses turkey!

Red wine risotto with bacon and mushrooms

Posted: September 15, 2012 by nietize in Italian, Pork, Risotto
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From BBC GoodFood
Serves 4

450-500ml/16-18fl oz chicken or vegetable stock, more if needed
85g butter
1 medium onion , chopped
200g round grain risotto rice , such as arborio or carnaroli
500ml red wine , a merlot is ideal
grated Parmesan (or vegetarian alternative), to serve

Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.

Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.
Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

The gf is finally here with me to do her studies, and one of the first things she’s ask her is mushroom risotto. Also she mentioned that she has never tried red wine risotto before and so I decided to make a red wine mushroom risotto for her. So what I have done is to combine my mushroom risotto recipe with this red wine risotto recipe i.e. instead of using white wine, I used red wine instead. The difference between the two is that the red wine risotto is much more robust in terms of flavours.