Mushroom nut loaf

Serves 6 to 8

1 onion, medium chopped
1 tablespoon butter or oil
2 cups finely-chopped mushrooms (See Recipe Note)
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried sage
Red wine or sherry
2 cups cooked brown rice
2 cups walnuts, finely chopped or pulsed in a food processor
1 cup cashews or almonds, finely chopped or pulsed in a food processor
5 eggs
1 cup cottage cheese
3/4 pound grated cheese: Parmesan, Gruyere, cheddar, fontina, smoked or any combination
1/2 cup mixed fresh chopped herbs such as parsley, oregano, thyme
Salt and pepper

Preheat oven to 350°F.

Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.

While the mushroom mixture cools, butter or oil a 9-inch loaf pan and line with parchment paper or foil.

In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the eggs with the cottage cheese. Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh herbs. Mix well. Taste for seasoning and adjust. (If you’re worried about the raw egg, you can fry up a little patty to taste.)

The mixture can be kept, covered, in the refrigerator at this point for no more than a day.

Fill the loaf pan with the nut mixture, rap a few times on the counter to get rid of any air bubbles and smooth the top with a spatula. Decorate with slices of mushrooms, slices of bell pepper, or whole walnuts if desired. Place loaf pan on a baking tray.

Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnished with fresh herbs.

Serve with a mushroom gravy, accompanied by your favorite autumn vegetables.b8522e52f060a19195e72c7def99232c

Savory Spinach and Mushroom Cheesecake

Crust
  • ¾ cup flour
  • ⅓ cup whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp extra-virgin olive oil
  • ⅓ cup yogurt
  • 1 egg
Filling
  • 1 medium onion, chopped
  • 1 cup chopped mushrooms
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp oregano
  • ¼ cup water
  • 1 tsp balsamic vinegar
  • 140 grams fresh spinach
  • dash of nutmeg
  • 250 grams low-fat cream cheese
  • 500 grams 1% fat cottage cheese
  • zest and juice of half a lemon
  • 1 tsp honey mustard
  • 3 whole eggs
  • 2 egg whites
  • 100 grams low-fat feta cheese, crumbled
Instructions
  1. Whisk the flours together in a bowl with the salt and baking powder. Separately, whisk together the oil, yogurt and eggs and pour over the flour mixture. Stir to form a mostly smooth dough.
  2. Knead the dough on a floured surface until smooth, around 2 minutes. Press the dough into a disc then refrigerate in plastic wrap for 30 minutes.
  3. On a floured surface, roll the dough to form a 12 inch disc. You will end up with a fairly thin dough.
  4. Fit the dough in to a 9-inch spring form pan and let the excess hang over the edge for a rustic look. Tip: to lift the dough off of the counter, place your rolling-pin in the center of the disc, fold one side over to the other, lift then roll out over the pan. Set the pan aside.
  5. Preheat the oven to 375 degrees.
  6. Coat a skillet with cooking spray and cook the onions and mushrooms with seasoning over medium heat until the onions are translucent, around 3 minutes.
  7. Add the water and balsamic vinegar and cook until all the water evaporates.
  8. Turn off the heat, leaving the skillet on the stove, and add the spinach and nutmeg. Stir until the spinach wilts and set aside to cool.
  9. Using a blender, mix the cream cheese and cottage cheese together until smooth.
  10. Add the lemon juice, zest and honey mustard and give it a quick stir.
  11. Add the whole eggs one at a time, blending between each addition. Then add the egg whites and mix one last time.
  12. Add the cooked vegetables and crumbled feta and carefully fold until well combined.
  13. Transfer the mixture to the reserved crust, immediately put in the oven and lower the temperature to 325 degrees.
  14. Cook the cheesecake for 60 minutes, until set. Allow the cake to cool before taking it out of the mold.
  15. A tip for cutting the cheesecake: you might need to use your hands to break the top off the crust then the rest will cut easily with a knife.d0745a39d70ba8cf06fccdbd1d817ab0

Mushroom oats.

1/2 c oatmeal
1 c vegetable stock
1/2 tbsp olive oil
1 small onion, roughly chopped
2 garlic cloves, minced
4 mushrooms, quartered
1 tbsp Italian seasoning
Salt and pepper

Stir together the oatmeal and the stock and let the stock cook all the way down over medium-high heat. In a separate pan, get that oil nice and hot. Add in the onions, garlic, and mushrooms. Cook until you’re happy. Add in your Italian seasoning, salt, and pepper to the oatmeal and give it a stir. Breakfast is served!

RAW VEGAN CURRY WITH MARINATED MUSHROOMS & ONIONS

INGREDIENTS

For the Curry
  • 1/4 cup cashews (or use zucchini if you wanna keep this low fat)
  • 1 cup water
  • 1 teaspoon your fave curry powder
  • 1/4 cup diced onion
  • Salt and pepper, as desired
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For the Marinated Mushrooms & Onions
  • 1 1/2 cups thinly sliced mushrooms
  • 1/4 cup diced onion
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon coriander

    PREPARATION

    1. To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture.
    2. To marinate the mushrooms & onions: toss them with the lemon juice, soy sauce and coriander and let sit on the counter for an hour so they soften, or put ‘em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions – enjoy! This serves one.

Creamy baked fish and mushrooms

Ingredients

  • 4 tablespoons butter
  • 1 punnet oyster mushrooms, sliced
  • 1/2 cup cream
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 2 fillets hake
  • 1/2 cup grated Gruyère cheese

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Preparation

Preheat oven to 170 deg C. Melt butter in pan over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.  Season fish with salt and pepper. Add fish to and sauce to baking dish. Sprinkle cheese over. Bake for 15 – 20 minutes. 

Serve with Chips, rice, roast veg or a salad.

Roast mushroom ravioli

Ingredients for ravioli
3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

Oven roasted mushrooms for filling:

Roast roughly chopped mushrooms drizzled with olive oil, garlic, chili for about 20 mins on a medium heat

Butter thyme sauce: melt 250 grams of butter in a pan, add thyme leaves, a pinch of salt and black pepper.

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Combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it out. The dough should be paper-thin.

Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled mushroom filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.

The Amethyst Deceiver

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The amethyst deceiver grows indeciduous as well as coniferous forests. Due to it’s bright amethyst coloration fading with age and weathering, it becomes difficult to identify, hence the common name ‘Deceiver’. This common name is shared with its close relation Laccaria laccata that also fades and weathers. It is found mainly in Northern temperate zones, though it is reported to occur in tropical Central and South America as well. Recently, some of the other species in the genus have been given the common name of “deceiver”.