New tricks with magical mushrooms

BAKED STUFFED MUSHROOMS

Makes 6

300g ricotta cheese

45ml sundried tomato tapenade

100g black olives, pitted and chopped

80ml grated Parmesan cheese

45ml chopped basil

salt and pepper

1 egg

6 large brown mushrooms

olive oil

extra grated Parmesan

rocket for serving.

Combine the ricotta with all the ingredients up to the egg and mix well.

Brush the mushrooms with olive oil on both sides and place on a baking tray. Divide the ricotta mixture among the mushrooms and sprinkle with a little extra Parmesan. Bake at '176C for 15-20 minutes until mushrooms have softened and cheese is golden and bubbling. Serve warm on a bed of rocket.


MIXED MUSHROOM TART

1 roll shortcrust pastry

60g butter

2 red onions, halved and finely sliced

3 cloves garlic, crushed

200g button mushrooms, sliced

100g shimeji mushrooms, stalks removed

100g enoki mushrooms, stalks trimmed

15ml thyme leaves

2 eggs

250ml cream

salt and pepper

100g brie cheese, cut into slices

Roll out the pastry and line a 20cm flan dish. Bake blind until pale golden brown and cool.

Melt the butter and fry the onions and garlic until soft. Add the mushrooms and fry for 5 minutes until softened. Remove from heat and stir in thyme. Allow to cool. Spoon into the pastry case. Beat together the eggs cream and seasoning. Pour over the mushroom mixture. Top with brie. Bake at '176C for 25-30 minutes until set and golden brown. Remove and cool slightly before serving.

Note: Some of the exotic mushrooms may not be readily available, but you can use any variety of mushrooms such as portabellini, oyster or even button mushrooms.


MUSHROOM CURRY

Serves 4

30ml oil

1 large onion, chopped

10ml ground coriander

5ml ground cumin

3ml ground cardamom

3ml ground masala

3ml ground turmeric

1 red chilli seeded and chopped

3 cloves garlic, crushed

15ml chopped ginger

2x 400g cans chopped tomatoes

500g button mushrooms, halved

250g portabellini mushrooms, halved

60ml chopped fresh coriander

salt and pepper

Heat the oil and fry the onion until soft. Add all the spices, the garlic and ginger and cook gently for 2-3 minutes.

Stir in the tomatoes and mushrooms and simmer uncovered for 10-15 minutes. Stir in the chopped coriander.

Season well and serve with basmati rice.


MUSHROOM AND GOATS CHEESE PIZZA


Makes 2

Base

500ml flour

5ml salt

10g instant yeast

5ml sugar

15ml olive oil

200-300ml warm water

Topping

50g butter

2 cloves garlic, crushed

500g mixed mushrooms such as king oyster, shitake and brown mushrooms

150g baby spinach leaves

50ml lemon juice

salt and pepper

2x125g rolls goats cheese

olive oil

sour cream to serve

For the base, combine flour, salt, yeast and sugar in a bowl. Add olive oil and enough warm water to mix to a dough that is soft but not sticky.

Knead well until smooth and elastic. Place in an oiled plastic bag and leave to rise for 30 minutes.

Remove dough and knead gently. Divide into two and roll each out into a disc about the size of a dinner plate.

Place on to a greased baking tray and prick with a fork. Par-bake at 200176C for 5-6 minutes until just turning light brown. Remove and cool.

For the topping, melt the butter and fry the garlic for a minute.

Add the mushrooms and cook over a high heat for 3-4 minutes. Add the spinach and lemon juice and cook until the spinach wilts. Remove from heat and season well.

Spread each base with a roll of goats cheese and divide the mushrooms between them. Drizzle with a little olive oil and bake at 200176C for 10-15 minutes until the base is crisp and golden.

Remove and serve with a dollop of sour cream.



MINI MUSHROOM BUNNY CHOW

Makes 4

Dough

500ml flour

5ml salt

10g instant yeast

5ml sugar

15ml olive oil

200-300ml warm water

Filling

50g butter

1 onion, chopped

2 cloves garlic, crushed

250g button mushrooms, sliced

3-5ml green curry paste

50ml flour

200ml coconut milk

50ml milk

salt and pepper

chopped coriander

For the base, combine flour, salt, yeast and sugar in a bowl. Add olive oil and enough warm water to mix to a dough that is soft but not sticky.

Knead well until smooth and elastic. Place in an oiled plastic bag and leave to rise for 30 minutes. Remove dough and knead gently. Divide the dough into four portions and press into four mini loaf pans. Cover and allow to rise for 20 minutes. Brush with beaten egg and bake at '176C for 20-30 minutes until golden brown. Remove and cool.

Filling: Melt butter and fry onion and garlic until soft. Add mushrooms and fry until soft. Stir in curry paste and cook for a minute. Add flour and mix well. Combine coconut milk and milk and add to the mixture, stirring constantly until the mixture boils and thickens. Remove and season well.

Cut the lid off the loaves of bread and set aside. Hollow out the base. Spoon filling among the loaves, sprinkle coriander, replace the lid and serve immediately.

Note: Instead of making mini loaves use small bread rolls for a similar effect. This dish makes a delicious starter.


MUSHROOM STRUDEL

Serves 4

50g butter

1 onion chopped

2 cloves garlic, crushed

300g mushrooms, sliced

50ml dry white wine

60ml cream

5ml chopped fresh thyme

salt and pepper

250ml fresh white breadcrumbs

50ml dukka (optional)

5 sheets phyllo pastry

120g butter, melted

Melt the butter and fry the onion and garlic until soft.

Add the mushrooms and fry until soft. Add the wine and cook until the liquid has evaporated. Stir in cream and cook for a minute.

Remove from heat and stir in thyme and seasoning. Allow to cool.

Combine the breadcrumbs and dukka.

Lay a sheet of pastry on your work surface and brush with melted butter. Sprinkle a layer of breadcrumbs mixture over, top with another layer of pastry, brush with butter then more breadcrumbs and continue until all 5 sheets of pastry have been used.

Spread the mushroom mixture over the top sheet of pastry leaving a 3cm border. Roll up the pastry from the long side, folding in the sides to enclose the filling.

Place on a baking tray, brush with butter and bake at '176C for 25-30 minutes until pastry is golden brown. Remove and cool slightly before serving.

• This article was originally published on page 12 of The Star on October 19, 2009