Archive for mushrooms

A: Get stuffed!

Posted in Vegetables with tags , , on October 26, 2008 by gluttondressedaslamb

A mountain of produce still sits on my dining room table, begging to be stewed/baked/fried/bottled. I managed to utilise some of the capsicums last night by making stuffed peppers but had some leftover stuffing, which I saved for lunch today.

Arrived home starving this afternoon and after a quick consult, it was decided that stuffed mushrooms would solve a multitude of issues– leftover stuffing, mushroom glut and imminent starvation!

I used Karen Martini’s recipe for stuffed capsicum, which strikes a balance between my obsession with stuffed vegetables and man’s need for meat at every meal. Her stuffing consists of fried onion and garlic mixed with cinnamon, mint and chilli, breadcrumbs, egg, beef mince and parsley. I stuffed the mushroom with the mince mix, topped it with chopped tomato, parmasean and a knob of butter. Lots of seasoning and into the oven at 220C for 20 minutes!

We probably could have had this with a salad or bread on the side but for a light lunch, this was just perfect. In fact, I think I prefer the stuffed mushroom version to the pepper version!


A: Lush mush.

Posted in Pasta with tags , , on October 15, 2008 by gluttondressedaslamb

Nothing jazzes up the common whle mushroom more than a frypan rendesvous with its slightly more exotic cousins. The mass of tall, lush mushrooms on the left are King Oyster mushrooms. We spotted these at our local fruit and veg shop and couldn’t help it! Of course who can ignore the very pretty Enoki mushrooms, and then there are the good old plain Jane mushies. They say mushrooms are like the beef steak in non-meat-eating circles. Just to be sure though, I decided to meat it up even further with a slab of speck. Mmmm… cured meat…

Opted for a simple pasta dish, seeing how this was indeed a work night and the demands of an empty stomach sat only a distant second to precious couch-tv time!

Speck-tacularly lush mush-ghetti

I haven’t included specific measurements as I actually don’t know how much/little of anything went into this. It’s really quite fool-proof and you could tweak it to suit all manner of fusspots (unless it’s an anti-mushroom fusspot, in which case I suggest we not attempt a mushroom-laden pasta dinner!).


Speck, sliced into generous batons

Mixed mushrooms, sliced/torn apart depending on what you have

Thyme leaves

Smoked and sweet paprika

Sliced chilli and garlic

Vermouth/white wine



Place speck in a cold pan and turn the gas on. Allow speck to render and cook in its own fat.

Drain most of the fat away and remove speck from the pan.

Fry off mushrooms with paprikas, adding enoki, shitake and other similarly fragile/soft mushrooms towards the end. Chuck in the garlic and chillies about halfway through. I find that the flavour of the mushrooms really improves when they are sauteed over a low heat until 90% of the liquid is cooked out.

Add a splash of vermouth and let alcohol evaporate.

Return the speck to the pan, as well as some cream (or none at all, depending on what you like).

Stir though cooked pasta and enjoy!

The King Oyster mushroom was really meaty and dense. It didn’t go as floppy as the while mushrooms when cooked and was very sweet! It’s not a cheap addition to the meal at A$5 a bag, but I do think we shall see it again on our dinner plates some time soon.