Mushroom recipes
Starter
Trio of mushroom shooters, biltong biscuits
A mushroom explosion of taste, three hot soup shooters each with it’s own mushroom flavour while the base of the soup remains the same. The biltong biscuits bring out the flavour of the mushrooms and add a little bite to the dish. Served in shooter paddles. Add what ever you like to the soup if you want to just serve one soup on it’s own. Remember its soup not rocket science.
Portabella soup
Button mushroom soup
Oyster mushroom soup
(For each soup use that mushroom but the rest of the recipe stays the same.)

500g sliced mushrooms
1 clove of garlic
2 teaspn olive oil
¼ finely chopped onion
1 tbps sake
1 teaspn light soy sauce
1lt roasted chicken stock
300ml cream
Sea salt
Black pepper
¼ teaspn chopped thyme

Sauté the mushrooms, onions and garlic in the olive oil. Once the mushrooms have wilted add the soy sauce and sake. Then add the thyme. Add chicken stock and when the mushrooms have cooked add the cream. Allow reducing slightly and blending until smooth, season to taste.






Biltong biscuits
11/2 cups flour
2 tspn wholegrain mustard
½ cup grated mature cheddar cheese
100g soft butter
3ml salt
2ml white pepper
2 eggs
1ml paprika

Mix together all dry ingredients; rub in soft butter until mixture resembles breadcrumbs. Mix in the eggs to form stiff dough.
Roll out the dough to about 3mm thickness on a floured surface. Cut out biscuits and bake on a greased tray @ 180c for about 12 minutes or until golden brown.






















Intermediate

Smoked oyster mushroom and salmon salad
The smoked oyster mushrooms and the sautéed portabella mushrooms bring an earthy dimension to the dish and really help to bring out the flavour of the salmon. The avocado and crisp baby spinach leaves freshen the dish and the sweetness of the honey wraps it all up and gives the balance between the ingredients. It taste good to.

Ingredients
2 Local salmon trout fillets/ filleted and pin boned
Juice of ½ Lemon
Salt and pepper
1 tbps butter
Potato tin can
Method
Season and place on foil tray
Use a wok as a smoker with oak wood chips and hot smoke the fillets
Ingredients for salad
150g English spinach
200g Wild rocket
300g Smoked oyster mushroom
300g Sautéed portabella mushroom
150g Caramelized pancetta
1 Avocado
A hand full of lightly roasted cherry tomatoes
Ingredients for dressing
4 large pinch of sea salt
8tbsp cider vinegar
8tbsp organic honey
16tbsp canola oil
Black pepper

Method
Dissolve salt into the vinegar, and then stir in the honey
Add the oil and stir in add plenty of black pepper
Warm gently in a saucepan for serving


Main
Oxtail and mushroom banger, celeriac mash, mushroom crisps and bacon salad.
Although now being more and more cultivated the mushroom flavour is always reminiscent of autumn so what better way to celebrate this then with oxtail. The flavors go so well together it’s a natural pairing. Each complementing the other, the touch of foie gras in the bangers gives the sausage that slight decadence in flavour and texture.

Mushroom and oxtail banger
Ingredients
260gOxtail (cooked, deboned and chopped)
180g Portabella mushrooms (finely chopped)
180g Button mushrooms (finely chopped)
1 onion (finely chopped)
1 clove garlic
100g foie gras
1 tblspn flat leaf parsley
Salt
Pepper
Sausage skin

Cook all the ingredients add ing the seasoning to taste and the foie gras last. Allow to cool and fill sausage skins.

Celeriac mash
2 Celeriac
2 Potatoes
1 tblspn Butter
Milk to cover
Salt and pepper
1 tspn Horseradish


Peel celeriac and boil in the milk, potato’s boil in there skins in water. Drain water and cook over dry heat. Peel and mash.
Celeriac drain milk and keep. Mash celeriac. Add to potato and pass through sieve twice. Reheat in a pan with the butter. Add milk as needed till the consistency is correct. Season to taste

The salad
150g Oyster musroom crisps (fried and dried in the oven)
120g Sauted bacon
300g Watercress
120g Shallots

Toss watercress with shallots and a light balsamic dressing
And a little of the warm bacon and mushroom crisps.

















Trio of mushroom shooters, biltong biscuits


Smoked oyster mushroom and salmon salad


Oxtail and mushroom banger, celeriac mash, mushroom crisps and smoked bacon salad