Kimchi mixed mushrooms and puy lentil casserole

It was a full-on week at work and I’m still getting to grips with how things run with my new employer.   I was in Sainsbury’s yesterday and really craved mushrooms.  Before long, my shopping basket had the following – shiitake, oyster and enoki mushrooms, a jar of kimchi and kale.

I made my go-to recipe for puy lentil casserole by Ina Garten (Barefoot in Paris) with the addition of kale, parsnips and ginger to boost the earthy flavours.

The mushrooms were cooked very simply as follows:

Kimchi mixed mushrooms (serves 2)

Prep and cooking time: 5 minutes

Ingredients:

  • 1 tsp coconut oil
  • 200g mixed mushrooms (trimmed, stemmed, cleaned)
  • 1 tbsp kimchi
  • 1/2 tsp herb de provence
  • salt and pepper to taste

Method:

  1. Heat oil in a non-stick pan
  2. Add the mushrooms and stir in the oil for a minute
  3. Add the kimchi and herb the provence.  Leave to cook for another minute
  4. Season with salt (be mindful that the kimchi is salty) and pepper

Serve up the puy lentil casserole in a bowl and top with the kimchi mushrooms.

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Meatless Monday – mushroom risotto

This evening, we enjoyed a lovely home-cooked mushroom risotto.  Whilst the theme was Meatless Monday, I wanted a degree of ‘meatiness’ to the dish, and topped it with enoki mushrooms I bought via Ocado last week.  I can’t believe we waited this long to have asparagus this year, which I served as a side to the risotto.   I’ve posted variations of this recipe previously.

Ingredients:

  • 2 tbsp dried porcini mushrooms, soaked in hot water for 20 minutes (retain soaking liquid)
  • two knob of butter
  • Fry lite spray
  • 1 brown onion, peeled and diced
  • 1 stalk of celery, sliced
  • 1 clove of garlic, peeled and minced
  • 2 to 3 springs of fresh thyme
  • 200g arborio rice
  • 500ml to 750ml water (you can use stock)
  • 2 tbsp double cream
  • a bunch of mixed mushrooms, cleaned and prepped (chopped, halved – as you wish)
  • salt and pepper to taste
  • 1 lemon, halved

Method:

  1. Heat a medium pot on the stove
  2. Add a knob of butter, spray the pan with Fry Lite
  3. Once the butter starts to foam, add the onion, celery, garlic and leaves from 1 spring of thyme
  4. Sprinkle some salt onto the pan, and on a low heat, sweat the ingredients for 2 to 3 minutes
  5. Then add the rice to the pot, stir around for a minute
  6. Add a ladle of water to the pot, stir once or twice and leave the water to evaporate
  7. Continue adding water, one or two ladles at a time, stir and leave water to evaporate.  Repeat until rice is almost cooked (about 20 minutes), then add the porcini mushrooms and soaking liquid
  8. Stir and leave to cook until the cooking liquid is all but gone
  9. Add the cream and season with salt and pepper
  10. Put the lid on and turn off the stove
  11. Heat a gridle pan, add a knob of butter and cook the mushrooms and remaining sprigs of thyme for 3 to 4 minutes until cooked.  Season well with salt and pepper and remove the pan from the heat
  12. Serve the risotto with the grilled mushrooms, with a good squeeze of lemon juice

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