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Mushroom stroganoff

Mushroom stroganoff

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Mushroom stroganoff

Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour.
*This recipe is gluten-free according to industry standards
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Total Time 40 mins
Servings 4
Calories 288 kcal

Ingredients
  

  • 200 g basmati rice
  • 15 g dried porcini mushrooms
  • 1 tbsp vegetable oil
  • 6 flat mushrooms sliced
  • 1 onion thinly sliced
  • 2 cloves garlic crushed
  • 1 tbsp sweet smoked paprika
  • 1 tbsp tomato purée
  • 200 ml half-fat soured cream
  • a handful of leaves flat-leaf parsley chopped

Instructions
 

  • Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
  • Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
  • Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
  • Spoon the rice onto plates, spoon the stroganoff over the top, and scatter with parsley.

Mushroom bhaji

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Mushroom bhaji

The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up
Print Recipe
Total Time 45 mins
Servings 4
Calories 91 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 500 g chestnut mushrooms quartered
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • a thumb-size piece ginger finely grated
  • a small bunch fresh coriander stalks finely chopped, leaves roughly chopped
  • 2 tsp ground cumin
  • 2 tsp dried ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp tomato purée
  • 1/2 lemon juices
  • cooked basmati rice to serve
  • naans to serve

Instructions
 

  • Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
  • Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.

Grilled Vegetable and Halloumi Salad

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This warm grilled vegetable and halloumi salad can be cooked outside on the barbecue in the summer or indoors on a griddle pan when the weather is not so good. Halloumi is the perfect cheese for grilling because it has a high melting point so retains it’s shape when cooked. It has a slightly rubbery texture and salty flavour and is delicious when grilled or fried as it gets a golden crust on the outside. If you’re on a gluten-free diet this salad can be served as an alternative to a pastry-based quiche and is very good served with new potatoes or potato rosti cakes.

Grilled Vegetable and Halloumi Salad

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 courgettes halved or quartered lengthways and thickly sliced
  • 250 g asparagus spears trimmed and halved lengthways if thick
  • 8 medium-sized flat mushrooms wiped and trimmed
  • 8 cherry tomatoes
  • 250 g halloumi cheese cut into 8 slices

Marinade

  • 3 tbsp balsamic vinegar
  • 9 tbsp olive oil
  • 2 garlic cloves crushed

Instructions
 

  • Place the courgettes, asparagus, mushrooms and cherry tomatoes in a shallow non-metallic dish. Mix together the marinade ingredients in a small bowl, season with salt and freshly ground pepper and pour over the vegetables. Mix to coat in the marinade then cover and leave to marinate for 30 mins.
  • Remove the vegetables from the marinade and reserve the marinade. If cooking on a barbecue, thread the courgette pieces and tomatoes onto skewers before cooking. Cook all the vegetables on a hot barbecue or in a preheated griddle pan, in batches, for 3-4 mins turning occasionally, until lightly charred and just tender. Cook the halloumi slices for 1 min each side until golden.
  • Place the halloumi slices on top of the vegetables and pour the reserved marinade over the top. Serve warm.

Notes

Aurbergines, peppers, fennel, butternut squash and carrots are all delicious cooked in this way and really brings out their sweetness.

Baked Vegetable Polenta

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Polenta is an Italian store-cupboard staple. Typically a peasant ingredient it still remains a cheap but versatile grain. Recognised for its rich, yellow colour, it has a sweet taste to it and be found ranging from coarse to fine. It can be cooked to be creamy and thick, or griddled, baked and fried. It can even replace flour in gluten-free baking and comes in handy as a coating to meat and fish. This recipe makes a great vegetarian main meal or great as a side dish. Swap the feta cheese with any that you fancy. Try, cheddar, swiss, gouda or even stinky gorgonzola!

Baked Vegetable Polenta

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 300 g quick-cook polenta
  • 1 garlic clove peeled and crushed
  • Small handful of fresh parsley chopped
  • 1 tbsp olive oil
  • 2 leeks
  • 200 g mushrooms
  • 300 g cherry tomatoes
  • Feta cheese cubed
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 200°C/400°F/Gas mark 6. Mix the dry polenta grains with the garlic and parsley. Into a saucepan, pour the polenta mix into the required amount of boiling water as stated on the cooking packet. Cook polenta until a smooth consistency is achieved. Then pour into a baking tray. Set aside to cool.
  • In a frying pan, heat the oil and fry the leeks and mushrooms until tender.
  • Top the polenta with the fried vegetables and add the feta and tomatoes. Bake in the oven for 20mins until the polenta has risen and the cheese has started to melt. Serve immediately.

Notes

For extra flavour, use stock to cook the polenta in instead of water.

Cheese and Spinach Baked Mushrooms

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Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad

Cheese and Spinach Baked Mushrooms

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 30 ml/2 tbsp olive oil
  • ½ medium onion finely chopped
  • 1 garlic clove finely chopped
  • 75 g basmati rice cooked
  • 150 g fresh baby spinach blanched, drained & chopped
  • Pinch nutmeg
  • 25 g Dolcelatte or any vegetarian blue cheese, crumbled
  • 4 flat mushrooms or portabello mushrooms stalks trimmed

To serve

  • Tomato and lettuce for the salad

Instructions
 

  • Preheat the oven to 190º C/375º F/Gas Mark 5.
  • Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
  • Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
  • Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.

Notes

Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it

Vegetable Lasagne

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This quick and easy veggie lasagne has been created by celeb chef James Martin to celebrate National Vegetarian Week.

Vegetable Lasagne

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Cook Time 1 hr
Total Time 1 hr
Servings 4

Ingredients
  

  • 6-8 sheets lasagne
  • 2 283g cans creamed mushrooms
  • 2 390g tin ratatouille
  • 50 g mature Cheddar cheese grated
  • 50 g Gruyere cheese grated
  • 50 g Parmesan cheese grated
  • Pinch of fresh nutmeg
  • Salt and freshly ground black pepper
  • 600 ml 1 pint milk
  • 25 g 1oz plain flour
  • 25 g 1oz butter

Instructions
 

  • Preheat oven to 200°C (400°F, gas mark 6).
  • Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.
  • Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.
  • Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
  • Put the creamed mushrooms into a bowl and combine with half the cheese.
  • Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.
  • Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
  • Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.
  • Celebrate National Vegetarian Week from 18th-24th May 2009 www.cannedfood.co.uk www.vegsoc.org

Notes

Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.
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Wheat Free Mini Muffins

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Wheat free mini muffins are stuffed with Parma ham and button mushrooms to make gluten free canapes that are so easy to make

Wheat Free Mini Muffins

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 6 slices Parma ham or prosciutto
  • 10 g butter
  • 100 g button mushrooms finely sliced
  • 2 medium eggs beaten
  • 3 tbsp milk
  • 1/2 tsp English mustard
  • 50 g Cheddar grated

Instructions
 

  • Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.
  • Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.
  • Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.

Notes

Make up to 2 days in advance, reheating in a hot oven for a few mins.

Mushroom Frittata

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This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.

Gordon Ramsay’s Vegetable Pilau Rice

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This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.