Some nutritious mushroom recipes from Amanda Hamilton & Ed Baines

 I recently blogged about the Mushroom Challenge (here) which several of you expressed an interest in, so here are some mushroom-based recipes you may want to try out. I love the sound of the burgers and the casserole, so I'll definitely be trying those out at some point.

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CHICKEN MUSHROOM AND GREEN OLIVE CASSEROLE, WITH CHILLI AND MINT FETA POTATOES & GARLIC FLATBREAD – BY ED BAINES

Ingredients

1 large onion chopped
2 large carrots chopped
2 oz butter or 3 tbsp olive oil.
4 chicken breasts, each cut into 4
3 cloves of garlic chopped /2 for the casserole 1 for garlic butter
1 tsp flour
2 tsp. ground cumin
2 pts. pre mixed chicken stock
1 tsp. dry oregano
1 punnet whole button mushrooms
100g pitted green olives
300g Jersey potatoes
3 green chilies deseeded finely chopped
2 tables red vinegar
Ground pepper
1 bunch mint chopped
2 tbsp olive oil
150g Feta cheese

200grms natural Greek yogurt

4 Lebanese flat bread /
3 oz. garlic butter


Method
Add the oil or butter to a pan to heat, before adding the chopped onion and carrots and leave to fry for two minutes.
Stir in the chicken and chopped garlic, and add the 1 tsp of flour cook for 30 seconds
Add the cumin and pour over the stock
Add the oregano and whole Mushrooms
Cover with lid bring to boil and cook on steady boil for 25mins
Finish with green olives
While the casserole is cooking, wash the potatoes and cut them into halves, before boiling them in salted water till soft.
While Chicken and potatoes are boiling, chop the chilies and add them to a bowl with the vinegar and ground pepper.
Chop the fresh mint and add it to the bowl with 2 tbsp olive oil and break the feta into the mix
Once cooked, strain the potatoes and pour the mint, chili and feta mix over them.
Warm the flat bread in a frying pan brush with garlic butter.

Serve the casserole with the chili potato and garlic flat bread. And if you fancy, add a big spoon of Greek yogurt.

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WINTER WARM CHICKEN SALAD WITH MUSHROOMS – BY AMANDA HAMILTON

“Many people forget about salad as soon as summer is over. I like to adapt it with warmer toppings instead. Salad is not just about a few uninspired leaves. A good salad can take centre stage at dinner as long as it contains enough substance. Chicken is ideal as it is super-quick to cook and mushrooms add that depth of Autumnal flavour.”                         Amanda Hamilton

Preparation and cooking times
Serves 2
Prep 10-20 mins
Cooking 1 hour

Ingredients

2 large chicken legs or 4 large thighs
2 tbsp olive oil
Salt and pepper for seasoning
100g shiitake or chestnut mushrooms, sliced
4 garlic cloves, crushed
1 tsp fresh thyme
140g bag herb salad
Garlic bread, to serve


Method

To make the chicken from scratch:
Preheat the oven to 220C/Gas 7/fan oven 200C.
Rub the chicken pieces with the olive oil, salt and pepper, and then put them skin side down in a small casserole or roasting tin.
Roast in the oven for 30 minutes.
Remove from the casserole and set aside.
Leave the oven on. If you are using leftovers, heat thoroughly.

To complete the salad:
Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up.
Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be dressing.  If there isn't, add a little more hot water.
Remove the casserole from the oven and allow to cool slightly.
Using a fork and your fingers, finely shred the chicken into a bowl.
Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.

To serve:
To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth.
Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

Salad is not just for summer! This mouth watering, warm winter salad is made from just a handful of simple ingredients and can be a useful way of using up Sunday roast leftovers – cooking once and eating twice is a great way to save money for Christmas.

Per Serving
385 kcalories, protein 27g, carbohydrate 2g, fat 30 g, saturated fat 7g, fibre 1g, salt 0.29 g

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SUMMER MUSHROOM & CHICKPEA BURGERS – BY AMANDA HAMILTON

 “Need an alternative to run-of-the-mill sausages or burgers for a summer barbecue? Try these out! High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food.” Amanda Hamilton

Preparation and cooking times
Serves 4
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat, Super healthy

Ingredients

To make the mushroom & chickpea burgers:
1 tbsp olive oil
250g chestnut mushrooms, finely chopped
2 garlic cloves, crushed
1 bunch spring onions, sliced
1 tbsp medium curry powder
Zest and juice of ½ lemon
400g can chickpeas, rinsed and drained
85g fresh wholemeal breadcrumbs
6 tbsp low fat Greek yogurt
Pinch of ground cumin
2 ciabatta rolls, toasted and halved with a light drizzle of olive oil
2 plum tomatoes, sliced
Handful of rocket leaves

Method

To prepare the mushroom mix:
Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins.
Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces.
Add the mushroom mix and the crumbs, and then shape into 4 patties.
Fry in the remaining oil for 3-4 mins on each side until crisp and browned. Finish off on the barbecue coals if you like.

To serve:
Mix the yogurt with the cumin.
Place half a muffin on each plate, and then spread with the yogurt.
Top with the burgers, a few slices of plum tomato and a little rocket.

Chickpeas are underused by non-vegetarians, probably because they can taste a bit bland. Adding mushrooms to this chickpea burger really makes it much better and boosts the nutrition too.

Per Serving
271 kcalories, protein 15g, carbohydrate 40g, fat 7 g, saturated fat 1g, fibre 6g, sugar 4g, salt 1.13 g

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GREEN CURRY WITH TOFU – BY AMANDA HAMILTON

Curry is a firm family favourite in my house. You can substitute tofu easily with chicken or turkey and still keep this recipe really healthy. Sweet potatoes are richer in nutrients that white potatoes and are a perfect complement to mushrooms.” Amanda Hamilton

Ingredients

To make the tofu curry from scratch:
1 small sweet potato or ½ large sweet potato
1 tbsp olive oil
½ tbsp green curry paste
100g (31/2oz) firm tofu, cut into chunks
A handful of button mushrooms, chopped
1 kaffir lime leaf
1 lemon grass stalk
1 red chilli, deseeded and finely chopped
4 tbsp coconut milk
A splash of tamari


Method

To make the potato:
Heat the oven to 180°C/350°F/Gas 4.
Pierce the potato several times with a fork and place in the oven.
Bake for approx 20-25 minutes, or until the flesh is beginning to soften. Set aside. 

To complete the curry:
Heat the oil in a pan and add the curry paste, stirring continuously.
Add the tofu, mange touts, mushrooms or other vegetable, kaffir lime leaf, lemon grass and chilli. Cook over a low heat for 3 minutes.
Stir in the coconut milk and sweet potato, and simmer until the tofu is firm, about 7 minutes.
Add a splash of tamari and serve.

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For more information, inspiration and recipes, visit www.moretomushrooms.com

Other blogposts you may be interested in :

Challenge Yourself To A Healthier You And Take The Mushroom Challenge

Schwartz review #2 : Mix for Creamy Garlic Mushrooms 

Madhouse Family Cauliflower Cheese recipe