Sunday, 29 April 2012

The Mushroom Bureau teams up with Masterchef finalist, Jackie Kearney, to create a free recipe booklet

I thought you might like the look of this free downloadable recipe booklet, especially when you learn that : 

  - Mushrooms are a natural source of B vitamins and minerals, with an 80g serving counting as one of your 5-a-day
  - Mushrooms are a natural source of selenium which is part of the body’s antioxidant defence system.
- They are naturally low in calories and fat-
They are a good source of vitamin B5 which works in the body to help release energy from the food we eat
- They are a natural source of folic acid. 

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MasterChef Finalist, and well-known vegetarian, Jackie Kearney has joined forces with the Mushroom Bureau to create a selection of inspiring vegetarian recipes from mushrooms in a new and free to download recipe booklet.
 
Aside from the obvious tastiness, Mushrooms are extremely popular with vegetarians because they’re virtually fat and calorie free, which makes them a great filler-upper. However, Jackie is keen for everyone [and not just vegetarians] to understand the benefits of eating mushrooms regularly and to incorporate them into their daily diets.
 
Jackie comments: “I was extremely keen to work with the Mushroom Bureau and create recipes that focus on such a great ingredient. I am confident that the recipes will have wider appeal, beyond the veggies, and will hopefully inspire people to get more creative with their mushroom eating. I eat mushrooms several times a week. They are a staple for breakfast or brunch at the weekend in our house. I also use them a lot in Asian cooking as the ideal meat substitute, bringing both texture and flavour. They’re also low fat and healthy, and provide a valuable source of nutrients for anyone - not just vegetarians!”

Jackie’s mushroom recipes include Asian inspired dishes like: Pot Sticker Dumplings; Mushroom Tempura; Three Mushroom Claypot; Mushroom Satay Skewers, and two hearty homemade dishes, Three-Way Mushroom and Tarragon Soup and Flat Mushroom and Puy Lentil Cottage Pie.
 
The free to download recipe booklet containing Jackie’s recipes can be found at the More to Mushrooms website, where hundreds of other mushroom recipe ideas are also available.  

Here's one of the recipes to give you a taster :


Pot Sticker Dumplings, stuffed with Chestnut Mushrooms and Spring Greens, served with a spicy Chilli Sambal

 These popular dumplings can be found all over Asia. The filling utilises local and seasonal ingredients,  mushrooms and spring cabbage. The nutty earthiness of chestnut mushrooms works really well with the ginger spicing.
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Info
Serves: 4-6
Preparation time: 25 minutes
Cooking time: 8 minutes

Equipment
Medium, flat bottomed frying pan with lid
Hand blender
Large pan, for frying chillies and garlic in vegetable oil

For the dumplings

• 1 packet of round dumpling wrappers (can be found at most Chinese supermarkets, or you can
make your own dough, 30 minutes in advance)
• 20g fresh ginger, peeled and finely chopped
• 1 shallot, finely chopped
• 1 tbsp groundnut oil (or rapeseed)
• 170g chestnut mushrooms, finely chopped
• 80g dark leaf spring cabbage, finely chopped
• Light soy sauce, 1-2 tsp to taste
• 1½ tsp rice wine or dry sherry
• ¼ tsp sea salt
• Pinch of white pepper and sugar
• 1½ tsp sesame oil

For the chilli sambal

(this will keep for several weeks in the fridge or you can buy ready-made sambal)
• 2-5 large red chillies (tops removed)
• 1 bulb of garlic (peeled cloves)
• Salt and sugar to taste

Method

1. For the dumpling filling, gently fry the ginger and shallot in a little groundnut oil until translucent.

2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.

3. To make the dipping sauce, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty. 

4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little Cornish Pasty).  Repeat to make about 15-20 dumplings.

5. To cook the dumplings, heat the groundnut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper. Repeat with the remaining dumplings.

6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or
spoonful of sambal, and a sprinkle of fresh coriander leaves

for more information : www.moretomushrooms.com


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