Mushroom Season - 5 Recipes from Jamie Oliver

If you have become a happy owner of a basket of autumn mushrooms, then you will definitely need interesting and proven recipes. And don’t dismiss our ideas, even if you only hunt mushrooms with a supermarket basket: mushrooms also make great billets! Salad with mushrooms, zucchini and mozzarella
(for 4 servings)
300g champignon
250g mozzarella
1 zucchini or zucchini
10 tbsp olive oil
4 tbsp balsamic vinegar
125g corn or any green salad
2 branches of oregano or basilica
pepper-mix

How to cook:

1. Clean the champignons from contamination and wash them. Cut most of the large slices, and in 3-4 mushrooms remove the upper thin skin and set aside. Zucchini cut thin plates or straw with a special grater or knife to clean vegetables.

2. Cut the mozzarella with circles 5-6 mm thick.

3. Sliced mushrooms roast in small portions on half olive oil in a heavily heated pan until golden. At the end, salt, pepper and spread out on plates. Add slices of zucchini and mozzarella. Pour everything with balsamic vinegar and remaining olive oil. On top, rub fresh mushrooms with thin plates. Sprinkle the leaves with salad, oregano or basil.

4. Sprinkle, tuck in the pepper mixture and serve.

Pita with lentils and mushrooms.
(8 servings)
4 pitas
125g natural yogurt to serve

Lentivic hummus:
half-onion
2 cloves of garlic
130g red lentils
500 ml of water
cilantro
5 tbsp olive oil
0.5 tsp coriander
0.5 tsp cumin
1 tbsp sesame oil

Mushroom mince:
600 g of different mushrooms (hungs, mushrooms, foxes, white)
half-onion
3 cloves of garlic
5-6 tbsp olive oil
0.5 tsp coriander
cilantro
greenbow

How to cook:

1. For lentil hummus, peel the onions and garlic, cut finely and lay out the multicooker bowl. Add the lentils, pour in the water and cook in "Pushing" mode for 10-12 minutes. Then add cilantro leaves, olive oil, coriander, cumin and sesame oil. Sprinkle, pepperchit, mix well and lay out the hummus from the bowl of the multicooker into a bowl. Wash the bowl.

2. For minced mushrooms, cut into slices, onions and garlic finely.

3. Put the multicooker in the "Fry" mode, pour olive oil and lay out the sliced onions and garlic for mince. Roast for 1 minute. Add coriander, sliced mushrooms and fry, stirring constantly, for another 15 minutes.

4. Chop cilantro and green onions. Add the greens to the fried mushrooms, salt and pepperchit. Shift the mince from the multicooker to another bowl and wash the bowl.

5. Pits dry in a bowl of multicooker without oil for about a minute on each side. Cut them in half. Fill the pita halves with hummus and mushroom mince. Serve with yogurt.

Mushroom caviar Nado:
700 g of any mushrooms (forest, oysters, mushrooms)
200g zucchini
50g leek (only the white part will be needed)
5 tbsp vegetable oil
3 tbsp tomato paste
300 ml of water
5 twigs of thyme
1 tbsp vinegar (6%)
1 tbsp sugar
1 tbsp salt

How to cook:

1. Clean the mushrooms from sand and dirt, wash well and cut finely. Cut the zucchini in small cubes. Rinse it and cut it fine.

2. Roast the mushrooms with pore and zucchini in a deep well-heated sotheinica on vegetable oil for 15 minutes, stirring. Add the tomato paste and fry for another 3-4 minutes. Pour water, add thyme leaves, vinegar, sugar and salt. Stir, stir, 10 minutes. Remove from the fire, spread in sterilized jars, seal and store in a dark cool place.

For this very simple dish, spaghetti or penne are also suitable. Mushrooms are not usually put in carbonara, but we like it so much.

Gotta:
(for 4 servings)
400g Tagliatella or other paste
150g of any mushroom
1 clove of garlic
1 tbsp olive oil
2 yolks
100g sour cream
50g Parmesan (+20g for serving)
1 tbsp parsley
80g ham

How to cook:

1. Boil taljatelle in a large pan with boiling salted water until al dente state, following the instructions on the package.

2. Meanwhile, cut the mushrooms into slices and roast with finely chopped garlic on olive oil over a medium heat of 5 minutes until soft.

3. In another bowl, whip the yolks with sour cream, grated parmesan and finely chopped pe

Mushroom pate with thyme.
(for 6 servings)
1 tbsp olive oil
600g of any different mushrooms
2 cloves of garlic
1 bulb
half-bundle
juice
100g butter
0.5 tsp dried chilli in flakes
quarternut
100g ricotta
100g of any blue cheese

How to cook:

1. Heat the olive oil in a pan over a medium heat.

2. Thinly cut 1 clove of garlic, bulb, mushrooms.

3. Put in the pan mushrooms, sliced and whole garlic, onions and thyme. Roast for 10-15 minutes until the vegetables are soft and golden. Sprinkle, pepperchit, sprinkle with lemon juice and transfer into a bowl. Cover the film and put it in the refrigerator for 4 hours. Then select thyme and set aside.

4. Melt the butter in a small sothein on a low heat.

5. Grind in a blender half the mushroom mass. Add the chilli, grated nutmeg, ricotta and blue cheese, grind again. Mix with the remaining mushrooms, put in a container and level. Pour with melted oil, lay out thyme on top and put in the refrigerator for 2 hours.

6. Serve with oatmeal biscuits and Cornishons.

Crutch. Sprinkle and peach. Add the roasted mushrooms and the fibre-disassembled ham. Stir it up.

4. Pour the water and return the paste to the pan (a little water in which it was boiled, save). Add the mushroom sauce and stir. Pour some more water from under the paste to dilute the sauce.

5. Serve with grated parmesan.

Source: domashniy.ru/