Posts Tagged With: Mushroom

Mushroom and kale risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Feel free to experiment with different types of mushies too. And if you have any left over then go crazy making arancini!

Fresh from the garden: mushrooms, Tuscan kale (cavolo nero), marjoram, garlic, onion
Recipe source: Melissa
Serves: 8 at home or 24 tastes


  • Saucepan
  • Salad spinner
  • Garlic press
  • Bowls – 1 large, small, med
  • Large knife& chopping board
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a flat end
  • Heavy based stockpot
  • Measures:scales, jug, cup, tablespoon
  • 4 bowls or soup plates to serve



  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • A large handful of mushrooms
  • A small handful marjoram
  • 4 or 5 kale leaves
  • 3 garlic cloves
  • 1 brown onion
  • Extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 1 lemon
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Measure the water into the saucepan, add the bouillon and bring it to a simmer on medium heat.
  • Meanwhile wipe the dirt from the mushrooms with a piece of paper towel, trim any ugly bits and then thinly slice the mushrooms.
  • Wash and spin dry the marjoram, strip and discard the stems. Wash the kale leaves, trim from the stalks and finely slice into ribbons.
  • Squeeze the garlic cloves through the press into a small bowl. Peel and finely chop the onion.
  • Heat half the butter and 2 tablespoons of olive oil and butter over medium heat in the stockpot. Add half the chopped onion and cook gently until just tender, about three minutes. Do not brown. Add the mushrooms and garlic and a pinch of flaked salt and sauté for 3 or 4 minutes until the mushrooms are starting to colour. Remove from the pan and reserve in a medium bowl.
  • Heat the rest of the butter and another 2 tablespoons of olive oil in the same pan & then add the rest of the onions. Cook until translucent & then stir in the rice until the grains begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in until fully absorbed. The stock should just cover the rice and bubble. Add the kale, and stir every minute or so for about 15 minutes, making sure you get into all the corners of the pan with the wooden spoon.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup.
  • After about 15 minutes, add the mushrooms backto the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • When you are ready to serve, add in a last ladleful of stock. Stir in the marjoram, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the soup plates and eat right away!



Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | Leave a comment

Cream of mushroom soup

This is a lovely soup – so simple to make but so rewarding. If at home you might add half a cup of white wine to the pan and reduce by half before you add the mushrooms, but we like it too just like this…

Fresh from the garden: onion, garlic, leek, thyme, mushrooms, parsley
Recipe source: adapted from a recipe by Neil Perry of Rockpool
Serves: 8 or 30 tastes


  • Kettle
  • Chopping board & knife
  • Scales
  • A large heavy-based pot
  • Bowls – 2 large, 2 med, small
  • Large spoon
  • Measures: jug, tablespoon
  • Citrus juicer
  • Salad spinner
  • Stick blender
  • Serving bowls

  • 1 brown onion
  • 2 garlic cloves
  • 1 leek
  • 25ml olive oil
  • 50g unsalted butter
  • 2 sprigs thyme
  • Flaked salt
  • 500g mushrooms
  • 1 litre boiling water
  • 1 tablespoon bouillon
  • 100ml single (pouring) cream
  • Small handful flat-leaf parsley

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely chop the onion and garlic.
  • Trim the leek and remove the first layer. Carefully slice along the leek, halfway in and then rinse thoroughly under running water taking care to remove all the grit and dirt. Finely chop.
  • Wash and shake the thyme dry and strip leaves from the stalks.
  • Heat the oil and butter in the large pot over a medium heat. Add the onion, leek, garlic, thyme and a pinch of salt and cook, stirring, for about 10 minutes or until soft.
  • Meanwhile wipe the dirt from the mushrooms with a piece of paper towel, trim any ugly bits and then thinly slice the mushrooms.
  • Add the sliced mushrooms to the pan and continue to cook for about 5 minutes or until tender.
  • Add the bouillon to the boiling water, stir and then add to the pot. Cook, uncovered, for about 30 minutes or until reduced by half. Remove from the heat.
  • Meanwhile wash the parsley and spin it dry. Pick the leaves and then finely chop. Using the stick blender, puree the soup until smooth.
  • To serve, stir in the cream and parsley and check seasoning.
  • Ladle in to bowls and serve.

Notes: Why don’t we wash mushrooms? Describe in your own words how to clean a leek. What is bouillon? How many different sorts of mushrooms can you name?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | 2 Comments

Mushroom and rocket frittate

We love eggs! They are so versatile… and we also love the magic combination of eggs with mushrooms… this recipe has heaps of different things to do so great for budding chefs! The original also calls for spinach but we had heaps of rocket to use instead – the pepperiness isn’t so obvious once the rocket has wilted…

Fresh from the garden: spring onions, mushrooms, rocket, thyme, eggs
Recipe source: adapted from a recipe by Martha Stewart
Serves: 12 frittate or about 30 small


  • Muffin tins (12-hole large or 2 x 24-hole mini)
  • Pastry brush
  • Chopping board & knife
  • Bowls – large, medium
  • Salad spinner
  • Large frying pan
  • Wooden spoon
  • Whisk, spoons
  • Scales
  • Serving plates

  • 2 tablespoons olive oil plus extra for greasing
  • 2 spring onions
  • 300g mushrooms of your choice!
  • 300g fresh rocket
  • A sprig or two of thyme
  • A good grind of pepper
  • 1 pinch flaked salt
  • 8 eggs
  • 1/3 cup milk
  • 100g feta cheese


What to do:

  • Preheat the oven to 180C. Lightly grease the muffin tin holes with a pastry brush and a teaspoon or 2 of olive oil.
  • Wash the spring onions, stripping the first layer off and trimming any dried-up ugly parts.  Thinly slice the white & green parts but keep them in separate bowls.
  • Wipe the mushrooms with a piece of paper towel – do not wash them! Slice finely.
  • Wash and spin-dry the rocket. Roll it up & slice into thin ribbons.
  • Wash and wipe the thyme dry, then strip from the stalks.
  • In the frying pan, heat oil over medium-high heat; cook the white parts of spring onions, stirring for 1 minute. Add the mushrooms, thyme, pepper and salt and cook on a low heat, stirring occasionally until no liquid remains and mushrooms are light golden for about 5 minutes.
  • Stir in the rocket and cook, stirring, until wilted for about 1 minute. Remove from heat and then stir in the green parts of green onions. Divide among the muffin cups and set aside.
  • Break the eggs into a large bowl and whisk lightly, then add the milk and beat again. Spoon the egg mixture evenly among muffin cups. Weigh the feta cheese & then crumble it up and then sprinkle into each hole.
  • Bake in 180C oven until edges are set, about 10 minutes for the large (or 7-8 minutes for the small) then let cool in pan on rack for a few minutes.
  • Divide among serving plates. Yum!

Notes: Why do we separate the spring onion parts? Why shouldn’t we wash mushrooms?What does thyme smell like? Where does the word frittate come from?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at

%d bloggers like this: