Mushrooms are marvellously versatile as they can be eaten raw or cooked and there are so many different varieties grown in SA all year round.
With Father’s Day next weekend, you might like to try one of these recipes from the SA Mushroom Farmers’ Association (Samfa).
Samfa has scads of recipes using this little brown fungi, ranging from breakfast to supper.
The smoky scramble is ideal to start the day, and delivers a healthy helping of protein and vitamins, thanks to the eggs and spinach.
The soup is a creamy winter warmer serving two to three, and super easy to make if you have a blender.
Plus, as most of the soup is cauliflower, it is also carb-conscious and nearly gluten-free.
As for the steak, it’s a luxuriously savoury combination of truffle oil and pan-fried large brown mushrooms on a perfectly matured steak, carefully cooked.
Depending on your appetite — and budget — it will serve one or two people.
Happy Father’s Day!
MUSHROOM AND SPINACH SCRAMBLE
Ingredients:
30ml butter
2-3 large brown mushrooms, sliced
a handful baby spinach leaves (optional)
3 extra-large eggs, whisked
1/2 cup grated smoked mozzarella
salt and pepper, to taste
smoked paprika, for sprinkling
Method:
Heat the butter in a pan and fry the mushrooms until golden. Add the spinach and fry until it just starts to wilt, which should be just under a minute.
Add the eggs and stir to scramble. While the eggs are still slightly runny, sprinkle the cheese over and cover with a lid to melt.
After a minute or so, remove the lid and season with salt, pepper and a sprinkle of paprika. Transfer to a plate and serve at once.
CREAM OF MUSHROOM AND CAULIFLOWER SOUP
Ingredients:
30ml butter
250 button mushrooms, sliced
1 small garlic clove, finely grated (optional)
300g cauliflower, sliced
250ml cream
1 cup grated mature cheddar cheese, plus more for serving
salt and pepper, to taste
a handful of chives, finely chopped
Method:
Heat the butter in a medium size pot over high heat. Add the mushrooms and fry until they start to soften (don’t let them get too dark, and set a few aside at this point for garnish at the end).
Add the garlic and stir for a minute, then add the cauliflower and cream. Cover and bring to a simmer, taking care not to let it boil over.
Let it cook for about 5-7 minutes or until the cauliflower is tender. Transfer to a blender, then blend until very smooth.
Add the cheddar and season to taste. Serve hot, topped with more cheese, a few of the saved mushrooms, and scattered chives.
TRUFFLE MUSHROOM STEAK
Ingredients:
300g aged steak of your choice, boneless
olive oil, for drizzling
salt and pepper
30g butter
A few large brown mushrooms, sliced
2 sprigs thyme, woody stalks discarded
A few drops of truffle oil (or truffle flavoured oil)
Method:
Drizzle the steak with oil and season with salt and pepper.
Braai over hot coals or grill in a piping hot griddle pan, until cooked to your liking: 3.5 minutes a side for a 3cm thick steak will give you a medium-rare result.
Remove and leave to rest while you prepare the mushrooms.
Heat the butter over high heat in a pan then fry the mushrooms with the thyme until golden brown on all sides.
Season with salt and pepper. Remove from the heat, then add a few drops of truffle oil and stir to mix.
Top the rested steak with the hot truffle mushrooms and serve at once.
HeraldLIVE
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