Mushrooms

Spinach and Mushroom Lasagna

I obviously love classic lasagna – I mean who doesn’t? But I also really love experimenting with different varieties and this one with spinach, feta, grated courgette and super savoury mushrooms is my current favourite to make. Obviously its not a healthy dish, but it’s healthier than traditional lasagna and its also hella delicious. Enjoy. 

 

Spinach and Mushroom Lasagna

This is the cheesiest, most satisfying vegetarian lasagna ever. Way better than a fake mince variety with tomato sauce. This is creamy, savoury and delicious.
Like any lasagna, there are a few stages involved but its totally worth it!
Servings: 6 people

Ingredients

  • 1 Onion Red or White
  • 2 Courgettes
  • 200 g Frozen spinach
  • 1 punnet Mushrooms
  • 4 cloves Garlic
  • 1 block Feta cheese
  • 70 g Cheddar cheese
  • 1/2 pint Milk
  • 20 g Butter
  • 20 g Flour
  • Dried lasagna sheets

Instructions

  • Fry the mushrooms and onions in a wide bottomed frying pan until quite brown. For the last 2 minutes add the garlic crushed or minced – set this aside
  • Defrost the spinach in the microwave and grate the courgettes with a cheese grater.
  • Fry the grated courgette in the same frying pan for a few minutes until they are soft
  • add the courgette and defrosted spinach to a bowl and crumble in the block of feta 
  • Now make your white sauce – melt the butter and add the flour, frying for a couple of minutes. Slowly add the milk while whisking and cook together for 3-5 minutes until slightly thickened. 
  • Add half the white sauce to the feta, spinach, courgette mixture – keep the other half for the top of the lasagna
  • Layer up the lasagna adding oil to the bottom of your baking dish to stop it sticking – layer the feta spinach mixture then the mushrooms and onions on each layer. Finish with the rest of the white sauce and add the cheddar cheese to the top
  • Put tin foil on the top and bake at 170 for 1 hour

My New Favourite Yellow Curry

I’ve recently got hugely into making my own curry paste – which is way easier than I thought. The proportions are easy and it means you can make the paste when you have time and throw everything together later in the day. 

 

Yellow Curry

Vegan Sweet Potato, Lentil and Spinach curry which is creamy and spicy with a depth of flavour from the turmeric. 
Servings: 4 people

Ingredients

For the paste

  • 1 Onion
  • 1 Thumb sized piece of ginger
  • 1 bulb Garlic
  • 5 tbsp Olive oil
  • 1 small bunch Fresh or frozen coriander
  • 1 tbsp Turmeric
  • 1 tbsp Curry powder

For the curry

  • 350 g Dried yellow lentils
  • 2-3 Small sweet potatoes
  • Spinach Fresh or frozen – as much as you like
  • 1 tbsp Peanut butter optional
  • 1 tin Coconut milk

Instructions

  • Peal and roughly slice the onion, ginger and add it to an oven safe dish with the whole bulb of garlic – roast with the oil at 200 for 30 minutes
  • Afterwards, remove the garlic skins and add the whole lot to a small blender with the turmeric, curry powder and coriander, blend. Keep in the fridge until needed
  • Add the curry paste to a saucepan and fry for 3 minutes, siring all the while
  • Add 1 ltr water plus the dried lentils. Simmer for 1 hour
  • Add the cubed sweet potatoes and simmer for another 30 minutes
  • Lastly cook your rice or naan, add the frozen spinach until the blocks come apart, the peanut butter and the tin of coconut milk (adding it at the end ensure it stays super creamy)

Wild Rice Risotto

I made this with a mixture of red rice, brown basmati and white basmati but you could easily use a bag of mixed wild rice. I think this would make a great vegetarian dinner party option because you can make it, leave it and reheat when you’re ready to serve.

The vegetables in the dish are 100% flexible. I used some gorgeous oyster mushrooms and a leek and shallot but you could easily replace with green veg or whatever you have in your fridge.

 

Nutty & creamy risotto

Mixed Rice Risotto

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Keyword: risotto, vegetarian
Servings: 2 people

Ingredients

  • 170 g Mixed rice rice, brown, wild, white
  • 1 glass White wine
  • 150 g Mixed mushrooms
  • 1 large Leek
  • 1-2 Shallots
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 2 tbsp Yoghurt
  • 50 g Vegetarian hard cheese
  • 1 ltr Vegetable stock

Instructions

  • Finely slice the (washed) leeks, shallots, mushrooms (torn into small pieces) and fry with the butter and oil for 5 minutes
  • Add the garlic (chopped) and continue cooking for 5 minutes (the mushrooms will release some water so the garlic doesn’t burn)
  • Add the rice (you may need to add the harder rices first and the white rice after 10 minutes – make sure you follow the package instructions) and the white wine
  • Cook for a few minutes until the wine has evaporated 
  • Like any risotto, continue stirring and adding ladle fulls of stock at a time until the rice is cooked (20-40 minutes depending on the variety)
  • Turn off the heat and add the grated cheese, salt and peeper, the yoghurt and an extra drizzle of olive oil. Serve!

Creamy Polenta & Meaty Mushrooms

This recipe ends up looking really elegant but is literally less than 10 minutes and only two essential ingredients. It’s vegan too!

 

Delicious

Creamy Polenta & Meaty Mushrooms

Servings: 1 person

Ingredients

  • 1/4 cup Polenta
  • 4 cups Water (or stock)
  • 1 handful Mixed Mushrooms Oyster if you can
  • 2 tbsp Olive oil
  • 2-3 Sprigs Fresh Thyme Optional

Instructions

  • Add the polenta to the water and whisk together for 5 minutes on a medium heat until creamy. 
  • Tear the mushrooms and fry on a high heat with the oil
  • Serve with additional fresh thyme, salt and pepper and olive oil drizzled on top