Spiced Mushrooms Recipes

SPICED MUSHROOMS

Steps:

• Heat 2 tablespoons olive oil in a pot over medium-high heat. Add 1 pound sliced mixed mushrooms, season with salt and pepper and cook until tender, 7 minutes; push aside. Add 1 more tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground coriander and 1/2 teaspoon each ground cumin and allspice; cook, stirring, 30 seconds. Stir in the mushrooms. Sprinkle with the juice of 1/2 lemon and some chopped mint and parsley.

SPICED MUSHROOMS WITH HERBS

Steps:

• Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

GRILLED SPICED WHITE MUSHROOMS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
• Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
• Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

SPICED MUSHROOMS

Steps:

• Place mushrooms into a large ceramic, glass or plastic bowl.
• Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
• Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
• Set aside to marinate for 15 minutes.
• Heat a wok over high heat until hot.
• Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
• Serve hot.

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.