Jamie Oliver Garlic Mushroom Starter Recipes

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GARLIC MUSHROOM PASTA



Garlic mushroom pasta image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Dinner for two     Mushroom     Pasta & risotto     Lunch & dinner recipes     Cheap & cheerful

Time 16m

Yield 2

Number Of Ingredients 5

150 g dried trofie, or fusilli
2 cloves of garlic
250 g mixed mushrooms
25 g Parmesan cheese
2 heaped tablespoons half-fat crème fraîche

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  • Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  • Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

CREAMY MUSHROOMS



Creamy Mushrooms image

This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I've noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt, and pepper. I can't argue with that method - it does give delicious results - but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it's actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.

Provided by Jamie Oliver

Time 30m

Yield 4 servings

Number Of Ingredients 9

A small rustic loaf of bread, to serve
3/4 pound/350 g chanterelles
A small bunch fresh curly parsley
1 ounce (2 tablespoons)/30 g butter
Olive oil
1/2 red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
5 fluid ounces/150 ml single cream
1 lemon

Steps:

  • ;
  • Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
  • Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
  • Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
  • Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
  • Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

CREAMY GARLIC MUSHROOMS



Creamy Garlic Mushrooms image

Creamy Garlic Mushrooms ideal for a starter, serves 2

Provided by debbieanneagle

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
  • Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
  • Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
  • After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
  • Preheat the grill to high.
  • Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
  • Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
  • Variations:
  • Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
  • For a slightly sharper taste, try using creme fraiche in place of the cream.
  • To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
  • If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

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