Mushroom Ravioli with Spinac

​

Pam, that is a great recipe which I am going to try, many thanks. Another good way of serving mushrooms is to make a stroganoff, here's the recipe that I use.

Ingredients​

​

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed.
  • ¼ tsp paprika
  • pinch of cayenne pepper
  • 1 x quarter pound pack chestnut mushrooms, thickly sliced
  • 1 x half pound pack basics mushrooms, thickly sliced
  • glass of white wine (optional)
  • Quarter pound pack of basmati or, my own preference, wholegrain rice.
  • ½ tbsp Dijon mustard. I prefer to add a squeeze of tomato paste. (that's not tomato sauce.) I'm allergic to mustard.
  • half a pint of vegetable stock, made using a stock cube and veggie gravy granules
  • two generous tablespoonfuls of crème fraîche
  • ½ lemon
  • generous pinch of parsley

Step by step​


  1. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add the paprika, plus the cayenne, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
  2. Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
  3. Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve. (I use the two minute microwave bag of rice.)
  4. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
  5. Serve with the rice to mop up the sauce, and a lemony bitter leaf salad, if you like. You can bulk it up with a salad pepper and spring onions, with or without, it's very filling. But a word of caution, use just a little of the paprika and cayenne pepper.
Mushroom-stroganoff.jpg
 
horseless carriage said:

​

Pam, that is a great recipe which I am going to try, many thanks. Another good way of serving mushrooms is to make a stroganoff, here's the recipe that I use.

Ingredients​

​

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed.
  • ¼ tsp paprika
  • pinch of cayenne pepper
  • 1 x quarter pound pack chestnut mushrooms, thickly sliced
  • 1 x half pound pack basics mushrooms, thickly sliced
  • glass of white wine (optional)
  • Quarter pound pack of basmati or, my own preference, wholegrain rice.
  • ½ tbsp Dijon mustard. I prefer to add a squeeze of tomato paste. (that's not tomato sauce.) I'm allergic to mustard.
  • half a pint of vegetable stock, made using a stock cube and veggie gravy granules
  • two generous tablespoonfuls of crème fraîche
  • ½ lemon
  • generous pinch of parsley

Step by step​


  1. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add the paprika, plus the cayenne, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
  2. Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
  3. Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve. (I use the two minute microwave bag of rice.)
  4. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
  5. Serve with the rice to mop up the sauce, and a lemony bitter leaf salad, if you like. You can bulk it up with a salad pepper and spring onions, with or without, it's very filling. But a word of caution, use just a little of the paprika and cayenne pepper.
View attachment 162106
Click to expand...
Looks so yummy!!!!
 
horseless carriage said:

​

Pam, that is a great recipe which I am going to try, many thanks. Another good way of serving mushrooms is to make a stroganoff, here's the recipe that I use.

Ingredients​

​

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed.
  • ¼ tsp paprika
  • pinch of cayenne pepper
  • 1 x quarter pound pack chestnut mushrooms, thickly sliced
  • 1 x half pound pack basics mushrooms, thickly sliced
  • glass of white wine (optional)
  • Quarter pound pack of basmati or, my own preference, wholegrain rice.
  • ½ tbsp Dijon mustard. I prefer to add a squeeze of tomato paste. (that's not tomato sauce.) I'm allergic to mustard.
  • half a pint of vegetable stock, made using a stock cube and veggie gravy granules
  • two generous tablespoonfuls of crème fraîche
  • ½ lemon
  • generous pinch of parsley

Step by step​


  1. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add the paprika, plus the cayenne, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
  2. Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
  3. Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve. (I use the two minute microwave bag of rice.)
  4. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
  5. Serve with the rice to mop up the sauce, and a lemony bitter leaf salad, if you like. You can bulk it up with a salad pepper and spring onions, with or without, it's very filling. But a word of caution, use just a little of the paprika and cayenne pepper.
View attachment 162106
Click to expand...
When you do prepare... post a photo, please. I always worry trying out new recipes. I have a very picky hubby.
 
Like last evening, I went out to a couple of stores and bought a jar of cayenne pepper. Hubby of course had to say something about it. Too spicy, he said. Ugggh.
 
We actually enjoyed that meal this evening. I make it many times so next time I will photograph each step of the way. My wife and I are not vegetarian but we do like to balance our meals. we enjoy fish a couple of times a week, at least two vegetarian meals and about three meat meals.
 
horseless carriage said:
We actually enjoyed that meal this evening. I make it many times so next time I will photograph each step of the way. My wife and I are not vegetarian but we do like to balance our meals. we enjoy fish a couple of times a week, at least two vegetarian meals and about three meat meals.
Click to expand...
I don't like beef so I like your recipe!!! I love veggies!
 
We do eat beef, but rarely as a steak or sirloin roast. I will cook just a small amount what we Brits call, minced, I think it's called ground on your side of the pond. Added to that small amount will be kidney beans, chillies, salad peppers, onions, garlic and anything in the fridge that might need using up, like courgettes or leeks. It all adds up to a spicy Chilli-con-Carne.
 
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