Happy Shrooms

Mushrooms are utterley versatile, they cook in minutes and often have a nutty and earthy like taste:

 

Mushrooms & Stuffed Salmon with a creamy filling

  • 12 large mushrooms - preferably portobello, button or chestnut mushrooms
  • 200g fresh salmon fillet, skin removed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • 2 tbsp cream cheese (optional)
  • Salt and pepper to taste
  • Grated parmesan cheese (optional for topping)
  • 1 tbsp breadcrumbs (optional for a crispy topping)

Prepare the Mushrooms:

  • Preheat the oven to 375°F (190°C)Clean the mushrooms, remove the stems,  chop the stems finely as they will be used in the filling.
  • Heat olive oil in a pan. Add the salmon fillet and cook for 3–4 minutes on each side until just done. Flake the salmon into small pieces and set aside.
  • In the same pan, sauté the garlic, onion and mushroom stems until softened. Stir in the flaked salmon, fresh herbs, lemon zest, and cream cheese if using.
  • Mix well and season with salt and pepper to taste. Spoon the salmon and herb mixture into the mushroom caps, filling them. If desired, sprinkle a little grated parmesan and breadcrumbs over the top for a crispy, cheesy finish.
  • Arrange the stuffed mushrooms on a baking tray and bake for 15–20 minutes or until the mushrooms are tender and the tops are golden.

Spicy Mushroom & Tuna Tacos

  • 1 can tuna (in olive oil, drained) or 8 oz fresh tuna, cubed
  • 8 oz mushrooms - shiitake ,  chestnut sliced
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, minced (remove seeds for less heat)
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tbsp lime juice
  • 2 tbsp coriander, chopped
  • Salt and pepper, to taste
  • 6-8 small soft taco tortillas
  • Optional toppings: avocado slices, shredded lettuce, salsa, sour cream, hot sauce

Instructions:

  • Heat olive oil in a pan and add onions, garlic & jalapeño and cook for 3-4 minutes until softened.  Toss in the mushrooms and cook for 5-7 minutes.
  • Stir in chili powder, smoked paprika and cook for 1 more minute. Add the tuna (either canned or fresh), breaking it up gently. If
  • using fresh tuna, cook until it's just done (about 2-3 minutes). Stir in lime juice, season with salt and pepper, and toss in the coriander.
  • Heat the tortillas in a dry skillet or microwave until they’re soft. Spoon the spicy mushroom and tuna mixture onto the warm tortillas. Add your desired toppings such as avocado, shredded lettuce, salsa, or hot sauce for extra heat. Garnish with lime wedges

Salmon with Sautéed Mushrooms

  • 2 Salmon fillets
  • 1 tbsp olive oil
  • 100g mushrooms (shiitake or button), chestnut sliced
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil, season with salt and pepper, and grill for 4-5 minutes per side until cooked through.
  2. In a pan, melt the butter over medium heat. Add the garlic and mushrooms, sauté for about 5 minutes until the mushrooms are golden and tender. Season with salt, pepper, and parsley.
  3. Serve the grilled fish topped with the sautéed mushrooms and a squeeze of fresh lemon juice.

Truffle Mushroom and Fish Risotto 

Instructions:

  1. Heat olive oil in a large pan. Add onions and garlic, cook until softened.
  2. Add rice, stir to coat with oil, and toast for 1-2 minutes.
  3. Pour in the white wine, stir, and allow it to evaporate.
  4. Slowly add warm stock one ladle at a time, stirring constantly until the rice absorbs the liquid. Repeat for about 15-20 minutes until the rice is cooked but still al dente.
  5. In another pan, sauté mushrooms and fish until cooked through.
  6. Fold mushrooms and fish into the risotto. Add butter and Parmesan, season with salt and pepper, and garnish with parsley.

Balsamic Glazed Stuffed Trout with Mushrooms

Ingredients:

  • 1 whole side of Trout
  • 100g mushrooms (button or portobello), chestnut finely chopped
  • 1 tbsp butter
  • 1 garlic cloves, minced
  • 1 small onion, finely chopped
  • ¼ cup breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • Salt and pepper

Instructions:

  • Preheat oven to 180°C (350°F). In a pan, melt the butter and sauté the onion and garlic until soft. Add mushrooms and cook for 5 mins.
  • Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. Remove from heat.
  • Lay the fish fillet flat and spoon the mushroom mixture onto one end of each. Roll up the fillets and secure with a toothpick.
  • Place the rolled fillet in a baking dish, brush with a little olive oil, and bake for 15-20 minutes, until the fish is cooked through.

Zesty Lemon Garlic Shrimp with Mushrooms:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz mushrooms (button), sliced
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 lemon (zested and juiced)
  • 2 tbsp fresh parsley, chopped
  • ½ tsp red pepper flakes (optional for heat)
  • Salt and pepper to taste
  • 2 tbsp butter (optional for richness)

    Instructions:

    • Slice mushrooms.In a large pan, heat 2 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5 minutes until golden brown and tender. Remove from the pan and set aside.
    • In the same pan, add the remaining olive oil. Add minced garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes. Return the mushrooms to the pan, along with the lemon zest and juice. Stir everything together and cook for another 5 minutes.
    • Stir in butter (if using) for extra richness, and sprinkle with fresh parsley. Season with salt and pepper to taste.
    • Plate the shrimp and mushrooms, and garnish with extra lemon slices.

    These dishes highlight the savoury and earthy combination of fish and mushrooms, with flavours ranging from light and fresh to rich and hearty!