Shrooms & Fish

Ingredients:

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)

Instructions:

1. Prepare the Mushrooms:
   • Preheat the oven to 375°F (190°C).
   • Clean the mushrooms, remove the stems, and set them aside. Scoop out a bit of the inside to create space for the stuffing. Chop the stems finely as they will be used in the filling.
2. Cook the Salmon:
   • Heat olive oil in a pan over medium heat. Add the salmon fillet and cook for 3–4 minutes on each side until just done. Flake the cooked salmon into small pieces and set aside.
3. Prepare the Stuffing:
   • In the same pan, sauté the minced garlic and chopped onion until softened. Add the chopped mushroom stems and cook for another 2 minutes.
   • Stir in the flaked salmon, fresh herbs (parsley and dill), lemon zest, and cream cheese if using. Mix well and season with salt and pepper to taste.
4. Stuff the Mushrooms:
   • Spoon the salmon and herb mixture into the mushroom caps, filling them generously.
   • If desired, sprinkle a little grated parmesan and breadcrumbs over the top for a crispy, cheesy finish.
5. Bake:
   • 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 corriander, chopped
• Salt and pepper, to taste
• 6-8 small soft taco tortillas
• Optional toppings: avocado slices, shredded lettuce, salsa, sour cream, hot sauce

Instructions:

1. Cook the mushrooms: Heat olive oil in a pan over medium heat. Add onions and cook for 3-4 minutes until softened. Add garlic and jalapeño, cooking until fragrant, about 1 minute. Toss in the mushrooms and cook for 5-7 minutes, until they are golden brown and tender.
2. Season and add tuna: Stir in chili powder, smoked paprika, and cumin. Cook for 1 more minute to toast the spices. 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 chopped cilantro.
3. Warm the tortillas: Heat the tortillas in a dry skillet or microwave until they’re soft and pliable.
4. Assemble the tacos: 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.
5. Serve: Garnish with extra lime wedges and cilantro for a fresh burst of flavour.

 Salmon with Sautéed Mushrooms

A simple yet flavourful combination of fresh grilled fish and sautéed mushrooms.

Ingredients:

• 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.

2. Truffle Mushroom and Fish Risotto 

A creamy, rich risotto combining the umami of mushrooms and the delicate flavour of fish.

Ingredients:

• 1 cup Arborio rice
• 4 fish stock, warmed
• 200g mixed mushrooms - porcini, shiitake, or chestnut chopped
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 200g white fish clams, prawns, smoked haddock - cubed
• ½ cup white wine
• 2 tbsp butter
• ¼ cup Parmesan cheese, grated

• Sabatino Tartufi Truffle Zest Seasoning

• Salt, pepper, and fresh parsley for garnish

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

Delicate fish fillet stuffed with a savoury mushroom filling and baked to perfection.

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:

1. Preheat oven to 180°C (350°F).
2. In a pan, melt the butter and sauté the onion and garlic until soft. Add mushrooms and cook until they release their moisture and are golden.
3. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. Remove from heat.
4. Lay the fish fillet flat and spoon the mushroom mixture onto one end of each. Roll up the fillets and secure with a toothpick.
5. 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.
6. Zesty Lemon Garlic Shrimp with Mushrooms:

   Ingredients:

   • 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:

1. Prep the shrimp and mushrooms: Rinse the shrimp and pat dry. Clean and slice mushrooms.

2. Sauté 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.

3. Cook the prawns : 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 shrimpand cook for 2-3 minutes on each side until they turn pink and opaque.

4. Add lemon and combine: Return the mushrooms to the pan, along with the lemon zest and juice. Stir everything together and cook for another minute to let the flavours meld.

5. Finish with butter and parsley: Stir in butter (if using) for extra richness, and sprinkle with fresh parsley. Season with salt and pepper to taste.

6. Serve: Plate the shrimp and mushrooms, and garnish with extra lemon slices if desire

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