Christmas isn’t all about meat, we’ll tell you.
There are plenty of ways to enjoy festive food while dipping your toes out of the norm.
One way to do so is with the humble mushroom, which serves as a meat substitute in some recipes.
The ingredient is more sustainable, and mushroom producers in the UK and Ireland say mushrooms are generally easier to transport than meat, so it’s a bit better for the environment.
They’ve teamed up with chef Matt Tebbutt to encourage the nation to be more sustainable over the Christmas period.
There’s a lot of versatility in cooking with mushrooms, so here’s a festive breakfast, main, and canape dish to try.
Chestnut Mushroom, Boiled Egg with Bearnaise Sauce
Ingredients (serves two)
- Olive oil for frying
- 4 eggs
- 300g English chestnut mushrooms
- 1 avocado
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 slices British sourdough
- 150g Butter, room temperature
- 1 tablespoon Tarragon, de-leaf and finely chopped
- 1 teaspoon Vinegar
- 2 egg yolks
- Lemonade, to taste
- Salt and ground white pepper
- Heat oil in a pan over medium high heat
- Add mushrooms, cook until golden and only a little moisture remains
- Remove mushrooms, set aside
- Reduce heat to medium
- In the same pan, melt butter
- Add shallot and garlic until soft, 1-2 minutes
- Add cooked mushrooms
- Season with salt and pepper
- Set aside and keep warm
To make Bearnaise:
- Pour a few centimeters of water into the pot and reduce the heat to low.
- Choose an insulated mixing bowl that can be placed comfortably on top of the saucepan, above the water to create a double boiler.
- Place egg yolks and vinegar in a heatproof bowl and beat with an electric mixer until fluffy.
- In another saucepan, melt the butter carefully, then add your chopped tarragon
- In a steady stream, slowly add the melted butter to your egg mixture, constantly whisking.
- Once the mixture is the thickness you want, remove the bowl from the pan and season with lemon juice, salt, and white pepper to finish.
- Keep the Bearnaise warm over steam left over from the pot, removed from the heat.
To poach eggs:
- Pour water into a small saucepan with 3 inches and bring to a boil. Add a little vinegar and using a whisk, spin the water vigorously to create a whirlpool.
- Immediately drop the eggs into the center of the vortex and cook until the whites are set and the yolks are still soft, about 2-4 minutes.
- Erase with a slotted spoon.
- Spread some Bearnaise on toast
- Top with mushrooms, hard-boiled eggs and a spoonful of warm hollandaise.
Wellington chestnut mushroom with mushroom gravy
- 50g unsalted butter
- 4 shallots
- 2 garlic cloves, peeled and minced
- 6 sprigs of thyme, stalks removed
- 500g spinach
- 600g English Chestnut Mushroom Mix and English Sealed Cup
- Fresh wormwood leaves, stem removed, finely chopped.
- 200g spinach leaves
- 1 egg
- Pre-purchased puff pastry sheet, 500g
- Fine powder, for dusting
For the gravy:
- Butter knob
- 2 shallots
- 1 bulb of garlic
- 350g English-style canned mushrooms
- 2 tablespoons flour
- 500ml Braised beef with mushrooms
- Salt and pepper
- Melt butter in a large saucepan over medium heat.
- Add the shallot and garlic and cook gently until tender.
- Add thyme and stir well.
- Add the chopped mushrooms and cook until the remaining mushrooms are slightly moist and golden in color.
- Add tarragon leaves and stir well.
- Season with freshly ground salt and pepper.
- Let the mixture cool.
- Heat some oil in a pan and sauté the spinach until wilted. Squeeze out as much liquid as possible. Set aside.
- When the mushroom mixture cools, add the spinach and season to taste.
To create Wellington:
- Roll out the puff pastry onto a 25cm x 30cm piece of baking paper, covered with a little flour that has been lightly spread.
- Pour the mushroom mixture in the shape of a log onto the bottom of the paper, leaving 2cm on each side.
- Roll the cake around the mushroom mixture.
- Pinch the closed well cap to seal and trim off excess pastry.
- Lightly dab the cake with a fork and beat the sides with the beaten egg.
- Put in the fridge for 1 hour
For the mushroom gravy:
- Melt butter in a saucepan over medium heat.
- Fry the onions until they are soft.
- Add garlic and cook for one more minute.
- Add mushrooms and cook for 8 minutes until golden and liquid has evaporated, remove and set aside.
- In the same pan, melt the butter, then add the flour.
- Stir to combine and cook for about 2 minutes, stirring constantly.
- Add broth, salt, and pepper and cook over low heat until the gravy thickens.
- Add mushrooms to a covered cup.
Then preheat oven to 200C, place Wellington with baking paper underneath on a large baking tray. Bake for 25 minutes before letting the cake rest for 10 minutes.
Chestnut mushroom, nightshade and pear
- Olive oil
- 1 clove of garlic
- 12 sheets of filo
- 100g butter, melted
- 400g chestnut mushrooms, finely chopped
- 2 firm English pears, peeled and cut into small cubes
- 200g British Stilton, crumbled
- 2 tablespoons sesame seeds
- Preheat oven to 200C.
- Select a saucepan and heat a teaspoon of olive oil over medium-high.
- Saute minced garlic for 1 minute.
- Add chopped mushrooms, saute until golden and only slightly moist.
- Then add chopped pears until colored. Set aside to cool.
- Take 1 filo sheet, with the widest side facing you, brush with some melted butter
- Dot a pile of mushroom and pear mixture in three places, leaving space between the twists.
- Sprinkle with crushed British stilton.
- Roll the filo from the bottom up, cut it into three pieces and twist the ends to seal.
- Beat in some butter and sprinkle with sesame seeds.
- Repeat with remaining ingredients.
- Bake for 10 minutes.
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https://metro.co.uk/2021/12/12/three-festive-mushroom-recipes-for-a-vegetarian-alternative-to-turkey-15758003/ Three festive mushroom recipes for a vegetarian alternative to turkey