Three festive mushroom recipes for a vegetarian alternative to turkey

Heavenly (Picture: UK and Ireland Mushrooms Producers)

Christmas isn’t all about meat, we’ll have you know.

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 works in place of meat in a number of recipes.

The ingredient is more sustainable, and the UK and Ireland Mushrooms Producers say mushrooms are often easier to transport than meat, making it that bit better for the environment.

They’ve partnered with chef Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period.

There’s lots of versatility in cooking with mushrooms, so here’s a festive breakfast, main and canape dish to try.

Chestnut mushroom, poached eggs with Bearnaise Sauce

Good morning (Picture: Ryan O’Donoghue Photographer)

Ingredients (serves two)

• Olive oil, for sautéing


• 4 eggs


• 300g British Chestnut mushrooms


• 1 knob of butter


• 1 shallot, finely chopped


• 1 clove of garlic, finely chopped


• 2 slices of British sourdough

For the Bearnaise:

• 150g Butter, room temperature


• 1 Tbsp Tarragon, leaves removed and finely sliced


• 1 tsp Vinegar


• 2 Egg yolks


• Lemon juice, to taste


• Salt and ground white pepper

Method

For the Mushrooms:

1. Heat oil in a frying pan over a medium high heat


2. Add Mushrooms, cook until golden and there is little moisture remaining


3. Remove mushrooms, set aside


4. Reduce heat to medium


5. In the same pan, melt butter


6. Add shallot and garlic until tender, 1-2 minutes


7. Add the cooked mushrooms


8. Season with salt and pepper


9. Set aside and keep warm

To make the Bearnaise:

1. Pour a few centimetres of water into a saucepan and bring to a low simmer.


2. Select a heat proof mixing bowl that will comfortably sit atop the saucepan, well above the water to create a double boiler.


3. Place the egg yolks and vinegar in the heatproof bowl and beat the eggs with a whisk until fluffy.


4. In another saucepan, melt the butter carefully, then add your chopped tarragon


5. In a steady stream, slowly add the melted butter to your egg mixture, continually whisking.


6. Once incorporated into the thickness you desire, remove the bowl from the pan and season with lemon juice, salt and white pepper to perfection.


7. Keep Bearnaise warm on the residual steam from the saucepan, removed from the heat.

To poach the eggs:

1. Fill a small saucepan with 3 inches of water and bring to boil. Add a splash of vinegar and with a whisk, furiously spin the water to create a whirlpool.


2. Immediately drop the egg into the centre of the vortex and cook until the whites are set and the yolks are still soft, about 2-4 minutes.


3. Remove with a slotted spoon.

To assemble:

1. Spread a little of the Bearnaise over the toast


2. Top with mushrooms, the poached egg and a spoonful of warm hollandaise.

Chestnut mushroom Wellington with mushroom gravy

The main event (Picture: UK and Ireland Mushrooms Producers)

Ingredients

For the Wellington:

• 50g unsalted butter


• 4 shallots


• 2 cloves of garlic, peeled and finely chopped


• 6 sprigs of Thyme, leaves removed from stalks


• 500g spinach


• 600g mix of British Chestnut mushrooms and British Closed Cup


• Fresh tarragon leaves, removed from stalks and finely chopped


• 200g Spinach Leaves


• 1 egg


• Pre bought puff pastry sheet, 500g


• Plain flour, for dusting

For the gravy:

• Knob of butter


• 2 shallots


• 1 Garlic


• 350g British closed cup mushrooms


• 2 tbsp flour


• 500ml Beef or Mushroom stock


• Salt and pepper

Method

1. Melt the butter in a large pan over a moderate heat.


2. Add shallots and garlic and cook gently until softened.


3. Add the thyme and stir.


4. Add the chopped Mushrooms, cook until there is little moisture remaining and they are golden.


5. Add tarragon leaves and stir.


6. Season with salt and freshly ground pepper.


7. Leave mixture to cool.


8. Heat a little oil in a pan and cook the spinach until wilted. Squeeze out as much liquid as possible. Set aside.


9. When the mushroom mixture is cool, add the spinach and generously season.

To make the Wellington:

1. Roll the sheet of puff pastry out onto a sheet of baking paper, measuring 25cm x 30cm, lighted dusted with a little flour.


2. Fill the mushroom mixture in a log shape at the bottom of your sheet, leaving 2cm at each side.


3. Roll the Pastry around the mushroom mixture.


4. Pinch the wellington closed to seal and trim any excess pastry.


5. Use a fork to gently score the pastry and brush all sides with the whisked egg.


6. Place in the fridge for 1 hour

For the mushroom gravy:

1. Melt butter in a pan over a medium heat.


2. Fry the onions until they are softened.


3. Add the garlic and cook for another minute.


4. Add the mushrooms and cook for 8 minutes until golden and liquid has evaporated, remove and set aside.


5. In the same pan, melt the butter, then add the flour.


6. Stir to combine and cook for about 2 minutes, stirring continuously.


7. Add broth and salt and pepper and simmer on low until gravy has thickened.


8. Add the closed cup mushrooms.

Then preheat the oven to 200C, place the Wellington, along with the baking paper underneath, onto a large baking tray. Bake for 25 minutes before leaving to rest for 10 minutes.

Chestnut mushroom, stilton and pear twists

Gather round (Picture: Ryan O’Donoghue Photographer)

Ingredients

• Olive oil


• 1 clove of garlic


• 12 sheets filo pastry


• 100g butter, melted


• 400g British Chestnut Mushrooms, finely chopped


• 2 firm British pears, peeled and cut into small cubes


• 200g British Stilton, crumbled


• 2 tbsp sesame seeds

Method

1. Heat the oven to 200C.


2. Select a frying pan and heat tsp olive oil over a medium head.


3. Sautée the chopped garlic for 1 minute.


4. Add the chopped mushrooms, sautee until golden and there is little moisture remaining.


5. Then add the chopped pears until they take some colour. Set aside to cool.


6. Take 1 filo sheet, with the widest edge facing you, brush with some melted butter


7. Dot a heaped teaspoon of mushroom and pear mixture in three places, leaving space between for the twists.


8. Sprinkle with crumbled British stilton.


9. Roll up the filo from the bottom, cut into three parcels and twist the ends to seal.


10. Brush with a little more butter and sprinkle with sesame seeds.


11. Repeat with the remaining ingredients.


12. Bake for 10 minutes.

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