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Posts Tagged ‘Mushroom’

Minestrone (The Big Soup)

January 27, 2011 Leave a comment

I’ve held off making this soup for an age. Mainly because the traditional Irish vegetable soup ticks all the boxes and that’s what I’d normally go with. Today I fancied something different, so here it is.

Ingredients

  • 6 tbsp olive oil
  • 1 tsp of sea salt crystals
  • a large pinch of freshly ground black pepper
  • 2 red onions
  • 5 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • ¼ red pepper
  • ¼ orange pepper
  • ¼ yellow pepper
  • 2 closed cup mushrooms
  • 50g soup broth
  • 25g red lentils
  • 100g pasta (any type)
  • ½ tsp pimento powder
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 2 tbsp balsamic vinegar
  • 1 tsp of mushroom ketchup (optional)
  • 1 tsp of vegetable stock powder
  • 1 can/carton of chopped tomatoes
  • 1.5 litres of boiling water

Method

Place a large saucepan (at least 3l capacity) over a medium heat and add the olive oil, salt and pepper. Chop the onions roughly, crush the garlic and add to the pan. Dice the carrots, celery, peppers and mushrooms and add to the pan once the onion has softened. Next, add the soup broth, lentils and pasta followed by the spices, balsamic (mushroom ketchup, if using) and vegetable stock. Stir well and add the tomatoes.

Once the tomatoes start to bubble, add the water 500ml at a time allowing to come to a simmer between adding each batch. Cover and allow to boil for 15 minutes before reducing the heat to simmer for a further hour and a half or until the soup thickens and the soup broth pulses soften. Add small amounts of water during cooking, if needed.

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Categories: Soup Tags: , , , , ,

Courgette and Mushroom Pasta Bake

September 6, 2007 Leave a comment

This recipe consists of some roasted courgettes, pan fried mushrooms and penne pasta covered with an arrabbiata sauce and baked in the oven.

Ingredients

  • 2 courgettes
  • 6-8 mushrooms
  • 25g Comté or Parmesan
  • 150g penne pasta
  • 1 small onion
  • 3-4 cloves of garlic
  • 6 vine tomatoes (a can of chopped tomatoes will suffice)
  • 1/4 tsp pimento powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • A pinch of cayenne

Method

Top and tail the courgettes, cut lengthwise into quarters and then half the quarters. Put in a bowl and season with salt and pepper, then coat with olive oil (2-3 tbsp). Place with their skin side down on a preheated baking tray and roast in the oven at 225c for 20 mins or until the edges are browned.

Place the tomatoes in a pan of boiling water for 3-4 mins until their skin splits to ease peeling. Rinse and drain in cold water to cool them and set aside.

Finely chop the onion and crush the garlic, then fry for 4-5 mins at medium-high heat in 3-4 tbsp of olive oil. Peel the skin from the tomatoes and chop roughly. Add to the pan and stir in the pimento, basil, oregano and cayenne. Let the sauce reduce for about 15-20 mins adding small amounts of water as needed.

Put the penne in a pan of salted boiling water and cook for ~5mins until it just starts to soften and drain. While the pasta is cooking, chop the mushrooms into quarters lengthwise and place in a lightly oiled (1 tsp of olive oil) frying pan over a high heat and fry them tossing regularly until they start to sweat and brown nicely.

In a pre-heated oven dish layer the pasta first, sprinkle with the cheese, then add the courgettes followed by the mushrooms and pour the sauce over the top. Place the dish in the oven and bake gently for 40 mins at 150c.

Serves 2-3 portions and goes lovely with garlic bread.

Categories: Pasta Tags: , , ,