Mushroom and Pumpkin Cheesecake

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I have been searching high and low for a simpler version of the amazing and delicious quiche. Although I love baking day on a winters’ day, extra time for a pie crust, (kneading, resting, rolling, blind baking etc. etc.…) is too hard to find with three boys, a hubby and a lively dog! That’s why I was so excited when Bon Appetit magazine published a recipe for a crab cheesecake. That was my inspiration for this recipe. Continue reading

Brandied Mushroom Paté

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My friends tell me I make a wicked chicken liver pate. In fact, it feels as if I have been making it forever since every Christmas, for the last 20 years, I make chicken liver paté for my family and guests. Since I also care about my vegetarian friends I recently served a very tasty mushroom pate. The most raving reviews I received from the meat-eaters since this paté is so tasty, flavourful, almost addictive. Continue reading

Marinated Mushroom Salad with Roasted Pumpkin and Feta Cheese

 

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I don’t know why I call this dish a salad. It’s more like a vegetarian main. The mushrooms are marinated in a zesty dressing sweetened with maple syrup and then mixed with sweet roasted pumpkin, fresh, vibrant rocket leaves, a ton of crunchy nuts and my favourite, bulgur wheat. I absolutely love it in salads as it has the quality to absorb all the flavours and the goodness of this dish. It is a bit more time consuming than your average salad, but you could prepare the mushrooms, pumpkin and bulgur the day before and keep it in the fridge. Serve it as a light lunch or a vegetarian main. It’s a real crowd pleaser. Continue reading

Spicy Oyster Mushrooms with Lemon and Garlic

 

oyster1I bought all these mushrooms once to make a pasta sauce but never got round to it, as –and this is typical- I already cooked far more food than my guests could consume. So I got stuck with portobellos, cap and 500 grams of oyster mushrooms. The portobellos turned into a tasty mushroom stroganoff and the caps into a creamy mushroom soup. And that left the oysters. So I decided on something really quick, flavourful and spicy. I cooked them in my griddle pan with a little bit of oil then added tons of flavor with garlic, lemon and soy sauce. I finished them with a generous sprinkling of chili flakes (don’t even think of leaving them out) and yum! Seriously good eats! Continue reading

Mushrooms Stroganoff

mushrooms stroganoff2.jpgAn excellent dish. It can be served with rice or pasta as a vegetarian main but it’s also great, mounted on top of a juicy steak. I used only Portobello mushrooms for this recipe but you can use any other variety or any combination of mushrooms. You really need the spices here, to bring out the flavor of the mushrooms. The brandy and “Commandaria” (Cypriot brand of sweet dessert wine), add a rich sweetness to the dish but the finishing touch that brings all the flavors together and lifts the dish, is the lemon juice. Continue reading