I think it’s the sudden chill in the air that has made us want to turn up the heat in our meals. Besides, D is a sucker for anything Mexican and a bit spicy. Warning though, this recipe is HOT, not one for the kids unless they have a more adventurous palate than mine do! You could use the basic adobo sauce in a number of ways, it worked well with these mushrooms, one vegetable that I wouldn’t always serve as part of a Mexican meal, so it’s nice to include them.
Mushrooms in Adobo Sauce (dairy-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
- 4-6 dried chipotle peppers
- 1/2 onion, roughly chopped
- 1 tsp dried oregano
- 1 tbsp fresh thyme leaves
- 1 clove garlic, finely chopped
- 1/2 cup water
- 2 tbsps olive oil
- 1 tbsp tomato puree
- 1/4 cup white wine vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp Demerara sugar
- 1/2 jar tomato passata
- 500g button mushrooms
– Soak the chillies in boiling water until softened. Cut off the stalks and remove as many seeds as possible.
– In a blender, whizz together the chillies, onion, garlic, thyme, oregano and water until well blended
– Heat the oil in a sauce pan, then add the chilli puree and sauce for a couple of minutes
– Add the tomato puree, vinegars and sugar and continue cooking.
– Simmer for 10-15 minutes until thickened.
– Add the passata and continue to cook.
– Add about 500g button mushroom to the sauce and cook for about 15 minutes.
– Serve with rice, refried beans and favourite Mexican salsas.
I find this way of presenting mushrooms on skewers so cute. They would work beautifully on a barbecue – and we know mushrooms and barbecues are best friends – but they are equally successful when roasted in the oven. The way I’ve done them here is tangy with balsamic vinegar and herby with thyme, but I’m thinking a big hit of spice could work rather well too for another time.
Marinated Mushroom Skewers (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
Makes 6 skewers
- 3 or 4 mushroom halves per skewer
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves, finely chopped
- salt and pepper
– Thread 4 half mushrooms onto each skewer
– Paint with the marinade and leave for up to one hour
– BBQ or roast for 15 minutes at 200 degrees Centigrade/Gas mark 6
I’m always on the look out for new bean burger or veggie burger recipes. I have a couple already that I think are pretty hard to beat: the best spicy bean burgers and Mexican bean burgers, but there’s always room for more. And believe me I enjoy the research aspect. Mushrooms often feature in burgers and I’ve got a particular liking for smoky chipotle at the moment (D’s influence as he will happily put Tabasco smoky chipotle on nearly everything!), and these combine the two.
The resulting burgers are flavourful, earthy with mushrooms and with a smoky heat in the background. They were lovely as burgers (although quite soft and therefore messy eating) but work equally well as a veggie main to accompany fresh vegetables.
To add another texture and flavour, top with frazzled thyme onions – enjoy with plenty of napkins on hand!
Smoky Mushroom Burgers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup chestnut mushrooms, chopped
- 1 clove of garlic, finely chopped
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tin beans, I used black eye beans
- 1/2 cup fresh breadcrumbs
- 1 tbsp smokey chipotle sauce
- Salt and pepper
- 1 tsp balsamic
- 3 spring onions, finely sliced
– Dry fry the mushrooms until golden, then stir in the garlic and thyme and continue to cook until fragrant.
– Drain the beans but do not rinse.
– Place all the ingredients in a food processor and pulse until well combined but still retaining a bit of texture
– Taste and adjust flavourings to your own taste
– Form into four patties and refrigerate until needed
– Fry off in sunflower oil until golden on both sides, then transfer to a medium oven for 10-15 minutes to heat through
– Serve in buns with frazzled onions, relish, your choice of leaves and mustard.
My lovely new bowls have inspired some more Spanish tapas dishes. Tonight, it’s Tangy Mushrooms perfect to accompany a spanish style meze of little tapas dishes. I didn’t have any sherry in the house so improvised with white wine and a good quantity of worcestershire sauce – not at all authentic, but pretty tasty! My girls certainly wouldn’t go near a mushroom, so this was strictly for the adults!
Tangy Mushroom Tapas (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)
enough for a shared tapas for two
- 2 tbsps extra virgin olive oil
- 750g brown, organic mushrooms, quartered (I’ve been reliably informed never to buy white, non-organic mushrooms!)
- 2 cloves of garlic, minced
- 1 tsp lemon juice
- 2 tbsps white wine
- 1 tbsp worcestershire sauce
- 1/4 cup vegetable stock
- 1 tsp smoked paprika
- salt and pepper, to taste
- chopped parsley, a small bunch
– Heat the olive oil and saute the garlic briefly.
– Add the mushrooms and cook for a few minutes.
– Add the smoked paprika and cook out briefly.
– Add the lemon juice, white wine, worcestershire sauce and stock. Season lightly.
– Cook to reduce the sauce until rich and syrupy. Check seasoning.
– Transfer into a pretty tapas dish and sprinkle with chopped parsley.