Stuffed mushrooms is a dish that I sometimes make as a side dish with meat, as a starter, as the main course with salad and garlic bread, or in a large quantity to serve on my Boxing Day and Easter buffets. It is a budget and meat-free option that is quick and easy to make for people with a busy schedule. Everyone in my family loves this dish, so it is something I make on a regular basis for the kids. Here is an easy recipe for stuffed mushrooms that served six people for starters or four as a main course dish.
Ingredients for Stuffed Mushrooms
- 1 kg button mushrooms
- 2 slices of dry bread, crumbed (see tips)
- 4 cloves of garlic, crushed
- 5 cl brandy (about three capfuls)
- 150 g soft cheese
- 200g hard cheese, such as cheddar, grated
- Salt and black pepper
How to Make Stuffed Mushrooms
- Preheat the oven to gas mark 4/ 180C.
- Remove the stalks from the mushrooms and place the mushroom tops in an ovenproof dish so the hollows left by the stalks are facing upwards.
- Finely chop approximately half of the mushroom stalks and add to a mixing bowl.
- Add the soft cheese and the garlic to the mixing bowl and combine with a spoon. It is easier to combine the ingredients if you cook in a microwave on full heat for one minute as this softens the cheese.
- Add the breadcrumbs to the bowl along with the brandy and then season with salt and black pepper.
- Stir all the ingredients together.
- Add a heaped teaspoon of the mixture to each of the mushroom tops in the ovenproof dish.
- Sprinkle with the cheese and transfer to the oven.
- Cook for 15-20 minutes or until the cheese is golden brown.
- Serve with salad and garlic bread.
- If you do not have any stale or dry bread, simply put two pieces of bread into the oven for a few minutes as this removes some of the moisture and makes the bread easier to crumb.
- If you prefer to eat garlic mushrooms with a sauce, then simply pour 150 ml of double cream over the mushrooms before adding to the oven. The cream will combine with the mushroom juices and also take on the flavour of the garlic, the seasoning, and the cheese as some of the mixture overflows from the mushroom tops.
If you are looking for a new way to serve pork instead of a traditional roast or pork chops, then you should give these pork medallions with a creamy mushroom sauce a try. It is a simple dish to make that has a variety of serving options. Here is how to make pork medallions with a creamy mushroom and mustard sauce.
Ingredients for Pork Medallions with Creamy Mushroom and Mustard Sauce
- 2 pork loins
- 300g mushrooms
- 300 ml double cream
- 1 onion, finely chopped
- 2 tsp English mustard
- 2 tsp dijon mustard
- 2 cloves of garlic, crushed
- 3 tbsp olive oil
- Salt and ground black pepper
How to Make Pork Medallions with Creamy Mushroom and Mustard Sauce
- Trim the fat and any sinews from the pork loins.
- Slice the pork loins into medallions approximately 2 inches thick.
- Season the medallions with salt and black pepper.
- Heat the oil in a large frying pan over a medium heat on the hob.
- Add the pork medallions to the pan four at a time. Fry until browned on one side and then turn over.
- Remove the first batch and add the second. Add a little more oil if necessary.
- Once all the pork medallions are cooked, transfer to a baking tray and put on a low heat in the oven to keep warm.
- Using the same pan you cooked the medallions in, add the onions to the fat and meat juices. Fry for five minutes until browned.
- Add the crushed garlic and sliced mushrooms to the pan. Continue to cook for a further five minutes or until the mushrooms are cooked through and stir occasionally.
- Add the cream to the pan and stir through to pick up the juices from the bottom of the pan.
- Season with salt and black pepper.
- Add the English mustard and dijon mustard and stir through again.
- Leave the sauce to simmer for five minutes and thicken.
- Serve the medallions onto plates and top with the creamy mushroom sauce.
Serving suggestion– I either serve this with rice like a stroganoff or with crispy potatoes and seasonal vegetables.
Mushroom soup is perfect all year round as it is both warming for the autumn and winter months, and a light meal option for spring and summer. It is also a quick and easy meal to make that is budget-friendly. Here is how to make mushroom soup.
Ingredients for Mushroom Soup
- 300g button mushrooms
- 300g chestnut mushrooms
- 3 sticks of celery
- 1 onion
- 3 cloves of garlic
- 1.5 litres of vegetable stock
- 1 tbsp olive oil
- Knob of butter
- Salt and freshly ground black pepper
- 75 ml double cream
How to Make Mushroom Soup
Clean and slice the mushrooms
.Crush the garlic and then chop the onions and celery.
Add the butter and oil to a large saucepan and put over a medium heat on the hob.
Add the celery, onions and garlic and cook for two minutes.
Add the mushrooms to the pan and add the pan lid.
Cook for a further five minutes.
Add the vegetable stock to the pan and bring to the boil.
Once boiling, reduce the heat and simmer for 15 minutes.
Season with salt and black pepper and then blend the mixture
Add the cream and simmer for a few minutes before removing from the heat and serving into soup bowls.