About this recipe:Fresh exotic mushrooms are available in autumn, and they add a wonderfully concentrated flavour to this express mushroom dish. Serve with creamy pasta or griddled ciabatta and a plum tomato salad. Delicious!
50g pine nuts
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, crushed
15g unsalted butter
350g chestnut mushrooms, thickly sliced
100g mixed exotic mushrooms, thickly sliced
2 tsp balsamic vinegar
1 tsp chopped fresh thyme
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Method Prep:15min › Cook:8min › Ready in:23min
Toast the pine nuts: Put the pine nuts in a large, dry nonstick frying pan and toast for 2-3 minutes over a medium heat, stirring frequently, until a light golden brown. Remove from the pan and set aside.
Fry the shallot: Add the oil and chopped shallot to the pan, and cook for 2 minutes or until starting to soften. Stir in the garlic.
Cook the mushrooms: Turn up the heat a little and add the butter and chestnut mushrooms. Cook for 2 minutes. Add the mixed mushrooms and continue cooking for 2-3 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are tender. Sprinkle over the vinegar, thyme and seasoning. Heat for a few more seconds, then stir in the pine nuts and serve at once.
For pine nuts, use a 250g pack smoked tofu (with almonds and sesame seeds, if available). Cut into small cubes and fry in 2 tsp olive oil for 2-3 minutes. Tip into a bowl and sprinkle with 1 tsp dark soy sauce. Stir into the cooked mushrooms.
Toss freshly cooked pasta with 2 tbsp crème fraîche, steamed baby spinach leaves (pierce a 250g bag and cook on High in the microwave for 2 minutes) and freshly grated nutmeg. Spoon the mushrooms on top and scatter with grated Parmesan or Italian-style hard cheese. Or cut a slightly stale ciabatta loaf or small baguette into diagonal slices. Brush with olive oil on both sides. Cook on a heated ridged griddle or under a hot grill for 1 minute on each side or until lightly browned. Serve the mushrooms on top of the toasts.