Stuffed Mushrooms

4 Persons, 3,00€, Easy

Ingredients:
4 Large Mushrooms
1 Onion
1 red pepper
1/2 courgette
1 tbsp ricotta cheese
Salt
Pepper
Sesame Seeds
Olive Oil

How to prepare:
Warm the oven to 190ªC.
Scoop out the centre of the mushrooms and wash.
Place the mushrooms in the oven sprinkled with salt and olive oil for about 10 minutes.
Meanwhile cut the onion, red pepper, courgette and the mushroom centres into small pieces.
Place all the cut ingredients in the wok and allow about 8 minutes to tender and mix the flavours.
Turn the hob off and add the ricotta cheese.
Take the mushrooms out of the oven and stuff with the wok content.
Sprinkle with salt, pepper and sesame seed and place back into the oven for another 20 minutes.
Serve warm with a rich salad - in the picture is pumpkin and egg plant salad - and a piece of bread.

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Bean Stew with Mushrooms

4 Persons, 5,00€, Medium


This version is slightly hot for a different Sunday taste.

Ingredients:
1 Onion
1 Can of red beans
6 Leaves white cabbage
1 Carrot
6 White Mushrooms
Olive oil
Salt
Cayenne Pepper to taste
Tomato Sauce (tomato paste)
2 cloves Garlic
Bay leaves
1 tsp Tahina
1/2 Lemon juice

How to prepare:

1. Peel the onions and chop them thinly.
2. Slice the mushrooms and the carrots.
3. Cut the cabbage into small pieces.
4. In a large pan with a drop of olive oil, place the onions with the bay leaves and the onion. Cover to tender in low heat.
5. When the onion becomes transparent, add the carrots and the cabbage and allow 10 minutes to tender.
6. Incorporate the red beans, washed and drained, as well as the tomato sauce mixed with the tahina with lemon juice, the Cayenne pepper and salt. Allow some minutes for all the tastes to mix.
7. Finally add the sliced mushrooms and leave for about 3-5 minutes to cook.
8. Serve hot with boiled Basmati rice.

Mushroom Kedgeree

2 persons, 4,00€, Easy

Ingredients:
2/3 cup Basmati Rice
4 mushrooms (dried or fresh)
1 cup peas
1 tsp butter / olive oil
Salt
Fresh parsley
Pepper
1 crushed clove of garlic
1/2 tsp curry
Boiled Eggs

How to prepare:

1. Boil the rice with a pinch of salt and curry.
2. Slice the mushrooms and, using the wok, stir fry them in the butter.
3. Add the peas and allow about 5 minutes to cook. 
4. Incorporate the boiled rice and the parsley finely chopped.
5. Season to taste with salt and pepper.
6. Decorate with the boiled eggs.
7. Serve warm.

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