Nice Veg Dinners

[beeboo]

I made that a couple of weeks ago, I didn't realise that it was on the wiki.

It's a brilliant recipe and you can play about with the types of mushrooms/pastry etc.

Definitely the one to go for, OU.

edit: you can buy those vacuum packed precooked chestnuts to cut the cooking time down, as well

The chestnuts aren't very chestnutty either in that recipe.

I used to hate chestnuts but that recipe is one of the things that brought me round to appreciating them. Now I really like them. I had some amazing chesnut soup at Christmas. nom.


*awaits commission from Chestnut Marketing Board*

 

[Ms T]

I'm sorry!
It was the field mushroom, puy lentil and thyme casserole that really appealled

Why didn't you say so?

Forgot to say in the other puy lentil and pumpkin recipe, that you need to dress it with olive oil and maybe some balsamic.


Field Mushroom, puy lentil and thyme casserole

250 ml red wine
50 ml soy sauce
450 ml water
225g puy lentils
2 cloves of garlic, crushed
1 large onion, halved and slice
50 ml sunflower oil
1.25 kg field mushrooms, peeled and thickly sliced
1 bay leaf
100g cashew nuts
1 bunch of thyme, leaves picked off the stalks, or 1 tsp dried thyme


Put the wine, soy sauce, water and lentils in a pot. Bring to the boil, then simmer for about 35 minutes, until the lentils are just tender. Set aside.

In a large casserole, sweat the garlic and the onion in the oil until soft.

Add the mushrooms, bay leaf (and thyme if you are using dried). When the mushrooms are just going soft, add the lentils with their cooking liquor and remove from the heat.

Whizz the cashews to a fine powder in a blender. While still whizzing, add the thyme (if using fresh leaves) and enough water to make a thick cream. Stir this mixture into the casserole, reheat, check seasoning and serve.

 

[Ms T]

I think he might have meant this casserole

Field mushroom, puy lentil and thyme casserole?

could you also please give this recipe??? pretty, pretty please?!

Butternut squash, pears and chickpeas in a saffron and almond sauce

*sigh* If I get RSI again, I'm blaming you lot.

175g dried chickpeas

FOR THE PICASDA

100g bread, in thick slices
85 ml olive oil
2 cloves of garlic, crushed
50 ground almonds, lightly toasted
1 tsp paprika
0.2g saffron (half a standard spice jar)

FOR THE STEW

1 medium onion, chopped medium fine
2 tbsp olive oil
1 tin plum tomatoes, liquidised
100g carrots, sliced
100g butternut squash
175g French beans, cut in half
225g unripe pears, cored and cubed
120ml white wine


Soak chickpeas overnight in heavily salted water.

The next day, drain and cook in unsalted water until they are tender. Put on one side and keep cooking liquid.

Preheat the oven to 220 degrees C.

To make the picada, coat the slices of bread in the oil and crushed garlic and put them on a baking sheet. Bake in the oven until golden, then grind with the almonds in a blender until you have a smooth mixture. Mix in the paprika and saffron.

For the stew, fry the onion in the olive oil until it is very soft.

Take the cooked chickpeas and their cooking liquid, drain off the liquid and make it up to 900ml with the wine and water. Add this to the onion and bring to the boil.

Add the vegetables and pears and cook for about 10 minutes, until the vegetables are tender.

When the vegetables are cooked, add the picada and chickpeas, reheat, check the seasoning and serve. The sauce will continue to thicken if not served straight away, so add a bit of water if necessary.

Good with bulgar wheat with parsley, mint and olive oil.

 

[lighterthief]

Amazing haloumi and couscous recipe

 

[lynne8]

Shallot, fennel and chestnut casserole

Serves 6

50 ml olive oil
450g shallots, peeled and left whole
450g fennel, roughly chopped
1 can plum tomatoes, liquidised
300 ml red wine
225g tinned or vacuum-packed chestnuts
50 ml soy sauce
2 sprigs fresh thyme
about 20 sage leaves, finely chopped
salt and pepper

Heat olive oil in a large casserole dish. Add shallots and cook for about 20 minutes over a medium heat until browned and becoming tender.

Add fennel, stir and cook for 10 minutes.

Add rest of ingredients and bring to the boil. Simmer for 1 hour - the chestnuts should be almost falling apart.

Season to taste and serve.



Guinness and mushroom casserole

2 cloves of garlic, crushed
2 medium leeks, sliced and thoroughly washed
50 ml sunflower oil
225g swede, diced
225 g carrots, diced
225g turnips, diced
900g field mushrooms, sliced chunkily
175ml Guinness
225g tomatoes, diced, or half a tin, liquidised
2 sprigs fresh thyme or 1 tsp dried
1 tsp molasses
2 tsp soy sauce

Fry garlic and leeks in the oil in a large casserole until the onions are transparent.

Add the swede, carrots and turnips and continue to cook with the lid on for 10 minutes ,stirring occasionally.

Add the mushrooms and continue cooking. (There will seem like a lot of mushrooms, but they will shrink down eventually and release their juices).

When the mushrooms start to go soft, add the rest of the ingredients, stir well and simmer for about 15 mins until the flavours mingle and the sauce starts to reduce.

those sound amazing. This from firky on another post sounds good too:

#1 27-01-2008, 06:28 PM
firky
homousfarian Join Date: Jan 2006
Location: haunted attics
Posts: 29,285

Loads of roast veg

--------------------------------------------------------------------------------

I boiled up parsnip, carrots, butternut squash and a few taties. Whacked it in a roasting dish with a bit olive oil, torn up rosemary and honey. Baked it until they were going brown on the edges then chucked some more honey in and a bit sea salt. Followed by a a finely chopped deseeded chilli. It was the best "cant be arsed to cook" food I have ever cooked. Fuck pasta the future is roast veg.

Washed down with Grolsch and the Fugees.

 

[lynne8]

This from missfran's site looks good too.

http://101things.wordpress.com/2007/03/19/puy-lentil-lasagne/

 

[Orang Utan]

Thanks everyone, especially Ms T. Just one stupid quick question. Are field mushrooms just normal mushrooms?

 

[subversplat]

Field mushrooms are also known as portobello mushrooms or "breakfast" mushrooms. Basically just large open capped normal mushrooms.