Beef and Mushrooms in Red Wine

Cook 2/3 cup rice for this recipe. Serve with crusty bread.

Serves: 4

Ingredients:

1 1/2 pound (750 g) topside steak
1 tablespoon oil
12 baby onions, peeled
2 cloves garlic, crushed
1/2 teaspoon dried oregano leaves
1 tablespoon all-purpose (plain) flour
1 cup dry red wine
1/2 cup water
1 tablespoon tomato paste
6 1/2 ounces (200 g) baby mushrooms
2 cups cooked rice

Method:

1. Trim fat from steak, cut steak into cubes. Heat oil in frying pan, add steak, whole onions, garlic and oregano, cook, stirring, until steak is well browned.
2. Add flour, cook 1 minute. Stir in wine, water and tomato paste, cook, stirring until mixture boils and thickens. Reduce heat, cover, simmer 45 minutes.
3. Add mushrooms, cover, simmer 5 minutes. Serve with rice.

Chicken and Mushroom Donburi

"Donburi" means a one-dish meal that is eaten from a bowl, and takes its name from the eponymous Japanese porcelain food bowl. As in most Japanese dishes, the rice here is completely plain but its nevertheless an integral part of the dish. Recipe serves 4.

Ingredients:

2 teaspoons groundnut oil
2 ounces (60 g) butter
2 garlic cloves, crushed
1 inch (2.5 cm) piece of fresh root ginger, grated
5 spring onions, diagonally sliced
1 green fresh chili, seeded and finely sliced
3 skinless, boneless chicken breasts, cut into thin strips
5 ounces (150 g) tofu, cut into small cubes
4 ounces (125 g) shiitake mushrooms, stalks discarded and cups sliced
1 tablespoon Japanese rice wine
2 tablespoons light soy sauce
2 teaspoons granulated sugar
1 2/3 cups chicken stock
Generous 1-1 1/2 cups Japanese rice or Thai fragrant rice

Method:

1. Cook the rice by the absorption method or by following the instructions on the packet.
2. While the rice is cooking, heat the oil and half the butter in a large frying pan. Stir-fry the garlic, ginger, spring onions and chili for 1-2 minutes until slightly softened. Add the strips of chicken and fry, in batches if necessary, until all the pieces are evenly browned.
3. Transfer the chicken mixture to a plate and add the tofu to the pan. Stir- fry for a few minutes, then add the mushrooms. Stir fry for 2-3 minutes over a medium heat until the mushrooms are tender.
4. Stir in the rice wine, soy sauce and sugar and cook briskly for 1-2 minutes, stirring all the time. Return the chicken to the pan, toss over the heat for about 2 minutes, then pour in the stock. Stir well and cook over a gentle heat for 5-6 minutes until bubbling.
5. Spoon the rice into individual serving bowls and pile the chicken mixture on top, making sure that each portion gets a generous amount of chicken sauce.

Tip: Once the rice is cooked, leave it covered until ready to serve. It will stay warm for about 30 minutes. Fork through lightly just before serving.

Asparagus, Mushroom and Roasted Buckwheat Salad

If you are in the mood to try something a little different, then here is the salad for you. Recipe serves 6.

Ingredients:

1 large egg
1 cup roasted buckwheat
1 1/3 cups bought chicken stock
1 medium-sized onion, chopped
3 tablespoons olive oil
8 ounces (250 g) mushrooms, sliced
8 ounces (250 g) asparagus, cut into 3/4 inch (2 cm) lengths
2 cloves garlic, crushed
Pinch black pepper
1/4 cup water
1 large red capsicum, cored, seeded and chopped
1 medium-sized stick celery, diced
2 tablespoons finely chopped parsley or snipped fresh dill
2 tablespoons sherry vinegar or balsamic vinegar

Method:

1. In a small bowl, beat the egg lightly, then add the roasted buckwheat and stir to coat. Pour the mixture into a medium-sized non-stick frying pan and cook over moderate heat, stirring, for about 2 minutes or until the buckwheat is completely dry. Add the stock and onion and bring to the boil. Cover and simmer over low heat for 15 minutes or until the buckwheat is tender.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms and saute for 3 minutes or until they begin to release their juices. Add the asparagus, garlic and black pepper and saute, stirring, for 1 minute. Add the water to the frying pan, cover and steam the vegetables for 2 minutes or until the asparagus is just tender, but still crisp. Remove the cover from the pan, raise the heat to high and cook until all the remaining liquid has evaporated.
3. In a large bowl, combine the buckwheat, vegetable mixture, red capsicum, celery and parsley. Sprinkle with the vinegar and remaining tablespoon of oil, and toss to combine. Serve at room temperature. The salad will keep, covered and refrigerated, for 24 hours.

Shellfish Risotto with Mixed Mushrooms

This is a quick and easy Italian risotto, where all the liquid is added in one go. The method is well-suited to this shellfish dish, as it means everything cooks together undisturbed. Recipe serves 6.

Ingredients:

8 ounces (250 g) live mussels
8 ounces (250 g) live Venus or Carpet Shell clams
3 tablespoons olive oil
1 onion, chopped
2 1/3 cups risotto rice
7 1/2 cups simmering chicken or vegetable stock
2/3 cup white wine
8 ounces (250 g) assorted wild and cultivated mushrooms, trimmed and sliced
4 ounces (125 g) raw peeled prawns, vein removed
1 medium or 2 small squid, cleaned, trimmed and sliced
3 drops truffle oil (optional)
5 tablespoons chopped mixed fresh parsley and chervil
Celery salt and cayenne pepper

Method:

1. Scrub the mussels and clams clean and discard any that are open and do not close when tapped with a knife. Set side. Heat the oil in a large frying pan and fry the onion for 6-8 minutes until soft but not browned.
2. Add the rice, stirring to coat the grains in oil, then pour in the stock and wine and cook for 5 minutes. Add the mushrooms and cook for 5 minutes more, stirring occasionally.
3. Add the prawns, squid, mussels and clams and stir into the rice. Cover the pan and simmer over a low heat for 15 minutes until the prawns have turned pink and the mussels and clams have opened. Discard any of the shellfish that remain closed.
4. Switch off the heat. Add the truffle oil, if using, and stir in the herbs. Cover tightly and leave to stand for 5-10 minutes to allow all the flavors to blend. Season to taste with celery salt and a pinch of cayenne, pile into a warmed dish, and serve immediately.

Trout and Parma Ham Risotto Rolls

This makes a delicious and elegant Italian meal. The risotto - made with porcini mushrooms and prawns - is a fine match for the robust flavor of the trout rolls. Recipe serves 4.

Ingredients:

4 trout fillets, skinned
4 slices Parma ham
Caper berries, to garnish
For the Risotto:
2 tablespoons olive oil
8 large raw prawns, peeled and the vein removed
1 medium onion, chopped
Generous 1 cup risotto rice
About 7 tablespoons white wine
About 3 cups simmering fish or chicken stock
2 tablespoons dried porcini or chanterelle mushrooms, soaked for 10 minutes in warm water to cover
Salt and freshly ground black pepper

Method:

1. First make the risotto. Heat the oil in a heavy-based saucepan or deep frying pan and fry the prawns very briefly until flecked with pink. Lift out on a slotted spoon and transfer to a plate.
2. Add the chopped onion to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft. Add the rice and stir for 3-4 minutes until the grains are evenly coated in oil. Add 5 tablespoons of the wine and then the stock, a little at a time, stirring over a gentle heat and allowing the rice to absorb the liquid before adding more.
3. Drain the mushrooms, reserving the liquid, and cut the larger ones in half. Towards the end of cooking, stir the mushrooms into the risotto with 1 tablespoon of the reserved mushroom liquid. If the rice is not yet al dente, add a little more stock or mushroom liquid and cook for 2-3 minutes more. Season to taste with salt and pepper.
4. Remove the pan from the heat and stir in the prawns. Preheat the oven to 375 degrees F (190 degrees C).
5. Take a trout fillet, place a spoonful of risotto at one end and roll up. Wrap each fillet in a slice of Parma ham and place in a greased ovenproof dish.
6. Spoon any remaining risotto around the fish fillets and sprinkle over the rest of the wine. Cover loosely with foil and bake for 15-20 minutes until the fish is tender. Spoon the risotto on to a platter, top with the trout rolls and garnish with caper berries. Serve at once.

Tip: There are no hard and fast rules about which type of risotto to use for this dish. Almost any risotto recipe could be used, although a vegetable or seafood risotto would be particularly suitable.

Brown Rice Risotto with Mushrooms and Parmesan

A classic Italian risotto of mixed mushrooms, herbs and fresh Parmesan cheese, but made using brown long grain rice. Serve simply, with a mixed leaf salad tossed in a light dressing. Recipe serves 4.

Ingredients:

1 tablespoon olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
2 tablespoons dried porcini mushrooms, soaked in 2/3 cup hot water for 20 minutes
1 1/2 cups brown long grain rice
3 3/4 cups well-flavoured vegetable stock
1 pound (500 g) mixed mushrooms, such as closed cup, chestnut and field mushrooms, sliced if large
2-3 tablespoons chopped fresh flat leaf parsley
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 minutes, stirring. Drain the porcini, reserving their liquid, and chop roughly. Add the brown rice to the shallot mixture and stir to coat the grains in oil.
2. Stir the vegetable stock and the porcini soaking liquid into the rice mixture in the saucepan. Bring to the boil, lower the heat and simmer, uncovered, for about 20 minutes or until most of the liquid has been absorbed, stirring frequently.
3. Add all the mushrooms, stir well, and cook the risotto for 10-15 minutes more until the liquid has been absorbed.
4. Season with salt and pepper to taste, stir in the chopped parsley and grated Parmesan and serve at once.

Leek, Mushroom and Lemon Risotto

Leeks and lemon go together beautifully in this light Italian risotto, while mushrooms add texture and extra flavor. Recipe serves 4.

Ingredients:

8 ounces (250 g) trimmed leeks
2-3 cups brown cap mushrooms
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons water
1 large onion, roughly chopped
1 3/4 cups risotto rice
5 cups simmering vegetable stock
Grated rind of 1 lemon
3 tablespoons lemon juice
2/3 cup freshly grated Parmesan cheese
4 tablespoons mixed chopped fresh chives and flat leaf parsley
Salt and freshly ground pepper

Method:

1. Slice the leeks in half lengthwise, wash them well and slice them evenly. Wipe the mushrooms with kitchen paper and chop them roughly.
2. Heat the oil in a large saucepan and cook the garlic for a minute. Add the leeks, mushrooms and plenty of seasoning and cook over a medium heat for 10 minutes, or until the leeks have softened and browned. Spoon into a bowl and set aside.
3. Add 2 tablespoons of the butter to the pan. As soon as it has melted, add the onion and cook over a medium heat for 5 minutes until it has softened and is golden.
4. Stir in the rice and cook for about 1 minute until the grains begin to look translucent and are covered in the fat. Add a large spoonful of stock and cook gently, stirring occasionally, until the liquid has been absorbed.
5. Continue to add stock, a spoonful at a time, until all of it has been absorbed, and stirring constantly. This should take about 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky.
6. Just before serving, add the leeks and mushrooms, with the remaining butter. Stir in the grated lemon rind and juice. Add the grated Parmesan cheese and the herbs. Adjust the seasoning and serve immediately.

Porcini and Parmesan Risotto

The success of a good Italian risotto depends on both the quality of the rice used and the technique. Add the stock gradually and stir constantly to coax a creamy texture from the starch grains. This variation on the classic Risotto alla Milanese includes saffron, porcini mushrooms and Parmesan cheese. Recipe serves 4.

Ingredients:

2 tablespoons dried porcini mushrooms
2/3 cup warm water
4 cups vegetable stock
Generous pinch of saffron strands
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 3/4 cups Arborio or similar rice
2/3 cup dry white wine
2 tablespoons butter
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Pink and yellow oyster mushrooms, to serve (optional)

Method:

1. Put the dried porcini in a bowl and pour over the warm water. Leave the mushrooms to soak for 20 minutes, then lift out with a slotted spoon. Filter the soaking water through a layer of kitchen paper in a sieve, then place it in a saucepan with the stock. Bring the liquid to a gentle simmer.
2. Spoon about 3 tablespoons of the hot stock into a cup and stir in the saffron strands. Set aside. Finely chop the porcini. Heat the oil in a separate pan and lightly saute the onion, garlic and mushrooms for 5 minutes. Gradually add the rice, stirring to coat the grains in oil. Cook for 2 minutes, stirring constantly. Season with salt and pepper.
3. Pour in the white wine. Cook, stirring, until it has been absorbed, then ladle in a quarter of the stock. Cook, stirring, until the stock has been absorbed. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly.
4. After about 20 minutes, when all the stock has been absorbed and the rice is cooked but still has a "bite", stir in the butter, saffron water (with the strands) and half the Parmesan. Serve, sprinkled with the remaining Parmesan. Garnish with pink and yellow oyster mushrooms, if you like.

Variations: There are endless variations on this delectable dish. The proportion of stock to rice, onions, garlic and butter must remain constant but you can ring the changes with the flavorings and cheese.

Mushroom Risotto

Italian-style Mushroom Risotto is easy to make and appeals to almost everyone. Wild mushrooms will give a more intense flavor, but you can use whatever mushrooms are available. Recipe serves 3-4.

Ingredients:

1/3 cup dried wild mushrooms, preferably porcini
1 1/2 cups warm water
3 3/4 cups beef or chicken stock
2 cups button mushrooms, sliced
Juice of 1/2 lemon
3 ounces (90 g) butter
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Fresh herbs, to garnish

Method:

1. Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper, and pour into a saucepan. Add the stock to the pan and bring to simmering point.
2. Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in a saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 seconds more, then transfer to a bowl.
3. Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.
4. Stir in all of the mushrooms, add the wine, and cook over a medium heat until it has been absorbed. Add the stock, a large spoonful at a time, making sure each is absorbed before adding more. When all the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and seasoning. Cover the pan and allow to rest for 3-4 minutes before serving.

Chicken Livers with Mushrooms

Use either fresh or dried shiitake mushrooms for this impressive but easy to make chicken stir-fry. Recipe serves 4.

Ingredients:

8 ounces (250 g) fresh shiitake mushrooms or 3 1/2 ounces (100 g) dried mushrooms
Boiling water for dried mushrooms
1 pound (500 g) chicken livers
2 teaspoons cornflour
Pinch of salt
Freshly milled pepper
1/2 teaspoon caster sugar
2 tablespoons medium sherry
1/3 cup soy sauce
1 medium onion
11 ounces (345 g) small zucchini
1/4 cup sunflower or corn oil
1 ounce (30 g) blanched almonds, cut into slivers
1/3 cup chicken stock

Method:

1. Wipe fresh mushrooms clean with soft cloth or absorbent kitchen paper. Cut into thin strips. If using dried mushrooms, put into bowl, cover with boiling water and leave to soak for 30 minutes. Drain and wipe dry. Cut into strips, discarding stems.
2. Wash and dry livers. (See step-by-step instructions here). Cut into small pieces and toss with cornflour in bowl.
3. Make marinade by mixing together salt, pepper, sugar, sherry and soy sauce. Mix marinade into livers, cover and leave to stand for 10 minutes.
4. Peel and halve onion. Cut each half into thin slices. Top and tail zucchini and slice very thinly with sharp knife or on side of grater.
5. Heal oil in wok until hot, but not smoking. Add almonds and stir-fry until just beginning to brown, watching carefully as they quickly burn. Add onion, zucchini and mushrooms and stir-fry for 5 minutes. Remove from wok with draining spoon and put into bowl.
6. Lift livers out of marinade. Add to remaining oil in wok. Stir-fry briskly for 3 minutes. Mix in vegetables and almonds. Add stock and marinade. Bring to boil, then simmer for 1 minute. Adjust seasoning to taste.
7. Serve with rice or vermicelli noodles.

Pork with Mushrooms

Look for dried cloud ear mushrooms in Asian or Oriental food shops for this simple stir-fry. Or if preferred, use other dried mushrooms instead. Recipe serves 4.

Ingredients:

1 ounce (30 g) dried cloud ear mushrooms or other dried mushrooms
Boiling water
1 pound (500 g) pork fillet
Salt to taste
Freshly milled black pepper to taste
4 teaspoons cornflour
5 ounces (155 g) fresh spinach leaves
5 ounces (155 g) fresh bean sprouts
1 medium onion
1/2 ounce (15 g) fresh chives
3 tablespoons soy sauce
2 tablespoons white wine vinegar
1/2 cup chicken stock
1/4 cup sunflower or corn oil
1 tablespoon blanched almonds, cut into slivers

Method:

1. Rinse mushrooms. Put into bowl. Cover with boiling water and leave for 30 minutes to soak. Tip into sieve. Rinse under cold, running water. Drain thoroughly and cut into small pieces.
2. Cut pork into 1/2 inch (1 cm) strips across the grain. Lightly season with salt and pepper. Sprinkle with 2 teaspoons cornflour and rub well into flesh with fingers.
3. Wash spinach leaves thoroughly to remove grit. Drain well and tear leaves into strips.
4. Rinse bean sprouts under cold, running water. Drain.
5. Peel and finely chop onion. Snip chives into small pieces with kitchen scissors.
6. Mix remaining cornflour with soy sauce, vinegar and stock in small bowl until smooth.
7. Heat oil in wok until very hot, but not smoking. Add pork. Stir-fry briskly for about 3 minutes or until golden brown. Add almonds. Stir-fry with pork for further 1 minute. Remove pork and almonds from wok with ladle and drain on absorbent kitchen paper.
8. Add onion, spinach, bean sprouts and mushrooms to remaining oil in wok. Stir-fry over moderate heat for 4 minutes. Return pork and almonds to wok. Add cornflour mixture and bring to boil, stir-frying continuously. Simmer for 2 minutes over low heat. Mix in chives. Adjust seasoning to taste. Serve with rice or pasta.

Greek-Style Mushrooms

Fresh mushrooms are a good source of B-group vitamins. Look for wild (or field) mushrooms, they have better flavor than the cultivated variety. This simple vegetable side dish is particularly tasty if it is made the day before serving. Recipe serves 4 to 6.

Ingredients:

8 ounces (250 g) fresh mushrooms
1 pound (500 g) fresh tomatoes, peeled
1 chopped onion
1 tablespoon olive oil
1 glass of dry white wine
Juice of 1/2 a lemon
1 tablespoon of tomato concentrate
1 bay leaf
1 sprig thyme
Pepper

Method:

1. Wipe the mushrooms clean, or wash them if they are sandy. Cut them into quarters or if they are the field variety, 1 inch (2.5 cm) pieces.
2. Stew the tomatoes in olive oil with the chopped onion, wine, lemon juice, and tomato concentrate. Reduce to a thick sauce. Add mushrooms, bay leaf, thyme and pepper. Simmer until mushrooms are cooked (about 15 minutes). Refrigerate. Serve chilled.

Cucumbers with Mushrooms

Cucumbers are available all year so here's a creamy and tasty hot dip or appetizer you can enjoy in Winter. Recipe serves 4.

Ingredients:

2 pound (1 kg) green cucumbers
2 ounces (50 g) bacon, cut into cubes
1 pound (250 g) mushrooms, sliced
4 teaspoons butter
1 onion, sliced
Salt and pepper
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram leaves

Method:

1. Peel cucumbers, halve lengthwise and scoop out seeds. Cut into slices.
2. Heat butter in a fry pan and add bacon. Add onions and cook until translucent.
3. Add cucumbers and mushrooms. Season with salt and pepper. Cook for 10 minutes with pan covered.
4. Add parsley and marjoram and cook for another 5 minutes. If there is too much liquid, cook uncovered for the last 5 minutes - otherwise leave covered.
5. Serve with crackers or pita bread.

Marinated Button Mushrooms

Use the whitest, freshest, small button mushrooms for this easy recipe. These are delicious served as an appetizer with pre-dinner drinks or as part of an antipasto platter. Recipe serves 4.

Ingredients:

6 1/2 ounces (200 g) button mushrooms
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon (prepared) freshly crushed garlic

Method:

1. Wipe mushroom caps with a damp cloth. Trim stalks. If only large button mushrooms are available and the stalks seem woody, it may be necessary to remove the stalks.
2. Combine the remaining ingredients and mix well.
3. Pour over the mushrooms, mix well and serve.

Mushroom and Herb Stuffed Chokos

When prepared in an interesting way, even the humblest fresh vegetable comes alive. This easy baked choko (also known as 'chayotes') dish, that can be enjoyed on its own as a vegetarian meal or served as a side to accompany meat, fish or chicken dishes, provides just one example. Recipe serves 2 as a main or 4 as a side.

Ingredients:

2 large chokos (approximately 1 pound/500 g each)
8 ounces (250 g) field mushrooms
2 large onions
3 tablespoons butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons Parmesan cheese, grated
Pinch ground cayenne pepper
Salt
Freshly ground black pepper to taste
1 cup fresh breadcrumbs

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Wash and halve chokos lengthwise.
2. Boil some salted water and cook chokos until tender, about 20 minutes. Drain, cut side down. When cool enough scoop out pulp with a spoon, leaving a thick shell (about 1/2 inch/1.5 cm). Carefully peel away the skin.
3. Dice the onions and chop the mushrooms finely. Heat butter in a fry pan and saute onions until golden. Add mushrooms, herbs, cayenne pepper, salt and pepper, cooking until the mushrooms are soft.
4. Remove from heat. Cool slightly and stir in the Parmesan cheese and all but 2 tablespoons of the breadcrumbs.
5. Fill the choko halves with the mushroom mixture. Sprinkle with the remaining breadcrumbs and dot with butter. Bake for 20 minutes or until browned. Serve hot.

Mushroom and Parmesan Fettuccine

This Italian-style pasta with a creamy mushroom sauce meal flavored with Parmesan cheese can be cooked and on the table in less than 30 minutes. Recipe serves 4.

Ingredients:

1 pound (500 g) Fettuccine
1 ounce (30 g) butter
2 onions, finely chopped
3 1/2 ounces (100 g) mortadella, chopped
7 ounces (200 g) mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
1/2 pint (300 ml) carton sour cream
1/4 cup Italian dressing
1 tablespoon chopped parsley

Method:

1. Cook fettuccine in boiling water 10 minutes or until just tender; drain. Melt butter in frying pan, add onions, cook until lightly browned (or microwave on High 5 minutes).
2. Add mortadella and mushrooms, stir over heat until mushrooms are tender (or microwave on High 4 minutes). Add Parmesan cheese, sour cream, dressing and parsley, stir over heat 1 minute (or microwave on High 3 minutes). Stir into the fettuccine.

Beef and Spinach Bake

This easy ground beef, fresh spinach and mushroom casserole with tasty mixed cheese topping will be a hit with the family for dinner. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) spinach

1 tablespoon oil

1 large onion, finely chopped

1 pound (500 g) ground beef (mince)

8 ounces (250 g) mushrooms, sliced

2/3 cup sour cream

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 cup grated Cheddar cheese

1 cup grated Parmesan cheese

Salt and pepper

Method:

1. Cook the spinach, with just the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water. Chop the spinach.

2. Heat the oil in a frying pan. Add the onion and fry until softened. Add the beef and fry until well browned. Stir in the mushrooms and fry for a further 5 minutes. Remove from the heat and drain off all the fat from the pan. Add the chopped spinach, cream, herbs, half the Cheddar and half the Parmesan. Mix well, adding salt and pepper to taste, then turn into a casserole.

3. Sprinkle the remaining cheeses over the top. Bake in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes.

Cheesy Mushroom Chicken

This simple main of fried chicken breast fillets topped with a creamy mushroom sauce is an easy mid-week dinner solution. Serve with steamed vegetables. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter
4 chicken breast fillets
1 1/2 tablespoons all-purpose (plain) flour
2 cups milk
1/2 cup cream
1 cup grated tasty cheese
1 pound (500 g) mushrooms, sliced

Method:

1. Melt butter in frying pan, add chicken, cook on both sides until tender; remove from pan, keep warm.
2. Add flour to pan, cook, stirring, 1 minute. Add combined milk, cream and cheese, stir over heat until cheese melts and sauce thickens.
3. Stir in mushrooms, cook further 1 minute. Pour sauce over chicken and serve.