Tag Archives: mushrooms

Herbal spaghetti with zucchini, mushrooms and feta

Spaghetti with zucchini, mushrooms, herbs and feta cheese

For 4 people

500g  spaghetti
200g  zucchini (I used baby zucchini)
200g  mushrooms
150g  feta cheese
2          tablespoon fresh rosemary
1          bunch of basil (20 leaves)
1          chili
2          cloves of garlic
1          onion
2          tablespoon olive oil

Salt and grouns black pepper to taste

1. Slice zucchini and mushrooms finely and put aside on separate plates (you roast the zucchini first). Chop rosemary, garlic, chili and onion finely; bring a pot of salted water to a boil and cook spaghetti until aldente.

Sliced baby zucchini and mushrooms

2. Meanwhile heat up a pan with olive oil and add chopped garlic, onion, chili and rosemary. Roast for 1 minute before adding zucchini slices. Roast for 2-3 minutes while stirring, then add mushrooms and roast for 1 minute and turn out the heat.

Mushroom, zucchini, feta and herb sauce
3. Crumble feta cheese and slice spring onions and basil very finely and add them to the sauce (save a little bit for the decoration); season to taste with salt and ground black pepper. When the spaghettis are done drain pasta and mix it with the vegetable mix in the pan. Arrange on plates and garnish with feta, basil and spring onion rings. Enjoy!

Spaghetti with mushrooms, baby zucchini, herbs and feta

 

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Chicken/mushrooms with sesame crust, pumpkin mashed potatoes and spinach

Chicken in sesame crust with mashed potatoes and baby spinach

This recipe is in the categories meaty and vegetarian because you can prepare it with mushrooms or chicken (or both). You can also use other vegetables like zucchini or eggplant cubes.

For 2 people

200g chicken fillet (6 pieces)
200g mushrooms
200g fresh baby spinach
4         potatoes
1/4    Hokkaido pumpkin (or butternut)
3         tablespoon coconut cream
1         onion
2         cloves of garlic
6         tablespoon flour
4         tablespoon sesame
1         tablespoon pesto
1         egg
1         piece of butter
Salt and freshly ground black pepper

1. Chop garlic and onion very finely and put aside; clean the mushrooms with a paper towel, remove stemps and put them aside. Cut pumpkin and potatoes in cubes and boil them in salted water for 10-15 minutes until they are done (soft).

2. Meanwhile you can prepare the crust for chicken and mushrooms. Give one egg and 1 tablespoon pesto in a bowl (big enough to dip chicken fillet in the liquid) with a pinch of salt and ground black pepper and mix it well.

pesto egg mixture

Give flour on one plate (4-5 tablespoon) and a mix of flour and sesame on another one (2 tablespoon flour, 4 tablespoon sesame). Season chicken fillets with salt and pepper and coat them in flour. Afterwards dip them in the pesto-egg mixture and roll them in sesame and flour until fully covered. Do the same with the mushrooms. Put all on a plate and go back to the mashed potatoes.

chicken and mushrooms in sesame crust

3. Drain potatoes and pumpkin and put them back in the pot. Mash them with a potato masher or a big fork while adding coconut cream until the mass is creamy with a few pieces in it. Season to taste with salt and pepper (you can also add a small piece of butter for the taste).

mashed potatoes

4. Heat up a pan or wok with oil ( I used soy oil) and add chicken and mushrooms gently; Turn them around after 2-3 minutes when one side is golden brown and roast them for another 2 minutes. Remove them from the pan and keep warm while preparing the baby spinach.

Chicken fillet and mushrooms in pesto sesame crust
5. Put the pan back over heat with a piece of butter and add chopped garlic and onion. After 2 minutes add baby spinach and let it sauté for 1-2 minutes while stirring.

Sauteéd baby spinach

When the spinach is done season with a pinch of salt, arrange it on plates with mashed potatoes and chicken/mushrooms and enjoy!

Chicken fillet and mushrooms in pesto sesame crust with mashed potatoes and baby spinach

Spaghetti with crispy mushrooms and radicchio

A delicious pasta dish for spring time

Spaghetti with mushrooms and radicchio salad

For 4 people:

1             large radicchio salad (or 2 small ones)
500g     spaghetti
250g     button mushrooms (chanterelle also fits great with it)
150g     feta cheese
2             cloves of garlic
1             red chili
1/2        bunch of parsley
2            tablespoon good olive oil
Salt and ground black pepper

1. Bring two liters of water to the boil in a large pot. Clean the mushrooms using a paper towel (if you clean them with water they get too soft) and cut them into quarters; slice chili and garlic finely.

2. Heat up 1 tablespoon olive oil in a large saucepan (or wok). Add mushrooms, one teaspoon salt and chili into the pan and roast it for 5 minutes. It’s important to keep the heat very high and stir constantly, otherwise the mushrooms dont get crispy. After 4 minutes add the garlic, which will burn if you add it before.

Roasted mushrooms

3. When the water is boiling add the spaghettis and cook until aldente. Meanwhile remove the outside leaves of the salad, cut it in half and slice into stripes (1cm).  Clean the parsley with water and chop it finely. Crumble the feta cheese in little pieces using your fingers.

sliced raddichio salad

4. When the spaghettis are done, drain the pasta and put it into the pan with the mushrooms. Add a tablespoon olive oil, radicchio, feta and half of the parsley and mix well. Season to taste with salt and black pepper. Use the rest of the chopped parsley to decorate the plates. Enjoy!