JosieKiddModel, mum and Masterchef runner up Jodie Kidd is the latest star to team up with the Mushroom Bureau and front their ‘Just add mushrooms’ campaign.

As well as being low in fat, mushrooms are packed full of nutrients and vitamins. Here are some easy and tasty recipes from  Jodie that make it easy to up you intake!

 

Mushroom and sausage casserole

Serves 4

Ingredients

  • 2 tablespoons vegetable oil
  • 500g chestnut mushrooms, halved or quartered
  • 250g ( 2 medium) onions, thickly sliced
  • 8 thick pork sausages, cut in half
  • 6 rashers streaky bacon, chopped
  • 250g ( 2 large ) carrots, peeled and cut into large chunks
  • 350g ( 2 large ) potatoes, peeled and cut into large chunks
  • 2 tablespoons freshly chopped thyme
  • 300ml vegetable stock.  (*Or use a 330ml bottle of Guinness instead of stock as an option)
  • salt & freshly ground black pepper


 

Method

1. Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 minutes until golden.  Season well with salt & pepper and transfer them to a large dish and set aside

2. Add the remaining oil to the pan along with the onions, sausages and bacon and fry for about 6-8 minutes until the meat is browned but not cooked through

3. Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock (or Guinness) and cover the pan with a tightly fitting lid or a large piece of foil

4. Cook over a medium heat for 15 minutes, then stir in the mushrooms, recover the pan and continue cooking for a further 10 minutes or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated

5. Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice

 

Mushroom, spinach, kale and sweet potato pie

Serves 4

Ingredients 

  • 250g spinach, wilted
  • 100g kale, cooked
  • 2 tablespoons olive oil
  • 500g closed cup mushrooms, thickly sliced
  • 2 cloves garlic, crushed
  • 250ml vegetable stock
  • 300g cooked sweet potatoes, cut into chunks
  • 2 tablespoons light creme fraiche
  • 150g feta cheese, cubed
  • salt & freshly ground black pepper
  • 3 sheets filo pastry

Method

1. Heat oven to 200C /180C fan /gas.

2. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced.  Season, then remove from the heat and stir in creme fraiche, spinach and kale.

3. Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes.

4. Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 minutes until golden

5. Serve with extra green vegetables like steamed broccoli and green beans

Mushroom and roasted chicken risotto

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 large red onion, chopped
  • 340g uncooked Arborio rice
  • 1.25 litres hot chicken stock
  • 500g chestnut mushrooms, sliced
  • 25g butter
  • 250g chopped cooked chicken breast
  • 2 tablespoons freshly chopped thyme
  • Salt & freshly ground black pepper

Method 

1. Heat 2 tablespoons of the oil in a large non-stick pan. Add the onions and fry over a medium heat for 5 minutes to soften them. Stir in the rice, mix well and cook for a further 2 minutes.

2. Reduce heat to medium low and start pouring in the stock, about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner for about 20 minutes until the rice is cooked al dente and the stock is absorbed.( All the stock may not be needed.)

3. Whilst the risotto rice is cooking, heat the remaining tablespoon of oil in a large non-stick frying pan and fry mushrooms on a high heat for about 5 minutes until golden. Season well and set aside.

4. Stir the cooked mushrooms into the rice along with the butter and chopped chicken. Heat through gently and season to taste. Sprinkle over the fresh thyme and serve.

For more ideas visit justaddmushrooms.com.