food, News and Trends

#21DaysofTrends: Magic Mushrooms

With earthy flavours in vogue for 2019, it's time to discover the psychedelic world of wild mushrooms in all their earthy iterations.

Fred Carlin

Delicate yet earthy and all-natural yet with suggestions of psychedelia, mushrooms perfectly encapsulate the Monastic-meets-Hedonistic trend landscape that editor Tiaan Nagel and the House and Leisure team have identified as key to the coming year. For our March/April 2019 print edition, we created a series of recipes featuring mushrooms as you've never seen – or tasted – before. Read on and be inspired... 

Magic Mushrooms | House and Leisure

Teriyaki Pink Oyster Mushrooms and Sheep’s Milk Feta Salad with Tri-Colour Tomatoes

Ingredients

  • 6T teriyaki sauce
  • 6T olive oil
  • 1 garlic clove, peeled and halved
  • 100g pink oyster mushrooms
  • Salt and black pepper, to taste
  • 4 yellow tomatoes, thinly sliced
  • 4 red tomatoes, thinly sliced
  • 4 green tomatoes, thinly sliced
  • 1/4 red onion, finely sliced
  • 100g sheep’s milk feta, sliced
  • 4T olive caviar*
  • Baby leaves, for garnish

Method

Heat a pan on a medium to high heat and add 2T teriyaki sauce and 2T olive oil. Add the garlic to infuse while cooking. Split the mushrooms into 4 portions and sear in a pan until just caramelised on both sides. (The heat removes some of the ‘pinkness’ of the mushrooms, so be careful not to overdo them). Season with salt and pepper and set aside. Remove the oil mixture from the heat and add the remaining teriyaki sauce and olive oil. Stir and set aside. This will become your salad dressing. Arrange the tomato slices on 4 plates (1 of each colour for each plate). Place the onion slices around the tomatoes and evenly arrange the sheep’s milk feta over the 4 plates. Top with olive caviar, the pink oyster mushrooms and baby leaves. Remove the garlic clove halves from the teriyaki and olive oil dressing, give it a thorough mix and drizzle all over the salad.

* The olive caviar used is made by Mont Rouge. As an alternative, finely chop 10 dried black olives and 1t fresh rosemary, and season with salt and black pepper.

Serves 4
 
ALSO READ: Vegetarian Cooking Made Easy With Christine Capendale

Magic Mushrooms | House and Leisure

Magic Golden Mushroom Tea

Ingredients

  • 750ml water
  • 10g dried porcini mushrooms
  • 1 rooibos teabag
  • 1 finger fresh turmeric, peeled and thinly sliced lengthways
  • 4 sprigs fresh thyme, 8-10cm long
  • 4 sprigs fresh origanum, 8-10cm long
  • 4 sprigs marjoram, 8-10cm long
  • 1 garlic clove, peeled
  • 1/2 white onion
  • 2 bay leaves
  • 20g shimeji mushrooms, sliced
  • 20g portabellini mushrooms, sliced
  • 1t fresh chilli, finely chopped 
  • 1t fynbos honey
  • 1t fresh ginger, peeled and grated
  • 1T chia seeds
  • 1T tukmaria seeds (sweet basil seeds)
  • Black pepper 
  • Flaky sea salt, to taste

Method

Bring the water to the boil and pour over the dried porcini mushrooms, rooibos teabag and turmeric to make a stock. Let it stand for about 10 minutes. Rinse all the herbs. Add the mushroom stock and the rest of the ingredients to a pot (except the chia and tukmaria seeds). Add 4 grinds of black pepper and bring to a very low simmer for 15 minutes. Remove from the heat and carefully remove the turmeric, herbs, garlic, onion and bay leaves, squeezing them to release all their flavours into the tea. Sprinkle with the chia and tukmaria seeds and simmer for another 5 minutes; the seeds will swell and absorb the tea. Season with salt and serve as a broth or chunky tea.

Serves 4

Magic Mushrooms | House and Leisure

Sweet Preserved Ginger and Honey Enoki Mushrooms with Roasted Hazelnut Crumble

Ingredients

For the hazelnut crumble
  • 100g raw hazelnuts, peeled
  • 75g butter
  • 8 chocolate digestive biscuits
  • 1T preserved ginger
For the sweet preserved ginger and honey enoki mushrooms
  • 100g black and white enoki mushrooms
  • Syrup from 1 jar of preserved ginger
  • 2 large endives
  • 1 sprig fresh wild rosemary

Method

Toast the hazelnuts in a pan until brown and fragrant, and set aside. Melt the butter and then blend with the biscuits, hazelnuts and 1T (one piece) of preserved ginger to form the hazelnut crumble. Heat a pan on a medium to high heat and add the enoki mushrooms and 4T of the preserved ginger syrup, and toss. The mushrooms will brown quickly and caramelise with the syrup. Peel the most beautiful endive leaves and place them on a platter. Add a spoon of crumble onto the middle of each endive leaf and top with the mushrooms. Garnish with small leaves of torn wild rosemary (use fresh thyme leaves as an alternative).

Serves 4 

Lion’s Mane Mushrooms with Squid Ink Pasta, Roasted Beetroot and Sage 

(pictured above)

Ingredients

  • 1 bunch baby beetroot, peeled and sliced lengthways (about 2mm thick)
  • 2T balsamic vinegar
  • 1t fynbos honey
  • 100ml water
  • Sea salt, to taste
  • 100g squid ink pasta
  • 3T olive oil 
  • 20 sage leaves
  • Black pepper, to taste
  • 4T butter 
  • 2 garlic cloves, crushed
  • 50g lion’s mane mushrooms
  • 1t beetroot sprouts, for garnish
  • 1t onion sprouts, for garnish

Method

Place the baby beetroot in a pan with the balsamic vinegar, honey and water. Simmer slowly and watch them carefully as the water evaporates and the balsamic starts to thicken. You don’t want it to burn, so add more water if the beetroot isn’t cooked through. You want the balsamic and honey to coat the beetroot in a glaze. Heat a pot of water to a rapid boil and season with sea salt. Cook the pasta to al dente and drain. In a small pan, heat the olive oil, add the sage leaves and fry until they become translucent. Take them out of the oil and drain on kitchen paper, seasoning lightly with salt. Set aside until serving. Add the pasta to the pan of beetroot and coat it by gently turning it over with tongs, heating it on low. Season with salt and black pepper. Heat another pan on a medium to high heat and add the butter and garlic until foaming. Add the lion’s mane mushrooms and let them sear until just golden, for a minute on each side. Toss quickly and add to the pan with the pasta. Turn out onto plates and garnish with the sage leaves and sprouts.

Serves 4

Magic Mushrooms | House and Leisure

Tree Oyster Mushrooms, Crottin Goat’s Cheese and Berry Relish with Fresh Fennel Flowers and Blueberry Sherbet

Ingredients

  • 100g fresh cherries, pitted
  • 250g blueberries
  • 150ml water 
  • 1/2t fennel seeds
  • 1 cardamom pod, crushed open
  • 4T butter
  • 50g tree oyster mushrooms
  • Salt and black pepper, to taste
  • 1 wheel of French crottin
  • Fresh fennel flowers, for garnish
For the blueberry sherbet (optional)
  • 250g blueberries
  • 4T white sugar
  • 2t citric acid
  • 2t bicarbonate of soda

Method

Heat the oven to 160ºC. Place the cherries in a pan with the additional blueberries, water, fennel seeds and cardamom. Simmer until thick and ‘jammy’ and set aside. This will become your berry relish. Melt the butter, then brush the tree oyster mushrooms with it and season with salt and black pepper. Roast the mushrooms in the oven for 5 minutes, remove and add a slice of crottin to each one. Return to the oven and roast for a further 10 minutes until the gills and stems of the mushrooms start to go golden in colour and the cheese is soft and melted. Serve the mushrooms warm, topped with the berry relish and fennel flowers. Sprinkle the plate with the blueberry sherbet for a fun addition.

To make the sherbet, dry the blueberries in the oven on 50ºC until completely dried (it can take up to 8 hours depending on the size of the blueberries, so do this in advance). Blend with the sugar. If the sugar becomes wet, dry it in the oven again on 20ºC until it is completely dry and you can crumble it with your fingers. Add the citric acid and bicarbonate of soda and set aside for garnish.

Serves 4 
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