Cream of Mushroom Soup by The Fat Foodie
Mushrooms are one of my partner’s favourite foods, so I thought it’d be a nice treat to make a pot of cream of mushroom soup for us to take for our lunches one week. Mushrooms on the whole tend to be high FODMAP, but oyster mushrooms are delightfully low FODMAP in servings of less than 75g per person, so they’re ideal for using in this recipe for cream of mushroom soup. Continue reading
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Mushroom Stroganoff by The Fat Foodie
I love mushroom stroganoff because it’s a lovely light meal, but it’s also really filling and satisfying at the same time. However, every time I’ve made mushroom stroganoff in the past it’s been a traditional cream-based version and now that I’m a little wiser when it comes to avoiding high FODMAP foods I know that normal dairy-based stroganoffs don’t work for me. As a result, I went back to the drawing board (well, it’s more like a kitchen worktop, but the intention’s the same) and I formulated a version that’s much more tummy-friendly by using lactose-free cream.
Now, the Monash app lists button, portobello and shiitake mushrooms as being a high FODMAP food if you’re sensitive to polyols-mannitol, but thankfully oyster mushroom are a low FODMAP food so that’s the type you need to use if you’re making this mushroom stroganoff. However, if you are sensitive to mushrooms in general I’d suggest either substituting the mushrooms for a vegetable that you can happily digest (such as green beans, bell peppers or courgette) or simply giving this recipe a miss. Better safe than sorry. However, if like me, you have no problem with eating small servings of oyster mushrooms then a joyous dinner awaits you!
Although this recipe for mushroom stroganoff is lactose-free it is still beautifully creamy. It produces a mushroom stroganoff that is well-seasoned with sweet paprika, fresh thyme leaves and a dash of grated nutmeg, is rich and deeply flavoured with the woodland taste of oyster mushrooms, but still manages to remain light due to the inclusion of the chunks of plum tomatoes. The fresh lemon juice added at the end of the cooking process also lifts the stroganoff to make the whole dish taste fresh and vibrant. It’s a perfect quick-cook mid-week meal when simply served over a bed of fluffy long grain rice.
The Ingredients Needed to Make Mushroom Stroganoff by The Fat Foodie
Ingredients:
1 tbsp vegetable oil
100g oyster mushrooms
1 tbsp paprika (not smoked)
1 tsp fresh thyme leaves
1 tsp asafoetida powder
1/5 tsp grated nutmeg
360g of tinned plum tomatoes (drained of their juice and chopped)
1 tbsp Worcestershire Sauce
1 vegetable stock cube melted into 200ml boiling water
250ml lactose-free cream
A handful of chopped fresh parsley
The juice of 1 lemon
1 tbsp cornflour mixed with 2 tbsp cold water
400g long grain rice
Method:
Place a saucepan filled with water and 1 tsp of salt over a high heat and bring to the boil. (This pot is for cooking the rice.)
Meanwhile, place another large saucepan over a medium heat and add the oil. Once hot add the mushrooms and spices. Cook until the mushrooms are soft.
Put your rice into the pot of boiling water and cook until soft.
While the rice is cooking add the parsley, chopped tomatoes, vegetable stock, cream, lemon juice and Worcestershire Sauce to your stroganoff and cook until hot.
Stir the cornflour mixture into the stroganoff and allow to thicken.
Once the rice is soft, drain it and serve in bowls topped with the mushroom stroganoff.
Mushroom Stroganoff by The Fat Foodie
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Vegetable Risotto by The Fat Foodie
Although I like most Sundays to be quiet, restful affairs involving such tasks as pottering in the garden and performing small chores around the house, from the moment I opened my eyes yesterday didn’t feel like it was supposed to be one of those days. So, in order to blow off the cobwebs and embrace our itchy feet we took a slow meander along to our local Lidl to pick up some fruit and veg for the forthcoming week.
I really like Lidl’s produce selection and I love their prices too, so it wasn’t a surprise that we came home with a little bit more veg than we’d intended to buy, but this doesn’t cause me concern because I know I’ll use it all in meals throughout the week.
When I was thinking about what I was going to cook for dinner I figured I’d use up last week’s veg that was left in the fridge, topped up with a bit of the fresh stuff we’d picked up that day, so a vegetable risotto seemed the way to go. I used to be wary of risottos, thinking that they were difficult to make and that they required constant stirring, but that’s not the case at all. As long as you use decent quality stock cubes and a good quality non-dairy parmesan cheese you can’t go wrong. My risotto was supposed to include the large glass of crisp white wine that was left in a bottle in the fridge from the night before, but my partner decided that it would be better used as an apéritif to sip on while watching me prepare the risotto. Top tip: keep your wine hidden out of reach until you’ve used what you need in the risotto.
It’s up to you to choose what your additional flavourings will be because the possibilities are endless: baby summer vegetables; crispy pancetta and oyster mushrooms; chicken, mangetout and white wine; or a seafood risotto packed to the gills with king prawns, mussels and squid. There’s a risotto for everyone’s taste buds, you’ve just got to find it, but I can highly recommend the one below.
Ingredients:
1 tbsp olive oil
100g red bell pepper (cut into bite-sized pieces)
6 cherry tomatoes (halved)
1/2 a courgette (cut into bite-sized pieces) – no more than 120g in total
60g mangetout (cut into bite-sized pieces)
100g oyster mushrooms (cut into bite-sized pieces)
100g large leaf spinach (English spinach)
300g arborio rice
3 tbsp chopped chives
A 150ml large glass of crisp white wine (vegan optional)
3 vegetable stock cubes
1 litre of boiling water
75g finely grated dairy-free parmesan (normal parmesan isn’t vegetarian/vegan)
Method:
Prepare the vegetables as directed in the ingredients list and then add the stock cubes to the litre of boiling water and stir to dissolve them.
Put a large frying pan over a medium heat and add the olive oil. Once hot, add the red pepper, courgette, mangetout, mushrooms and cherry tomatoes to the frying pan and cook until they are tender. Add the spinach and cook until it is wilted.
Put the vegetable mix in a separate pan and leave to one side.
Put the frying pan back on the heat (don’t bother washing it, life’s far too short) and add the arborio rice. If you’ve managed to keep hold of the white wine add it to the frying pan now and let it be absorbed into the rice, stirring occasionally.
Once the wine’s been absorbed add a little bit of the vegetable stock and 2 tbsps of the chopped chives and let the stock be absorbed, stirring occasionally.
Keep adding the vegetable stock a little at a time until the rice is plump and al dente (has a slight bite to it). You might not need to use all the stock so it’s okay to have some left over if you’re happy that the rice is cooked to your taste.
Stir the grated parmesan into the rice (feel free to add more if you like, but I thought 75g was plenty). Then stir your precooked vegetables from earlier into the rice and heat through.
Serve sprinkled with the last tbsp of chopped chives and more parmesan.
Vegetable Risotto by The Fat Foodie
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Mushroom Risotto by The Fat Foodie
On Friday night I cooked what could possibly be described as one of the most decadent meals I’ve ever made. The ingredients were simple enough, with the exception of black truffle infused rapeseed oil, but the combination they created when melded together into a mushroom risotto was absolutely delicious.
In all honesty, I’ve never really seen the attraction of risotto. To my mind, rice should either be the accompaniment to a curry or found in the form of a creamy rice pudding, not as a stodgy savoury pile of starch mixed with meat or vegetables. However, after cooking this mushroom risotto I will happily admit that I now stand corrected.
Although there is, by my own admission, a very generous amount of butter and truffle-infused oil in this recipe, it never feels oily or overly fatty on the tongue. Instead, the flavour-infused swollen little grains of arborio rice just carry the creamy, earthy taste of mushroom in each forkful. So, if you fancy treating yourself to a bowl of something which feels like well-earned self-indulgence, this mushroom risotto is the one for you.
Ingredients:
1 vegetable stock cube (I use Casa de Sante’s low FODMAP Vegetable Stock Powder)
1 litre boiling water
3 to 4 tbsps. truffle oil (or olive oil instead)
Juice of ½ a lemon
250g pack oyster mushrooms (sliced)
300g risotto rice, such as arborio
1 x 175ml glass white wine
60g butter (or non-dairy version)
A handful of chopped parsley leaves (you could use chervil or tarragon if preferred)
3 tbsps. of chopped chives
50g grated dairy-free parmesan (normal parmesan isn’t vegetarian)
Method:
Prepare your lemon, herbs, parmesan and mushrooms as directed in the ingredients list.
Dissolve the stock cube in a jug filled with one litre of boiling water.
Heat the oil in a frying pan and add the mushrooms, add salt and pepper to your taste, and continue to cook until the mushrooms have softened.
Add the rice into the pan and cook for 1 min.
Pour in the white wine and lemon juice and stir until it is absorbed into the rice.
Pour in a quarter of the stock.
Simmer, stirring often, until the rice has absorbed all of the liquid. Add the same amount of stock again and continue to simmer and stir. It will start to become creamy and the grains of rice will start to look plumped up and tender.
Add the remaining stock and once it’s been absorbed the rice should be cooked. Taste the rice and if it’s still too al-dente for your taste, then just add a bit of hot water to it and continue to cook.
Once the rice is cooked, take the pan off the heat and stir in the butter, chives and half of the parmesan.
Divide into your serving bowls and scatter with the remaining parmesan and parsley. Then drizzle with a bit more truffle oil because what’s life without indulgence?
Mushroom Risotto by The Fat Foodie
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