Mushroom Sarnie Food

STEAK SARNIE AND CHEESY MUSHROOMS - JAIME OLIVER RECIPE

Steps:

• Heat oven to 200 degrees C or 350 degrees F.
• Trim the mushroom stalks and place in an ovenproof dish, stalk side up.
• Crush the garlic over them, chop up the chilli and some parsley and sprinkle over the mushrooms.
• Grate over the zest of ½ a lemon, drizzle with olive oil and season.
• Cut up the cheese into chunks and place 1 on each mushroom.
• Grill on the top shelf of the oven for 9-10 minutes.
• Put steaks on a board and sprinkle with salt, pepper and thyme leaves. Drizzle with olive oil. Rub the flavours into the meat, flip and repeat.
• Put onto a hot grill to cook for 1-2 minutes per side for medium rare or longer if preferred.
• Put the ciabatta bread onto the bottom shelf of the oven.
• Finely chop the peppers and parsley together, mix in some olive oil and season.
• Place the cooked steaks on the same board and rub with the mixture, then scrape the rest to one side.
• Slice up the steaks at an angle.
• Get the mushrooms and ciabatta out of the oven.
• Slice open the bread. Drizzle with olive oil.
• Spread over the horseradish sauce, arrange the rocket on the sauce.
• Lay the steak on top. Scrape up the rest of the pepper mixture and scatter over the steak. Place the bread lid on top.

GRILLED MUSHROOM RISOTTO

Steps:

• Heat stock in a saucepan and keep it on a low simmer.
• Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
• In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
• Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together - this is going to be incredible!
• Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
• Taste your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.

STEAK SARNIE

Steps:

• Place the ciabatta just to warm in the oven for a few minutes at 225 degrees.
• Hear a heavy skillet on the stove top.
• Slice the steak across in half, forming two thin steaks.
• Season your steak with salt and pepper and then sprinkle it with rosemary.
• Place the slices one at a time between two pieces of plastic wrap, or in a heavy plastic freezer bag.
• Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until about 1/2 inch thick.
• Rub with a little extra virgin olive oil and lemon juice.
• Place the steak onto hot pan and sear on each side for just under a minute.
• Let the meat rest on a plate while you cut your bread in half lengthways and drizzle it with olive oil on one side and spread mustard on the other.
• Fill half of the roll with greens, place the steak on top then drizzle over any juice from the meat.
• Slice and serve.