Kerrigans Mushrooms - Recipies bruschetta with mushrooms & feta


  • 250g of mushrooms sliced
  • One large ciabatta bread cut into 8 thick slices
  • 6 tbsp extra virgin olive oil
  • 75g of feta cheese crumbed
  • One garlic clove peeled
  • One shallot finely chopped
  • One sprig of Thyme
  • Cracked black pepper


Preheat the oven to 200c/ fan, 180/c gas or mark 6.  Brush oil on both sides of the bread slices and place in a single layer on a baking sheet.  Bake for 8 minutes turning once until golden.  Meanwhile heat the remaining oil in a frying pan, add the shallot and mushrooms and sauté over a high heat for 6–8 mins, stirring occasionally until golden.  Add Thyme and remove from the heat.  Rub the garlic clove on one side of the bruschetta slices.  Then top with warm mushroom mix and crumbled Feta cheese.  Pop in the oven for 1-2 minutes to warm through before serving.  Add the cracked pepper.


Top Tip:  Don’t over cook the Thyme as it will overpower your dish.


Kerrigans Mushrooms - Recipies Stirfry


  • 250g of mushrooms sliced
  • 30g ground nut or basic sunflower oil
  • 200g yellow & red peppers sliced
  • 90g of sugarsnap & mangetout peas
  • 110g of finely sliced carrots
  • 15g grated ginger
  • 2 gloves crushed garlic
  • 2 tbsp soy sauce
  • 400g noodles pre cooked


Preheat the wok until very hot and slightly smoking, then add your oil.  Mix in the garlic and ginger.  Add carrots, peppers and mushrooms and allow to cook for 3 minutes while continually tossing.  Mix in the sugarsnap and mangetout peas and allow to cook for a further two minutes.  Place in the pre cooked noodles, allow to heat for 2 minutes and add in the soy sauce and serve.  To create a chicken stir fry with mushrooms, just add in 280g of chicken strips at the start of your cooking.


Top Tip:  Stir frequently to prevent the garlic and ginger from burning.


Kerrigans Mushrooms - Recipies Risotto


  • 250g of mushrooms sliced
  • 40g butter
  • 1 small onion finely chopped
  • 300g risotto / aborio rice
  • 150ml dry white wine
  • One bunch of asparagus (6-8 spears)
  • 2ΒΌ pints of hot vegetable stock
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 60g of shaved parmesan / grama pazano cheese to serve


Melt 25g of the butter in a large pan, add the onions and sauté over a gentle heat for 3 minutes or until soft but not coloured.  Stir in the rice and cook for 2 minutes stirring to coat the grains in butter.  Pour in the white wine and cook stirring until it has been absorbed by the rice.  Add a ladle of hot stock and cook stirring occasionally until this has been absorbed.  Repeat until you have just one ladle of stock left – this takes about 15 minutes.

Meanwhile, heat a frying pan, add the oil and sliced mushroom, sauté over a high heat for 5 minutes until golden.  Set aside.  Blanch the asparagus tips in boiling salted water until tender.  Remove and refresh with cold running water.  Set aside.  Place the last of the stock and the mushrooms to the rice and cook until most of the liquid has been absorbed.  Stir in the remaining butter and pre-blanched asparagus and season to taste.  Serve with parmesan / grama pazano cheese and extra freshly ground black pepper.


Top Tip:  If you find risotto or aborio rice difficult to find, substitute with short grain rice.

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