Mushrooms | Bunbury Farmers Market

Chicken & Mushroom Lasagne With Mascarpone Cheese

Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
4 skinless chicken breast
2 tablespoons plain flour
600ml chicken stock
2x 250gm tub Fresh Italian Style Mascarpone Cheese
1 bottle Sugo Dolce Cherry Tomatoes
Bunch basil, leaves picked and chopped
400 grms mushrooms, sliced
1 pkt Mancini lasagne sheets
120g parmesan, grated
120g cheddar, grated
Splash of milk
Salt and pepper to season

Method:
Preheat oven to 180°. In a large casserole dish, heat the oil then add the onions and cook until softened. Add the garlic, cook for a few mins then push the onion and garlic to the side. Add the chicken and cook for a few mins to each side to brown. Sprinkle over the flour and stir it into the onion mixture. Pour in the stock, season, then add the mushrooms. Cover and simmer for 15 minutes or until the chicken is cooked through. Cut the chicken into bite size pieces. Add 1 tub of the mascarpone and the bottle of Sugo Dolce, stirring until the mascarpone has melted into the sauce. Allow to bubble for a few mins until thickened slightly, remove from heat and stir in basil. Spoon small amount of the chicken mixture into the base of an oven proof dish. Cover with lasagne sheets and then cover with parmesan. Repeat until all mixture is used. Mix enough milk into the remaining mascarpone to make a smooth sauce. Season with salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and cheddar. Bake for 40 minutes until piping hot and in the centre and crunchy and golden on top.

Serves: 6

Note:
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Spicy Sausage & Mushrooms

Ingredients:
2 teaspoons olive oil
1 kg British Sausage Company Beef sausages
3 rashes bacon chopped
1 onion chopped
2 garlic cloves crushed
500g mixed mushrooms
1 teaspoon sweet paprika
¼ bottle Extra Chilli Japanese Sauce (for medium heat)
1 cup beef stock
¼ cup sour cream

Method:
Heat oil in pan over medium heat. Cook sausages until browned. Take off heat and cover in alfoil to keep warm. To the same pan, add the bacon, onion and garlic. Cook stirring until bacon is golden. Add the mushrooms. Stir until mushrooms have softened. Add the paprika, Japanese sauce and beef stock. Bring to a simmer. In the meantime cut each sausage up and add to the pan. Cook for another couple of minutes until well combined. Remove from the heat and stir through the sour cream.

Serves: 4

Note:
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Beef Stroganoff

Ingredients:
500 grams chuck steak, diced
300 grams mushrooms, sliced
1 large brown onion, sliced
50 grams butter, chopped
2 heaped tablespoons tomato paste
1 teaspoon garlic, finely chopped
1 teaspoon sweet paprika
¾ cup beef stock
½ x 200 gram tub Browns Sour Cream
2 tablespoons plain flour
3 teaspoons Thomy Mustard Mild
½ cup dry white wine (optional)
Salt and Pepper to taste
2 tablespoon olive oil

Method:
Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Using half the butter and olive oil, brown the beef in a pan, in batches. Transfer beef to a plate after each batch.
Add remaining oil and butter to pan and sauté onion and mushrooms until soft. Add garlic and paprika and cook, stirring, for 3 minutes. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to boil. Transfer to a baking dish and cover with baking paper and foil. Place in a moderate oven for 1 ½ hour until beef is tender. Stirring occasionally. Remove from oven and then stir through sour cream. Serve with potato mash or fettuccine.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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