From the meaty Portobello to the flavour-packed porcini to the woody oyster mushroom, Ottolenghi makes a hero of funghi in these meat-free recipes. Mushrooms are not only useful for adding texture and earthy depth to a meatless ragù or an autumnal stew, but they’re also adept at absorbing the stronger flavours they’re paired with. Think garlicky truffle mushrooms piled onto oozy polenta or spicy, soy mushrooms squashed into a tortilla.
Mushrooms come into season in the autumn with a whole spectrum of flavours, textures and shapes to be explored. To help you get inspired by funghi this season, here are eight of the best recipes by Ottolenghi.
The Ottolenghi Test Kitchen’s Harissa Butter Mushroom Kyiv
This vegetarian version of the classic Kyiv uses portobello mushrooms for a meat-like alternative. They are stuffed with harissa butter to add an incredible flavour before fried in a breadcrumb coating. Crispy on the outside, soft on the inside, this recipe is guaranteed to be a winner.
From the book
Ottolenghi Test Kitchen: Extra Good Things
Flexibility, flavour, and future-proofing your cooking
From simple midweek dinners to complex showstopper meals
Enjoy a little something extra to transform your next meal
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The Ottolenghi Test Kitchen Sweet Spiced Mushroom and Rice Pilaf
This recipe uses fresh oyster and portobello mushrooms and dried porcini, but you are free to use whatever mushrooms you have on hand. The pilaf is seasoned with a range of spices that make this dish incredibly wholesome and comforting.
From the book
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
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Oyster Mushroom Tacos with All (or some of) the Trimmings
These roasted oyster mushrooms are crispy, chewy and soft all at once, soaking up the sweet, spicy and umami-rich marinade like little sponges. Packed into homemade corn tortillas with sharp pickles, coconut avocado crema and lime, this is the best sharing food there is.
From the book
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
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Yotam Ottolenghi’s Spicy Mushroom Lasagne
This ultimate meat-free lasagne is packed with a variety of mushrooms to create a complex ragù that has its roots in the Tuscan village of Acone where Ixta spent her formative childhood years. You can easily make this vegan by skipping out the cream or serve the mushroom ragù straight up with pasta or polenta.
Yotam Ottolenghi’s Pot Barley and Lentils with Mushrooms and Sweet Spices
Nutty, robust pot barley is the grain of choice in this twist on a lentil mejadra. Teamed with earthy, rich porcini mushrooms and meaty Portobellos, spiced with cinnamon and cumin and served with lentils, crispy onions and plenty of fresh herbs, this is hearty comfort food at its best.
Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash
Meaty Portobellos are slow-roasted in a spiced garlicky flavoured oil until tender and packed with punchy flavour. Serve with a creamy butter bean mash and plenty of aromatic oil for a comforting, simple and weekend worthy dinner.
Yotam Ottolenghi’s Mushroom and Herb Polenta
These herby, garlicky and truffle-flavoured mushrooms are piled onto oozy, Taleggio-rich polenta for a comforting autumnal dinner with a ‘Northern Italian mountain lodge’ feel.
Bulgur with Mushrooms and Feta
Get a mixture of mushrooms to make this dish all the more interesting – cooked with sweet onions, cumin and sticky balsamic, and combined with bulgur, fresh dill, feta and chilli flakes, this works just as well as a side or a weekend brunch with some wilted greens.
Yotam Ottolenghi’s Portobello Mushrooms with Pearl Barley and Preserved Lemon
Here, buttery mushooms are topped with herby pearl barley, pops of feta cheese and preserved lemon. This is a great meat-free starter or nibble.
