Tag: Mushroom

Mushroom roast – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Mushroom roast - Misya's recipe


First of all, if you haven’t bought it already tied, tie the meat with kitchen twine (here’s the guide on how to do it best).
Season the oil in a saucepan with garlic and rosemary, then add the roast from all sides, so as to seal in the bulk of the juices, then add the wine and season with salt and pepper.

Cover the meat with water (or broth) up to half and continue cooking for about 2 hours, turning it about every 30 minutes.

In the meantime, soak the dried mushrooms in hot water for at least 30 minutes.
Separately, clean the fresh mushrooms and cut them into pieces and, once the dried mushrooms have been drained, add them to the fresh ones.

About 30 minutes before the end of cooking, before turning it for the last time, add the mushrooms around the meat, then complete cooking.

Wrap the roast in aluminum foil and let the roast rest for at least 5-10 minutes.
In the meantime, let the cooking juices dry.

Remove the foil and string and cut the meat into slices.

The mushroom roast is ready, all you have to do is serve it with all the mushrooms on the side.

Potato and mushroom pie, a vegan option for a lunch full of flavours – Italian cuisine reinvented by Gordon Ramsay

Potato and mushroom pie, a vegan option for a lunch full of flavours



The potato and mushroom pie offers a sublime combination of the velvety consistency of potatoes and the aromatic richness of mushrooms. It’s about a vegan recipedelicately prepared, which stands out for its refined simplicity, suitable for those looking for a meat-free dish, but without sacrificing taste, satisfying the desire for comfort food and strong flavours.



Mushroom Burger – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Mushroom Burger - Recipe by Misya


First clean the mushrooms and cut them into pieces, then peel the onion and chop it.

Sauté the onion in a non-stick pan with garlic and oil, then add the mushrooms, season with salt and pepper and cook (it will take about 10-15 minutes, depending on the size of the mushroom pieces).

In the meantime, drain the chickpeas well, put them in a blender with the parsley and a drizzle of oil and blend.

Once cooked, remove the garlic and coarsely chop the mushrooms.

Add the chickpeas and mushrooms to a bowl and mix.
If necessary, add 1-2 tablespoons of breadcrumbs, enough to make the mixture malleable, but not too dry.

Form the burgers and coat them in breadcrumbs.

Finally, cook the burgers over medium heat with a drizzle of oil in a non-stick pan, browning them on both sides, about 10 minutes on the first side and 5 on the second.

Your burgers are ready to be served on a plate, but if you want to put them in a sandwich like I did, prepare the other ingredients.
Wash and clean the lettuce and tomatoes, cut the sandwich and stuff it, obviously also adding the burgers.

The mushroom burgers are ready, at this point all you have to do is serve them.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close