Mushrooms Stuffed with prosciutto, Corn Bread and Cured Cheese

Although the days are smaller, still feels like summer. The days remain warm, there are still people on the beaches, the shorts still roll around in the wardrobe … even if at evening a pair of socks or a blanket feels good already.

I love the summer but is not at all my favorite season … those very hot days are too much for me. I prefer the mild and bright days that spring and autumn bring. I am clearly a mid term girl. And I love the ingredients that the garden offers in those seasons, especially during spring!

These last few days, and while we are still waiting for baby Carlota, I take advantage of the free time to walk in the beach and cook a few meals to freeze, so I dont’ have to worry so much about those tasks after birth. Meals in this latter stage of pregnancy should be lighter and in less quantity. This recipe is perfect for that: quick and easy to prepare and serve it with a salad and you have a light but nutritious lunch, or you can also serve the mushrooms in a special day as an appetizer.



8 Paris Mushrooms (I used medium size)
2 cups of grated corn bread
1 clove of grated garlic
2 tbsp Oil
1/2 cup cured cheese (grated)
Salt and pepper
3 slices of prosciutto
1 branch of rosemary
2 tbsp of minced Purple Onion

Preheat the oven to 175º.
Take the stems of the mushrooms and set aside.
In a bowl mix the grated corn bread and the grated cheese.
Add the prosciutto, onion, garlic and chopped rosemary.
Add the olive oil and season with salt and pepper.
Fill the cavity of the prepared mushrooms and bake in the oven until golden. Allow to cool about 10 minutes before serving.


Mushrooms cream, with thyme and cauliflower

Soup is still that food that we most enjoy eating here at home. It’s easy to prepare, convenient, economic and above all healthy. Yes, because we should all eat more vegetables and fruits instead of taking supplements or spend our life dieting. First of all, healthy eating is a lifestyle choice, not a phase or fashion. Nevertheless, I have one single soup recipe here in the blog … ironic right?

So, to redeem myself of this my unforgivable failure, I leave this suggestion: a creamy mushroom soup, which more than a soup, is a meal itself. As I often don’t use potatoes in soups, I used cooked brown rice to make it creamy!
To go with it, try toasting a few slices of rye bread, and when browned, take a clove of garlic and rub it on both sides of the bread. Drizzle the toast with some olive oil and believe me: this will be the best toast that you will eat into your life!



2 Onions
2 Garlic cloves
1 Thyme branch (reserve a few leaves for the end)
1 Package of Paris mushrooms and another of Brown Mushrooms
2 tbsp of Olive Oil
Salt and pepper qs
1 Cauliflower (medium / small)
1 cup of cooked Brown Rice
1L of water

Cook the rice in advance. Drain it and set aside.
In a pan put the olive oil, the chopped garlic, the chopped onions and the thyme.
Season with salt and pepper.
Let the onions golden and add 3/4 of the mushrooms cut in half.
When these begin to gain some color, add the cutted cauliflower, the brown rice and the water.
Cook the cauliflower (20min).
Grind all (be sure to remove the sprig of thyme), and season with salt and pepper if necessary.
Add the remaining mushrooms cut into cubes and a few thyme leaves.
Serve with toasted bread.


Chinese food for dinner?

I love Chinese food! I love all the stir-fry dishes, I love the vegetable crepes that they serve as appetizer, I love the noodles, I love the chicken with almonds and those dishes that come in that hot plate!
Apart from a few specific ingredients (fish sauce and soy sauce) all the other ingredients in this recipe are used in countless recipes from other cuisines. The big difference is in how they are prepared.
If you don’t have a wok, you should think about buying one, because it’s a very practical tool, not only to prepare Chinese food.

4 3
As a teenager, the first Chinese restaurants have opened here in Aveiro, so every friend’s birthday dinner, 99% of the time  was Chinese. It was a new thing … fortunately things have changed since then and now we find many more varieties of restaurants. Even so, I still love going to the Chinese, although I think that the menu was too adapted to western tastes, and any Chinese restaurant has pretty much the same dishes (at least here in Aveiro).

TIME: 50 min

garlic shrimp:
400g shrimp
2 tbsp vegetable oil
half chilli
1 tbsp fish sauce
2 cloves garlic, minced
juice of 1 lime

fried rice:
1 cup rice (I used steamed)
1/2 cup of frozen peas
2 slices of ham
1 egg
1 tbsp soy sauce
1 tbsp vegetable oil

vegetables with sweet and sour sauce:
half courgete
1 onion
1 carrot
half a package of white mushrooms
1 pepper (I used orange, but can use other)
1 tsp cornstarch
1 tsp fish sauce
1 tbsp White sugar
4 tbsp of white wine vinegar
2 tbsp ketchup
1/2 cup of water
2 tbsp soy sauce

shrimp with garlic:
Remove the heads and shells of the prawns and set aside. Chop the garlic cloves and also set aside.
Heat the wok (or skillet) and add the oil. Add the prawns, garlic and chopped chilli and stir the prawns until they’re fully opaque with an orange color. Remove, season with fish sauce and lime juice, stir and it’s ready to serve.

fried rice:
In a pot add water and salt. When it starts boiling, add the rice and peas and cook until the rice is almost cooked, but still a little raw. Drain the water and set aside.
Heat a wok, add the oil and the egg. Stir the egg. Add the ham and rice. Stir and add the soy sauce. Remove from heat and it’s ready to serve.

vegetables in sweet and sour sauce:
In a bowl place the cornstarch and dissolve it with vinegar. Stir in the ketchup, soy sauce, fish sauce and sugar and stir to dissolve the sugar. Reserve.
Peel the onions and cut them into wedges.
Clean the seeds of the pepper and cut it into squares.
Wipe the mushrooms with a wet paper towel and cut them into four wedges.
Also cut the courgette and the carrot into pieces.
You should have all the vegetables ready when placing the wok or skillet to heat.
Heat the wok, put oil and add the onion and carrot. Let them sauté for 30 sec.
Add the pepper and let it sauté another 30 sec.
Now add the mushrooms and zucchini. Stir and sauté for 1 min. Add the previously prepared sauce, let it simmer a few seconds and add the water.
Stir, correct the salt if necessary (adding more soy sauce), and let the sauce reduce to the desired consistency. Remove and serve.

Chicken Noodles


TIME: 30 min

2 Chicken Breasts
1 Onion (cutted into cubes)
1 Tin of Soy Sprouts
White Mushrooms 100g
1 Bunch of Coriander
1 Carrot on Sticks
1/2 Courgette
1 tbsp Oil
2 tbsp Oyster Sauce
2 tbsp of Soy Sauce
1 tbsp Sugar
1 tbsp Vinegar
Chinese Noodles
2 cloves of minced garlic

Heat a pot of water with salt .
Heat the wok with the oil .
Cut the chicken breasts into cubes and saute them .
Add the carrot sticks , the onions and the sliced ​​mushrooms .
Add the garlic , the diced courgette and the soy sprouts . Cook about 2 minutes .
In a bowl combine the soy sauce, oyster sauce , vinegar and sugar. Stir until the sugar dissolves and add to the wok . Stir and cook about 2 minutes .
These minutes are perfect to cook the noodles. When the water boils, turn off the heat, add the noodles and cover for 1 minute .
Drain them and rinse through cold water to stop the cooking .
Add the noodles to the wok and stir .
Serve immediately with chopped coriander .

Dried Porcini and Bacon Risotto

Comfort and warm food … perfect for autumn days. For those who haven’t tried dehydrated mushrooms, you must try them. Have lots of flavor and a depth that you won’t find in the fresh ones. The porcini are lovely … a earthy taste, almost woody. The infusion used to rehydrate keeps all your flavour … what better way to use then a risotto!

TIME: 40 min

Arborio Rice 200G
100g Bacon
1 Cup of Chopped White Mushrooms
1 bag of Porcini Mushrooms
1 Chopped Onion
1 White Wine Glass
1 Clove of Garlic
Salt and pepper qs
2 tbsp Olive Oil
2 tbsp Butter
Hot Water

Prepare the dried mushrooms as directed on the package. Reserve the water used to rehydrate them, but remember to strain it.
Cut the bacon into cubes, chop the onion and garlic and laminate the mushrooms. Reserve.
In a frying pan heat the olive oil with 1 tbsp of butter and add the bacon until it browns. Saute the chopped onion and garlic. Just until they’re transparent.
Add the rice and let it soak the sauté for 1 minute. Shake the pan occasionally. Add the white wine and stir the pan (don’t use a wooden spoon to stir the risotto, stir the pan).
Whenever the risotto starts to dry add some of the juice from the mushrooms to the skillet and stir. The rice cooking time should be approximately 13 minutes, but try it until the grain texture is”al-dente”. Rectify the seasoning with salt and pepper whenever necessary. If the broth is insufficient add some hot water.
Halfway through cooking add the white mushrooms.
When it’s cooked add the remaining butter , some grated parmesan and gently stir. Let stand 2 minutes before serving.