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Ard Mhácha Recipe Book

Ard Mhácha Noodle Soup with Shiitake Mushrooms

Ard Mhácha Mixed Mushroom Galette with Sour Cream Pastry

Ard Mhácha Mixed Mushroom Pate

Rib Eye Steak Sandwich with Ard Mhácha Shiitake Mushrooms & Red Onions

Ard Mhácha Mixed Mushroom Sauce

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Ard Mhácha Noodle Soup

with Shiitake Mushrooms  / Serves 2

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  • 100g Soba/udon noodles

  • 1 tablespoon vegetable oil

  • 75g Ard Mhacha shitake mushrooms

  • 600ml of hot vegetable or chicken stock

  • 2cm piece of root ginger, sliced

  • 2-3 pieces of tender stem broccoli

  • 2 tablespoons of Miso paste

  • Handful of beansprouts

  • 2 scallions, thinly sliced 

  • 1 red chilli, thinly sliced

  • Drizzle of sesame oil

  • Sesame seeds to garnish

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METHOD: Cook the noodles accordingly to the pack, drain and rinse in cold water and set aside. In a hot pan, sauté the shitake mushrooms with a drizzle of oil and set aside. Heat the vegetable or chicken stock with the slices of fresh ginger. Add in the tender stem broccoli and simmer for 1-2 minutes. Put the miso paste in a small bowl and add a ladleful of the hot stock, mixing well to loosen the paste. Add this to the pot followed by the cooked noodles to heat up. Lift out the hot noodles into serving bowls along with the broccoli. Add the fried mushrooms and pour over the hot stock. Dress with the beansprouts, spring onions, red chilli and a sprinkling of sesame seeds and serve immediately.

Ard Mhácha Noodle Soup

Ard Mhácha Mixed Mushroom Galette with Sour Cream Pastry / Serves 6

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PASTRY

  • 150g plain flour

  • 115g butter

  • 60g sour cream

  • 2 teaspoons of fresh lemon juice

  • 2-3 tablespoons of cold water

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*400g of ready-made shortcrust pastry can be used to save time

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FILLING

  • 1 tablespoon of olive oil

  • 150g Ard Mhacha shitake mushrooms

  • 250g Ard Mhacha oyster mushrooms

  • 15g/1 tablespoon of butter

  • 1 small onion, finely chopped

  • 2 cloves of garlic, finely chopped

  • 3-4 sprigs of fresh thyme

  • Salt and freshly ground black pepper

  • 90g cream cheese

  • 50g Gruyere, grated 

  • 1 tablespoon grated parmesan

  • A little milk to glaze

  • Rocket to garnish

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METHOD: Add the cold butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the lemon juice to the sour cream with a tablespoon of the cold water. Add to the bowl and, with a kitchen knife, repeatedly cut through the mixture until it forms a dough. Use a little more cold water if necessary to bring it together. Wrap in cling film and refrigerate for an hour.

   

Wipe the mushrooms with a piece of kitchen paper. Trim the base of the stalks of the shitake mushrooms and cut in half. Tear the oyster mushroom into pieces. Heat a large pan over a medium high heat and add the oil. Fry the mushrooms in a single layer until any liquid released has been cooked off and the mushrooms are golden. Add the butter to the pan and when melted put in the onion, thyme, salt and pepper to taste. Cook for another couple of minutes before adding the garlic, a little salt and pepper. Fry for another 2 minutes until all the moisture is gone, remove from the heat and allow cool. Add the cream cheese and grated Gruyere into the cooled mixture. 

   

Preheat the oven to 200oC/180oC fan/gas 6 and place a rack in the centre. On a lightly floured surface, roll the pastry out to a 30cm circle. Transfer to a baking sheet lined with non-stick parchment. Spoon the filling into the centre of the pastry and spread out toward the edge leaving a border of 4-5cm. Lift the edges of the pastry and fold over the filling to create a rustic circle. Brush with a little milk and sprinkle with the grated Parmesan. Bake in the centre of the oven for 40-45 minutes until golden brown, turning the baking sheet half way through to ensure even baking. Cool for 10-15 minutes, garnish with fresh rocket and serve with a green salad for a light lunch or starter. 

Mixed Mushroom Galette
PAte
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Ard Mhácha Mixed Mushroom Signature Pate / Serves 6

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PASTRY

  • 30g butter

  • 15ml/1 tablespoon extra virgin olive oil

  • 1 onion, finely chopped 

  • 2 garlic cloves, finely chopped

  • 150g Ard Mhacha shitake mushrooms

  • 250g Ard Mhacha oyster mushrooms

  • 15ml/1 tablespoon dry white wine (optional)  

  • 2 sprigs of fresh thyme leaves

  • 90g cream cheese, at room temperature

  • 5g/1 teaspoon of chopped fresh flat leaf parsley

  • Salt and freshly ground black pepper

  • Toasted baguette to serve

METHOD: 

Heat the butter and oil in a large heavy-based frying pan over medium heat. Add the onion and cook for 2 minutes or until onion softens. Add the garlic and cook for another minute. Increase heat to high and add the mushrooms and season with salt and pepper. Cook while stirring occasionally, until the mushrooms are tender. Add the wine and thyme leaves and cook for 2 minutes until the liquid evaporates. Remove from heat and allow to cool.

 

Transfer mixture to a food processor and pulse 3-4 times until the mixture has a fine texture but is not pureed. Transfer to a bowl and add the cream cheese and parsley and mixing well. Taste and adjust seasoning if needed. Transfer to a serving bowl. Cover with cling film and place in fridge for a couple of hours to set. Serve with toasted baguette or sourdough.

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*This can be made a day ahead and the flavour improves. 

Rib Eye Steak Sandwich with Ard Mhácha Shiitake Mushrooms & Red Onions / Serves 2

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PASTRY​

  • 1 rib eye steak (approx 250g)

  • 1 large red onion, peeled and thinly sliced

  • 150g Ard Mhacha shitake mushrooms

  • 2-3 tablespoons of olive oil

  • Salt and freshly ground black pepper

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To serve

  • Ciabatta 

  • 2 tablespoons of garlic mayonnaise

  • 50g Mixed baby leaf salad or rocket

  • 3-4 cherry tomatoes, quartered

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METHOD: 

Heat the butter and oil in a large heavy-based frying pan over medium heat. Add the onion and cook for 2 minutes or until onion softens. Add the garlic and cook for another minute. Increase heat to high and add the mushrooms and season with salt and pepper. Cook while stirring occasionally, until the mushrooms are tender. Add the wine and thyme leaves and cook for 2 minutes until the liquid evaporates. Remove from heat and allow to cool.

 

Transfer mixture to a food processor and pulse 3-4 times until the mixture has a fine texture but is not pureed. Transfer to a bowl and add the cream cheese and parsley and mixing well. Taste and adjust seasoning if needed. Transfer to a serving bowl. Cover with cling film and place in fridge for a couple of hours to set. Serve with toasted baguette or sourdough.

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*This can be made a day ahead and the flavour improves. 

Rib Eye Steak Sandwich with Shiitake Mushrooms
Mushroom Sauce
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Ard Mhácha Mixed Mushroom Sauce / Serves 2

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  • 1 tablespoon olive oil

  • 15g/ 1 tablespoon of butter

  • 1 small onion, finely chopped

  • 150g Ard Mhacha shitake mushrooms

  • 250g Ard Mhacha oyster mushrooms

  • 1 clove of garlic, finely chopped

  • Salt and freshly ground pepper

  • 250ml fresh cream

  • 1 teaspoon of Dijon mustard

  • 5ml/1 teaspoon of fresh lemon juice

  • 1 tablespoon chopped flat leaf parsley

METHOD: 

Heat the butter and oil over a moderate heat and sauté the onion for 2-3 minutes until soft and translucent. Add the mushrooms and garlic and cook for 3-4 minutes until soft. Season with salt and pepper and add in the cream, lemon juice and mustard. Allow to bubble gently for a several minutes until the creamy mixture has reduced and thickened slightly. Add the chopped parsley and adjust the seasoning if needed. Serve with pork chops or any grilled meat. 

 

*This sauce is very versatile and can be added to pasta with leftover chicken for a quick supper or served on sourdough toast for a light lunch or starter.

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