Mushroom, Cashew and Ginger Bake

As you may have noticed, I write rather a lot about flavour combinations. Since few ingredients can bring enough flavour to make a great dish, it is important they have a partner in gastronomic crime. In my mind, there are two distinct types of flavour combination; those that contrast and those that compliment. My previous post, double chocolate cookie bites, is a fantastic example of a contrasting partnership. Happily, for the sake of variation, this recipe exhibits a complimentary culinary combination. Indeed, if one were to visit one’s local green grocers in the dead of night whilst under the influence of a potentially deadly squint, one would almost be able to discern a mushroom and a knob of ginger strolling gaily through the aisles. Perhaps I’ve been indulging in a little too much Toy Story.

You may be under the illusion that cashew nuts tend to cost a pretty penny. However, as usual, I am in possession of a tip or two regarding the previously mentioned misapprehension. On entering one’s local ‘nut aisle’, one will notice that unsalted nuts tend to be far more expensive than their salted counterparts. It would be both idiotic and shameful to ratify in any way the absurd levying of prices attached to what is seen as a healthier product. If anything, wouldn’t it make more sense, morally, to make such products cheaper? Digressions aside, these cashews, in my limited experience, aren’t of superior quality. As such, to save money one must simply purchase the supposedly inferior product and give it a jolly thorough rinse. Before you know it, Bob will be your uncle and you’ll have a socking great, delicious mushroom bake sitting before you.

Mushroom, Cashew and Ginger Bake

Serves 4

Ingredients:

• 250g chestnut mushrooms, quartered

• 135g breadcrumbs

• 100g cashew nuts, halved

• 2 onions, finely chopped

• 1-2 chillies, taste dependent

• 2 cloves of garlic

• A thumb of ginger

• 1 egg, beaten

• Salt and pepper

• Olive oil

Method:

1. Begin by frying off the mushrooms in a little oil for around 5-7 minutes; this will reduce the amount of water they contain.

2. Place the breadcrumbs in a mixing bowl, blitz the mushrooms in a food processor and add to the breadcrumbs. Blitz the chillies, garlic and ginger and fry for 5 minutes together with the onions. Tip this into the mushroom mixture along with the egg and cashews. Mix thoroughly and season well. Press into a baking dish and cook for 30 minutes at 200C.

Cost: Mushrooms always tend to be rather inexpensive here. If chestnut mushrooms are a little pricy where you live, use which ever variety is cheapest. If this advice, along with that given in regard to cashew nuts, is followed this bake should cost one roughly £2.10.

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48 comments on “Mushroom, Cashew and Ginger Bake

  1. Shira
    May 6, 2012 at 5:58 pm

    Yum! I just made a similar meal last night actually with lentils and no nuts – this looks amazing and I love anything baked with cashews – this looks awesome and the ginger is an unexpected and tasty sounding twist!

    • frugalfeeding
      May 6, 2012 at 10:06 pm

      Oh very nice. I shall have to try a lentil bake! I adore lentils. The ginger works SO well.

  2. Juls
    May 6, 2012 at 6:24 pm

    I agree with your school of thought on taste partnerships (so to speak) though this is yet another post that makes me resent my partner for his nut allergy! Your dishes always look lovely and proudly presented and, here, reminds me that it’s been far too long since I ate mushrooms which I suddenly feel very sinful for.

    • frugalfeeding
      May 6, 2012 at 10:06 pm

      Damn your partner :D. Try it without the cashews 😀

  3. budgetcookingblog
    May 6, 2012 at 7:56 pm

    I love your pictures, especially on this blog!

    • frugalfeeding
      May 6, 2012 at 10:05 pm

      Thanks, Dan. I’m trying extra hard at the moment.

  4. Cara
    May 7, 2012 at 1:39 am

    Loving this, Nick! I shall make it for my dinner and movie night while watching “Toy Story” :)

  5. Jennifer
    May 7, 2012 at 2:10 am

    I could get fat just reading your blog! 😀 I love your food photos. They are mouth watering.

  6. Can't live without....
    May 7, 2012 at 4:16 am

    Quite an unusual combination..with all three of my favorites!!!

  7. Baker Bettie
    May 7, 2012 at 4:28 am

    Wow this sounds sooo delicious! And healthy too. I think I’m going to have to add it to my menu this week. Hopefully I can get my picky husband to eat it.

    • frugalfeeding
      May 15, 2012 at 11:32 pm

      Thanks, Bettie – I hope you can and that you did make it 😀

  8. Dawn
    May 7, 2012 at 10:05 am

    I can’t wait to try this! I love the unexpected mixture of the ginger wtih mushrooms and walnuts. Delish!

    • Dawn
      May 7, 2012 at 10:07 am

      …..sorry meant cashews. I’m eating walnuts right now. :)

    • frugalfeeding
      May 24, 2012 at 10:37 pm

      Ah – there’s the mistake :P. Thanks!

  9. Rufus' Food and Spirits Guide
    May 7, 2012 at 12:48 pm

    That shot of the mushrooms in the pan is enough to make me hungry. What a great dish.

  10. Tara
    May 7, 2012 at 1:15 pm

    This recipe sounds so interesting and healthy too!

    • frugalfeeding
      May 24, 2012 at 10:36 pm

      Thanks – it was so delicious and really nice and light to eat.

  11. jewelsincolorado
    May 7, 2012 at 5:40 pm

    I just awarded you a One Lovely Blog award :) Have a great day! http://jewelsincolorado.wordpress.com/2012/05/07/onelovelyblogaward/

  12. Heather
    May 7, 2012 at 6:31 pm

    Easy, cheap and delicous – an all around fantastic post.

  13. Skye
    May 8, 2012 at 12:19 am

    This looks really good, I might have to make this sometime!

  14. Richa@HobbyandMore
    May 8, 2012 at 3:19 am

    you are totally right there that cashews should be cheaper than those addicting potato chip! i am loving this bake. ginger chilies and mushrooms and i am there!

  15. RecipeAdaptors
    May 8, 2012 at 12:22 pm

    Great photos!

  16. machisan
    May 8, 2012 at 4:14 pm

    Absolute yum! Gonna check them out this week.

  17. funnyloveblog
    May 8, 2012 at 4:30 pm

    Look at you with the snazzy country/euro/chic photography. I LOVE IT. And, I want to eat this. The end.

  18. ye-mek
    May 8, 2012 at 8:32 pm

    Great recipe with awsome photos…

    • frugalfeeding
      May 24, 2012 at 10:34 pm

      Thanks so much – it was really rather delicious.

  19. Celia @ Fig Jam and Lime Cordial
    May 8, 2012 at 9:35 pm

    Lovely vegetarian dish, and very pretty presentation!

  20. Bob Vivant
    May 9, 2012 at 3:56 pm

    What an inspiring dish! Great pics too. We have a big jar of cashews in the pantry for nibbling, but I rarely think of cooking with them. This is the kind of vegetarian recipe we like serving to our meat-loving friends. With so many beautiful flavors and a satisfying texture, they’ll never miss the meat. Love it! Thank you!

    • frugalfeeding
      May 15, 2012 at 11:21 pm

      I’m glad you think so, Bobbi. You must, they work so well in cooking.

  21. Márcia Gonçalves
    May 9, 2012 at 11:08 pm

    Hum , I love cashews and mushrooms !
    I must try this recipe :)

  22. myfangalicious
    May 15, 2012 at 1:00 am

    this looks delish. i love dishes like this. packed with nutrients and flavor.

  23. foodiemeetsfitness
    May 22, 2012 at 5:52 am

    Oooh, this looks so interesting! And I adore your photography.

    • frugalfeeding
      May 24, 2012 at 8:21 pm

      Thanks! I was really happy with the way they came out on this post.

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