Emma Wilson
Salami and mushrooms are a classic combination that can be used to make a variety of dishes, from toasted sandwiches to macaroni cheese and even a tasty flatbread. The savoury, salty, umami flavours of salami and mushrooms complement each other perfectly and can be enhanced by the addition of other ingredients such as cheese, potatoes, and herbs. Whether you're looking for a quick snack or a hearty meal, salami and mushrooms are a versatile duo that can be tailored to suit any taste or occasion.
| Characteristics | Values |
|---|---|
| Taste | Salami and mushrooms complement each other in taste and can be combined in various recipes. |
| Recipe ideas | Salami and mushroom can be combined in recipes such as toasted sandwiches, flatbreads, macaroni, hash, and stuffed mushrooms. |
| Ingredients | Salami and mushroom recipes often include additional ingredients such as cheese, potatoes, garlic, onions, and various herbs and spices. |
| Preparation | Salami and mushroom recipes typically involve sautéing, baking, or frying the ingredients and can be prepared in a pan, oven, or toaster. |
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What You'll Learn
Salami and mushroom flatbread
Salami and mushrooms are a delicious combination, and flatbread topped with these two ingredients is a perfect appetizer or quick dinner. Here is a recipe for salami and mushroom flatbread that will serve as a cozy meal.
Ingredients
For this recipe, you will need:
- Flatbread
- Mushrooms
- Salami
- Cheese (Monterey Jack, mozzarella, gouda, gruyere, or parmesan)
- Tapenade
- Red pepper flakes
- Olive oil
- Salt
- Black pepper
- Lemon
- Fresh parsley
Recipe
Firstly, prepare the mushrooms by wiping them clean and cutting the larger ones in half, leaving the smaller ones whole. Heat some olive oil in a pan over medium-high heat and add the mushrooms. Cook until they are completely softened. Next, prepare the flatbread by spreading a layer of tapenade on top, followed by a generous amount of cheese. Add the cooked mushrooms and top with thin slices of salami and the remaining cheese.
Place the flatbread in the oven and bake for 10-15 minutes at 400 degrees Fahrenheit, or until the cheese has melted and turned slightly golden. If desired, finish it off by broiling for one minute on low to get that cheesy bubbly texture, but be careful not to burn it.
Once done, garnish with red pepper flakes, dried parmesan cheese, and freshly chopped parsley. A squeeze of lemon juice will add a refreshing touch to the flatbread. Enjoy this delicious combination of salami and mushroom flatbread, and feel free to experiment with different types of cheese and herbs to find your favorite variation!
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Salami and mushroom toasted sandwich
Salami and mushrooms are a delicious combination. You can elevate this pairing by making a toasted sandwich with these two ingredients. Here is a detailed recipe for a salami and mushroom toasted sandwich:
Ingredients:
- Bread
- Cheese
- Mushrooms
- Salami
- Butter
- Oil
- Salt
- Pepper
- Aromatics of your choice (onion, garlic, etc.)
- Herbs of your choice
Recipe:
- Fry the mushrooms in oil until they change colour and release their water. You can also add aromatics like onions and garlic to the pan for extra flavour.
- Place a slice of bread in your toasted sandwich maker.
- Spread butter on the bread and add a slice of cheese, followed by the fried mushrooms, and salami.
- Close the sandwich maker and cook for about 8-10 minutes until the sandwich is golden and crispy.
- You can also add herbs and spices like thyme, pepper, or chili flakes to enhance the flavour.
- Serve the sandwich hot with a side of tortilla chips and a cold drink.
This toasted sandwich combines the savoury flavours of salami and mushrooms, enhanced by melted cheese and buttery toast. It is a hearty and satisfying meal that can be easily customised with various herbs and spices.
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Salami, mushroom, and potato hash
Salami and mushrooms are a delicious combination, and even more so when potatoes are added to the mix. Here is a recipe for a quick and easy brunch or tea-time dish that serves two: Salami, mushroom, and potato hash.
Ingredients:
- 1 bunch of spring onions
- 100g button mushrooms
- 400g boiled peeled waxy potatoes
- 90g sliced salami (any flavour, but fennel-seed salami is particularly good)
- Oil
- Salt
- Black pepper
- Lemon
Instructions:
Finely slice the spring onions, including the green parts. Wipe the mushrooms and cut the large ones into quarters and the smaller ones in half. Cut the potatoes into thick chunks.
Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Add the potatoes and cook until they are crispy. Reduce the heat and stir in the spring onions, turning them as they soften. After a couple of minutes, add the salami slices, peeling them apart directly into the pan. Stir as they wilt and melt, then add the mushrooms.
Cook, stirring frequently, for a few minutes until the mushrooms are soft. Season with salt and black pepper, and add a squeeze of lemon juice. Toss and serve.
This hearty dish can be enjoyed on its own or with a fried egg, roast chicken, or a pork chop on the side.
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Salami and mushroom pasta
Salami and mushrooms are a great combination for a pasta dish. Here is a recipe for salami and mushroom pasta with a creamy mushroom sauce.
Ingredients:
- Short pasta (e.g. fusilli, pasta horns, feathers, spirals)
- Salami
- Mushrooms
- Spring onions
- Oil
- Cream
- Lime or lemon juice
- Stock
- Salt and pepper
- Sugar
- Mascarpone
- Wine or water
- Nutmeg
- Seasoning
- Parmesan cheese
Method:
First, cook the pasta in salted water according to the package instructions. Meanwhile, heat some oil in a pan and fry the mushrooms until they are golden brown. Add the spring onions and salami and fry briefly. Season with salt and pepper. Deglaze the vegetables with lime or lemon juice and water, then add the stock and simmer for about 5 minutes. Pour in the cream and bring to the boil.
In a separate pan, add the mushrooms to the salami drippings and sauté over medium heat for 6-8 minutes, stirring occasionally until browned. Then, add the mascarpone, wine or water, nutmeg, and seasoning to the pan and cook gently, stirring until the sauce is smooth.
Finally, drain the pasta and mix it with the sauce. Serve in bowls with plenty of Parmesan cheese on top.
Variations:
You can also add other ingredients to this dish, such as tomatoes, pesto, or a variety of cheeses, to create a heartier meal. For a true comfort food experience, try making a macaroni cheese with salami, tomatoes, and mushrooms. This dish is perfect for cold, wet weather and can be made ahead of time, frozen, and then baked.
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Stuffed mushrooms with salami
Salami and mushrooms are a delicious combination, as seen in recipes for salami and mushroom hash, macaroni with salami, tomato, and mushrooms, and, of course, stuffed mushrooms with salami.
Firstly, preheat your oven to 350°F. Then, remove the stems from your chosen mushrooms and chop them finely. The type of mushroom is up to you; white mushrooms will give a more subtle flavor, whereas brown mushrooms will provide a stronger taste.
Heat some oil in a small frying pan and add diced salami, cooking until crispy. You can use a spicy, hard salami to add extra flavor. Next, add the chopped mushroom stems and cook for a few minutes, followed by aromatics like green onions, garlic, and parsley. Cook this mixture for a further 2 minutes, then add a splash of wine and reduce the liquid.
If you want to add cheese to your stuffing, grate your own block of cheese instead of using pre-shredded cheese, as this will melt nicer and doesn't contain preservatives. You can also add breadcrumbs to the mixture for texture.
Once your stuffing is ready, generously fill each mushroom cap. Arrange the stuffed mushrooms in a single layer in a baking dish and bake until the stuffing is browned and crusty.
And that's it! You now have delicious, savory stuffed mushrooms with salami. This recipe is versatile, so feel free to experiment with different herbs, cheeses, and types of salami to find your favorite combination.
You can also make a big batch and freeze the unbaked stuffed mushrooms for up to 3 months, so they are ready to pop into the oven whenever you fancy a tasty treat.
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