Apple and mushroom crostini

There is not much you can do when you watch Jamie Oliver cook his simple recipes - other than drool a bit, wipe them off your face, and promise yourself you'll make it yourself some day. This was featured in his 15 minutes meals' program, so it's really a downright simple recipe and delicious to boot. I used half of a green apple and half of a red one, just as Jamie himself prescribed. Go on, go grab the grilling pan right this second.

Apple and mushroom crostini

8 fresh button mushroom
1/2 loaf baguette
1 clove garlic
1 apple
1/2 bunch fresh parsley
1 lime
50g shredded cheese

1. Preheat griddle pan on high heat.
2. Remove the mushroom's stalks and place the tops on the griddle pan, turning when charred.
3. Cut the baguette into slices and add to the griddle pan.
4. When charred on both sides, rub with a halved garlic clove.
5. Coarsely slice the apple into matchsticks and toss with roughly chopped parsley and a little lime juice.
6. Place the mushroom on the toasts, sprinkle over the cheese, then pop under the grill until the cheese is melted.

Original recipe by Jamie Oliver.

Spaghetti with Shimeji Mushrooms

I thought I'd give Shimeji mushroom in a pasta dish a try. This is a light dish and I increased the amount of chiles in it.

Spaghetti with Shimeji Mushrooms

300g Shimeji mushrooms
3 tbsp olive oil
3 cloves garlic, finely chopped
1 tbsp dried chili flakes
10-15 bird's eye chillies, halved
Salt and freshly ground black pepper
1 tsp lemon zest
1/2 lemon, juiced
1 pound dried spaghetti
Handful of fresh parsley, roughly chopped
2 tbsp unsalted butter

1. Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Trim and separate the mushrooms into individuals. Meanwhile, cook the pasta in boiling, salted water until al dente.
2. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic, chilli flakes and halved bird's eye chillies with a pinch of salt.
3. Continue to fry fast for 4 to 5 minutes, tossing regularly. Add in the lemon zest. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
4. Drain and add the pasta to the mushrooms, with parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Sprinkle with a little extra parsley before serving.

Original recipe by Jamie Oliver.

Remarks: It is still not spicy enough by my standard. I would suggest pounding the garlic and bird's eye chiles for those who love some heat.