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Mushrooms

Devilled Mushrooms (1)

INGREDIENTS

  • 250g (9oz) mushrooms, sliced
  • 150g (5oz) crème fraiche
  • 2 tsp Worcester sauce
  • 2 tsp wholegrain mustard
METHOD
  1. Mix crème fraiche, Worcester sauce and mustard together in a saucepan.
  2. Stir in the mushrooms and cook over a gentle heat for 5 minutes.

Devilled Mushrooms (2)
Serves 4

INGREDIENTS

  • 450g (1 lb) mushrooms, thickly sliced
  • 25g (1 oz) butter
  • 142ml (1/4 pt) soured cream
  • 1 tblsp tomato ketchup
  • 5ml (1/2tsp) Worcester sauce
  • 2.5ml (1/2tsp) Ready mixed English mustard
  • Salt and pepper
METHOD
  1. Melt the butter and stir fry the mushrooms briskly for 3 minutes.
  2. Mix all the other ingredients together and spoon over the mushrooms.
  3. Heat through gently, stirring.
  4. Serve immediatley on toast or with crusty rolls.

Garlic Mushrooms
Serves 4

INGREDIENTS

  • 450g (1 lb) mushrooms, washed and trimmed
  • 50g (2oz) unsalted butter
  • 2 cloves of garlic, peeled and finely chopped
  • chopped coriander or parsley
  • Salt and pepper
METHOD
  1. Heat the butter in a frying pan until very hot and add the mushrooms. Saute over high heatfor three minutes, stirring.
  2. Add the garlic and saute for 1 minute.
  3. Sprinkle over the herbs and seasoning.
  4. Serve immediately

Marinated Mushrooms

INGREDIENTS

  • 450g (1lb) mushrooms
  • 125ml (4fl oz) wine vinigar
  • ½ clove of garlic
  • 1 bay leaf
  • 1 small onion, finely chopped
  • 30ml (2 tbsp) tomato puree
  • 45ml (3tbsp) oil
  • fresh coriander to garnish
METHOD
  1. Put vinigar, garlic, bay leaf and onion in a saucepan. Bring to the boil and simmer until the onion is tender.
  2. Add the tomato puree and oil. Mix thoroughly and season to taste
  3. Pour the marinade over the mushrooms, cover and chill overnight.
  4. Remove the garlic and bay leaf.
  5. Serve in individual dishes, garnished with coriander.

Microwave Mushrooms
Good for slimmers

INGREDIENTS

  • 1 breakfast mushroom
  • 2 small eggs
  • 2 tbsp milk
  • seasoning
  • 15g (1oz) butter, cut into 4 pieces
METHOD
  1. Put mushroom in a glass dish and add a teaspoon of water. Cover and cook on full power for 1 minute.
  2. Meanwhile, beat the eggs, milk and seasoning in a glass jug.
  3. Add butter and cook egg mixture on full power for about 2 minutes, stirring once.
  4. Put mushrooms on toast, ad scrambled egg.

Mushrooms Marinated in Apple Juice
Serves 4

INGREDIENTS

  • 450g (1lb) closed cup mushroom, wiped
  • 20ml (4 tsp) choppped fresh mixed herbs
  • 190ml(1/3pt) clear British apple juice
  • 15ml (1tblsp) clear British honey
  • 125g (4oz) British strawberries, hulled and halved
  • 75g (3oz) white seedless grapes, halved
METHOD
  1. Place mushrooms into a large bowl with the herbs.
  2. Mix apple juice and honey together, then pour over the mushrooms.
  3. Mix together, cover and chill for 2 hours, stirring occasionally.
  4. Add strawberries and grapes before serving.

Mushroom Rollers
serves 4

INGREDIENTS

  • 4 large breakfast mushrooms
  • 15ml (1tbsp) oil
  • 2 rashers of unsmoked British bacon
  • 4 round rolls, halved
  • 30ml (2tbsp) crème fraiche
  • 75g (3oz) grated cheddar cheese
METHOD
  1. Brush mushroom caps lightly with oil and grill mushrooms and bacon for 3 minutes.
  2. Turn mushrooms and bacon over and grill for another 2 minutes.
  3. Meanwhile, toast the cut ides of the rolls.
  4. Place mushrooms, top down, on one half of each roll.
  5. Spoon a little crème fraiche on each mushroom, then top with bacon and cheese.
  6. Return to the grill and cook until the cheese has melted.
  7. Top with the remaining half of the roll.

Mushroom Soup
serves 6

INGREDIENTS

  • 350g (12oz) mushrooms
  • 30ml (2tbsp) oil
  • 1 onion, peeled and chopped
  • 300ml (1/2pt) milk
  • 400ml (3/4pt) vegetable stock
  • 1 medium potato, peeled and chopped
  • 2.5ml (1/2tsp) ground nutmeg
  • salt and pepper
  • 142ml (1/4pt) single cream Fresh parsley to garnish
METHOD
  1. Heat the oil and saute the onions and mushrooms (reserving a few mushroom slices) for 3 minutes.
  2. Stir in the milk, stock, potato, nutmeg and seasoning.
  3. Bring to the boil, cover and simmer for 10 minutes.
  4. If liked, liquidise until smooth and return the soup to the pan.
  5. Adjust the seasoning to taste.
  6. Stir in the cream and reserved mushroom slices and warm through but do not boil.
  7. Garnish with parsley to serve.

Potted Mushrooms
serves 6
A light dip. Good for barbecues or winter parties.

INGREDIENTS

  • 225g (8oz) button mushrooms, wiped and roughly chopped
  • 1 small onion, very finely chopped
  • 113g (4oz) carton of cottage cheese
  • 142g (5 fl oz) fresh soured cream
  • 1 large clove of garlic, crushed
  • salt and pepper
  • 125g (4 oz) carrot, grated
  • sliced raw button mushrooms to garnish
METHOD
  1. Put the mushrooms, onion, cottage cheese, soured cream, garlic and seasoning together in a food processor and blend until smooth.
  2. Fold in the grated carrot.
  3. Turn into a bowl or 6 individual pots and chill well.
  4. Garnish with sliced mushrooms.
  5. Serve with a selection of salad vegetables.
Spaghetti with Mushrooms and Aubergines

Spinach Stuffed Mushrooms

INGREDIENTS

  • 4 large flat mushrooms
  • 5oz (140g) fresh spinach
  • grated nutmeg
  • salt and pepper
  • 2 tbsp oilseed rape oil
  • 2 cloves of garlic
  • 1 oz (30g) dried breadcrumbs
  • 1oz (30g) grated British cheddar
METHOD
  1. Preheat the oven to 200C or gas mark 6
  2. Lightly shake the washed spinach to remove excess water and place in a pan over a high heat until wilted and tender (no added water).
  3. Remove from the pan and squeeze out all excess moisture through a colander.
  4. Chop finely and mix with grated nutmeg and salt and papper to taste.
  5. Place the mushrooms side by side in a shallow baking tray (gill side up). Divide the spinach mixture into 4 and place on top of each mushroom
  6. Mix half the oil with the breadcrumbs and cheese and place on top of the spinach mixture.
  7. Drizzle the remaining oil over and cook in the oven for 15 minutes until sizzling and browned.

Toasted Mushrooms

INGREDIENTS

  • 125g (4oz) mushrooms, sliced
  • 2 rashers of chopped British streaky bacon
  • 4 slices bread
  • butter
METHOD
  1. Preheat sandwich toaster.
  2. Fry 2 rashers of bacon for 3 minutes until the fat begins to run.
  3. Add mushrooms and cook briskly until bacon is crisp.
  4. Butter 4 slices of bread one side only.
  5. Put 2 slices in toaster, butter side down, spoon over mushrooms and bacon.
  6. Top with bread, butter side up.
  7. Close toaster and cook until brown.

Vegetable Bake

White Asparagus with a Warm Casserole Salad of Mushrooms and Spring Onions

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