Mushroom Stroganoff on Toast

On 6th January 2015, This was Dinner

I kind of did this from memory after watching an episode of Sunday Brunch before Christmas. I had my mushrooms leftover from when I didn’t make vollys. They lasted surprisingly well.

Preparing:

  • Chop an onion
  • Roughly chop some mushrooms (I used chestnut & mini portobello)
  • Finely chop some garlic
  • Prepare some vegetable stock
  • Slice some good bread
  • Get butter, smoked paprika, sour cream, parsley, lemon, oil & seasoning ready

Making:

Heat some oil and gently fry the onion until starting to soften.

Put some butter in the pan to melt then add the mushrooms to the pan along with the garlic, don’t move the mushrooms around until they have started to cook.

Add the paprika and stir well then add the stock and cook until reduced.

Toast the bread.

Put in a few dollops of sour cream and stir well. Cook for a few minutes then add a good squeeze or two of lemon and season to taste.

Sprinkle with parsley.

TWD_0601_Mush_Strog

I know you would normally flambé something like this with brandy before adding the cream but I had vodka, I had gin, I had tequila and I had whiskey, but no brandy.

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Mushroom & Stilton Samosas

On 28th November 2014, This was Dinner

I’ve developed a love of Stilton, it’s my favourite at the moment. I made these samosas with inspiration from a November recipe on my Great British Bake Off calendar.

Preparing:

  • Preheat the oven to 190ºc (fan) and pop a baking tray in
  • Roughly chop some mushrooms
  • Finely chop some rosemary
  • Roughly chop some blue stilton
  • Get some filo to room temperature.
  • Get butter, seasoning, lemon, oil & rocket ready

Making:

Melt some butter and a little oil in a pan and add the mushrooms when it’s foaming.

Don’t agitate the mushrooms, let them cook for a while. Stir once and add the rosemary, once cooked, remove from the pan, season and leave to cool.

Cut the filo sheets down the middle so you have two strips, Brush a strip with oil then add another and brush again then do the same with one more piece.

Pop a spoonful of the mushrooms at the top of your pastry and add a few pieces of the stilton. Gently fold over into a triangle, folding over again. Brush your samosa with oil.

When you have done this until you have run out of either filo or mushroom mixture, pop them in the oven and cook for about 20 minutes until golden.

Serve on a bed of rocket with a squeeze of lemon.

TWD_2811_Mush_samosasWe ate a couple of these each then a bit later Mr S polished off most of the Pear & Hazlenut Bread and I had second helpings of these whilst watching Rise of the Planet of the Apes. Watch it – it’s very good.

Spaghetti with Garlic Mushrooms, Walnuts & Pancetta

On 16th November 2014, This was Dinner

I ate far too much chicken tartiflette last night then went on to have an epic sleep – 10.30pm to 11.30am! Neither of us wanted anything too heavy or rich so decided to go with this pasta dish.

Preparing:

  • thinly slice a red onion
  • finely chop a few garlic cloves
  • roughly chop some mushrooms
  • roughly chop some thyme leaves
  • roughly chop some walnuts
  • roughly chop some parsley
  • boil the kettle
  • get spaghetti, pancetta slices, oil & seasoning ready

Making:

Heat a pan and cook the pancetta slices then tear and set aside.

Heat some oil and cook the onion and garlic until soft.

Cook the spaghetti.

Add the mushrooms to the onion. DON’T TOUCH THEM until you start to smell them and then don’t stir too much.

Add the thyme and walnuts and cook for a  couple more minutes.

Drain the spaghetti, reserving a little water and add to the mushroom mixture. Season well and add a little of the water if required.

Serve then scatter with the pancetta and parsley.

TWD_1611_Spaghetti

At some point over my shopping lists I’d mixed my pancettas with my prosciuttos, hence the main difference to this BBC Good Food dish was definitely a tame effort after yesterday.

Butternut Squash, Mushroom & Gorgonzola Pilaf

On 19th October 2014, This was dinner

Butternut squash is one of my favourites at the moment and anything with mushrooms is always a winner. I thought I’d really got in to my blue cheese but if I was making this again I’d use a blue but something a bit lighter. Thank goodness I didn’t stick the lot in or it would have been beans and sausages on toast for me.

Once I actually got out of bed I had a really productive day or-goon-ising my recipes from countless magazines. It’s a very intense affair deciding which to keep and what section of the file they go in. 😉 I know I can find them online but I like that I have my favourites to flick through.

Preparing:

  • slice an onion
  • peel & bash a few garlic cloves
  • peel and dice a small butternut squash
  • quarter some mushrooms
  • chop some dried mushrooms
  • chop some sage leaves
  • crumble some gorgonzola
  • prepare some vegetable stock
  • get oil, (basmati & wild) rice & seasoning ready

Making:

Heat the oil in a pan and add the onion and garlic, Fry for about five minutes.

Add the squash and fresh mushrooms and cook for a couple more minutes.

Add the rice and give it all a good stir to coat.

Pour over the stock and add the dried mushrooms and sage.

Bring to the boil then cover and good for about 30-40 minutes, keeping an eye on it. Add more stock if required.

Season and add the cheese. Pop the lid back on and leave for five minutes then stir the melted cheese through and serve.

TWD_1910_Pilaf

It’s only my own personal tastes and it can’t be that bad as I’ve got leftovers for lunch on Monday.

Here’s the original BBC Good Food recipe.

Mushroom in the Hole

On 15th October 2014, This was dinner

A two day mushroom frenzy but lets face it, you can’t go wrong with a mushroom can you?

Preparing:

  • prepare & chill a Yorkshire pudding mix*
  • chop some large flat mushrooms
  • finely chop a garlic clove
  • heat the oven to 190ºc (fan)
  • get some oil, dried sage, crème fraîche and wholegrain mustard ready

Making:

Heat some oil in your preferred Yorkshire pudding tin, get it hot.

Throw in the mushrooms and just pop back in the oven for a couple of minutes to heat up again.

Pour over the pudding mixture and sprinkle with sage. Get it straight back in the oven and cook for about 30 minutes.

Just before it’s ready, mix together the garlic, crème fraîche and wholegrain mustard and gently warm through.

I have no link as once again, this is from the 25th anniversary BBC Good Food.

TWD_1510_Mush_Hole

We served it with steam savoy cabbage and a good dollop of the crème fraîche dressing.

TWD_1510_Mush_Hole_2

Although Mr S had reservations – “well if I’m making something ‘in the hole’ I might as well add sausages”, we both enjoyed this immensely. It;s been three for three really good meals this week.

* you’ll never use any other measurements again if you go with this one – credit to Jamie Oliver on the weight ratios who finally steered us away from the ratios we’d used forever.

  • plain flour 200g
  • eggs 4
  • milk 200ml
  • salt (a pinch)

Pop flour into a bowl and add the eggs, whisk well, slowly add the milk, whisk again until light airy and ‘unlumpy’.

The main rules according to Lisa:

  • Good whisk action with plenty of bubbles in the mixture
  • Rest in the fridge for at least an hour
  • Take out at least 15 minutes before you need it
  • Oil should be HOT HOT HOT
  • Don’t open the door

Oh and credit to Mr S for being YP maker extraordinaire.

Stilton & Spinach Pancakes with Egg

On 14th October 2014, This was dinner

(Mood level – great!)

I really should start making a note of which cheeses I am buying, this blue Stilton was really good and I’d like to give it credit.

Preparing:

  • Roughly chop some chestnut mushrooms
  • Chop (or crumble) some Stilton
  • Bash a couple of garlic cloves
  • Get some spinach, butter, oil, eggs, ready-made pancakes* & seasoning ready

Making:

Cook the spinach in a dry pan to wilt. Pop in a sieve to cool and squeeze out the excess water.

Melt the butter in the pan and cook the mushrooms with the garlic and some seasoning. When they are cooked to your liking add the spinach and Stilton.

Fry the eggs to your liking and warm the pancakes according to the instructions.

Serve the mushroom mixture on top of the pancake, top with the egg and a little seasoning.

TWD_1410_Stilton_Pancake

I managed two of these.

The Delicious magazine recipe can be found here.

* I know it’s simple to make a pancake but these were only £1.50 from Sainsburys and it saved having to clean three pans.

Leek, Artichoke & Mushroom Croûte

These delicious pastries are another great recipe from my Good Housekeeping Healthy Family Recipes book, as was yesterdays, which I may not have credited. I changed the method a little.

Heat some oil in a pan and fry finely chopped garlic for a minute. Add finely sliced leeks and cook until almost softened. Add a mixture of oyster and chestnut mushrooms, sliced and chopped. Pop in a splash of balsamic vinegar and chopped chestnuts (I used the vacuum packed ones). Add in a few thyme leaves and roughly chopped artichokes in oil. Stir well, season and remove from the pan and leave to cool.

Using ready rolled puff pastry, sprinkle with a little thyme and roll out a little more.

Cut in half and spoon the mixture equally onto each piece, brush the edges with a little egg and fold.

Brush with egg and pop into a preheated 180ºc(fan) oven and cook for about 20 minutes.

TWD_3007_Mushroom_Pastry

Using GARLIC, OYSTER MUSHROOMS, CHESTNUT MUSHROOMS, COOKED CHESTNUTS, BALSAMIC VINEGAR, ARTICHOKE HEARTS, LEEKS, EGG and READY ROLLED PUFF PASTRY…

This was dinner…30th July 2014.