This is from Nigel Slater’s ” Real Food”.
One of my favourite recipes from Nigel Slater.
An easy to prepare recipe from the excellent ” Tender Vol 1″ which should be served with rice or grains to soak up the delicious sauce.
A Kashmiri recipe for mushrooms
Autumn demands comfort food and this Mushroom and Potato Pie from Nigel Slater definitely hits the spot. Serve as a main course with buttered greens or a salad alongside.
Seasonal Mushrooms with garlic. You can use wild mushrooms or a mixture of wild and field mushrooms depending on availability and price.
Macaroni Cheese is great comfort food even if it usually blows the diet. The basic recipe can sometimes benefit from enhancement. This is my slightly simplified version of a recipe by Jimmy Garcia aka ” London’s Pop Up King”. Who would have thought this would be back on restaurant menus!
Oyster mushrooms, or other mushrooms can be used instead of wild mushrooms if preferred.
This is an another old favourite from ” Not just a Load of Old Lentils” by Rose Elliot. There are various versions of this dish on the internet( and indeed Rose herself later updated the recipe to what is probably a healthier version) but this remains my preferred version. I use ready made bechamel sauce mostly these days but you can make it from scratch if preferred- its not tricky, im just a lazy cook at times. I also make the croustade in a food processor rather than the old ” rubbing in ” method. You can use any mushrooms but i prefer chestnut or portabello as they have a good flavour. You could also add in a few wild mushrooms if available at a good price.The dish can also be made with leeks or courgettes. I think this tastes even better the next day if there are any leftovers.
When i was a student almost 40 years ago there were very few vegetarian cookbooks around. In the UK the standard was Rose Elliots ” Not just a Load of Old Lentils” published in 1972- I still have my battered and coverless copy. This was a dish for highdays and holidays, including Christmas Dinner.
|50g butter||2 cinnamon sticks|
|2 medium onions, peeled & sliced||2 bay leaves|
|3 large cloves garlic, peeled & thinly sliced||650g assorted mushrooms|
|1 knob ginger, peeled and grated||350g spinach|
|1 tsp ground cumin||50 g shelled hazlenuts, toasted|
|15 cardamon pods, seeds removed and crushed||50g golden sultanas|
|½ tsp ground turmeric||150g thick natural yoghurt|
|½ tsp chilli powder||150g crème fraiche|
|2 tbsps chopped coriander leaves.|
One of my favourite quick breakfasts at weekends.
|350g mixed mushrooms, wild, chestnut or button||Juice of ½ lemon|
|50g butter||Handful of finely chopped flat leaf parsley|
|2 garlic cloves, finely chopped||Hot buttered toast to serve|
|100 ml double cream||Sea salt and black pepper|