A delicious brunch or starter from ” The Weekend Cook” by Angela Hartnettl. Serve with plenty of hot buttered toast.
A recipe for brunch or when you are camping. If you dont have the Garlic and Herb oil just add a crushed garlic clove and a few thyme leaves when you add the mushrooms. The recipe is from ” Alice’s Cook Book ” by Alice Hart.
These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.
I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.
A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.
Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
A spicy, nutritious and tasty soup from ” A Flash in the Pan ” by John Whaite.
A simple but classic Mushroom Soup from New Covent Garden ” Book of Soups”.
An easy brunch or supper from ” Butter” by James Martin.
Another very good soup for those chilly nights from Nigel Slater’s ” Greenfeast: autumn, winter”.
A recipe from Eleanor Steafel which uses dried mushrooms to make a delicious and moreish bake .
A pasta recipe from Nigel Slater.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
This is from Delia Smith’s ” How to Cook: Book 1″.
An Italian recipe from Nigel Slater.