I love garlic mushrooms, there is something so rich and tasty and fab about them. But it’s always on the starter part of the menu wherever you go. Why can’t it be a main? I decided to rectify this situation with these slices of toasted baguette, piled with garlic mushrooms, covered in cheese and served on a bed of spinach. All in the comfort of your own home!
You will need: 250g chestnut mushrooms, 2 tablespoons butter, 2 tablespoons garlic puree, a handful of spinach, one baguette, mixed herbs, coriander, 15g grated cheese (I used a nice mature cheddar).
Turn your oven to 160 degrees, slice your baguette into inch thick slices and pop into the oven to warm up. Place the butter into a frying pan, add the garlic puree (use fresh garlic if you wish, but I like the slight saltiness of garlic puree) and stir to make a sauce, then add a pinch of coriander and a pinch of mixed herbs. Quarter the mushrooms and fry in the garlic butter for ten minutes. Take the baguette slices out of the oven, place the garlic mushrooms on to the slices and cover with grated cheese. Put back in the oven, on a low heat. In another pan, wilt the spinach for half a minute in a pan of boiling water with a pinch of salt and pepper, then arrange on your plate.
Take your slices out of the oven, place them nicely on your spinach and voila – a lovely restaurant quality dish that only takes a couple of minutes and is super healthy. And if you’re having a dinner party – this will really impress.
There is a tiny vegetarian cafe in my hometown and they made the best soup. I tried their broccoli and cashew (which seemed like an odd combination) and loved it so decided to make my own. This is one of those recipes that I make all the time for lunch – really healthy and full of flavour.
You will need: a whole broccoli, one large potato, one and a half pints of vegetable stock, one onion, three garlic cloves, oil and 100g roasted cashew nuts.
Dice the onion and the garlic and fry in some vegetable oil for about 5 minutes. Add the stock. Peel your potatoes and chop into small chunks and add to the pan. Chop your broccoli into chunks and add that as well. Bring everything to the boil and then simmer for 10 minutes. Add the cashew nuts and cook for another 10 minutes. Blitz the soup in a blender until it is a thick consistency. I think the flavour from the stock is enough but if you want to add salt and pepper feel free (if you are using salted cashew nuts I wouldn’t recommend adding more salt). Let the soup cook for another 5 minutes and serve with some chunky bread.
This is a great soup, dead simple to make and very good for you. The cashew nuts add a really interesting flavour and it makes a nice filling lunch. It’s also completely vegan.
My Mum makes the absolute best mushroom soup – it’s from a really old cookbook, with a fallen off spine and splashes on the page. This is the recipe – creamy, tasty and fab!
You will need 1oz butter, 1 onion, 1 garlic clove, 2 tbsp flour, 1 1/4 pint vegetable stock, 6oz mushrooms, 2 egg yolks and 2fl oz milk.
Melt the butter in a pan, dice your onions, crush the garlic and cook them in the butter.
Cook the onions and garlic til soft and stir in the flour. Cook for a minute and add the stock, stir til it has all blended in and then bring to the boil. Slice all your mushrooms and add to the pan.
Take the pan off the heat and blend the soup with a hand blender. Separate your eggs and add the egg yolks to the soup, add the milk and stir everything together. Season your soup with salt and pepper and cook for 10 minutes.
There we go, this is a really lovely recipe – nice and comforting. Serve with crusty bread and lots of butter
When most people want a quick, easy tea they bung a ready meal in the microwave, make a piece of toast or order chinese. I make mushroom stroganoff. It genuinely takes about 20 minutes to cook, tastes delicious and is far healthier than the usual quick tea. Here is my recipe.
You need: 250g basmati rice, 200g mushrooms, 3 garlic cloves, 150ml vegetable stock, 50ml double cream, lemon juice, butter for frying, salt and pepper.
First of all boil the rice in a pan for about 15 minutes. While that is cooking crush your garlic and quarter the mushrooms. Fry the mushrooms and garlic in a tablespoon of butter in a large frying pan until soft, then add the stock and a pinch of salt and pepper. Stir well and simmer for 5 minutes. Add the cream, and a dash of lemon juice stir and take off the heat. Plate up your rice and make a well in the middle and then pour your stroganoff into the well.
And that really is it. It probably isn’t the same recipe that you’d find in a top restaurant but it is my simple version of a lovely dish.