Cheesy Garlic Mushrooms

20141005_190719I 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.20141005_183334 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.20141005_185946

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.

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Enjoy, Love Mrs Gardom

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Mushroom and Feta ‘Sausage Rolls’

20140817_203759Sausage rolls are one of those typically wonderful British snacks that you would never want to know what it’s made of, let alone make yourself. As a veggie, you are quite limited when it comes to pies and pastries so I decided to make my own version of sausage rolls – using feta, onions and mushrooms as a filling. These are lovely warm but make a whole batch so that you have some in the fridge to eat on a picnic – it’s still summer after all!

You will need: 700g Rough puff pastry – I made my own using Gordon Ramsay’s recipe on BBC Good Food – http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry- which was fairly successful but if you want to use ready made pastry go for it! 250g mushroom, 1/2 large onion, 100g feta cheese (any greek salad cheese will do), 1 beaten egg, salt to taste.

Preheat your oven to 200 degrees celsius. First of all roll out your pastry to about 5mm thick on a floured surface. Then dice your mushrooms, onion and feta, mix everything together in a large bowl. Chop your pastry into large squares. Place two large tablespoons of filling into a column in the middle of the square. 20140816_114645Fold the top and bottom of the pastry square on top of the filling. Fold one third of the pastry over the filling, then the other half over that. Then gently roll the sausage roll on the surface to seal the pastry into a nice rolled shape.  Brush the rolls with the beaten egg then place your lovely sausage rolls onto an oven tray. 20140816_114758Pop in the oven for 20 minutes, until they are lovely and golden brown. Stab one with a knife to check the filling is cooked and then place on a wire rack to cool.20140816_122314These make a great summer treat, you could even make mini ones to serve at parties, or as aperitifs before a dinner party. You could also add some different fillings – but the mushroom and feta combination is really tasty and filling.

Enjoy,

Love Mrs Gardom

Creamy Mushroom and White Wine Pie with Oven Baked Mash

DSCF1584I made pie for the first time a couple of months ago and since then I’ve been experimenting with different veggie fillings – I think this is the best. Oh, and it’s National Pie Week – which is definitely a reason to celebrate! My mum came up to see us for a couple of days so I wanted to make something really lovely for tea, she has cooked for me for my whole childhood after all, so it’s a bit of a trickier recipe but definitely worth a try if you want to impress!

For the Pie

You will need: 125ml dry white wine, 200g white mushrooms, 1 flat mushroom, 10g dried porcini mushrooms, (Soaked in enough water to cover them), 2 garlic cloves,  3 tablespoons olive oil, 1 teaspoon aromat seasoning, 1 large onion, 500ml vegetable stock, 150g plain flour,  5 tablespoons of water, 150ml single cream, black pepper, 75g margarine/butter (+ some for brushing on the top).

To make the pastry rub the butter and flour in a mixing bowl until it forms a breadcrumby texture, then add the water and mix with a spoon. Press the pastry into a ball, adding more water if you need, cover the ball in cling film and pop in the fridge for half an hour.

DSCF1572Dice your onion and crush the garlic cloves and put in a large frying pan with 3 tablespoons olive oil. Once the onions are brown, add the stock and the white wine to the pan, turn the heat on high until it starts to bubble and then put a lid on and turn the heat to medium. Chop your mushrooms into quarters, and your flat mushroom into chunks. Add to the pan and stir. Add the porcini  mushrooms, along with the liquid they have been soaking in. Now leave to simmer for twenty five minutes, stirring occasionally. Add the cream.

Put your oven onto 190 degrees. Take your pastry out of the fridge – chop a third off and keep to one side. Roll out the remaining pastry thinly on a floured surface so it is large enough to line your pie dish. Put the pastry in the dish and blind bake for 10 minutes. In your saucepan, the mushrooms should be soft and the sauce should be nice and thick, season with a little pepper and a teaspoon of aromat, if the sauce is runny still, higher the heat and cook for another five minutes.

Mushroom PieRoll out the remaining third of pastry until it will cover the top of the pie. Pour the mushrooms and the sauce into the pastry, then place the pastry lid on top of the pie. Pinch the edges shut and brush the top of the pie with some melted butter (instead of melting butter in a pan, I place a few little lumps on top and the hot pie filling will melt it for you). Put the pie in the oven and cook for 15 minutes.

For the Mash

You will need: 5 potatoes, 1 tablespoon butter, 1 tablespoon cream.

DSCF1579Peel the potatoes and boil them for 15 minutes then drain in a colander. I also served this with some sliced carrots, but I’m sure you know how to do that! Put the potatoes back in the pan, add the butter and cream, and mash everything together until it is really smooth. Put the mash into a casserole dish and pop in the oven when you put the pie in.

pie and mashThere we go, a lovely, lovely pie, perfect for a family meal or a special occasion (Easter’s coming up folks!). The flavours are really rich and earthy, it’s a great dish if you are entertaining people who aren’t used to veggie food.

Love, Mrs Gardom

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The Ultimate Shroomaloumi Burger

Mushroom Halloumi BurgerFancy burger chains are popping up everywhere in Liverpool – Gourmet Burger Kitchen, Byrons, even Nando’s do mushroom and halloumi burgers – but they come at a price – you won’t pay less than £10 for a meal (and you have to pay extra for chips, what?!). I like the idea of a simple food like a burger being made all gourmet – with fancy cheeses, relishes and veggies piled high so I thought I would create my own ultimate burger – taking all the things we love the most from eating out and putting it in my own fabulous burger! The mushrooms and halloumi are marinated so do this step a couple of hours before you want to eat (If you are super organized do it the day before and pop in the fridge for 24 hours)!

You will need (for 2 burgers): 2 large flat mushrooms, 2 burger buns, 175g halloumi cheese, olive oil, peri peri sauce, 2 garlic cloves, mixed herbs, lemon juice, lettuce, tomato, mayonnaise.

Take a large flat dish (I used a casserole dish but a mixing bowl would be fine) and pop 4 tablespoons olive oil, 1 pinch of mixed herbs, 2 teaspoons lemon juice, 1 teaspoon peri peri sauce into the dish. Crush your garlic and add this as well. Mix everything together so all the ingredients are combined.MarinadeChop you halloumi into big chunky slices, peel the mushrooms (they soak up the flavours better) and take out the stalks. Put these in the marinade and rub the marinade all over the halloumi and mushrooms – then cover with cling film and leave in the fridge.

DSCF1527Place the mushrooms and halloumi on a baking tray, drizzle any leftover marinade on to the tray and pop on the grill for 7 minutes – make sure you keep an eye on them. Now for the important part – assemblage! Spread some mayo on the bottom of the bun, then layer lettuce, tomato, mushroom, halloumi, lettuce, mayo – perfect! Serve with some homemade chips (check out the recipe on the beer battered halloumi page)

This is one of my fave meals – the marinade adds a lovely subtle flavour and flat mushrooms and halloumi is a match made in heaven. It’s good to have veggie dish with so much flavour, this would be great to have at a BBQ or having friends over watching a film.DSCF1558Love, Mrs Gardom

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Homemade Vegetable Pie

2014-02-24 19.32.45I love pie, pie is awesome. Everybody loves pie. Unfortunately veggies don’t get much of a choice in the pie department so I have decided to create one – so you may also enjoy the joys of vegetable pie. It’s got a lovely rich taste,  crunchy pastry and would make a fab Sunday roast alternative or as a really tasty tea.

You will need: 6oz plain flour, 3oz butter, 3 tablespoons water, 2 large potatoes, 8oz mushrooms, 2 carrots, 1 onion, 1 garlic cloves, 250ml vegetable stock, 4oz spinach, 2 tablespoons thick double cream, tablespoon coriander, pinch salt and pepper, splash red wine.

First of all make some pastry, crumble your butter and flour together until it forms breadcrumbs, then add a couple of tablespoons of warm water and form the pastry into a ball. Cover it in clingfilm and pop in the fridge for half an hour. Cut two thirds of the pastry – roll it out and place in the pie dish. Bake it on 180 degrees for 10 minutes.2014-02-24 16.59.31Peel the potatoes and carrots and cut them into small pieces. Fill a pan of water and boil the potatoes and carrots for 10 minutes. Dice the onion and garlic and fry in a tablespoon of butter. Chop the mushrooms into quarters and add to the onions. Add the stock to the pan after the mushrooms are brown, add a splash of red wine (3 or 4 capfuls) and 2 tablespoons of thick cream. Turn onto a low heat and simmer for twenty minutes. 2014-02-24 19.35.00Add more stock to the pan if it is looking dry. Add the spinach to the pan and stir everything together. Once the spinach has wilted take the pan off the heat. Fill the pastry base with the filling. Roll out the last third of patsry into a circle and place on top of the pie, pinching the edges. Don’t worry about holes, just patch them up with a bit more pastry. 2014-02-24 19.33.55Because you have cooked the filling and the base already, it doesn’t take too long to cook. About ten minutes on 180 degrees is fine. Serve with some crunchy homemade chips (check out my recipe for beer battered halloumi and chunky chips for my chip recipe) and a bit of salad. Or you could always go for it and add roast potatoes, yorkshires and veg. 2014-02-24 19.30.42This is a lovely family meal, my cousin came round for tea and enjoyed it with us, and she’s not even a veggie! It really is a proper english classic, with a nice vegetarian twist, and the wine and mushrooms give it a lovely rich flavour.

Love, Mrs Gardom

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Mum’s Mushroom Soup

20140206_172106My 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.

20140206_162830Cook 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.

20140206_164047Take 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. 20140206_164830

There we go, this is a really lovely recipe – nice and comforting. Serve with crusty bread and lots of butter

Love, Mrs Gardom

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Super Easy Stroganoff

2014-02-13 08.38.36When 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. 20140116_190808Plate 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.

Love, Mrs Gardom

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