Tag Archives: mushroom

mushroom, spinach and mozzarella wraps

About half a punnet of chestnut  mushrooms and some spinach needed eating up, so I deliberately made last night’s cabbage dish with only half a mozzarella ball, and saved the rest for today’s lunch.

Finely chopped the mushrooms and set them to cook down slowly in some olive oil. Put the wraps on individual plates, and scattered some raw spinach leaves on them. Chopped the mozzarella quite small. When the mushrooms were done, added salt and black pepper and the rest of the spinach, and stirred till it wilted. Then added the mozzarella.

Bunged the resultant gloopy mess onto the wraps – as always I’d made to much, so some of it oozed out, but that didn’t affect the fab flavour one iota!

About 360 calories, I reckon.

cauliflower and potatoes with mushroom rice

I’ve been a bit “meh” about cooking of late; trying to lose weight leaves me uninspired.

On Sunday, we had planned nothing foodwise. Pete had gone for a nap after garden-related exertions, and I went for a rummage in the fridge, to find:

one very tired field mushroom
half a lemon
a cauliflower that definitely needed eating
some cooked potatoes

So … cut up the cauliflower and put it on to simmer for about 8 minutes.

Put a piece of cinnamon stick and some cumin seeds in hot oliver oil, stirred them about a bit, then added the mushroom, chopped into smallish chunks, and a finely chopped shallot. Left that on a low heat till the mushroom was cooked, then added 80g of basmati rice (we don’t eat much rice – see above – wah), mixed it in, then 160g of cold water and half a teaspoon of salt. Brought to the boil, lid on, very low simmer for 13 minutes, then about 13 minutes standing (or 20 or 25 – it won’t hurt).

Very finely chopped quite a lot of garlic and ginger, and put it in a wide flat pan with some hot groundnut oil. Added crushed cumin and coriander seeds, then hurled in the cooked potato, cut into smallish dice. Cooked that off until the spuds started to crisp, then added the cauliflower.

Stood and looked at it for a bit, then opened a carton of passata, and added about half of it, with a splash of water. Simmered over a very low heat until the rice was ready.

Very nice, but it could have done with a little salt (I try not to salt food as a matter of course).

It did, of course, leave me with half a carton of passata …