Tag Archives: mushrooms

mushroom stroganoff

[sorry – took photo with iPhone and it didn’t come out well]

Using up: half a carton of double cream, some elderly mushrooms

I was going to do a mushroom sauce for tagliatelle, and then inspiration struck!  I sent Pete out to see if there was any parsley left in the herb tubs while it was still daylight, and there was, which was good.  There’s a little bit more left, which I shall use up tonight – watch this space!

Slice an onion in half lengthways, peel, and slice into rings as thin as you can.  We did 1.5 onions which turned out to be slightly too much, so just use one big one for two of you.

Put this in a big frying pan with lots of butter and a fair amount of paprika; I didn’t measure it, but it was probably a couple of dessertspoons’ worth, at least.  Let these cook down in the butter until soft, then add in a heap of thinly sliced mushrooms, and keep stirring until they’re cooked as you like.  I added a bit of olive oil, as mushrooms as buggers for pulling the liquid out of a dish.  When done, I added the juice of half a lemon, and the cream, and a good sprinkling of black pepper.

I’m slightly ashamed to say that we always have stroganoff with chips;  oven chips, at that.  I know it’s bad and wrong, but I don’t care.  It’s fab.

mushroom, garlic and cream sauce

Mushrooms

Using up: mushrooms, cream

We popped into Bristol on Wednesday to buy my iPhone (bounce!), and found that the farmers’ market was on. Bristol is really badly served for food markets; this one is nice, but we work at home and so it’s not easy to pop into town during the week on a regular basis.  The freezers were full, and we were well stocked too, but we bought a couple of Pieminister pies, which we had for lunch when we got home, a couple of beautiful muffins (white choc and raspberry, and double choc chip), a bag of Worcester Pearmain apples, three varieties of sausage, a small punnet of local strawberries (hence the cream left over), and these lovely chestnut mushrooms.

So – a mushroom sauce.

Finely chopped two shallots and about five cloves of garlic.  Cut the mushrooms into chunks of about 1.5cm.  Put this lot in a pan with a BIG knob of butter and some olive oil.

Mushrooms are bastards – they slurp up all the oil and butter and you think everything’s going to burn and stick, and then all of a sudden they start exuding it all out again, so I cook them very slowly to confound them; these were done for probably 20 minutes.  At some point during this process I hurled in some chopped rosemary and sage from the garden.

Five minutes before the end, I put on some tagliagelle, and added a tiny splash of white wine – probably only a tablespoon, some double cream, and black pepper to the mushrooms.  Pete had parmesan on his, but I felt it didn’t need it.

We followed it up with the remains of a plum and pear crumble I made on Monday, and the very last of the cream.  All entirely gorgeous.

beef stroganoff

beef stroganoff

Using up: ribeye steak, mushrooms

Along with the three sausages, we also returned from Summer Camp with a heap of ribeye steak, which simply didn’t get eaten.  I flung it in the freezer in the general melée of dealing with wet tents, missing cats, etc., but a carton of organic mushrooms in the fridge gave me pause for thought …

So: cut a big onion in half, and slice it as thinly as you can.  Sauté that with lots of butter (this is not a good recipe for cholesterol haters) and oh, about a tablespoon of paprika until the onion is soft.  Then add mushrooms, sliced, and continue to cook until the mushrooms are soft.

Decant this paprika-y mess on to a heatproof plate and keep it warm.  Wipe out the pan.

Take steak (it really does need to be good quality for this, trust me), slice it into 1/4″-1/2″ strips across the grain. Fry this in batches in sunflower oil until it’s done as you like – we keep it fairly rare.  Drain out the oil from the pan, put everything back in, add soured or double cream, lemon juice, seasoning and chopped flat-leaf parsley.

It may be thought of as heresy, but we always eat this with chips.  I know, I know, but if you’re going to do it, you might as well do it properly.

By the way, chips, peas and ice cream are the only frozen goods I buy – everything else I freeze myself.

stuffed mushrooms

stuffed mushrooms

Using up: portabella mushrooms, bacon, blue cheese

I’ve never done stuffed mushrooms before, but had seen a couple of people prepared them on Come Dine with Me, a programme which I rather like.  We had some lovely bacon in the freezer, from a friend’s first attempt at pig rearing, but it was sliced very thin and so is not really any good for bacon sarnies (the proper thing to do with bacon), so that needed something doing to it.  We also had a lump of ancient blue cheese – dolcelatte, I think.  So off I went …

I put about 25g of porcini to soak in some boiling water – about 150ml, I should think – for about 20 minutes.  Then I took out the mushrooms, and put about 3 large teaspoons full of couscous into the water.  I know this is not the normal way to cook couscous, and it took a while, but it was fine after about 15 minutes, when I was ready for it!

Cleaned the mushrooms, cut off what little stalk they had and saved them, and put them in a shallow dish, which I sprayed with sunflower oil (I’m trying, not very hard, to eat more healthily).

Then I chopped the mushroom stalks, one huge spring onion, 2 cloves of garlic, the porcini, 2 rashers of bacon (ingredients here).  I fried off the bacon in some olive oil until it was crispy, then set it to drain on kitchen paper. Then I put the mushroom stalks, spring onion, porcini and garlic into the pan with some more olive oil and fried it up until the veg were soft.  Returned the bacon to the pan, fished the couscous out of the mushroom water and mixed it all together – photo.

Ladled the mix into/on top of the mushrooms, topped with cubes of blue cheese, and baked at gas 4 for 30 minutes.  I put a foil hat on for the first 10 minutes, but I don’t think it was needed.

We ate them with steamed new potatoes – they were gorgeous.