From Forest to Frying Pan

Published / Written by Judith Portman / No Comments Yet

When we returned home from our fungi foray, we were all hungry and so I decided to make us a quick meal using the fruits of my labours, once I was cleaned up that was! One of the nicest things I can think of which only takes minutes to cook is good old mushrooms on toast. I had a crusty loaf which had been fresh a couple of days previously and so thought that was also a good way of using that up. Here’s the recipe I use, (made up by my good self!)

Mushrooms on Toast

Garlic Mushrooms on Toast

Thick slices of bread a couple of days old

2 cloves of garlic

Olive oil

Freshly chopped parsley (if you have any but it’s not essential)

Mushrooms

Lemon juice

Drizzle the bread with olive oil and toast on a griddle pan so that you get charred bar marks on there. When done both sides to your liking, rub with the cut side of a clove of garlic and then sprinkle with rock salt. This gives a subtle and not overpowering garlic flavour.

While the toast is cooking, heat some more olive oil and a knob of butter (if liked) in a frying pan and cook the (brushed, not washed,) mushrooms on a high heat. You will find that moisture comes out of them but it will evaporate if you keep the temperature high. Add a crushed clove of garlic if liked and a squeeze of lemon juice. Season to taste, add the parsley and pile on top of the garlic toast. Serve piping hot.

Mushroom Stroganoff

There are many savoury recipes which can benefit from adding some fresh mushrooms and another of my favourites is Mushroom Stroganoff which is far cheaper to make than the traditional version using fillet steak. It can also be easily adapted to be low fat and calories if you are watching your weight. I know it has a small amount of soured cream in but if you are not buying steak, that’s still a good price and the remainder can be used the following day to dollop on top of chilli, made using lean mince.

2 tsp olive oil, (or spray oil if dieting)

1 finely chopped onion

1 tbsp paprika

2 crushed garlic cloves

300g chopped mixed mushrooms

150ml beef or vegetable stock

1 tbsp Worcestershire sauce

3 tbsp soured cream, (use reduced fat if watching calories)

Roughly chopped parsley, (small bunch)

250g pouch cooked wild rice (or if not in a rush, make your own)

Heat the oil in a large frying pan, or spray with oil, making sure the pan is non-stick, and soften onion for around 5 minutes. Add garlic and paprika and cook for another minute. Add mushrooms and fry on high heat, making sure to stir for around 5 minutes.

Add stock and Worcestershire sauce. Bring pan to a boil, and allow to bubble for 5 minutes ‘til sauce reduces and thickens. Turn off the heat and stir soured cream through along with some of the parsley, keeping some back for presentation. Make sure pan is not on the heat when you stir the cream in, or sauce may split. Heat rice and stir the remaining parsley through. Serve with the stroganoff.