Recipes with mushrooms

Hello Dear Reader,

I’ve never met a mushroom I didn’t like. I’m trying this year to cook ‘something nice’ once a week as some sort of a treat. I’m not big on treats because if I have them weekly, they’re not a treat but a regular occurrence. Perhaps I’m being a bit tough on myself or just picky about the words so I’ll just aim to cook something nice each weekend anyway and try and stay on budget.

I disagree when people say life is too short to stuff a mushroom. I think life is better because of stuffed mushrooms. I fill my big field mushrooms with pate which was 49p a tub  from Aldi and the mushrooms were 79p. I just wipe the mushrooms with a dry cloth and cut the stalks out, then filled with pate.

I keep the crusts of the gluten free bread, wizz them up in the food processor and pop them in a hot oven for twenty minutes. It’s so easy but really delicious. You can use any bread.

I succumbed to the avocados again! £1.50 for two in Aldi. I know they’re expensive but much cheaper than a take away or going out to eat. I bought the ready to eat ones and had them with spiralised courgette, finely sliced red onions and tomatoes. I tossed the onion, tomato and courgette in vinaigrette then laid the avocado on top.

You can use any bread as a topping and just bake until crispy.

Previously, I’d made a balsamic drizzle from balsamic vinegar and soft brown sugar which I mixed together in a jug and microwaved for three minutes until reduced. I keep it in a jar in the fridge and drizzle over with a spoon. That was Saturday’s supper and lovely it was too.

Mushrooms go really well in any kind of creamy sauce with pasta. I found this recipe that used cream, lots of cheese and butter and this is my tightwad cheap version that uses every day ingredients and costs a lot less.

In a pan, boil water in readiness to cook pasta. You can use any kind, it doesn’t matter. I used gluten free spaghetti as that’s what I had. You can cook the rest in the time it takes to cook the pasta, about 12 minutes.

You’ll need – serves 2

10 small mushrooms, sliced

2 garlic cloves, finely diced,

1 tablespoon of oil

1 small bunch of spring onions or a small onion finely diced

1/2 bag of small bunch of cleaned spinach. I used baby leaf but proper spinach will need chopping.

1 heaped dessert spoon of corn flour

1/2 litre of milk – I used skimmed – you could use soya to make this vegan

Salt and pepper.

Heat the oil and add the spring onions, garlic and mushroom.

Stir over the heat for five minutes or until the mushrooms are cooked to your liking.

Add the flour and completely combine.

Add the milk and keep stirring until the sauce thickens.

Add the spinach and keep stirring until the spinach wilts.

Season with salt and pepper.

We added 20g of grated Parmesan – that’s optional

When the pasta is cooked, drain it and return to the saucepan.

Pour the sauce over the top and stir.

Serve with a salad if you like, we just ate it out of bowls just as it is.

What about you? Do you try and make something nice once a week or once a month? Is it a treat if it’s a regular occurrence? What’s your favourite mushroom recipe? As always, I love hearing from you.

Until tomorrow,

Love Froogs xxx


18 thoughts on “Recipes with mushrooms

  1. I have always served “Sunday supper” which translates into the one meal a week that is a big meat meal, by which I mean a roast chicken/turkey/beef, a baked ham etc-anything that will provide sandwich fillings as well as planned overs for the upcoming week, during which we tend to have fish on mon, planned over with sunday’s leftover meat for tues, leftovers wed and fri, vegetarian on Thurs, soup (again planned over stock and bits from the week) on Sat. Pretty simple framework for me to follow, too. Mushrooms help also to stretch meat in dishes, bulking them up, and leaving meatlovers more satisfied.


  2. I put mushroom in everything. I love them. So cheap and really bulk out a meal with other things. Never thought of stuffing them with pate shall give them a try. I often use them as ‘buns’ for burgers in place of bread


    • I do the same, as they do taste really “meaty”. Ditto with burgers, too, using veg/bean burgers and a sliced tomato, some greenery. I just love mushrooms.


  3. I use a lot of mushrooms when I am able. One of my favourites is to make a ragu type sauce and put it over polenta. I love polenta and the mushrooms make a healthy meal, Is polenta fine for you or too risky? I, too, stuff mushrooms with a variety of things. Before my father became so messed with dementia he loved those and called them Pritikin Patties.

    I love the idea of using them to hold a burger. sounds far more nutritious than a lettuce leaf.


  4. Like CT Mom, I plan a nice Sunday dinner each week, always a roast of some sort, and always with a home baked dessert. I confess, though, that sometimes this Sunday dinner happens on Saturday, based on the upcoming week’s schedule. Also, diinner is almost always served at a beautifully set dining room table. Even tuna casserole takes on a special quality when eaten at the table with the prroper forks. It seems like a lot of work to some, but actually, it means I cook, serve and clean up once.


    • Me too, and funnily enough I was doing a search for mushroom recipes on here yesterday. Really like the one with blue cheese, seems very decadent for something fairly simple and filling.


  5. My husband and I both work full time jobs but opposite shifts so we only see each other on the weekends. We make a point of making a nice dinner at least once over the weekend to enjoy together. We also loved stuffed mushrooms. Delicious!


  6. One of our favourite recipes is to slice up a large pile of mushrooms, saute them on a high heat in some butter for a few minutes until they are cooked through and a little crisp on the edges and then put a large dollop of the mushrooms in the centre of a warm buckwheat pancake, fold it over, serve it up and enjoy. I like it just like that, with a side salad, but my husband and boys like to throw some cheese in with the mushroom mix. Youngest son loves to smother the finished dish in tomato ketchup! I grew up eating this meal at least once a week, often it would be topped with a poached egg. I still love it, Cheap, simple and tasty.


  7. Many thanks for your regular blog! I read it every day and enjoy seeing the world through your view. And the photos are always super….since I in Arizona, the view of England and France, and the comments on how things are done, are really interesting. Thanks again.


  8. One of our favourite recipes uses avocados. Mix equal sized pieces of avocado, tomato and orange. Toss with good olive oil, add crunchy salt and fresh black pepper. Serve with a bit of Brie and crunchy bread. Yum


  9. I think the nutritional benefits of avocados & mushrooms make them well worth the cost. Additionally, you really enjoy them {as does my family} so double benefit. We cook quite a lot of southwestern (tex-mex) food with spicy salsa, tomatoes, avocados, beans, chili, tortillas…. Yum!


  10. We love those little funguses. I wish I trusted myself to forage them.
    I’ve gone mushroom hunting with others and wish I would have made it more of a learning experience.


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