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.
Love Froogs xxx