Tag Archives: Mushroom

Herby Mushrooms on Toast

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Fancy a tasty supper? Our herby mushrooms on toast is just the ticket after a long day and very little energy left to do much bar eat.

Ingredients

Serves 1

1 slice of wholemeal bread

150g mushrooms (optional: peeled and sliced)

1 spring onion, roots and top chopped off and then finely chopped

1 tsp of flour (any kind)

250g of milk (any kind)

1 tsp of dried basil

salt and pepper for seasoning

Method

  • Put the slice of bread to toast.
  • Put the chopped spring onion in a frying pan and add a dash of water. Cook for about 5 minutes, until it softens.
  • Add the mushrooms and cook upon soft. You may need to add a little warm water to prevent the ingredients from sticking to the frying pan.
  • Next add the flour and cook until the flour has coated the onion and mushrooms.
  • Add the milk and stir. The mixture will start to thicken. At a slightly thicker consistency than soup, add the dried basil and cook for a minute. Seaon with salt and pepper.
  • Serve atop the toasted bread. 

Dawn: What you’re making is, in essence, a creamy sauce and you can add a teaspoon of fresh cream or low fat natural yoghurt for a super indulgent taste.

Andrew: A simple and quick supper for people with little time to spare. Or a filling breakfast. 

Dawn: Exactly and the beauty of using mushrooms as oppose to another vegetable is that they are high in nutrients including vitamin D which in winter we don’t tend to get a lot of due to the lack of sunlight we experience in the UK. And we all know that vitamin D is very important for our bones. 

Andrew: That’s true. Do you know that mushrooms are classed as neither vegetables or fruits?

Dawn: No, Andrew. Another fascinating fact there. Oh, I will add that mushrooms don’t have to be washed before cooking – just remove any compost with a wipe of kitchen roll. I do confess to always peeling and washing mine beforehand, though.

Andrew: I’d start by making a roux which is equal quantities of melted butter with flour slowly added to it to create a thick paste. Then I’d add the milk, stirring it until it thickens, adding the mushrooms and herbs to cook in the sauce. 

Dawn: Yes, Andrew, that’s an alternative method of cooking the same dish – readers have the option to choose either method and that’s excellent. So, without further a-do: enjoy your supper!

For more easy, quick and inexpensive recipes, follow this blog and our Twitter account @Love_Food_UK.

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Mushroom, Sun Dried Tomatoes and Spinach Omelette

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This is a filling and easy midweek supper for two or a family of four – simply double up the ingredients to rustle up something quick and healthy in minutes.

Ingredients

Serves 2

4 eggs, beaten

200g mushrooms, peeled and thinly sliced

8 sun dried tomatoes, chopped

Handful of chopped spinach

1 tbsp of cooking oil

1/4 tsp Sumac powder

Salt and pepper

Method

  • Heat the cooking oil in a large frying pan.
  • Put the sliced mushrooms in the frying pan and cook.

Dawn: I like mushrooms that are slightly caramelised so I cook mine until they start to look a little ‘charcoal grilled’ in appearance. It’s all down to personal preference so cook your mushrooms how you like to eat them.

Andrew: Can I use chestnut mushrooms?

Dawn: Yes Andrew any mushrooms really and again, it’s down to individual taste – or what’s in the fridge!

  • Next, pour the beaten eggs over the mushrooms and atop this egg mixture with the chopped sun dried tomatoes.

Dawn: I’ve used the oil that the sun dried tomatoes have been marinated in and this adds an extra special zing to the dish. 

Andrew: Or olive oil? 

Dawn: Yes, or olive oil or sunflower oil. 

  • The egg mixture will begin to look more opaque in appearance as it starts to cook.
  • Once the egg mixture is appearing a shiny, glistening opaque disk, sprinkle the torn spinach leaves over the top and continue to cook for 2-3 minutes.

Andrew: Spinach cooks rapidly and there’s also a lot of water content in it so you don’t need much cooking time to ensure it’s done. 

  • Next, place the frying pan under the grill to finish the cooking process.
  • Once the omelette is lightly golden and ‘solid-looking’ in appearance, the omelette is cooked and ready to serve, seasoned with a smidge of salt and pepper.

Dawn: I find it impossible to flip an omelette so I resort to placing the frying pan under the grill to finish off the omelette. 

Andrew: I won’t comment! Because I can flip! And on this flipping note, we’ll close and say please follow this food blog and our Twitter account at @Love_Food_UK: we have loads planned and more to share with you over the coming weeks. 

Dawn: Oh, before I forget: dust the cooked omelette with sumac and hey, pesto! A great, tasty and super quick meal after a long day. See you soon!