Mushrooms

I make a mushroom flan. I lightly cook chopped onion and sliced mushroom in a saucepan with a little oil. When it's cooled a bit I add ginger (usually powder) and a bit of salt and pepper as required. Then I mix in a small tub of natural yoghurt (the original recipe said cream) and an egg. I put this in a pastry case and cook it until the mushroom mixture is golden to mid-brown.

We eat a lot of mushrooms but I wouldn't chance wild ones unless I was sure of what they are!

I put mushrooms in everything! Especially with covid in the air, I've been using mushrooms everyday because they are high in vitamin D and that's meant to protect your immunity.

Nice in curry, bolognese, soups, stirfries and everything... yum yum yum

Anyway, we haven't had covid to my knowledge, despite taking tests every week.

I love a mushroom omelette, also use them in chicken casseroles, curry and stir fries.

I started eating mushroom at the start of the pandemic as I like them in pasta dishes and I buy HUEL macaroni cheese which is nicer with mushrooms in it. Some people just don’t like the texture of mushrooms. I think I’ve ate more mushrooms over the past couple of years than I’ve ate throughout my life. The mushroom and lentil pate I made today was quite acceptable; this solves the problem of how to use up all the lentils I’ve stocked up on. I like rice with mushrooms, onions and chicken as well but it’s probably a bit bland for most people. I’m not a great foodie.

That sounds nice MayBee70

I've even made my own dried mushrooms in the dehydrator so I always have them even if the shops run out. I have Shitake , chestnut and the usual ones which I dried and made into a blend. They are easy to rehydrate and much cheaper to make your own than buy ready dried ones.

Septimia

I make a mushroom flan. I lightly cook chopped onion and sliced mushroom in a saucepan with a little oil. When it's cooled a bit I add ginger (usually powder) and a bit of salt and pepper as required. Then I mix in a small tub of natural yoghurt (the original recipe said cream) and an egg. I put this in a pastry case and cook it until the mushroom mixture is golden to mid-brown.

We eat a lot of mushrooms but I wouldn't chance wild ones unless I was sure of what they are!

I buy dried mixed forest mushroom to add to ordinary mushrooms. I assume (hope! ) that they know which ones are safe. And I always add a spot of brandy.

I just slice them up and simmer slowly with some butter or marg plus s&p and they quickly reduce and produce a lot of liquid.. Where does the liquid come from? It's like a gravy.
Someone on here recently said you can make a lovely soup.
I remember I used to thicken it with a bit of flour and use it for
pancake filling when feeding hungry teenagers.

Mmmmm now Im hungry!!!!!!!!!

I've been using mushrooms everyday because they are high in vitamin D and that's meant to protect your immunity.

I read ages ago that mushrooms contain Vitamin D but they can make even more Vitamin D from sunlight so if you put them outside in the sun for a little while they will be an even better source.

However, the sun has disappeared for the time being.

Just don’t bother stuffing them.
I’ve heard life’s too short ....

Urmstongran

Just don’t bother stuffing them.
I’ve heard life’s too short ....

Shirley Conrad….

I adore mushrooms, my dad used to cook Sunday breakfast, mushrooms always coloured the plate black, I could eat them now. Yummy!

Conran…

Does anyone else feel they’re going mad when auto correct changes a word to something totally different? And for no reason….

mushrooms cooked in butter is a simple recipe

Urmstongran

Just don’t bother stuffing them.
I’ve heard life’s too short ....

I bought stuffed ones from the Co op once because someone raved about them and I thought I must be missing out, but talk about bland! Not buying those again, but I agree lifes too short to stuff a mushroom

I love mushrooms and got very interested in finding wild ones and had some wonderful free suppers! But did learn about them very well and if ever in doubt didn't pick.

The brown mushrooms from the supermarkets are the best ones with better taste and flavour.

I always buy chestnut mushrooms, they have much more flavour than the white. I love mushroom omelettes, and add them to lots of different dishes, especially chicken ones. Also love garlic mushrooms on toasted sourdough bread. Oddly though, I don’t like mushroom soup.

Ooh I would love to know how to forage safely for mushrooms!

I like chestnut ones too. Mmm garlic! I do like mushroom soup.

No one has mentioned how you clean mushrooms. I’ve had some given to me - help !!

I used to wash mine in hot water but I now just wipe them with some kitchen roll. They’re grown in sterile soil I believe (and hope).I cut the end off the stem though but I’m not sure why! What amazes me is how little you get after cooking what looks like loads and loads of mushrooms.

It’s not sterile soil it’s pasteurised. Don’t know what that means though.

Thankyou x

We eat lots of mushrooms as my husband is vegetarian. Mushroom rarebits are good - stuff large portobello mushrooms with Welsh rarebit and bake - or the Hairy Bikers do a good mushroom bourguignon recipe in their veggie dieters book. I’m in bed now, but I’ll copy it in the morning if you want it?