Shroom for improvement

One of the things I love to eat is mushrooms. I love them in all sorts of dishes, and not just in that wild mushroom risotto we keep seeing on menus up and down the length and breadth of the country!  Mushroom omelette, pizza, or in a soup or curry – pretty much any time is a good time for mushrooms and me.

I thought I would give you a couple of easy – and favourite – recipes:  Mushroom Bhajee and Balsamic Mushrooms

Mushroom Bhajee

Ingredients

• 3 to 4 tbsp oil
• 1 Medium onion finely chopped
• 3 cloves of garlic (crushed)
• ½ tsp ground Turmeric
• ½ tsp Chilli powder
• 1tsp ground Cumin
• 1tsp ground Coriander
• ¾ tsp salt to taste
• 1tbsp Tomato paste
• 8oz (225g) small Mushrooms (sliced)

Directions

Heat the oil over a medium heat and fry the onions until lightly browned.

Lower the heat and add the Garlic, Turmeric, Coriander, Chilli powder and Cumin. Stir and fry the spices adding approx 1 tbsp of water to prevent the spices sticking to the bottom of the pan. As soon as the water evaporates add a little more. Continue to fry the spices for about 5 mins

Add the salt and Tomato paste mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed

Sprinkle on 2 tbsp of water, cover the pan and simmer for about 10 mins

The finished dish should have a small amount of sauce and should not be runny. If necessary remove the lid and cook quickly until the sauce is thick.

Balsamic Mushrooms

This recipe I got from our old friends at Abel & Cole. Balsamic mushrooms are perfect with toast and a poached egg. Fab warm with salad leaves, crispy croutons and bacon. Fold through rice with fruit and toasted seeds for an instant pilaf. Or, swirl into a pot of freshly cooked pasta with chilli, rosemary and nuggets of mozzarella. These ‘shrooms are super versatile.

 Prep: 5 mins, Cook time: 15 mins

Serves 2 - 4 people

  Ingredients

• A punnet of mushrooms, any sliceable variety
• 2 garlic cloves, peeled and finely chopped
• A glug of olive oil
• A good splash of balsamic vinegar
• Sea salt
• Freshly ground pepper
• A handful of fresh chopped parsley

5 easy steps

1. Brush the mushrooms clean and then cut into fairly thin slices.

2. Warm a large frying pan over high heat. Add a glug of olive oil.

3. Warm for a minute and add the mushrooms, sauté till golden. Fold through the garlic. Cook for a mo.

4. Drizzle in the balsamic. Let the mushrooms drink it up.

5. Season to taste. Finish with the fresh parsley or any other herbs you have knocking about.