The photos are taken a day apart. It’s likely they were in an area a bit too warm, as it’s important to spray them regularly with water, to for me that meant the downstairs utility room, next to the sink. ​

From this, to this...

I settled on a Jamie Oliver recipe, for posh mushrooms on toast (Mushrooms sourdough bruschettas, to be exact). I used to have a thing about mushrooms on toast, since becoming addicted to them in a little cafe in Skipton, when we were allowed out of school to eat our lunch in sixth form. Back then they were cheap and creamy and from a tin and I do still often cook a version with creme fraiche and garlic, but this recipe calls for hollandaise and tarragon and it seemed worthy of my precious growing efforts.
All in all, it has been a lovely experience using these kits, super easy and with great results. Sorry any family reading that get these for gifts, but you’ll thank me in the long run. 
​

Preparation Time : 5 mins
Cooking time : 20 mins


Ingredients

Per Mushroom
Use 1 large Portabella/flat mushroom
1" chunk of cheddar cheese
1" slice of goats cheese
1 clove garlic
Hand full chopped spinach, red pepper
knob of butter
Olive oil

Method

1. Finely chop Garlic
2. Chop/Crumble cheddar and goats cheese
3. Dice red pepper
4. Finely chop Spinach
5. Combine all ingredients in a small bowl
6.  Spoon contents evenly into your mushroom
7. Place on baking tray and cook at 180 for 20 mins

​Preparation Time : 5 mins
Cooking time : 40 mins


Ingredients - to feed 2-3


Handful of chestnut mushrooms, chopped but left chunky
Arborio rice, half a packet
Vegetable stock cube
Boiled water and cold water, approx 4-5 pints
1 clove of garlic
1 onion, sliced
Tablespoon of Olive Oil
Knob of butter
Salt and pepper to season
Parmesan cheese according to taste
Optional
Frozen peas, sweet corn


Method
1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden
2. Add the rice and the butter and stir so that rice is well coated
3 Dissolve the stock cube in a pint of boiled water and add to the pan
4. Stir
5. Add the mushrooms and salt and pepper and keep stirring
6. Add more water and any additional ingredients and keep stirring
7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency
8. Serve warm with a sprinkle of Parmesan on top, and enjoy!

INGREDIENTS

• 175 g Ham (optional) , into strips
• 30 ml (2 tablespoons) of butter
• 2 shallots, finely chopped
• Chestnut mushrooms, quartered or sliced
• 60 ml  of dry white wine
• 500 ml of 35% cream
• 1 350-g package fresh tagliatelle
• 60 g (4 tablespoons) of Parmesan, freshly grated
• 45 ml (3 tablespoons) of flat parsley, roughly chopped
• Salt, herbs and freshly ground pepper to taste

INSTRUCTIONS

1. Heat butter in a pan. Add shallot and mushrooms and sauté for 5 minutes.
2. Add white wine, reduce by half, add cream and ham and reduce sauce for 5 minutes more.
3. Cook tagliatelle in salted boiling water and cook till “al dente.” Drain pasta and add to sauce. Sprinkle with parsley, Parmesan, salt and pepper.

INGREDIENTS

• Burger buns, in this case brioche buns were used
• Large Portabello mushrooms
• Halloumi Cheese
• Sweet Chilli Jam or sauce
• mixed salad leaves
• Garlic Butter
• Olive Oil
• Salt, herbs and freshly ground pepper to taste

INSTRUCTIONS

1. Preheat a barbecue or griddle pan. Cut the Burger Buns in half, then toast, cut-side down; set aside.
2. Mix the lemon zest and juice with the thyme, the 3 tablespoons of olive oil, garlic and seasoning to make a marinade.
3. Griddle or barbecue the mushrooms over a moderate heat, stalk-side down for 5-7 minutes, then flip over and spoon over the Butter and continue to cook for 5-7 minutes or until tender. Transfer to a plate and keep warm.
4. Drizzle the rest of the olive oil over the halloumi. Return your griddle pan to the heat and, when piping hot, add the slices of halloumi and cook for about 1 minute each side until dark golden griddle marks appear.
5. Spread the base of each roll with chilli Jam. Add a couple of slices of halloumi, a garlic mushroom and a pile of salad leaves to each one and serve.

​Ingredients

• 8 oz or 225 g whole white mushrooms
• 2 cloves of garlic minced
• 2 tablespoons of Cream Cheese. you can also use low fat variety
• 1 teaspoon of fresh or dry herbs such as tarragon, basil, parsley
• salt & pepper
• 1 teaspoon of Olive Oil

Instructions

1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk.
2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
3. TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
4. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.
   
   Cook time 20 minutes.
   

Recipe by: http://lovefoodies.com/creamy-garlic-mushrooms.html