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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...  the ones on the back did well too, especially considering I hadn’t noticed there was a growing hole in the back, so for the first couple of days they didn’t get sprayed – oops! (read the instructions, Beth, read the instructions).  I cropped the lot, cutting low (I’m told, if I keep watering the ‘stump’ I’ll get a second flush of mushrooms) and spent an age debating what to cook.  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. 
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 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 |
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May 2021
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