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Three Mushroom Tagliatelle with Garlic Sauce
Spring is the season of asparagus, spinach, snap peas … and mushrooms. And what better way to serve mushrooms than smothered in a creamy, buttery garlic sauce and tossed with pasta? If you love mushrooms and are cooking for one, this recipe is for you. (Have a family? Never fear! The ingredients can easily be multiplied according to the number of servings you need.) In addition to delicious flavor, this savory pasta dish also packs in some important nutrients. The humble mushroom is a good source of antioxidants, fiber, protein, zinc, and copper. Mushrooms also contain a range of B vitamins: B1 supports your nerves and heart, B6 boosts your immune system and helps regulate blood sugar, B9 is important for liver function, and B12 plays a role in multiple areas from nerve function to DNA synthesis. Who knew these little fungi could be so tasty and healthy? To clean your mushrooms, wipe them off with a damp tea towel or paper towel. Don’t soak them, as they will absorb the water like a sponge and fail to brown when cooked. Make sure to use a large enough pan when cooking to spread the mushrooms in a single layer. Contact with the hot pan will let any moisture evaporate quickly and brown the mushrooms nicely. If you can’t find one or two of the mushroom varieties listed here, feel free to experiment with other types. Similarly, fettuccini or another long, flat pasta can be substituted for the tagliatelle. Three Mushroom Tagliatelle with Garlic Sauce Serves: 1–2 Ingredients PASTA AND MUSHROOMS
PASTA AND MUSHROOMS
Author’s Bio: https://www.recipe-barn.com/ Recipe Contributed by: Melissa Gallo. A freelance writer and food blogger at recipe-barn.com Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.
  Your Shiitake kit ready and raring to go, you should be able to see and feel little firm ‘pinheads’ pressed against the protective wrapper.
 When to pick:
It is important to pick the mushrooms on time for maximum flavour, it is best to pick them just as the caps start turning up. To harvest fold the bag down, cutting each mushroom as close to the block as possible.
Method
1.Cook pasta as per instructions 2. Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash or brush off mushrooms, remove tough stalk 3.Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes. 4.De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half. 5.Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through. 6. Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese 7.Serve over cooked pasta
Method 1.) Heat the olive oil in a small non-stick frying pan. Fry the mushrooms on a high heat, stirring occasionally for 3-4 mins until golden. Take out of the pan into a bowl and mix with the cheese and parsley. 2.) Add a pinch of mushroom Salt Put the pan back on the heat and pour the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again. 3.)Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate RecipeNICE AND SIMPLE BUT OH BOY DOES IT TASTE GOOD!
Grow Kits
 Check these out too. These are Shitake. Nothing like the dried up ones you buy in the shops. Highly recommended!
We ate a LOT of mushrooms that month!  Serves 2
Ingredients Two large sweet potatoes Merryhill Mushrooms Traditional Mushroom Salt Vegetable oil Method 1. Take the two large sized sweet potatoes then cut into thin 'fries' 2. Combine 1 and a half tea spoon mushroom salt with 1 table spoon veg oil. Mixed together. Then spread over the fries 3. Bake until soft, for roughly 30 minutes Recipe by The Vegan Recipe Hour https://veganrecipehour.wordpress.com/ 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.   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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