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

​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