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Merryhill Mushrooms Omelette, with our Infused Mushroom Salt

3/2/2018

Serves 1

Ingredients

1 tb spoon olive oil
handful button or chestnut mushrooms sliced
25 g grated cheddar cheese
small handful of parsley leaves
3 eggs beaten
Merryhill Mushrooms Traditional Mushroom Salt

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

Guest Post - Vegan Recipe Hour

6/9/2017

Recipe

NICE AND SIMPLE BUT OH BOY DOES IT TASTE GOOD!

1 tsp mushroom salt (I used the original flavor. Smoked would be even tastier in this I think!)
1/2 tsp garlic powder
1/2 tsp smoked Paprika
2-3 tsp olive oil (I used Basil)
Simply mix together and rub into the mushrooms. Leave to marinate for 1/2 hr+ and then bake in the oven for 20 minutes on 180c.
I had this with veggies and cous cous (with a bit of mushroom salt added!) It would be awesome as a burger!

Grow Kits

You receive a box of what first seems like a tub of compost.
Of course it is.... But, this is Magic compost! Peek inside and can spy the tiny mushroom spores.
Keep the contents nice and damp and reasonably warm and it will grow amazingly.

Within about 2-3 days, We had actual viable mushrooms. I was growing Mushrooms!

By the end of the week the top of the box was jam packed with awesome Chestnut mushrooms! The taste was on a whole other level. So full of flavour and almost creamy in taste.

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!

Mushroom Infused Sweet Potato Fries

5/12/2017

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/

Guest Post - Rock Cottage Year

3/31/2017

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.

Stuffed Portabello Mushroom

3/2/2017

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

Mushroom Risotto

2/28/2017

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!

Mushroom Tagliatelle

2/20/2017

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

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

Mushroom Salad

2/20/2017

Tasty Mushroom Salad, easy to make, healthy and nutritious!

Mushroom, Sweet Chilli Halloumi Burger

2/20/2017

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

Preheat a barbecue or griddle pan. Cut the Burger Buns in half, then toast, cut-side down; set aside.
Mix the lemon zest and juice with the thyme, the 3 tablespoons of olive oil, garlic and seasoning to make a marinade.
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.
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.
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.

Garlic Mushrooms

2/19/2017

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

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.
Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
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!!
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

Forward>>

Merryhill Mushrooms Omelette, with our Infused Mushroom Salt

Guest Post - Vegan Recipe Hour

Recipe

Grow Kits

Mushroom Infused Sweet Potato Fries

Guest Post - Rock Cottage Year

Stuffed Portabello Mushroom

Mushroom Risotto

Mushroom Tagliatelle

Mushroom Salad

Mushroom, Sweet Chilli Halloumi Burger

Garlic Mushrooms

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