Mushrooms

Yes, I often make soup with left over mushrooms. Boil them with some potatoes and onion ( not too much water. You can always add water later if soup is too thick). Then blend
Salt and pepper and some fresh parsley to garnish and a dollop of fresh cream. Delicious.

You can chop finely and add to mince for lots of different recipes, he probably wouldn't notice

Mushrooms aren’t bad for you! They contain vitD2 which is converted to D3 in the body which it can then use (VitD now recognised as a hormone). They are also part of the umami flavour family so add rich flavour to most dishes.

I can recommend Madhur Jaffrey’s mushroom curry (to die for - in the best way). See internet.

Mushroom soup made with a tin of full fat coconut milk (and a potato for thickening, a little nutmeg S&P - fry mushrooms in butter before simmering to give even more deliciousness. You can include onions and garlic too. O, and a blob of cream. Delicious with fresh home made bread.

Roast aubergine, mushroom and spinach curry with freshly cooked chickpeas.

Roast aubergine, mushroom and tomato pasta. Add lentils to make a lasagne base.

Mushrooms on toast - creamed.

In any dish with meat.

In any dish without meat.

I used to have a garden where grew shaggy inkcap mushroom - fantastic when caught at the right time and gently fried in butter.

Thank goodness it’s lunchtime!

Cheat Chicken and Mushroom curry. Tin of chicken curry in sauce (I buy Tesco as they have no wheat in the sauce). - There is too much sauce to the little amount of chicken - pour the surplus sauce into a flat pan, add mushrooms in 'bite size' to match the chicken chunks, and some chopped onion, cover and simmer - 5 mins or so, then add the remaining contents of the pan, mix and heat through. - Good with rice or a jacket spud.

Love Garlic mushrooms. When a recipe calls for two cloves I tend to use the whole bulb. Absolutely delicious and really healthy, although no one will come near you the following day ??

Lidl sell large packs of sliced mushrooms that are ideal for use in a soup maker. I use a spray of olive oil to lightly cook them with a couple of cloves of garlic, then sling in the soup maker and fill up with stock, add any condiments and blend when ready. It takes minutes.

Callistemon21

^I've been using mushrooms everyday because they are high in vitamin D and that's meant to protect your immunity^.

I read ages ago that mushrooms contain Vitamin D but they can make even more Vitamin D from sunlight so if you put them outside in the sun for a little while they will be an even better source.

However, the sun has disappeared for the time being.

I’ve heard the same and when we get some more sunshine I’ll be putting mine outside for some extra vit D.

I put them in anything especially curry and pasta sauces. My favourite used to be with a big breakfast. Bacon, eggs, black pudding, mushrooms and tomatoes with lashings of Worcestershire sauce. Haven’t had it for ages.

Grilled portobello mushroom on toasted brioche. Better than a processed veggie burger. I usually add a little chilli sauce to mine.

They are also good sliced raw in a vinaigrette or garlic mayo.

Urmstongran

Just don’t bother stuffing them.
I’ve heard life’s too short ....

In spite of that saying I do stuff the big Portobello ones with a mixture if cooked rice, garlic, parsley, Parmesan, breadcrumbs all mixed together with melted butter. Very yummy but probably fattening. I’m vegetarian but if you aren’t you could add finely chopped ham and or chicken to the mixture.

I fry them with onions,baby tomatoes and garlic,then add a beaten egg to make it an omelete.

I stick mushrooms into almost everything. They're a good source of protein as well as vitamin D. Mushroom omelettes are delicious, also quiches. Or roast with a load of other veggies, and when soft top with a good thick cheese sauce and brown off. Which is exactly what we will have tonight!

Mushrooms are gorgeous. I must rush out and buy some.
Some nice recipe ideas above, thank you.

i purchased a soup maker and often make Mushroom soup, just chopped onion (I use frozen one as I have difficulty chopping) i use frozen mashed potato pieces (don't have to peel and chop potato) plus mushrooms and 2 Knorr stock pots, I use mushroom variety or sometimes the veggie variety. top up with water to level recommended and 19 mins later I have lovely mushroom soup. I decant it into a storage jug and have a mug of it for lunch every day.

Some recipes with mushrooms look lovely in the pictures, but turn out a gey soggy mess when you try to cook them following the recipe. They look very unappetising. One recipe I tried involved cooking the mushrooms separately in a little white wine and then adding them at the end. I always do that now, it looks much nicer. Same if they have to be fried - keep them separate until the end.

Love mushrooms!

1. Put in steak and kidney pie along with some pieces of carrot.
2. Make a mushroom salad. Clean and then cook in microwave - a dribble of water. Cool. Mix with mayonnaise and curry powder and optional garlic.
3. Hot on toast with some hot pepper sauce put in.
4. Stuffed with a mixture of bread crumbs cheese and garlic and bake in oven.

Mushrooms put the 'oomph' into vegetarian dishes. Couldn't do without them!

Onward and upward I buy a box from the garden centre that has the culture in it ,just water it regularly and keep in a warm dark place,Theysell all varieties of mushrooms.I've been growing them for decades ,When it exhausted you can just buy a top up of the culture ,Its very quick and easy

Mushrooms are so good for you in many ways. They contain many minerals and vitamins and are tasty. They are best eaten cooked as cooking helps to release some of the nutrients.

Fennel Has it occurred to your DH that supermarkets sell mushrooms by the ton, any we do not have wholesale deaths by fungi?

I am another who uses them a lot, I have a whole host of non-meat rcipes teaming mushrooms with chestnuts etc and use them in all kinds of casseroles, stews, riottos, pasta dishes. You name it and I will put mushrooms in it

If your DH is wary about them, I do not think I would start by giving him dishes based on mushrooms to begin with, but put some in casseroles, stews, stuffings etc and as he gets used to them, start to do dishes in which they feature more. Like a mushroom risotto, as part of a vegetable mix. Lots on recipes online and only then move on to dishes where they star, stuffed mushrooms, mushroom omelettes and mushrooms on toast.

For mushrooms on toast, I slice and simmer the mushrooms in a little water and then stir in a couple of spoonsful of quark(or double cream, or pain fromaage fraiche, possibly creme fraiche), just before serving and reheat gently.

@paddyann54 oooh that sounds lovely!

Can you explain how to grow them in the airing cupboard please?

Mushroom risotto, mushroom and black eyed bean curry, vegetable chilli , Ramen noodles with tofu and shitake mushrooms - lots of possibilities….

I’m inviting myself round to yours later if that’s okay paddyann!
?

I stuff mushrooms and it's not a long process.

I finely chop a banana shallot, fry it with a chopped rasher of bacon (or 2) the chopped stalk and a little garlic. Mix with parsley and a dollop of cream cheese/cream francie. Place on a peeled portobello sprinkle with bread crumbs and grated cheese. Bake!! Lovely!

As a child, my favourite breakfast was large field mushrooms fried in bacon fat and served on toast. I remember staying with a friend in a pub in Cornwall and going out with the ladlord’s wife while the dew was still on the grass to pick field mushrooms for breakfast. I can only identify two kinds of edible wild mushrooms and neither of them are worth the effort of cooking. I made mushroom soup yesterday which I’ll have for lunch today and freeze the rest.