All posts tagged: oyster mushrooms

Caribbean Style Chilli, 28p

Winter is coming, the time of year where perpetual colds and snuffles are imminent, the nights draw in darker, and I start to crave a little bit of heat and spice. Usually I spend my winters making long slow curries, but, ambling around the Caribbean section of a supermarket I don’t usually manage to get to, I started to rifle through the unusual (to me) goods on offer, and muse about what to do with them. I enjoy a new culinary adventure, and I picked up a few tins of gungo peas, callalloo (a little like spinach), ackee. I wrote down ‘cornmeal porridge’, threw a large bag of rosecoco beans into my basket, and made notes in the little back-pocket notebook I am rarely without. I went home and tweeted about my haul, and Twitter followers with a lifetime of experience in cooking with these ingredients kindly sent me recipes and ideas. A new adventure is beginning, and I am super excited to explore it. This chilli was my first foray, not dissimilar from my …

The Best Mushrooms You’ll Ever Eat, 31p [Cooking On A Bootstrap]

This recipe seems and sounds too simple to be true, but sometimes the best dishes are those that allow their ingredients to sing at the tops of their voices without too much complicated messing around drowning them out. I love a mushroom, especially when I can find exotic varieties reduced to clear in the corner shops and supermarkets, taking them home and drying them out low and slow in the bottom of the oven to use again at a later date. It is these dried mushrooms that make up the mushroom stock in this recipe, but if you don’t have any, just cook fresh ones for a little longer than the recipe suggests. These pair perfectly with a pile of buttery mashed potato, or fried rice, or my Moonshine Mash. Serves 2 at 33p each 10g dried mushrooms, 21p (85p/400g, Basics, and dried. Dried weight equivalent to 10× fresh weight) a pinch of salt, <1p (40p/750g) 1tbsp dark soy sauce, 10p (£1/150ml) a small onion, 9p (90p/1.5kg, Basics) 2 fat cloves of garlic, 3p (35p/2 …

Don’t Throw That Away! An A-Z of leftovers, tired veg, etc and what to do with them.

This piece started after an article in the Independent about the top 10 foods that we apparently throw away in the UK. I took to Twitter to ask people what usually ended up in their bin, and then spent a whole day and night answering hundreds of queries – some of them came up a lot, like bread and mushrooms, and some were rather more surprising, like ‘half a jar of caviar’ (not a problem I can say I have ever had, but I am here to help, and inverse snobbery is as ghastly as the original kind so please, resist the urge.) I have compiled them all here as an A-Z, and will keep this list going, and add to it regularly, as a handy reference point – so keep checking back! And add your own tips at the bottom, our ‘hive mind’ is a much better thing than my admittedly limited experience!! Also remember you can always use the search bar on the blog to find recipe ideas too, for that stray carrot, …

Mushroom & Spinach Bolognese, 38p

I’ve been meaning to write about my ‘mushroom mince’ for months now – I use it instead of soya mince or Quorn as a cheaper alternative that isn’t full of unpronounceable ingredients or a gazillion processes. It’s simple, quick, and actually tastes like food, and can be dried out and stored in a jar for months, or frozen to use as required. Basically, finely slice your mushrooms, then chop them up like billy-o until they’re finely diced. They’ll shrink a bit in the pan as they lose moisture anyway. Then either use them straight away, or freeze, or spread thinly on a baking tray (or any tray) on a layer of kitchen paper and leave to dry for a day or two somewhere safe and not moist (not the bathroom, for example). Now for the fun part – a bolognese packed full of veg, costing pennies, suitable for your vegan friends but convincing enough for the carnivores – enjoy! This is my new favourite winter comforting bowl-food. Serves 2 adults and 2 children at 38p …

Mushroom & Tea Bourgignon, 39p

Now don’t freak out, but here’s a recipe for tea bourgignon. Like bourgignon for tea, but a little more exciting. The pedant in me thinks I can’t exactly get away with calling this vegan heap of deliciousness a ‘bourgignon’, given that it doesn’t have any beef or wine in it, but the rebel in me is shrugging her shoulders and recalling the hundreds of recipes I’ve cooked so far on this journey that deviate deliciously from their traditions and origins, and besides, ‘mushroom stew’ just doesn’t have the same oh-no-she-didn’t ring to it. For a while now, some of my readers have been asking what they can replace wine with in my recipes; either they don’t have it, or it’s too much of an outlay to go and buy a bottle just to use a splash here and there (and if anyone understands that, I do!). Well, my science head said one day that maybe strong black tea would give the same effect, and then by happy coincidence someone suggested it on one of my …

Penny Pizzas [A Girl Called Jack]

I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best and the dry ends of cheese. I have collected novelty cookie cutters over the years, so Small Boy often asks for ‘duckie pizza’ or ‘lorry pizza’ – resulting in a frantic delve through my kitchen to find the right one. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Makes 14 mini-pizzas (using an 8cm cookie cutter) 250g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast optional: a pinch of salt 1 tablespoon oil, plus extra to oil the baking tray 200ml warm …

Earthy Red Wine & Mushroom Risotto, 36p [A Girl Called Jack]

Earthy Red Wine & Mushroom Risotto, Serves One. 36p. Still needing easy but comforting food with this cold, I decided to go for carbs and wine and goodness… I’ve never known anyone else to use red wine as a risotto base before – that’s not to say its not been done, I’ve just not seen it – but this works beautifully. As far as comfort food goes, I had finished this, from a bowl on the sofa wrapped in a heavy blanket, before I had finished typing the recipe… 30ml Red Wine, 14p (Table Wine, £3.48/750ml) 50g Mushrooms, 12p (97p/400g) 50g rice, 2p (40p/1kg) 1/2 Vegetable Stock cube in 400ml water, 1p (10 for 15p) Clove of Garlic, 3p (46p for 2 bulbs, avg 8 cloves per bulb) Tsp Mixed herbs, 1p (14p for a jar) Tomato purée, 2p (49p/200g) Splash of oil, 1p (Vegetable oil £4.50/3l) Heat a teaspoon of oil in a small frying pan, the one I used was 20cm across but I was only cooking for me! Peel and finely slice …