Cheese Stuffed Mushrooms with Herb Crust

A simple lunch dish to use up some field mushrooms we didn’t eat for breakfast… And a good way to use up some of the cheese mountain left over from Christmas along with some bread that was going stale. Oh I am full of good intentions me.

For two people you need
3-4 field mushrooms
1 cup fresh breadcrumbs
1/2 cup grated cheddar
4 tbsp cream cheese
salt and pepper
fresh herbs of you choice (I used sage)

Peel the mushrooms and place in a baking dish. Cut out the stalk and chop leaving to one side for the moment. Spread 1 tbsp cream cheese inside each mushroom and then top with the reserved chopped stalk and some salt and pepper.

Mix the breadcrumbs with the cheese and herbs (I just blitzed all mine in a food processor for speed). Top each mushroom with some crumbs and then bake in a hot oven for 15-20 mins until the topping is golden brown and crispy and the mushrooms are tender and juice. Serve with a salad. An attempt at healthy(ier) eating in the new year…

Mock Duck Noodle Soup (v)

There was a bit of a shopping fail this week, as I’d planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d’oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!

For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce

To garnish
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve

Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.

Kale, Mushroom and Peanut Stir Fry with Hoisin Sauce (v)

My veg box came overloaded with kale this week. And I am not that keen on kale… I usually lob it into a minestrone style soup or steam it and have it with mash but wanted some different inspiration this week. Google showed me this rather yummy idea from BBC Good FoodĀ so I adapted it to what I had in the fridge and cupboards and a delicious, healthy lunch was created.

For one person you need
1 tbsp unsalted, shelled peanuts
1 tbsp veg oil
4-5 mushrooms, thickly sliced
1 leek, thinly sliced
2-3 cups of kale, stripped off of the tough inner stalk and well washed
2-3 tbsp hoisin sauce

Heat the oil in a wok and add the peanuts to it. Toss about for 2-3 mins until lightly browned then add the leeks and mushrooms. Keep the veggies moving about and cook for 2-3 mins till lightly browned. Add the kale and cover with a lid. Keep the veggies moving so nothing burns and cook for a further 2-3 mins. Add the hoisin sauce, recover and heat through for a final 1-2 mins. Nom.

Probably The Most Awesome Vegan Pie Ever (v)

OK, OK, I am feeling rather smug after tonight’s dinner marvel, but it was delicious. Really, really delicious. And it was also very easy to make, and used up some of the veg that has been looking sadly up at me from the bottom of the fridge for the last week. Because it’s vegan, there’s no cream in the recipe, just some soya milk which makes a lovely creamy sauce. And this makes it a healthy choice too if you’re watching the calories, what more do you need to convince you to try it šŸ˜‰

For 4-6 portions you need
1 sheet puff pastry, rolled out to .5cm thickness
1 leek, finely sliced
2-3 carrots, peeled and cut into bite sized pieces
2-3 parsnips, ditto the carrots
4-5 mushrooms cut into chunky slices
2 tbsp plain flour
1 tbsp wholegrain mustard
1/2 pint soya milk plus a little extra for glazing the top of the pie
1 tbsp olive oil
1 tsp stock powder
2 tbsp finely chopped flat leaf parsely
salt and pepper

Begin by sauteeing the vegetables in the oil in a large pan. Cover with a lid and allow the veggies to steam fry for 5 mins or so. Remove the lid and increase the heat a little to evaporate off the mushroom juices.

Sprinkle over the flour and stock powder and allow to cook out. Add the mustard and slowly add the soya milk until it’s all absorbed and the sauce is nicely thickened. Season and add the parsley.

Place the vegetables and sauce in a pie dish. Put the puff pastry on the top and seal the edges. You don’t have to use a pie funnel but it will help to cook the inside out if you have one and prevent a soggy pastry lid. Crimp the edges of the pie and brush the top with a little extra soya milk.

Bake the pie in a hot (180 degree) oven for 30-40 mins until the pastry is golden, crispy and cooked through. Serve with baby jacket potatoes, steamed cauliflower and lashings of yummy gravy. Nomtastic.

Mushroom Double Swiss (aka cheese and mushroom omelette…)

Breakfast is such an important meal. And when I am at home it invariably involves eggs of some sort. I adore eggs, and the soft, oozy gooiness that an omelette gives makes me very happy indeed. This is called mushroom double swiss cos, like the burger of that name, it uses gruyere and mushrooms as a filling.

For one person you need:
75g mushrooms, sliced
1 knob butter
salt and pepper
2 eggs, lightly beaten
1 tbsp gruyere cheese, finely grated.

Begin by melting the butter in a small-ish frying pan. Once hot and the butter is bubbling, add the sliced mushrooms and season well with salt and pepper. Cook over a moderate heat till the juices have come out of them and they start to turn golden brown on their edges. When this happens, add the eggs to the pan and distribute evenly by shaking the pan. Sprinkle the grated cheese over the top and keep shaking the pan to move the eggs about and ensure they cook evenly. When the eggs are mostly set, flip one third of the omelette into the centre then turn the eggs out of the pan on to a plate, completing the fold as you do so. Scoff immediately with strong black coffee and copious orange juice. Delish.

Tofu Scramble with Mushrooms and Spring Onions (v)

I have long been scared to make this, and I have no idea why. It’s a piece of p*ss. Quick. Tasty. Easy. Good for you. And to my delight sooooooooo much nicer than scrambled eggs too. Tofu scramble, where have you been all my life??!

For two people you need:
1 small pack firm silken tofu, drained
3-4 spring onions, trimmed and finely sliced
1/2 punnet mushrooms, roughly chopped
1 tsp oil
salt and pepper
1/2 tsp groundĀ turmeric
a few drops tabasco to serve (optional)

Begin by sauteeing the onion and mushrooms in the oil for about 5 mins till softened and the juices have run from the mushrooms. Season. Crumble over the tofu and add the turmeric. Cook through, stirring gently so that the tofu doesn’t break up too much. Serve with toast (and marmite ;-)) and a few drops of tabasco.

Potato Hash with Spinach and Mushrooms (v)

The refuelling plan post geocaching bike ride last night was bacon butties, but the bread was mouldy šŸ˜¦ A rummage through the cupboards provided potatoes, onions, mushrooms, spinach and, of course, quorn bacon and so this dish was born. It was very yummy and it’s not just the post bike ride OMG I’m so hungry and need to eat NOOOOOOOOOOW that’s talking šŸ˜‰ Leave out the bacon for a vegan dish (or use a vegan version).

For 2 people you need:
250g new potatoes (waxy ones, not floury), skins on, cut into small dice
1 onion, diced
1/2 bag spinach, washed
125g mushrooms, sliced
salt and pepper
vegetable oil
a little soya margerine
1/2 tsp dried mixed herbs
1/2 tsp smoked paprika

Begin by sauteeing the potatoes in a shallow pan for about 15 mins. Cover if you can to speed up the process. Make sure you stir thoroughly to stop the potatoes from catching on the bottom. Season and add the herbs and paprika. After about 15 mins add the onion and mushrooms and a little soya margerine. Continue to cook for another 10 mins or so until the potatoes are tender and the onions/mushrooms are beginning to brown. Add the spinach and cover to wilt. Cook the bacon in a separate pan and serve. A post cooking improvement to recommend is to chop the bacon and add with the spinach.

Mixed Vegetable Noodles with Cashews (v)

I arrived home from work starving on Thursday and craving a Chinese, so this was created as I really couldn’t justify getting a takeaway… The cold leftovers were yumsome for lunch the next day too.

For two portions you need:
1 pack noodles
4 spring onions, cut on the diagonal
1/2 punnet mushrooms, thickly sliced
1 pack mange tout & baby corn, cut into bite sized pieces
2 carrots, peeled and thinly sliced on the diagonal
2 tbsp dark soya sauce
2 tbsp mirin
2 tbsp light soya sauce
2 tsp toasted sesame oil
1/4 cup raw cashews

Cook the noodles. Drain and refresh under cold water. Meanwhile heat a wok and stirfry the vegetables for 2-3 mins. Add the noodles, cashews and the mirin/soya sauces. Heat through and scoff.

Pepper & Mushroom Ragu with Beans and Smoked Paprika (v)

I was going to make miso for dinner tonight but boychild declared he wasn’t hungry and one of my peppers was looking ever so sad so I decided to change tack and make a spicy, sweet stew of vegetables and pulses served with quinoa. I am on a sort of health kick at the moment (she says, eating crisps and she blogs #fail) so this is uber good for you but yummy too. Enjoy.
For 2-3 portions you need:
Ragu
1 onion, chopped
2 tbsp olive oil
1 clove garlic, crushed
125g mushrooms, thickly sliced
1 red pepper, deseeded and roughly chopped
1 canĀ butter beans
1 tin chopped tomatoes
1/2 tsp chilli flakes
1 tsp smoked paprika
pinch sugar
1/2 tsp red wine vinegar
1 tsp vegan stock powder
salt and pepper
handful roughly chopped fresh coriander to serve
Quinoa
1/2 cup quiona
1 cup water
1 tsp vegan stock powderĀ 

Begin by sauteeing the onion in the oil for 5 mins. Add the mushrooms, pepper and garlic and cook out, covered, for a further 10 mins. Remove the lid and add everything else apart from the coriander. Bring to the boil and simmer for 15 mins or so till slightly thickened. Check the seasoning.

Meanwhile place the quinoa, water and stock into a lidded pan. Bring to the boil and then simmer for 10 mins. Turn off the heat and allow the quinoa to finish cooking by steaming.

Serve topped with the chopped coriander. Feel virtuous and don’t binge on junk afterwards like me…

The Perfect Veggie Fry Up?

People will always disagree over what constitutes the best veggie fry up, but for me if it contains mushrooms, eggs, beans and some sort of veggie sausage and/or bacon I am a happy lass. Especially if someone else cooks it for me…

For 2 people you need:
1 can beans
2 eggs
4 rashers quorn bacon
2/3 punnet mushrooms, sliced
2 veggie sausages
2 soda farls, sliced
oil for frying

Heat the beans. Fry the mushrooms. Cook the sausages. Fry the bacon. Cut the soda farls and heat. Fry the eggs (over easy this time). Scoff with copious coffee or tea if you really must.