Tuesday, 12 March 2013

Magic mushrooms

An unknown man commented to me in the street today "You're dressed for the weather"... It didn't sound entirely complimentary. In other news, my housekeeping skills have been especially poor these past few days and I've really been scraping the barrel/bottom of the fridge. But I found a pack of mushrooms - best before a couple of days ago - and squeezed two tasty meals out of them. Necessity is the mother of invention.

Red and white spotted mushrooms in a wood
Fun guys in the woods

Bacon and mushroom spaghetti for one

Put half a pack of sliced mushrooms, half a pack of lardons and a half a thinly sliced onion in a frying pan with a small knob of butter and cook until everything is soft. Meanwhile cook a handful of spaghetti. Beat an egg, add a splash of double cream and plenty of pepper and set aside for a moment. Drain the pasta and tip it into the frying pan with all the lovely stuff. Pour in the egg and cream mixture and stir well over a low heat for a couple of minutes before serving with grated Parmesan.

Cheese and mushroom quesadilla for one

Cook half a thinly sliced onion and half a pack of sliced mushrooms together in a pan with a small knob of butter. Meanwhile heat the oven to about 200/gas 6 and grate a handful of cheese. Place a flour tortilla on a baking sheet then cover it with the cheese and mushroom/onion mix. Top with another tortilla and bake for about 5-10 minutes until lightly browned on top. Eat hot with leftover salsa and guacamole.

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