Now Autumn is here I shall be adding mushrooms to all my chunky stews and casseroles and rich warming hot pots. In the mean time you can’t beat a mushroom omelette for supper!
It is stonkingly hot here today in Hampshire so we are having a BBQ! These kebabs are made up of cubed pork shoulder with mushrooms, tomatoes and peppers and ground black pepper over. We are also having corn on the cob and ciabatta bread and some chicken thighs with a sticky sauce. Yum! I’m off to rescue some Prosecco from the fridge…
Lazy lunch today, mushroom and asparagus with cubed pancetta (cured pork belly) and tomatoes. Lots of ground black pepper too.
Baked avocado for supper this cold January evening. Filled with mushroom and tomato and topped with strong cheddar cheese they went beautifully with a warm seeded roll.
I used a cake tray to make these really easy and quick bacon and egg treats. I wrapped bacon around the outside and put an egg in some and egg whites and mushrooms in others. The tray is non stick but I used a little olive oil just to make sure the bacon didn’t stick. There was a lot less mess than using the frying pan and they were all ready at the same time. They went very well with buttered toast, sausages and tomatoes.
I fancied a fresh clean lunch today, but it needed to be quick and fuss free. I put tomatoes, mushrooms, asparagus and broccoli in with cod and lots of herbs to bake in the oven, wrapped in a neat parcel of tin foil.
I used two large free range eggs, two medium sized mushrooms and a handful (40g) of spinach and some black pepper.