THE MAGIC OF MUSHROOMS

Magic of mushrooms

The other day I looked out into the garden to find it had been transformed into a fairy grotto over night. Rings of mushrooms had grown covering the lawn and there was a trail in the woods near the house.

It still amazes me that they just appear and then disappear so mysteriously. When I first saw them last year I got very excited hoping they would be edible and that I could make risotto and omelettes with them, however after some research I didn’t feel so confident. The conclusions weren’t clear, there were warnings of possible stomach upsets, and worse so I just admired them from afar and bought some safe ones.

Mushrooms in the wood

Historically mushrooms have always been seen as having healing powers, being credited with boosting the immune system.

More recent research by Douglas Schar, DipPhyt, MCPP, MNIMH, director of the Institute of Herbal Medicine in Washington, DC.

http://www.prevention.com/food/food-remedies/9-power-foods-boost-immunity/9-mushrooms#ixzz2Cm8yHnn5

has proved that mushrooms increase the production and activity of white blood cells, which is great when you have an infection. Something that is close to my heart at the moment as Teen V is still suffering from Glandular Fever and totally lacking in energy.

On a recent trip to Paris I couldn’t help noticing the wide range of different mushrooms on display in the market. While we have a few varieties of the same thing they have a real diverse range of mushrooms readily available.

Mushrooms in a French Market.
 

Cepe's in French market

Not only do the shops have a broader range of varieties available but the local pharmacies have charts with all the varieties in the region and can tell you if they are edible or not. Something we could learn from.

This summer I heard a terrible story of a family gathering and eating mushrooms that they weren’t sure about, each person assuming that one of the others in the group was the expert and they were all critically ill as a result.

 It’s fine if you know that they’re safe but if there is a glimmer of doubt, leave them alone.

Mushrooms

The best immune boosters seem to be shiitake, maitake and reishi mushrooms.

With that in mind I have been adding them discreetly to everything; the pasta sauce, the pizzas and the nut roast at the weekend.

Mushrooms in English market

So whatever you are cooking, if you want to beat the winter bugs, add a ¼ of an ounce of mushrooms and keep healthy.

Large Field mushrooms

  

 Let’s hope they work their magic.

VEGETARIAN ROASTS- tasty lentil and nut roast recipe

Lentils and herbs

We love our roasts here and with autumn creeping in I really enjoy a good Sunday lunch. This week was no exception as we had friends coming.

As we seem to have had rather a lot of fish over the summer, see previous posts from North Uist, and below for a little reminder of those Sicilian markets and the gorgeous light...sigh...that seems a million miles away now.

Fish market, Sicily.

Fish market, Sicily

Sword fish

 I opted for a nut roast, with a mixture of nuts, lentils and cheese with a generous amount of Italian seasoning as well as fresh spinach. 

Unlike some nut roasts this one doesn’t look anaemic as it has a great mix of colours from the lentils and veg in it.

Appetizing food is always a bonus!

So here is my recipe for Lentil and nut roast... perfect on its own, or with roast chicken. 

Puy lentils

 LENTIL AND NUT ROAST

Preparation time 20 minutes

Cooking time 40 minutes

Serves 4-6

INGREDIENTS:

¼ Red pepper

3 oz chopped mushrooms

2 cloves of garlic

1 small onion

5oz puy lentils

4oz mixed chopped nuts

2 tsp Italian herbs

1 egg beaten

2oz cheddar cheese

1 courgette chopped

2oz spinach

Slug of olive oil

350 ml /12fl oz Vegetable stock

WHAT TO DO:

1.     Put the olive oil in a large saucepan with the chopped pepper, onion, courgette, mushrooms and garlic and fry for a minute or two until slightly soft.

2.     Add the Italian herbs, then

3.    Tip the dry lentils into the pan and stir so they are coated in the oil and herb mixture.

4.     Once coated pour over half the stock and bring to the boil. When it boils turn the heat down and let it simmer until the lentils are soft. You will need to keep adding extra stock until you have used it all. Be careful not to add too much though as you don’t want the lentils cooked with too much spare water left. This should be about 15 minutes

5.     Remove the pan from the heat and add the mixed nuts, beaten egg and spinach.

6.     Line a loaf tin with baking paper, tip the mixture into it and press down, then put in a preheated oven at 190 degrees for 40 minutes until it is slightly golden and crispy looking.

Lentil and nut roast

The good thing is that it can be made in advance, put in the fridge and then reheated and is delicious hot or cold as a snack or with salad...      

A BRILLIANT VEGETARIAN ALTERNATIVE FOR EASTER LUNCH- PRUNE, LENTIL AND NUT PIE

Mushrooms

I was out last night with a group of friends and one of them promised to send me her favourite warm salad and lamb recipe in time for Easter. It got us all talking..or shouting slightly over the music and down the crowded table...

About how good it is to find tasty alternative recipes.

Recipes that can be easily scaled up when you have a crowd, that don’t take much effort, and can feed a mix of vegetarian and meat eaters.

Whilst I wait for this delicious sounding recipe, hint hint...please send it soon... I decided to share with you this recipe for Prune, Lentil and Nut Jalousie.

It’s basically a puff pastry pie the name, Jalousie, makes it sound more complicated, but isn’t, and it looks fabulous.

Prune, lentil and Nut Jalousie

I’ve made it several times as it’s so versatile. It works hot or cold, so if you have any leftover it’s great with salad.

Which brings me back to Easter.

And feeding family and friends.

If you are doing a roast lamb when you have a crowd and want something tasty for the non meat eaters this compliments it.

The prunes and lentils work well with each other giving a sweetness that is both substantial and subtle.  

So if you want a vegetarian alternative to Lamb this Easter..

Look no further.

A handful of nuts

Prune, Lentil and Nut Jalousie

Preparation time about 20 minutes

Cooking time 25 minutes

You will need a frying pan and baking sheet

Feeds at least 6

INGREDIENTS:

75 g /3oz green lentils

2 large leeks sliced

3 large cloves of garlic

200g /7 oz mushrooms finely chopped

75g/3oz chopped nuts

75g ready to eat pitted prunes

25g/1oz fresh bread crumbs

2 eggs

1 pack of ready to roll puff pastry

Splash of olive oil to fry

3 tsp mixed herbs

1 tsp vegetable bouillon powder

Green lentils

WHAT TO DO:

1.     Put the lentils in a saucepan, cover with cold water bring to the boil then add the tsp of vegetable bouillon powder, and simmer for about 20 minutes or until they are tender.

2.     Meanwhile, put a large splash of olive oil in a substantial frying pan and add the leeks and garlic cooking until soft. Then add the herbs and mushrooms and brown for a few minutes. Then turn off the heat.

3.     Stir in the nuts, prunes, breadcrumbs and lentils and mix well.

4.     Turn the oven on to 190 degrees to heat and then beat the eggs and add nearly all of it- keep a little bit for the final touches of the recipe, trust me, it makes the finished pie look so professional- to the mixture stirring in well, then leave to one side.

5.     Cut the block of pastry in half and roll out both halves to approx 20 by 30cm’s. Lay one on a floured baking sheet, then gently fold the other in half length wise and, with a sharp knife, make a series of cuts from the centre of the fold. The cuts must be about 2 inches long and 1 cm apart. But leave a 2 inch border all the way round.

6.     Spoon the mixture onto the flat pastry sheet leaving a border of at least 2.5 cm around from the edge.

7.     Dampen the edges of the pastry with water and then gently unfold the sliced top and place over the mixture. With a fork press down the edges to seal the pie..You don’t want all that goodness oozing out now do you!   

8.     Finally brush the top of this beautiful creation with that remaining egg you saved, and place in the middle of your oven for about 25 minutes- or until golden!

It looks so impressive with its lattice cut top that even I was plesased with myself!

Lentils

And in case any of you are worrying about the state of my social life..

Out discussing recipes???.....

Don’t worry we didn’t just talk recipes all night!!!!

Happy Easter.

x