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Box of Mushrooms to use up
- Thread starter gail2
- Start date
- Status
ukjohn
Much Missed Member
- Relationship to Diabetes
- Type 2
Hi Gail..
Mushroom Soup..
500g Mushroom chopped or sliced
1pint of Chicken or Veg stock
Soften the Mushrooms in a Saucepan with a drop of oil or butter
Add the stock and bring to the boil
let cool then blitz or put in a blender for a few minutes
Then place back in pan to heat up
if your naughty like me add a drop of cream in warming process to give a nice rich creamy taste.
John
Mushroom Soup..
500g Mushroom chopped or sliced
1pint of Chicken or Veg stock
Soften the Mushrooms in a Saucepan with a drop of oil or butter
Add the stock and bring to the boil
let cool then blitz or put in a blender for a few minutes
Then place back in pan to heat up
if your naughty like me add a drop of cream in warming process to give a nice rich creamy taste.
John
Sheilagh1958
Well-Known Member
- Relationship to Diabetes
- Type 2
All this mushroon talk is making me hungry🙂
AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
Mushroom Stroganoff:
Mushrooms (what a surprise), chopped or sliced
A small chopped onion
A clove of garlic crushed
Mixed sweet peppers chopped (optional)
A little light oil for frying
1 tablespoon smoky paprika
1 tablespoon sweet paprika
.5 tablespoon hot paprika (or just chuck in whichever one you have handy)
1 225 ml pot greek yoghurt (low fat of course)
Salt and pepper to taste
Heat the oil in a frying pan and soften the onion and garlic for a minute just to take of the harshness. Add half the paprika and stir well, then add the mushies (and peppers) and cook through. Next add the yoghurt and the rest of the paprika and stir in well, warm through but do not allow to boil. Serve with a little chopped parsley on top and a bowl of rice or noodles.
To intensify the flavour of the mushrooms and, if you can get hold of some, add a teaspoon or two of mushroom ketchup at the yoghurt stage. Alternatively soak a few dried porcini in a little hot water and add those with some of their liquid at the same point.
Mushrooms (what a surprise), chopped or sliced
A small chopped onion
A clove of garlic crushed
Mixed sweet peppers chopped (optional)
A little light oil for frying
1 tablespoon smoky paprika
1 tablespoon sweet paprika
.5 tablespoon hot paprika (or just chuck in whichever one you have handy)
1 225 ml pot greek yoghurt (low fat of course)
Salt and pepper to taste
Heat the oil in a frying pan and soften the onion and garlic for a minute just to take of the harshness. Add half the paprika and stir well, then add the mushies (and peppers) and cook through. Next add the yoghurt and the rest of the paprika and stir in well, warm through but do not allow to boil. Serve with a little chopped parsley on top and a bowl of rice or noodles.
To intensify the flavour of the mushrooms and, if you can get hold of some, add a teaspoon or two of mushroom ketchup at the yoghurt stage. Alternatively soak a few dried porcini in a little hot water and add those with some of their liquid at the same point.
Copepod
Much missed Moderator
- Relationship to Diabetes
- Type 1
Like John - Cream of mushroom soup.
That's what I do when I have around 500g of mushrooms left, especially if they're beginning to look a bit soft, but can't give recipe as it's copyright in an old cookery book that belonged to my partner's mother.
Basically involves mushrooms, onions, small amount of butter / marg / oil & flour, stock, milk, with optional extras of egg and / or cream. A mixer that can be used in saucepan is very helpful to get texture just right.
That's what I do when I have around 500g of mushrooms left, especially if they're beginning to look a bit soft, but can't give recipe as it's copyright in an old cookery book that belonged to my partner's mother.
Basically involves mushrooms, onions, small amount of butter / marg / oil & flour, stock, milk, with optional extras of egg and / or cream. A mixer that can be used in saucepan is very helpful to get texture just right.
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