Wednesday, 29 January 2014

What we ate Wednesday

I scored a really good deal on closed cap mushrooms at the market--600g for £2. So I divided them into 200g, 300g and 100g for meals for the next few days.

Last night we ate what I would call Sausage Mushrooms because they use all the spices from the Tempeh sausage recipe from the Post Punk Kitchen.

I had some frozen potato rosti in the freezer--they are like little latkes made of grated potato and onion--and my standard frozen peas. This meal was on the table in a half an hour as the rosti take 22 minutes to cook and the oven had to preheat.


To make the Sausage Mushrooms

1. Saut√© one white onion  cut into thin rings while you prepare the mushrooms and cook the potatoes.

2. Wipe 200g of mushrooms with a damp cloth and cut in half if small or in quarters if larger. Throw them into the pan after the onion has cooked down a bit.

3. When the potatoes and peas are nearly ready and the gravy is heated, the onion should be golden and the mushrooms cooked down a bit.

 4. Add:

1 TB fennel seeds

1 tsp dried basil

1 tsp dried oregano

1 tsp red pepper flakes

1 tsp mixed herbs (mine has thyme, sage and marjoram)

2 TB tamari soy sauce

Juice of half a lemon

Squidge of garlic paste (or 2 tsp minced fresh garlic)

 Stir to coat.

Serve sausage mushrooms with some sort of potato and vegetables and smother in gravy.


Tonight we’ll have mushroom and barley soup and the next day  potato pizzas--where you put all your favourite pizza toppings into a jacket potato. Then left over mushroom and barley soup  again (it makes loads) That will use up all the mushrooms and is a great way of making three cheap meals with £2 worth of mushrooms.

1 comment:

  1. I still think gravy on your peas is. . . . . .well, not for me. (De gustibus non est disputantum). But I sure wish I had been there to join in the sausage mushrooms and the mushroom and barley soup and all the other food festivities.