Domestic Goddess my arse!

These are the recipes I'm good at... quick, simple, out of the store-cupboard and onto the plate fare. I never spend more than 30 minutes faffing in the kitchen. So there.

This will be my recipe & homemadey remedy diary.

If you have those 'OMG! It's lunchtime and all I've got is a parsnip and a packet of boil in the bag rice.' moments, then you're a kindred spirit and you know that bad planning is often the mother of great food. So welcome to fast slurpy soups and 'really?' salads made from what's left in the fridge.

Never, ever believe there isn't something wonderful to make from the last 3 ingredients in your kitchen. Unless those ingredients really are fairy liquid, eggshells and dead flies.

Tuesday, 15 July 2014

Mushroom Duxelle | Luli style!

Afternoon all! I've recently developed cravings for mushrooms ... Which is remarkable only because I can't usually be bothered with them - I find cooking them a faff & raw - they rarely appeal. Bland and squeaky... Am I right? So after perfecting mushroom soup - I ventured into new shroom territory & made stuffed mushrooms. 

Turns out life isn't to short to stuff one - as long as its a whopper Portobello Beauty!

Here is my recipe for the stuffing bit. 

Luli Tip | make more than you need - this delicious mix works perfectly in wraps, sarnies, picnic ham'n eggs & stirred into couscous for a super quick lunch!

Recipe Goes Like This 

Duxelle Ingredients

1 pack of mushrooms - finely chopped - I used bog standard creamy coloured ones - any will do!
2 fat cloves of garlic
Handful of cherry tomatoes
1 red onion (quartered & roasted)
1 red pepper (quartered & roasted)
Thyme - plays really well with mushrooms
Chilli flakes 
Salt & pepper to season
Olive oil

Easy As This ...

I chopped mushrooms in Optimus Prime - my high speed blender -using the pulse & making a fine chop & some mushed mush. Tip this into a large pan with heated olive oil with at least a teaspoon of Thyme & a pinch or more of chilli flakes & chopped garlic.

Now cook gently with the lid on. You can use butter instead or additionally - it will taste amazing. Chaque à son gôut. Thass fresh!

Meanwhile add the tomatoes, roasted onion & pepper to the blender & whiz til blended - it doesn't have to be smooth.

When the mushrooms are cooked - add the tomatoey mixture & stir together. Season to taste.

You can add chopped black olives & even a little chorizo here if you like.

This is the Duxelle.

For stuffed Portobello Mushrooms 

Remove the stalk & scrape the gills from the big mushroom - chop finely & add to the mushroom mix. 

If you like spread a little red pesto in the bowl of the mushroom before stuffing with Duxelle - it will taste delicious & you will feel very Cheffy.

Pop in the oven to gently cook the mushrooms @220 for 15 mins. It depends on how cooked you like them. I prefer mine to be a little under. 

Serve topped with slices of pan fried haloumi sprinkled with a bit of lemon juice. 

Or a poached egg would be heavenly oozing over the top of these. If I could poach a perfect egg, my life would be instantly transformed. Proper cooks can poach proper. 

You could also grate good old cheddar & stick it back in the oven to melt it for a few moments for blissful supperage.

Serve with some dark leafy greens drizzled with hemp oil & studed with chopped, raw asparagus... 

If you are a veggie & you want to up the protein - then add a handful of 'minced' cashews to the mushroom mix before you cook it. 

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