Mushrooms

Basic cooking instructions
Wipe with a damp cloth to remove any traces of compost. Leave whole or cut into slices, and stir fry in oil or butter for 3-5 mins, seasoning to taste.

Freezing instructions
Raw – freeze whole mushrooms on tray and when frozen pack into bags or containers, will keep for up to 3 months. Parboiled – boil for three minutes in water with salt and lemon juice, drain, rinse, then pack into bags – will keep for 1 year. Sauteed – also OK to freeze.

Recipes

Quick mushroom soup

25g butter ....................................................... 25g flour
300ml stock (veg or chicken) ........................ 300ml milk
1 tablespoon fresh thyme................................ 150g mushrooms, finely sliced
1 tablespoon lemon juice ................................. 2 tablespoons cream (optional)

Fry the mushroom slices in the butter, then take off the heat and stir in the flour. Add the milk little by little, stirring to make a roux. Then add stock and thyme, season to taste and bring to the boil, stirring continuously. Simmer for 10 minutes. Take off heat, stir in lemon juice and cream (if using). Serves 4.

Mushroom pâté

1 tablespoon oil .................................................. 1 onion, finely chopped
2 garlic cloves, crushed ..................................... 300g chestnut mushrooms, chopped
1 tablespoon sherry ........................................... 1 tablespoon fresh thyme
125g cream cheese ............................................. 2 tablespoon fresh parsley, chopped

Fry onion heat until softens, then add garlic and fry for further minute. Add mushrooms and cook until tender. Add sherry and thyme and cook until liquid evaporates. Set aside to cool. Once cool, place in food processor with cream cheese and parsley and process until smooth. Season to taste. Put into serving dish, cover and place in fridge to set. Serve with toast or crusty French bread. Serves 4-6.