4

I’m torn between tarte champignon or mushroom clafoutis!

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Now how pretentious does that sound! When in reality I looked in my cupboards and fridge after being away for a few days and all I had was basically gluten free self raising flour and mushrooms..

With the addition of a couple of other bits and bobs, it’s ended up as a really tasty and filling tea. I think it looks quite nice too!

So what do we need ..
200g of chestnut mushrooms
2 cloves of garlic
100g of gluten free self raising flour
125ml of soya milk
1/2tsp gluten free baking powder
1tsp tamari
1tbsp balsamic vinegar
1tsp dry mixed herbs
1/2tsp of salt
Oil for cooking and lining the dish
7inch round quiche dish or cake tin

Start by pre-heating the oven to 180 degrees centigrade.

Chop the garlic very finely and pop them in a pan with some oil on a medium heat.
Slice the mushrooms and add to the pan, after a couple of minutes add the tamari, balsamic vinegar and herbs stir and let the vinegar reduce.

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Tasty mushrooms

Make up the batter by whisking together the flour, milk, salt and baking powder. You want the batter to be thick like cake mix rather than anything pancakey.

Rub the inside of the quiche dish with oil.

Spread out the mushrooms in the dish so they completely cover the bottom.

Slather (I said it was thick) the batter over the mushrooms trying to cover them completely.

Pop in the hot oven for 15 minutes or until the batter is cooked.

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Okay, I didn't manage to completely cover the mushrooms

Let it cool slightly when out of the oven then run a knife round the inside of the dish to loosen.

Pop a large plate over the top of the quiche dish and turn it over, with any luck your upside down mushroom cake (still not a great name for it) will come straight out.

Then just slice and serve and maybe try to come up with a better name for it ..

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It can be eaten as hand food

By A.

6

Garlic mushroom bake

Alex’s dad grows gorgeous garlic and had brought some for him to try last week. Thankfully there was enough for me to have some too! I really wanted to use the garlic for something with mushrooms, because as everyone knows, they’re a heavenly combination!

So this recipe is my version of the garlic mushrooms that are often served as a starter in Italian restaurants. It cries out for some bread to mop up the delicious juices…

I ate it with a piece of ciabatta with cherry tomatoes squished on to it, and a simple salad. Oh it was delicious!

Before the baking...

Before the baking…

serves 1

For the vegetables

7 mushrooms, sliced

1 courgette, sliced

50 ml vegetable stock

For the garlic sauce

2 tsp sliced garlic

2 tbsp oil

1/2 a green chilli, finely sliced

1 tbsp lemon juice

1 tbsp parsley, chopped

salt and pepper

Preheat the oven to 180 degrees c.

First make the sauce. Heat the oil in a small saucepan and add the garlic. Stir constantly for a minute or two until it’s starting to turn golden. Remove from the heat and tip it into a cold dish to stop the garlic cooking too much more.

Mix in the lemon juice, chilli and parsley and season.

Use a little of the garlic sauce to grease a small oven dish.

Layer in half of the courgettes, followed by half of the mushrooms. Pour the stock in.

Repeat the vegetable layers. Spoon the sauce evenly over the top and cover the dish with foil. Bake for 30 minutes, then remove the foil and give it another 10 minutes so that the mushrooms on top can caramelise.

After the baking... so delicious!

After the baking… so delicious!

By E.