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Hedgerow Cookbook

50 Choose only the best quality. Thread and hang them in a warm place over an Aga or in an airing cupboard or lay them in baking trays in a very low oven, until they are brittle and snap. Slice larger mushrooms. Store in airtight containers. Fry in a mixture of olive oil and butter. Sprinkle with salt to help them sweat. Add garlic and herbs, boiling off any excess liquid. Serve on toast or with eggs with black pepper. Fry 1lb mushrooms in butter, with chopped onions. Add three quarters of a pint of milk and stir while bringing slowly to the boil. Add thyme, salt and pepper, and simmer for 45 minutes. Thicken with some cornflour mixed in water. Pour over toast, potatoes, pasta or root vegetables. Liquidize the above recipe. Fry lb mushrooms and 2 onions. Add 1 pint vegetable stock and a little wine. Simmer for 15 mins. Liquidize. Use the basic batter recipe page 16. Wash the mushrooms, and slice or leave whole if unopened. Coat lightly in flour, dip in the batter and deep fry until golden brown. Mix cooked mashed potatoes, some milk, butter, grated cheese and diced fresh mushrooms. Knead in enough flour to bind the mixture together. Form into cakes on a floured board and fry until golden brown. Serve with salad. Fry onions, mushrooms and plenty of sliced garlic. When soft add chopped tomatoes, thyme, a diced green pepper and half a glass of wine. Cook for 1 minute. Serve cold. 51 1 2
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