Fennel an Fennel and leek are mild and work well together in this quiche and the addition of the Cheddar cheese, Kransky and mushrooms add bursts of extra flavour. This is an easy quiche to make because all the elements can be prepared ahead, even the shortcrust pastry, leaving only the assembly and the whisking of the eggs and cream. If you don’t have cream … Continue reading Easy Vegetable and Sausage Quiche
The chicken pie is a classic dish and the delicious creamy filling with the crisp shortcrust pastry shell, makes such a satisfying meal. It is perfect for using left over roast chicken that you may have, transforming it into something special. Here we are using individual pie plates. In this recipe, the leeks and fennel give sweetness to the tender chicken. The sauteed mushrooms cooked … Continue reading Chicken, Leek, Fennel and Mushroom Pies
Mushrooms are delicious and meaty if cooked simply. The Italian way of cooking them is quickly, so that the moisture is retained inside the mushrooms rather than adding any liquid to the pan which then causes them to release their moisture and poach in their own juice and become flat and unappetizing. This recipe uses fresh button mushrooms, garlic, fresh parsley and freshly ground black … Continue reading Quick Sauteed Mushrooms
These individual chicken, mushroom and leek parcels are perfectly delicious and will be the centre of attention at any meal. The elements of these parcels are prepared separately with care to give the maximum flavour to each of the layers. The chicken is poached slowly with wine and herbs to tenderness and also creating a rich chicken stock that is then used to make the … Continue reading Chicken, Mushroom and Leek Parcels
Mario kindly shared his delicious and versatile mushroom sauce that is perfect on risotto, with pasta or polenta and a great accompaniment for any meat dish. It is easy to make and can even be made ahead for later use. You can a mixture of fresh mushrooms of your choice and the rehydrated dried porcini mushrooms give a depth of flavour to the sauce. Tasty, … Continue reading Mario’s Multipurpose Mushroom Sauce
The mushroom sauce that is the base for Lucia’s risotto is flavourful and rich, with herbs and vegetables and gives her risotto a great flavour and depth. Risotto is a classic Italian dish and cooked with the mushroom sauce until it is al dente and creamy makes a delicious and filling meal. (The sauce is so good it could aalso be an accompaniment for meat … Continue reading Lucia’s Rich Mushroom Risotto
These little individual pies, made using homemade shortcrust pastry, have a crisp outer shell, filled with a rich mixture of lentils, mushroom, carrot and celery. The dark ale, sweet caramelised red shallots, the rosemary and garlic give a deep robust flavour to the mushrooms. The addition of roasted sweet potato on the base adds balance to the ale and also keeps the base from becoming … Continue reading Vegetarian Mushroom and Lentil Pies
Chicken and mushrooms in a light tomato and white wine sauce makes a lovely warming meal in winter and can be enjoyed any time of year. This dish can be served with rice, polenta or mashed potatoes or on its own with a green garden salad. I have included the recipe for making the rice that is served with my chicken. Chicken with Mushroom, Tomato … Continue reading Chicken with Mushroom, Wine and Tomato Sauce
The Grantham Gardener 