70 ways to eat mushrooms
HOW do you like your mushrooms – traditional white button or exotic? With so much choice and availability nowadays a new book* by Victoria Lloyd-Davies will be welcomed by many home cooks who are keen to make the most of the range available but are not quite sure what dishes they are most suited to.
This is the authors second book on the subject and she can draw on 15 years experience of working with mushroom growers. Over half of the 70 recipes are ideal for summer time meals and there are plenty of quick, light and healthy dishes to tempt the whole family.
*Mmm… Mushrooms, Victoria Lloyd-Davies, published by Simon & Schuster £6.99 is available now at a special price of £5 inc postage direct from the Mushroom Bureau at 27 King Edward Walk, London SE1 7PR. Make cheques payable to the Mushroom Bureau.
Mixed mushroom risotto
Preparation time 10 mins;
cooking time 25 mins.
2 tablespoons olive oil
1 large red onion – chopped
2 garlic cloves – finely chooped
225g (8oz) brown/chestnut mushrooms – halved
125g pack blewit mushrooms – quartered
125g pack oyster mushrooms
120g pack shiitake mushrooms
250g (9oz) risotto rice
150ml (1/4pt) white wine
750ml (11/4pt) hot vegetable stock
2 tablespoons fresh oregano
Slivers of Parmesan cheese (optional)
Salt and freshly ground pepper.
Heat the oil and cook the onion and garlic for three minutes. Add the mushrooms and cook for two minutes. Stir in the rice and cook for a further minute. Pour in the wine and cook, stirring, until almost all the liquid has been absorbed. Repeat with the remaining stock, season to taste and finally stir in the chopped fresh oregano. Serve topped with slivers of Parmesan cheese, if desired. 355 calories/portion.
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For full details contact Josie Coggins at Sustain (01654-700098). Closing date for
applications is July 21, 2000.