11 January 2002

Mushrooms can be magic to kick off your day…

FARMHOUSE Breakfast Week, which aims to be the biggest-ever celebration of regional breakfast products, kicks off on Jan 21.

"There will be all sorts of events taking place in stores, schools, town centres, restaurants, bed-and-breakfasts – to name just a few," says Rebecca Geraghty from the organisers, the Home Grown Cereals Authority.

"The whole country will be getting off to a good start during the week – and we hope that it will encourage a lot of people to buy some of the delicious regional products available, by reminding them how good a real breakfast can be."

The Mushroom Bureau is taking this opportunity to stress that eating the humble mushroom – the most valuable horticultural crop sold in Britain – is a great way to kick-start the day.

With its five B vitamins, it can relieve stress, depression and fatigue and will improve your intake of fibre, minerals and protein. "One major plus for mushrooms is that they taste good at any time of the day or night – breakfast, lunch, tea or supper – or, if you are on shift work, the middle of the night," says a spokesperson for the Bureau. So heres a simple and quick recipe featuring mushrooms and other delicious British products. It serves four.

&#8226 See Farmlife next week for the results of the My Best Breakfast competition.

Mushroom Rollers

4 large breakfast mushrooms

15ml (1 tablespoon oil)

4 rashers unsmoked bacon

4 rolls, halved

30ml (2 tablespoon) creme fraiche

75g (3oz) grated cheddar cheese

Brush mushroom caps lightly with oil and grill mushrooms and bacon for three minutes.

Turn mushrooms and bacon over and grill for another two minutes. Meanwhile, toast cut sides of the rolls.

Place mushrooms on one half of each roll.

Spoon a little creme fraiche on each mushroom, then top with bacon and cheese.

Return to the grill and cook until cheese has melted. Top with remaining halves of roll.

FARMHOUSE Breakfast Week, which aims to be the biggest-ever celebration of regional breakfast products, kicks off on Jan 21.

"There will be all sorts of events taking place in stores, schools, town centres, restaurants, bed-and-breakfasts – to name just a few," says Rebecca Geraghty from the organisers, the Home Grown Cereals Authority.

"The whole country will be getting off to a good start during the week – and we hope that it will encourage a lot of people to buy some of the delicious regional products available, by reminding them how good a real breakfast can be."

The Mushroom Bureau is taking this opportunity to stress that eating the humble mushroom – the most valuable horticultural crop sold in Britain – is a great way to kick-start the day.

With its five B vitamins, it can relieve stress, depression and fatigue and will improve your intake of fibre, minerals and protein. "One major plus for mushrooms is that they taste good at any time of the day or night – breakfast, lunch, tea or supper – or, if you are on shift work, the middle of the night," says a spokesperson for the Bureau. So heres a simple and quick recipe featuring mushrooms and other delicious British products. It serves four.

&#8226 See Farmlife next week for the results of the My Best Breakfast competition.

Mushroom Rollers

4 large breakfast mushrooms

15ml (1 tablespoon oil)

4 rashers unsmoked bacon

4 rolls, halved

30ml (2 tablespoon) creme fraiche

75g (3oz) grated cheddar cheese

Brush mushroom caps lightly with oil and grill mushrooms and bacon for three minutes.

Turn mushrooms and bacon over and grill for another two minutes. Meanwhile, toast cut sides of the rolls.

Place mushrooms on one half of each roll.

Spoon a little creme fraiche on each mushroom, then top with bacon and cheese.

Return to the grill and cook until cheese has melted. Top with remaining halves of roll.