The method and variations!

It's easy peasy, here are a couple of photos :-

the Knorr stock pot and the Flora

melting in the pan

with the combination of the Elmlea alternative

You can zhuzh the basic sauce by adding :

two roast garlic cloves

a splash of white wine

flat leaf parsley to garnish

if you want to thicken the sauce

a smidgeon, a heaped tsp of cornflour

slaked in a tbsp of water, slowly adding

to the gently heating sauce, stirring as

you go

This will make a fabulous sauce that will enhance any supper party dish, coating veggie protein of your choice. Perhaps with a puff pastry lid to complete.

This is by no means an exhaustive list of variations – the best introduction is to try with pasta instead of the old faithful tomato based sauces … food for thought!

I hope you enjoy this recipe and find it useful ...

A new recipe for the New Year …

… a sauce for every dish – make it what you will! Oh and by the way it's plant based.

It's a cream sauce with stock and butter which you can adapt to suit any occasion.

It's easy, here's the basic recipe :

one Knorr vegan mushroom stock pot

a knob of Flora 100% plant based “butter”

250ml Elmlea 100% alternative to double cream

Using a medium frying pan and a low heat, melt the stock pot and butter – when melted gradually add the cream and combine well and that's all there is to it for the base sauce!

You will have a pouring sauce which you can use over Quorn or any similar veggie protein – if you're a meat or poultry eater, chicken or pork.

There are photos of each product to help you...

Now for the variations!

Rummage pie – photo guide

I know I shouldn't blow my own trumpet but it tasted as good as it looked.

What's not to love.

P.s. You don't have to stick to the exact “recipe” for the cheese, it's just what you've got in the fridge that needs using up – but note that it's hard cheeses suitable for grating.

If you wanted an alternative pie filling and have been stashing leftovers in your freezer from the holidays combine 150g each of cooked gammon and turkey and add either a Sauce Supreme if you've got the time or an Alfredo sauce if you haven't – failing that a Campbell's condensed mushroom or chicken soup – if you've a drop of double cream left over add it to the soup.

Check out the Sauce Label on the blog for the Sauce Supreme recipe – under “More entertaining – The method in the madness and after the weekend” and for Alfredo sauce under “Or there's an alternative”.

Easy Peasy!

Chapter XVIII – stuff them!

This recipe goes way back – from the USA when catering for a houseful of guests, some of whom were vegetarian. It proved to be a hit and has been repeated more than once since – even the most stalwart of carnivores enjoyed it. The plus with this recipe is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

(or Portabella!)

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

Pine nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also be good)

Small double cream - 150ml

3oz (75g) each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

4/6oz (100/150g) grated parmesan

Pre-heat your oven 200/180fan/gas 6.

Soften the onion and garlic with the oil and butter.

Brush the mushrooms clean or peel if you prefer - remove and discard the stalks and set aside on a baking tray.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

A tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

The next recipe is for meat eaters :

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal, boring lunch!

Next – a retro idea ...