Marmite Pasta With Mushrooms Food

MARMITE MUSHROOMS ON TOAST | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a frying pan with low calorie cooking spray and place over a medium heat.
• Add the mushrooms and sauté for 5-6 minutes until soft.
• Remove from the heat and add the water and Marmite. Stir well. The residual heat in the pan will allow the Marmite to dissolve.
• Pop the bread in the toaster and return the pan to stove on a lower heat.
• Stir in the Philadelphia Light until well combined and heated through.
• Serve the mushrooms over the toast and sprinkle with chopped chives if desired.

MARMITE PASTA WITH MUSHROOMS RECIPE

Steps:

• Cook Pasta. Cook angel hair in a pot of boiling water with 1 tsp salt added until al dente (usually minus 30 seconds off recommended time in packaging instructions for angel hair). Make Marmite Sauce. While the pasta is cooking, make the marmite sauce. Melt 50 grams butter in a small pan and add Marmite while the butter is still hot, stirring with spatula to dissolve it completely. Set aside the Marmite sauce in a small bowl and carefully clean the pan with paper towels. Cook Mushrooms. Melt remaining butter and olive oil pan. Add mushrooms and dried parsley. Saute for a few minutes until the mushrooms are cooked. Serve. Add drained pasta and Marmite sauce to the pan of mushrooms. Toss to coat evenly, adding 1 or more tbsp pasta water to bind everything together. Optional: Serve with grated Parmesan cheese and chopped parsley.

MARMITE CARBONNADE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
• Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
• Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.