Mushrooms A La Gill Food

MUSHROOMS A LA GRECQUE

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

MUSHROOMS A LA GILL

Steps:

• Bring a saucepan of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain.
• In a separate saucepan, stir together the cream of mushroom soup, milk, water and mushrooms. Bring to a simmer, and cook until mushrooms are tender. Mix with cooked macaroni, and serve.

MUSHROOMS A LA GILL

Steps:

• Bring a saucepan of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain.
• In a separate saucepan, stir together the cream of mushroom soup, milk, water and mushrooms. Bring to a simmer, and cook until mushrooms are tender. Mix with cooked macaroni, and serve.

HAM AND MUSHROOM BURGER (NO BREAD BUN)

Steps:

• Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
• Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE).
• Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
• The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.