Friday 26th October 2007
When I was a child I used to go and stay with my Godfather and his wife in the country and during the Autumn half term I would go out in the early morning to gather mushrooms that grew prolifically in the surrounding fields. It was such fun! My Godfather fortunately was well versed in which were the edible ones.
When we had collected a basketful, we would return home and his wife would cook us a delicious breakfast of bacon, mushrooms and home grown tomatoes. Delicious memories!
Ingredients
1/2 lb mushrooms, preferably button
1 packet of rocket or 1/2 an iceberg lettuce
(finely shredded)
250g (1/2 pt) whipping cream
1 garlic clove, crushed
3 tbsp sunflower oil
Pepper and salt
1/2 grated nutmeg or flat tsp ground mace
1 tbsp chopped chives
Method
Wipe the mushrooms with some damp kitchen paper and cut them in halves or quarters, depending on size. Place the rocket or lettuce in small individual bowls.
Heat the oil in a non-stick frying pan until hot then add the mushrooms and fry with the crushed garlic. When they are beginning to brown add the nutmeg or mace, pepper and salt and cream. Stir until well blended and spoon the mixture onto the rocket. Sprinkle with the chopped chives and serve as a starter with French bread or rolls.
Handy household hint : An easy way to keep your microwave fresh – leave a plastic bowl of water with a slice of lemon in the microwave and after a day or two, clean the microwave with the water.