While the salmon and courgette with pasta sauce was cooking on the stove the mushrooms with garlic remained still and solid? It was only after ten minutes of stirring them with chopped garlic and olive oil that I realised that the gas hadn’t lit, even though I’d switched it on! Luckily it didn’t take too long to heat them through once I did ignite the gas.
I also added some tiny pasta flower shapes into the sauce to thicken it slightly. It ended up very tasty with the pasta being slightly aldente. It was good to have the mushrooms seperate. I would normally have just thrown them into one pan, but I wanted to seperate the textures and tastes. It was a good meal when I finally switched on the gas ring!
I thought I would try and lighten my mood by posting about food.
These oatcakes (like savoury pancakes but more oaty,) with a savoury filling.
Traditionally its bacon and cheddar cheese, but that can be too greasy. So I cooked cherry tomatoes and button mushrooms on the hob with a little olive oil. Then when they were cooked I added camembert so I ended up with a melted creamy sauce.
In the meantime I put the oatcakes under the grill and toasted them on both sides so that they were crispy. Then I poured the mixture onto the oatcakes and rolled them up. Result, hot and tasty lunch.
These are shaggy ink caps, they are a species of fungus found in Britain in the autumn. They are actually edible before they start to mature too much when the fruiting bodies, the ink caps (also known as lawyers wigs) start to turn black and break down, which is where the ink bit of their name comes from. I will not post anymore images of fungi because its easy to confuse edible with poisonous. There are a few types that are unmistakable like huge parasol mushrooms with foot wide caps, also football sized and shaped fungi (forgotten the name) which when you cut them up have white mushroom flesh throughout them.
NEVER eat fungi you cannot identify. There are dangerous ones that can kill.