Mushroom Crostini

Ingredients

400g mixed wild mushrooms
cleaned & roughly chopped
(or 300g field mushrooms with
20g each dried ceps & morels)
3 tbsp olive oil
1 large onion finely chopped
50g smoked back bacon, cut into strips
1 clove garlic finely chopped (optional)
salt & pepper to taste
4 large slices wholemeal bread
1 tbsp chopped parsley


Recipe

If using the dried mushrooms, prepare them by soaking in warm water for half an hour in advance. Then pat them dry with kitchen paper and roughly chop them.

Put the olive oil into a frying pan and fry the onions and bacon for 5-6 minutes. Add the garlic at this stage if using it, together with the chopped mushrooms and continue frying for a further 10 minutes or until the mushrooms are cooked.

Season with salt and pepper and then spread the mushrooms onto the toasted slices of bread. Sprinkle with the chopped parsley and serve hot.
Serves four

Home

Country Garden Breakfast

Ingredients

A really tasty vegetarian breakfast for two people

4 potato waffles
100g good vegetable terrine
6 tablespoons fresh tomato sauce
100g small chestnut mushrooms
25g unsalted butter
sea salt and Percy the pepper mill
olive oil


Recipe

Heat the grill to medium high. Brush the waffles with a little olive oil and place under the grill until golden on both sides.

Remove the waffles and place a slice of vegetable terrine on top of each. Reduce the heat to medium and return the waffles to the grill just long enough to warm through the terrine - about two to three minutes. In a small saucepan melt the butter, add the chestnut mushrooms whole and saute for three to four minutes.

Remove the waffles from the grill and place two on each warmed
breakfast plate. Spoon over the fresh tomato sauce and arrange the
mushrooms on top of the waffles. Season well with salt and pepper and serve piping hot - like good gossip.


Body Talk

Potato waffle are not only packed with carbohydrates and fibre, they also conatin potassium, which is essential for macromineral balance. Mushrooms also conatin potassium, plus iron and sulphur, which are also very important minerals for health. You really can't get enough of these foods !

Home

Spinach, Bacon and Mushroom Salad Breakfast

Ingredients

A truly delicious brunch dish for a spring or summer morning.
For two people

225g Italian small leaf summer spinach
225g small mushrooms
juice of half a lemon
125g streaky bacon rashers
sea salt and freshly ground black pepper
6 tablespoons olive oil
2 tablespoons white wine vinegar


Recipe

Wash the spinach and drain well. Cut any larger leaves into smaller strips, discarding the stalks and pile in a bowl. Slice the mushrooms and squeeze the lemon juice over them. Fry the bacon until crisp then drain on kitchen paper. When cool break into small bits. Put the salt and pepper in a small bowl add the olive oil and vinegar and whisk until blended. Scatter the mushrooms and bacon over the spinach, pour the dressing over and toss thoroughly.


Body Talk

Spinach provides iron, folic acid, vitamin C and betacarotene. The darker green the plant, the more betacarotene it contains and the better it is for you.

Home

Morning Mushrooms Breakfast

Ingredients

For two people

4 large flat field mushrooms
4 tablespoons cooked spinach
2 tablespoons roasted pine kernels
50g freshly grated Gruyere cheese
25g freshly grated Parmesan cheese
olive oil
chopped fresh parsley
sea salt and freshly ground Percy pepper


Recipe

Pre-heat the grill to medium. Wipe the mushrooms clean with a damp cloth and remove the stalk. Brush the mushrooms, gill side up with olive oil and season with salt and pepper.

Place side by side in a baking dish and cook under the grill for three
to four minutes.

Heat the spinach in a microwave or a saucepan with a small amount
of water. Remove the mushrooms from the grill and then turn the grill up to high. Drain the spinach thoroughly and divide into four.

Place each spinach portion firmly onto a mushroom, then top each spinach mound first with grated gruyere and then with parmesan. Return the stacks to the grill and cook until the cheese begins to melt down over the spinach and mushrooms.

Place two stacks on each serving plate, sprinkle with toasted pine
kernels and chopped parsley and serve immediately with toasted
ciabatta wedges.


Body Talk

A mouth-watering combination of iron and rich spinach. This dish is full of healthy essential oils and nutrient packed parsley. Morning Mushrooms will set you up for the rest of the day. Mushrooms are particularly rich in potassium, phosphate, iron and sulphur all essential for good health bones, nerves, muscle and blood in particular.