And I mean FULL of mushrooms.
At some point last week I was planning on making a quick meal from a venison haunch steak I’d bought at Notting Hill’s farmer’s market. I’d been discussing what to make with Goon over MSN and decided that a red wine sauce would be nice but I was also craving pasta. So I thought that a pasta side with porcini mushrooms, pine nuts and other things thrown in would do.
When I got to Goon’s I got a bit of a suprise. I hadn’t asked him to do any shopping but he thought he’d be nice and go anyway. He’d gone to get mushrooms for me but, on arriving at the shop, had forgotten what mushrooms I wanted. So he bought them ALL.
On the table there were chestnut mushrooms, organic chestnut mushrooms, organic baby button mushrooms, large button mushrooms, closed cup mushrooms, some non-descript general mushrooms and large portobello mushrooms.
Seven packs of mushrooms at 300g each. 
No porcini mushrooms. Goon (probably fortunately) didn’t know mushrooms sometimes are dried. So I went back to the shop and got some.
So to get rid of my mushrooms since then I’ve made spaghetti bolognese with extra mushrooms,
beef stroganoff with added mushrooms and a mushroom and leek medley to accompany some nice rare roast beef.
Today and tomorrow I’m having mushroom and roast beef sandwiches. Then I’ll be making some chicken and mushroom pies.
At the end of this week I’ll never want to see another mushroom again!
The roast beef probably deserves its own post but I can’t be bothered today so I’ll just leave you with the pictures. It was very nice and perfect for sunday night. I crusted it with wholegrain mustard and served it with a port gravy with roast potatoes and the mushroom-leek concoction.
And I mean FULL of mushrooms.
At some point last week I was planning on making a quick meal from a venison haunch steak I’d bought at Notting Hill’s farmer’s market. I’d been discussing what to make with Goon over MSN and decided that a red wine sauce would be nice but I was also craving pasta. So I thought that a pasta side with porcini mushrooms, pine nuts and other things thrown in would do.
When I got to Goon’s I got a bit of a suprise. I hadn’t asked him to do any shopping but he thought he’d be nice and go anyway. He’d gone to get mushrooms for me but, on arriving at the shop, had forgotten what mushrooms I wanted. So he bought them ALL.
On the table there were chestnut mushrooms, organic chestnut mushrooms, organic baby button mushrooms, large button mushrooms, closed cup mushrooms, some non-descript general mushrooms and large portobello mushrooms.
Seven packs of mushrooms at 300g each. No porcini mushrooms. Goon (probably fortunately) didn’t know mushrooms sometimes are dried. So I went back to the shop and got some.
So to get rid of my mushrooms since then I’ve made spaghetti bolognese with extra mushrooms,
beef stroganoff with added mushrooms and a mushroom and leek medley to accompany some nice rare roast beef.
Today and tomorrow I’m having mushroom and roast beef sandwiches. Then I’ll be making some chicken and mushroom pies.
At the end of this week I’ll never want to see another mushroom again!
The roast beef probably deserves its own post but I can’t be bothered today so I’ll just leave you with the pictures. It was very nice and perfect for sunday night. I crusted it with wholegrain mustard and served it with a port gravy with roast potatoes and the mushroom-leek concoction.
Oh, my, that roast beef looks so delicious! Smiled at the creative ways you had to find to use up the mushrooms….my chum at Caveat posted your bolognese pasta pic, the picture looks so appetizing, I can imagine how delicious it was!
Comment by SocialMange — January 2, 2008 @ 12:16 am