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Mushroom Croquettes - Serves 4

450g/1lb Cooked Buckwheat
50g/2oz Wholemeal Flour
1 Onion, finely chopped
100g/4oz Mushrooms, finely chopped
1 tbsp Soy Sauce
Vegetable oil for deep-frying

1. Preheat the fryer to 180C/350F. Place the cooked
buckwheat in a large mixing bowl together with the flour,
onion, mushrooms and soy sauce. Mix well, adding a little
water if necessary, to form a firm mixture.

2. Using your hands, form the mixture into balls about
inches in diameter, then slightly flatten the balls into patties.

3. Deep fry for about 10 minutes or until browned and crisp
all sides. Drain on kitchen paper and serve immediately.

Can also be shallow fried.

                   Chinese Celebration Mushrooms
                   From one of our loyal customers
200g fresh mushrooms, 350g cabbage, 1 large red onion, 1 or 2
rashers of bacon, 3 - 4 tablespoons of olive oil, 3 tablespoons of soy
sauce, about 5 tablespoons of water, Salt & Pepper to season,
Clean mushrooms with kitchen paper; then slice thickly, so that still
chunky. Finely shred the cabbage; only discard the very hard bottom
end of the white stem. If chopped fairly small, the stem adds
sweetness to the dish. Now heat the olive oil in a wok. When hot, add
the cabbage and start cooking it on medium to high heat, stirring
often so it won’t blacken. While this is going on, cut the bacon into
medium sized pieces & add to the cabbage in the wok, mixing it
together well. Now peel & chop the onion; not too small. Add this to
the pan, too, together with the prepared mushrooms. Mix in & let it all
cook for a further 5 minutes or so, stirring frequently, before adding
the soy sauce. When the flavours have mingled, and the dish smells
fantastic, after another 3-4 minutes perhaps, add the water so that
there is some nice rich juice at the bottom of your wok. Add more
water if it has boiled too dry. Season with salt & pepper to taste, and
Great with pancakes.

          MUSHROOM FLAN Taken from Mushroom
   Pastry: 150g (5½oz) plain flour, 70g (2½oz) butter or margarine,
   30ml (2 tbsp) cold water.
   Filling: 15ml (1 tbsp) olive oil, 1 onion, finely chopped, 225g (8oz)
   mushrooms, sliced, 50g (2oz) Cheddar cheese, grated, 15ml (1
   tbsp) chopped fresh thyme, 2 medium eggs, beaten, 150ml (¼ pt)
   double cream, Salt and pepper.
   To make pastry, sift flour into a bowl and add butter. Cut butter
   into small pieces with a knife, and then rub in with fingertips until
   mixture resembles fine breadcrumbs. Add water and fork together
   to make firm dough. Roll out and use to line a 20cm (8") flan dish.
   Prick base with a fork. Line with greaseproof paper and fill with
   dried peas. Bake in a pre-heated oven, (200º C, 400º F) for 15
   minutes. Remove from oven. Take off peas and greaseproof paper.
   Reduce oven temperature to 190º C, 375º F, Meanwhile, heat oil in
   a pan and fry onion gently for two minutes. Add mushrooms and
   continue to cook for five minutes. Scatter mushrooms, onions,
   cheese and thyme over the base of the cooked flan case. Beat
   together the eggs, seasoning and cream and pour over the
   mushrooms. Return to the oven and cook for a further thirty
   minutes. Serve warm or cold.

                       Country Baked Mushrooms
                    Taken from Cook it
Ingredients: 4 large flat mushrooms, 1 small onion, 1 clove garlic, 75
g butter, 1 tsp dried mixed herbs, 100 g fresh wholemeal
breadcrumbs, salt and pepper.

1. Preheat the oven to 200°C/400°F, Peel the skin from the
mushrooms. Pull out the
  stalks and finely chop, Peel and finely chop the onion and garlic.
2. Melt the butter in a frying pan and gently cook the mushroom
stalks, onion and garlic with the dried herbs for 5 minutes, until just
 3. Using a draining spoon, transfer the cooked vegetables to a
mixing bowl, reserving the pan juices, Stir in the breadcrumbs and
4. Pile the mixture into the mushroom caps and place on a baking
sheet, Spoon over the reserved cooking juices and bake for 15 - 20
minutes, until tender and golden.

                       Mushroom Dill Stroganoff
                   Taken from That’s My
2 tablespoons butter, 1lb sliced mushrooms, 1/3 cup dry white wine,
½ teaspoon dill, 1 cup sour cream, salt and pepper to taste, Cooked
rice or egg noodles.

Sauté mushrooms in butter. Stir constantly for 5 minutes. Add wine &
dill. Stir until liquid cooks down to about 1 tablespoon.
Turn heat to low and add sour cream. Gently stir till heated through;
do not allow to boil. Serve immediately over rice or egg noodles.
                Mushroom and melting cheese tart
                       Taken from
170g/6oz plain flour, 100g/3½oz butter, 1 egg, 2 tbsp cold water,
pinch salt, 1 tbsp olive oil, ½ onion, sliced, 1 garlic clove, chopped,
85g/3oz mushrooms, sliced, 100g/3½oz Camembert, chopped, 1 tbsp
fresh thyme leaves, 3 tbsp double cream
Preheat the oven to 200C/400F, for the pastry, place the flour and
butter into a blender and pulse until the mixture resembles
breadcrumbs. Crack in the egg and add the water and salt and blend
again until the mixture comes together as dough. Turn out onto a
floured surface and roll out to the thickness of a pound coin. Line a
small tin with the pastry and trim away the excess. Refrigerate for five
mins. For the filling, heat the olive oil in a frying pan, add the onion
and gently fry for 3-4 mins. Add the garlic and mushrooms and cook
for 3-4 mins. Spoon the mushroom mixture into the pastry case. Top
with the Camembert, thyme and cream. Transfer to the oven and bake
for 10-12 mins, or until the pastry is golden-and the cheese is
beginning to melt. Serve.


French onion soup with cheese croutes – serves 1

For the soup:
30g/1oz unsalted butter
½ medium onion, thinly sliced
½ garlic clove, thinly sliced
1 tsp fresh thyme leaves
55ml/2fl oz red wine
290ml/½ pint vegetable stock
freshly ground black pepper
For the croutes:
2 diagonal slices bread
55g/2oz mature edam, grated
1. In a medium saucepan, gently melt the butter.
2. Stir in the onion until well coated in the butter. Cook for 4-5
minutes or until the onion has softened and caramelised.
3. Preheat the grill on high.
4. Add the garlic and thyme then pour in the wine. Simmer for 1
5. Place the bread on a baking tray and grill on both sides until golden
and toasted.
6. Pour the stock over the onion, bring to the boil then reduce to a
simmer for 3-4 minutes. Season.
7. Scatter the cheese on to one side of each piece of toast and grill
until bubbling and golden.
8. Serve the soup topped with the croutes.

          Taken from The Almost Vegetarian Cookbook by Josceline
   Ingredients: Filling
   1kg/2lb leeks, 2 large red onions, 25g/1oz butter, 4 tbsp extra
   virgin olive oil, 2 tsp caraway seeds, 4-6 tbsp vegetable stock, 4-5
   pinches of chilli powder, salt.
   375g/12oz potatoes, 175g/6oz self-raising flour, 1 tsp salt,
   75g/3oz mature cheddar grated, 150g/5oz butter, 1 egg yolk, 1
   tbsp grated parmesan.
   To make the filling: Trim the leeks and cut into 2.5cm/1inch
   pieces, peel the onions and chop roughly into 2.5cm/1inch pieces.
   Melt the butter with the olive oil in a large deep frying pan, add the
   leeks, onions and caraway seeds. Stir in the vegetable stock. Cook
   over a medium heat, until leeks and onions have softened, stirring
   frequently. Season to taste with chilli and salt. Turn into a large,
   shallow, ovenproof pie dish. Leave to cool.
   For the pastry: peel the potatoes, boil until soft, then mash, set to
   one side until cold. Sift together the flour and salt, stir in the grated
   cheese, then add the butter, cut into small pieces and rub until
   mixture becomes like breadcrumbs, work in the cold mash and
   knead the mixture to make a smooth dough. When the leek mixture
   is cold, roll the pastry out to 5mm thick on a floured board. Using a
   6cm cutter cut the pastry into circles. Arrange the circles
   overlapping on top of the leek mixture, cook in a pre heated oven
   200oC /400of. Brush the pastry circles with egg yolk and then
   sprinkle with the Parmesan cheese. Cook for 25-30 mins or until
   pastry has turned golden brown.


Sweetcorn Chowder – serves 1

1 tbsp olive oil
2 spring onions, chopped
1 clove garlic, chopped
½ red chilli, de-seeded and finely sliced
50g/1¾oz sweetcorn
300ml/10½fl oz milk
1 tsp baking powder
1 tbsp chopped chives, to garnish

1. Heat the oil in a pan and fry the spring onion for 1-2 minutes.
2. Add the garlic and chilli for 1 minute. Stir in the sweetcorn and pour
in the milk.
3. Bring to the boil, stir in the baking powder and simmer for 1
4. Season with salt and pepper and serve with chopped chives.