Working my way through Plenty now, we've done some root veg, onions and now its mushrooms. My favourite.
While the dried mushrooms were soaking, I started making the croutons with bread garlic and oil baked them in the oven for 15 minutes. Then I chopped what felt like a mountain of mushrooms and fried them in batches, because we should never ever crowd the mushrooms!
Next I fried the onion, carrot and celery for a few minutes and then added water, stock from the dried mushrooms, salt and mixed herbs to simmer for 20 minutes to create a mushroom stock. At the same time I begun to fry the tofu. The recipe was supposed to have poached eggs but as someone who's not a fan of eggs I decided to use a substitute. I'm not an expert in using tofu in cooking and its always a lot better from restaurants, so who was I to know it would disintegrate a bit when stirred in the pan...
I sieved the stock liquid off the veg and poured the mushrooms back into the pan to heat up with a small amount of the stock and stir in the soured cream. Serve on a bed of garlic croutons for delicious creamy garlicky mushroom goodness!
Unfortunately I ate this too quick to take a final shot. But trust me, it was good :D
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