A good midweek meal – unashamedly using shop bought pesto rather than making fresh! I see a lot of classic Italian cooks lamenting the addition of cream to pastas, and while I wouldn’t use it in a carbonara, the addition of crime fraiche here does help make this a creamy dish and let’s down the pesto a bit. Dinner ready in the length of time it takes to boil your choice of dry pasta!
You can get the recipe on BBC Good Food here.
I nice breakfast but without so much processed meat and plenty of mushrooms and spinach, I feel slightly less guilty when I eat this.
125g of spinach and a load of mushrooms, about 200g halved or quartered and fried for five minutes in a pan with a good nob of butter and a splash of oil. Once the mushrooms have softened and started to brown, crush in a clove or two of garlic, some fresh chives and another nob of butter if you fancy it. Once cooked off for another few minutes, bit by bit stir in the spinach.
Serve on toasted sourdough bread, with a poached egg on top and bacon on on the side.
Leave of the bacon for a veggie breakfast.
Add the grilled tomatoes that I forgot, too!
I love gnocchi, and I love mushrooms, so this was always going to be tasty. The butter is essential here, it gives you a rich sauce that coats and gets absorbed by the lovely gnocchi. The mushrooms, while they naturally reduce considerably in size, provide a nice firmness to the soft dumplings. You could easily do this with a mix of mushrooms you have, and other herbs such as tarragon and chives. A quick, easy and satisfying dish.
The recipe is over at Olive Magazine.
A delicious recipe, that feels meaty because of the array of mushrooms, Antonio Carluccio’s tagliatelle con funghi is one we will do again.
His book Simple Cooking is a really nice read with some great recipes.
Don’t ignore the dried porcini, they make the dish
This is the first meal I’ve cooked from Jamie Oliver’s new book ‘5.’
The title pretty much says everything you need to know – mushrooms cooked with cheese, sage, tomatoes and garlic.
The book is brilliant, every recipe has five ingredients, with the occasional kitchen essential.
All the ingredients in this dish (which you do in one pan) just go – classic flavours, easy to prepare, delicious to eat.
Dave’s Recipes 