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It’s amazing where you can pick up inspiration for a quick and simple tea, as I did today. Richmond upon Thames Daily Photo posted a photo of poached eggs and mushrooms (on a muffin, I think). Mine was on crusty bread and I added a clove of garlic to the mushrooms and the combination was yummy.
Amy at Photographs & Butter, who is cooking for one, has recently experimented with a wild mushroom strudel and a Russian appetizer called Mushroom Julienne. Here, she provides the recipe for a tomato tarragon cream sauce to accompany mushroom and cheese tortellini.
There’s always that great standby, Homemade Mushroom Soup, which, although makes too much for one portion, is suitable for freezing.
I suppose it helps if you like mushrooms, which I do, but they cook quick, and they are so versatile, so that even if you have to buy too many, there’s no shortage of things you can make with them.
Sponzurz
Mushrooms are my favorites. Only the mushroom without full open is best.