Next time you see a punnet of mushrooms in the fridge you know you can make dinner. Here are four brilliant ideas.
1. The new idea for me this week is leek and mushroom fritatta, pictured above. It is a Donna Hay recipe that I tried this week.
2. These astoundingly tiny enoki mushrooms make a great Asian salad when combined with pomelo, beans, and greens.
3. Wild mushroom soup is a great way to use a mixture of dried and fresh mushrooms. It is creamy and has some sherry for smoothness.
4. Pork and mushroom in lettuce cups is a versatile preparation that doesn't actually require much pork. Increase the mushrooms and leave out the pork completely for a delicious vegetarian main dish.
The frittata at the top of this post (and below) is part of the Wednesdays with Donna Hay bloggers group. Visit the others to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes.
How do you like to eat mushrooms?
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