Mushrooms - suggestions for bloke.

mrbadexample

dannahaz wrote:

Well done!

It freezes well too.

I don't think it'll get chance to get frozen! Thanks for the recipe :T - I tinkered with it a little (guess who's getting brave!) - I had no cream and it didn't get any. I can't see that it needed any either. Absolutely delicious, and only took me about 2½ hours. :rolleyes:

jobbingmusician

Well done you! Sorry I deserted the thread earlier, as I had my own supper to make for bloke (HM chicken curry!) and then......:o well, I confess, I forgot about you. :rotfl:

Get some risotto rice in for next time, make the soup a bit thicker and cook the rice in it for a fabbo mushroom risotto! :T

And by the way, :A :A :A :A :A for being a real stylish OT - serendipitous finding of your own supper is EXTREMELY impressive!

Nix143

:T:T:T

MrBadExample, you are a genius! I love your threads, they make me laugh out loud.

And as far as I can tell there wasn't mush-room for improvement in your soup making Geddit? Huh? Huh? Awwwww, someone had to say it and CarolnMalky got in with the fungi one before me

HappyIdiotTalk

mrbadexample wrote:

only took me about 2½ hours. :rolleyes:

2½ hours...

How long do you think it would take if you got a shuffle on? Could it be made a bit quicker? I have everything in bar the carrots and dill so could make this tomorrow. I even have risotto rice in (if its still in date), so could could do jobbing's mushroom risotto. Cant take 2½ hours over it though, anything I make in the week needs to be done in an hour or less otherwise I get complained at.

mrbadexample

HappyIdiotTalk wrote:

2½ hours...

How long do you think it would take if you got a shuffle on? Could it be made a bit quicker? I have everything in bar the carrots and dill so could make this tomorrow. I even have risotto rice in (if its still in date), so could could do jobbing's mushroom risotto. Cant take 2½ hours over it though, anything I make in the week needs to be done in an hour or less otherwise I get complained at.

Well, about ½ hour of that was checking over and cleaning up the mushrooms. You could, realistically, do this in less than an hour, I think. I'm just rubbish because I have to keep coming back to check the recipe and see if there are any more posts. Plus I'm not organised enough (yet) to do things together, so end up doing them sequentially, which takes much longer.

jobbingmusician

I reckon it could be done in half an hour, with experience and not having to clean the mushrooms as carefully if they have come from a mushroom farm via the supermarket, rather than from the petrol station ! Well, maybe 45 mins....:D

Forgot to say - stir some cream into the risotto at the end! (And bake in oven if you think it's too thin - a pyrex casserole with a lid is ideal for this....)

mrbadexample

jobbingmusician wrote:

Well done you! Sorry I deserted the thread earlier, as I had my own supper to make for bloke (HM chicken curry!) and then......:o well, I confess, I forgot about you. :rotfl:

Get some risotto rice in for next time, make the soup a bit thicker and cook the rice in it for a fabbo mushroom risotto! :T

And by the way, :A :A :A :A :A for being a real stylish OT - serendipitous finding of your own supper is EXTREMELY impressive!

I can't believe you forgot me. I had to invent stuff, a bit. :rolleyes: :rotfl:

It's about time the motorway services provided me with a free lunch.

:think: You cook the risotto rice in the soup? Is that all it is then - rice in thick mushroom soup?

I honestly think this recipe should be added to the Mega Index, as I couldn't find mushroom soup in there. :cool:

mrbadexample

jobbingmusician wrote:

and not having to clean the mushrooms as carefully if they have come from a mushroom farm via the supermarket, rather than from the petrol station !

You have to move well away from the edges of the parking areas, where the lorry drivers wee. :eek:

buglawton

Not-a-lot-of-people-know-this:

1) Mushrooms can be frozen but when retrieved form the freezer, have to instant-deep-fry them to prevent getting a soggy result.

2) In the French mushroom picking areas, chemists offer a free poison mushroom checking service to the public.

jobbingmusician

mrbadexample wrote:

I can't believe you forgot me. I had to invent stuff, a bit. :rolleyes: :rotfl:

YOU HAVE GRADUATED!!! Inventing stuff as you go along is the sign of the truly accomplished

mrbadexample wrote:

You cook the risotto rice in the soup? Is that all it is then - rice in thick mushroom soup?

Yep, that's basically it. I checked with a few recipes in case I was imagining things, and they all basically say 'fry the mushrooms, add the rice for a few mins and then stir the stock in'. Stock would be a good idea, if you've got any (Have you done that roast chicken yet? ) Some of them stress that you add the stock gradually. They don't even bother to do the flour thickening thing, which I guess is right (although it would work!) as the rice itself will thicken things up. I can tell you from experience that the magic thing is to stir a bit of cream in at the end. [/QUOTE]

mrbadexample wrote:

I honestly think this recipe should be added to the Mega Index, as I couldn't find mushroom soup in there. :cool:

Agreed! Especially if they are all over the place atm - even I spotted a few the other day! I haven't got your experience in discriminating the 'some are poisonous and some are not' though........:o Could do with the French service! (Nasty afterthought - I heard about someone who had had a stroke as a result of eating poisonous fungi in France :eek: )