mushrooms – Foodaware

January 2, 2026

Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

Page Liked · 14 hrs

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
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Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

September 22, 2025

Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein

Ingredients

Olive oil
2 large flat mushrooms, thinly sliced
Pinch of salt & black pepper
1 tablesp. white wine vinegar
4 eggs
4 thick slices of good bread, toasted on one side
4-6 cherry tomatoes, thinly sliced
4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g

Carbohydrates: 25g

Fat: 16g

Iron: 2.2mg

Energy: 292 kcal

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

September 4, 2025

Korean Style Spinach Mushroom Glass Noodles @CookWitWalflowr

andrea korean noodles

Andrea Giang

@CookWitWalflowr

Korean Style Spinach Mushroom Glass Noodles cookingwithawallflower.com/2020/02/09/kor…

August 24, 2025

Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍼 #protein

Ingredients

Olive oil
2 large flat mushrooms, thinly sliced
Pinch of salt & black pepper
1 tablesp. white wine vinegar
4 eggs
4 thick slices of good bread, toasted on one side
4-6 cherry tomatoes, thinly sliced
4 slices cheese

To Cook

Nutritional Analysis per Serving

Protein: 16g

Carbohydrates: 25g

Fat: 16g

Iron: 2.2mg

Energy: 292 kcal

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

August 14, 2025

.@Anahaugh stuffed roast chicken breast & mushrooms @SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

2 potatoes, peeled
2 tbsp olive oil
pinch garlic powder
pinch onion powder

For the stuffed chicken

200g/7oz sausagemeat
1 large sprig parsley, finely chopped
50g/1¾oz hazelnuts, roughly chopped
4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
12 slices smoked pancetta
salt

For the mushroom sauce

100g/3½oz salted butter, plus extra to finish the sauce
1 garlic clove, roughly chopped
10 sage leaves
450g/1lb girolle mushrooms, cleaned
200ml/7fl oz chicken stock

Method

Preheat the oven to 190C/170C Fan/Gas 5.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

August 10, 2025

Potato and Mushroom Omelette

Serves 4

Cooking time: 20 minutes

Ingredients

2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
1tbsp olive oil
10g butter
100g chestnut mushrooms, sliced
5 medium eggs
20ml milk
A dash of cream
2tbsp chopped fresh parsley
Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.