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A mushroom is the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi
A mushroom is the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi, typically of the order Agaricales in the phylum Basidiomycota but also of some other groups.
Popularly, the term mushroom is used to identify the edible sporophores; the term toadstool is often reserved for inedible or poisonous sporophores. There is, however, no scientific distinction between the two names.
In a very restricted sense, mushroom indicates the common edible fungus of fields and meadows (Agaricus campestris). A very closely related species, A. bisporus, is the mushroom grown commercially and seen in markets
By the way: Eggplant = Aubergine; Yogurt = Yoghurt.
For the yogurt topping, you can use low or full fat dairy, or use coconut yogurt – I’d avoid fat-free.
I used a moderately-sized European style eggplant, which should serve two. Flavor profile I decided upon leaned towards the...
Recipe - Dim Sum thread
6 ounces baby spinach
8 ounces shiitaki mushrooms, stemmed, washed off and drained on paper towels
2 tsp finely minced garlic
1.5 tsp finely minced ginger
3 Tbsp green onion, finely minced
1 to 1.5 tsp sesame oil, or to your taste
Chop mushrooms into more...
Do you use dried wild mushrooms?
I love using dried wild mushrooms with fresh mushrooms. I keep an assortment in the pantry. I am a little low on variety and need to order more. My go to dried wild mushrooms are Porcini, Morel, shiitake and Mixed.
Why dried wild mushrooms?
. They keep for a...
Ingredients (serves 2)
For the cider gravy:
1 red onion, sliced fairly finely
1 tbsp vegetable oil
2 tsp flour
Sugar, to taste
Salt, to taste
For the parsnip puree:
250g parsnips, chopped into small pieces
250ml almond milk (or use dairy milk)
2 tsp Pernod
Salt to taste
The recipe is vegan as written, but can use substitutes if vegan products are not available.
Ravioli, recipe makes 12-16 ravioli
1 Tbsp minced garlic
8-9 ounces shelled edemame
3/4 cup 1/4 inch diced onion
2 Tbsp vegan egg substitute for vegan dish or 1 egg beaten for vegetarian/omnivore dish...
Adding a few raisins or sultanas to porcini mushrooms, when hydrating them, adds a sweet intriguing flavour. You could use any blue cheese for the polenta. Stilton would pair well with the port wine sauce, although I think a mild creamy blue such as Dolcelatte (which is what I used) works very...
I used tinned marrowfat peas in this curry. Maybe that is controversial but I happen to love them. They are the sort of peas used in the UK to make fish and chip shop 'mushy peas'. I love their sweet yet earthy taste in this curry. Please feel free to substitute frozen peas. The taste will be...