ON its own or as a side, this mushroom dish is a firm family favourite that is now being passed down through the generations of my family.
Mushrooms have long been a staple on our table, from the time we gathered them on the farm as kids through to today when I buy the button or portobello varieties in the supermarkets – although I have been known to grow them when on our lifestyle block.
They are surprisingly easy to grow – if they have humidity and a warm temperature.
As with all foraging though, be sure what you are picking, as some mushrooms such as the orange capped varieties and a few others, are poisonous.
The beauty of them is they are always in supermarkets and the price of them to feed a family isn’t high.
And there is good reason to have them on a regular basis. These easily grown fungi are regarded as a superfood with medicinal properties that promote health including antioxidants, a good source of vitamin D, the ability to help lower cholesterol, and probiotics for good gut health.
This recipe is one I’ve developed over the years which has now been spread out through the family and is a great one for being tweaked.
Either use it on toast on its own for breakfast or lunch, or add it on steak, or as part of a good farm breakfast. Either way, it tastes great and is a quick, easy dish that is also a good filler.
I don’t bother peeling the mushrooms but will trim the ends. I also have a love of dried herb flavours such as Raptor Herb Spice Rubs and will often add a dash of these.
Ingredients
Two C button mushrooms, more or less
One tbs butter
One dsp flour
One clove minced garlic
One tsp dried tarragon
Ground salt and black pepper to taste (be generous)
One dsp soy sauce
One dsp Worcestershire sauce
One cup of milk
Method
Slice the mushrooms. In a frypan, toss the mushrooms in with the butter on medium heat.
Stir to coat well once the butter is melted – add more if you need to. In a jug, put in all other ingredients and combine really well. Add to the mushrooms and stir well.
Cook gently until the sauce has thickened and starts to simmer, adding more milk if it gets too thick. Cook for a few minutes, then serve.
