Recipe From a Great CookbookThis recipe has come from a cookbook created by Exeter Steiner School. It has recipes contributed by local food producers as well as from families connected with the school and I have very kindly been given permission to reproduce the recipes. The recipes are all vegetarian or vegan and recommend using locally grown, seasonal, organic produce. Organic and local is usually better for taste, not least because has been picked within 24 hours, or less, from you buying it.
Don’t assume organic is always more expensive either. Here is an article on why you might choose organic and local from Shillingford Organics.
This easy supper recipe can be kept to have cold for lunch or a picnic. Makes a welcome and tasty change from sandwiches
This is a mushroom recipe which can be served as a main meal or as a snack and is ideal cold as part of a packed lunch or picnic. It was created by Awen Bed and Breakfast in South Wales – a rather marvellous place to go and stay, I understand. They offer a friendly welcome and organic food.
Great Lunchtime Option
I very much welcome recipes that can be served as a lunch because I have had several requests for more lunch box ideas. If you have any great lunch box ideas, do please share them. This is very easy to put together and you could make it as an easy light super with some salad or vegetables and then save some for lunch the next day. Or just make some especially for your lunch box. If you are trying to cut your food budget, changing from buying sandwiches, snacks and drinks from a shop for lunch to making your own to take in, can be a very quick and easy way of making significant savings. You could save around £50 a month or more.
The recipe recommends closed cup or button mushroom as they take up less moisture. Buy the largest you can find. Mushrooms are a funghi and cultivated closed cup mshrooms are available all year round. They are best bought very fresh and eaten on the same day of purchase as the soon lose their flavour. If keeping them for more than a day they are best in paper as they will sweat if left in plastic.
The recipe uses breadcrumbs. It is a good idea to make your own bradcrumbs and have them in the freezer ready for use. You can make them by putting a slice of bread in a food processor. If you don’t have one then you can cut up bread finely with a sharp knife. It’s a good way to use up any left over bread that has gone a bit dry at the end of a loaf and its much more economical than buying bread crumbs which probably has colour or preservative in them. You can really use any type of bread whether wholemeal, white or even spelt or soda bread.
The quantities given serve 4 when served as a main dish, but will go further for lunches
Awen Mushroom Squares
Prep time: 15 minutes
Cook time: 25 minutes
- 2 tablespoons olive or sunflower oil
- 1 onion, peeled and finely chopped
- 125g /4oz 125g(about 6) closed cup large mushrooms, roughly chopped
- 1 teaspoon Marmite
- 60g /2oz breadcrumbs
- 60g /2oz grated cheese
- 2 eggs
- salt and pepper to taste
- 1-2 teaspoons herbs – oregano, basil, thyme or mixed herbs
- Preheat the oven to 200 degrees C
- Heat the oil in a large frying pan
- Fry the onions until soft
- Add the mushrooms and cook for 4-5 minutes until soft
- Stir in the Marmite
- Transfer the mixture to a bowl
- Add the breadcrumbs, eggs and cheese, seasoning and herbs
- Mix together thoroughly
- Grease a baking tray
- Press the mixture into the tray
- Bake for about 25 minutes
- Cut into squares
- Eat hot or cold.
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