Heat olive oil in a frying pan.Cook a handful of mixed exotic mushrooms for 5 mins.Add crushed garlic and cook on low for 1 min.Add a dollop of double cream,season with salt and pepper and simmer for 2 mins.Toss with cooked pasta of your choice and serve with parmesan.
Balsamic oyster mushroom on bruschetta
Cook a handful of oyster mushrooms in a little olive oil,on a high heat,for 3 mins.Stir in a good splash of balsamic vinegar and season.Simmer for a few minutes more until the balsamic reduces to a sticky glaze.Serve on toasted bruschetta.
Portobello and blue cheese salad
Make a marinade from red wine vinegar,clear honey and olive oil.Stir together with a few chopped thyme leaves.Slice Portobello mushrooms into strips and marinate for an hour.Remove from the marinade then dry fry over a high heat for 3 mins on each side.When cooked,toss them though a pack of mixed salad leaves and crumble over some French blue cheese.Drizzle on the pan juices as a dressing and sprinkle with chopped dry roated nuts.Serve
Enoki,tofu and pak choi broth
Mix half a veg stock cube with 400ml boiling water and a dash of soy sauce.Bring to a simmer and add cubed tofu,grated ginger,a squeeze of lime and Enoki mushrooms..Simmer for 5 mins,stir in a few pak choi leaves and serve.