Tuesday 12 July 2011

Schwartz review #2 : Mix for Creamy Garlic Mushrooms

Hot on the heels of yesterday's review of Schwartz's Creamy Mild Peppercorn Sauce (which you can see here), I decided to try out another of the spice mixes that they kindly sent us today and looked in the cupboard for inspiration. Schwartz for Veg mix for Creamy Garlic Mushrooms it is then ! That works well as we seem to have an awful lot of mushrooms in the fridge at the moment !

First of all, you need to gently fry one onion (in the pan at the front is the beginnings of a bacon, potato and onion tortilla-style Spanish omelette that I decided to serve it with - as you'll see in a moment !).

9-year-old Sophie had great fun weighing out 1lb (450g) of mushrooms, slicing them up and gently frying them with the onions (under my close supervision, of course).

A few minutes later, the mushrooms are nicely browned.

Time to add the sachet of spices, blended in with 350ml of milk.

Bring to the boil, stirring constantly, allow to bubble away and thicken up for a few minutes and you're ready to go.

The Schwartz website suggests serving this with crusty bread, which would be absolutely perfect for a lovely vegetarian option, but I served mine with a cheesy bacon, onion and potato tortilla-style omelette. I also think this would be absolutely perfect for using up leftovers with the mushrooms, for example chopped cooked vegetables, potatoes and meat after a Sunday roast. Schwartz's top tip is to try adding a dash of double cream and chopped bacon, then stir in cooked pasta, top with grated cheese and grill for a quick and easy pasta bake. Yum.

star rating : 4/5

RRP : 99p for 35g

Other reviews you may be interested in :

1 comment:

  1. This is a good idea, I often buy mushrooms and then wonder what to do with them, I will have to give it a try!


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