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Mushrooms with Cumin and Lemon

Mark EarndenThis recipe for Mushrooms with Cumin and Lemon comes from Chef Mark Earnden, the presenter of a food show called ExpoChef, which helps promote healthy eating in the community. ExpoChef is an interactive cooking show that demonstrates how to make food fun, easy and healthy.

Lets get cooking . . .

OK, before we start you must:

  • Clear clutter away
  • Wash your hands
  • Rinse and clean the fruit and vegetables

THe Expo Chef recipes consist of three easy steps to cooking which are:

  • Preparation
  • Cooking method
  • Plating up the food

There are no exact measurements as Mark's recipes are intended only as guidelines . . . but please eat everything in moderation and remember those all important portion sizes!

Mark wants you to experiment with flavours using herbs and spices. Remember cooking is not an exact science so give this recipe a go and good luck!

Remember to try to vary your diet! Just because you like a recipe does not mean you should carry on eating that dish alone! Challenge your body with new meals and new ingredients . . . plus it is fun to experiment with food!

Remember: use herbs to season instead of salt!

Ingredients for Mushrooms with Cumin and Lemon

6 x button mushrooms per person
Tablespoon of olive oil
Garlic puree
Chilli flakes
2 x slices of wholemeal bread per person
Ground cumin
Tablespoon of crème fraiche
Squeeze of lemon
Ground black pepper

How to make Mushrooms with Cumin and Lemon

  • Scrape mushrooms clean (but not under water as mushrooms contain water and would lose their flavour) and slice into smaller pieces
  • Toast bread

Cooking method

  • Add olive oil to frying pan
  • Add mushrooms with garlic puree (not too much!) until browned but not burnt!
  • Add the other ingredients to taste
  • At the end, add the crème fraiche, stir and remove from heat at once

Plating up the food

  • Cut the toast into shapes so it looks more fun and appealing to the eyes and stack on the plate
  • Pour mushrooms over the stack

. . . that must have taken you all of five minutes!

Serves 4

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Mark Earnden
Expo Chef

Expo Chef