Mushrooms with Cumin and Lemon
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.
get cooking . . .
before we start you must:
and clean the fruit and vegetables
Expo Chef recipes consist of three easy steps to cooking
up the food
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
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!
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!
use herbs to season instead of salt!
for Mushrooms with Cumin and Lemon
x button mushrooms per person
Tablespoon of olive oil
2 x slices of wholemeal bread per person
Tablespoon of crème fraiche
Squeeze of lemon
Ground black pepper
to make Mushrooms with Cumin and Lemon
mushrooms clean (but not under water as mushrooms
contain water and would lose their flavour) and slice
into smaller pieces
olive oil to frying pan
mushrooms with garlic puree (not too much!) until
browned but not burnt!
the other ingredients to taste
the end, add the crème fraiche, stir and remove
from heat at once
up the food
the toast into shapes so it looks more fun and appealing
to the eyes and stack on the plate
mushrooms over the stack
. . that must have taken you all of five minutes!