Ingredients:
900 gm steak, sliced
Salt and freshly ground black pepper
4 tbsps vegetable oil
2/3 cup red wine
2 medium onions, halved and sliced
1/2 celery stick, chopped
450 gm mushrooms, sliced
1/2 garlic clove, crushed
2-1/2 cups beef stock
2 tbsps tomato puree
2 tsp black olive puree
1 tsp anchovy sauce
1 sprig thyme
1 tbsp wine vinegar

Procedure:
Preheat the oven to 170 degree C/ 325 degree. Season the meat with pepper. Heat half of the oil in a large frying pan, and seal the beef over a high heat. Liquid will appear, which must be evaporated before the meat will brown and take on the flavour.
Transfer the meat to a flameproof casserole and pour off the fat from the pan. Return the pan to the heat, add the wine and stir briskly. Pour over the meat and wipe the pan clean.
Heat the remaining oil in the pan, add the onions and celery and brown lightly. Add the mushrooms, garlic, beef stock, tomato and olive puree, anchovy sauce and thyme to the casserole. Set over the heat and bring to a simmer. Cover and cook in the oven for about 2 hours until the meat is tender. Add the vinegar and adjust the seasoning. Serve with mashed potatoes and cabbage.

Ingredients:
275 gm button mushrooms
1 tbsp sunflower oil; 40 gm butter
1 small onion, finely chopped
1 tbsp plain flour
1-3/4 cups vegetable stock
1-3/4 cups milk
A pinch of dried basil
2-3 tbsps single cream (optional)
Fresh basil leaves, to garnish
Salt and freshly ground black pepper

Procedure:
Separate the mushroom caps from the stalks. Finely slice the caps and finely chop the stalks. Heat the oil and half the butter in a heavy-based saucepan and add the onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps. Fry for about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
Stir in the flour and cook for about 1 minute. Gradually add the stock and milk, to make a smooth thin sauce. Add the basil, and season with salt and pepper. Bring to the boil and then simmer, partly covered, for 15 minutes.
Cool slightly and then pour the soup into a food processor or blender and process until smooth. Melt the rest of the butter in a frying pan and fry the remaining mushrooms gently for 3-4 minutes until they are just tender.
Pour the soup into a clean saucepan and stir in the sliced mushrooms. Heat until very hot and adjust the seasoning. Add a little cream, if using. Serve sprinkled with fresh basil leaves.

Ingredients:
225 gm mushrooms
675 gm fish, skinned and diced
2-1/2 cups milk, boiling

For the Topping:
900 gm potatoes, peeled and quartered
2 tbsps butter; 2/3 cup milk
Salt and freshly ground black pepper
Grated nutmeg

For the Sauce:
4 tbsps unsalted butter 1 medium onion, chopped 1/2 celery stick, chopped 1/2 cup plain flour 2 tsps lemon juice 3 tbsps chopped fresh parsley

Procedure:
Preheat the oven to 200 degree C/ 400 degree F. Butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper. Pour on the boiling milk, cover and cook in the oven for 20 minutes. Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre baking dish. Pour the poaching liquid into a jug and set aside.
Cover the potatoes with cold water, add a good pinch of salt and boil for 20 minutes. Drain and mash with the butter and milk. Season well.
To make the sauce, melt the butter in a saucepan, add the onion and celery and fry until soft but not coloured. Stir in the flour, then remove from the heat.
Slowly add the reserved liquid, stirring until absorbed. Return to the heat, stir and simmer to thicken. Add the lemon juice and parsley, season, then add to the baking dish.
Top with the mashed potato and return to the oven for 30-40 minutes until golden brown.

Ingredients:
3 tbsps olive oil
15 button onions, peeled
1/2 garlic clove, crushed
675 gm button mushrooms,
halved or quartered if large
1-1/4 cups chicken stock, boiling
5 tbsps white wine
2 tsps black peppercorns
4 tsps coriander seeds
1 sprig thyme
1 small bay leaf
Salt and freshly ground black pepper,
if necessary
1 tbsp wine vinegar
15 cherry tomatoes

Procedure:
Heat the olive oil in a large non-stick frying pan. Add the onions and brown gently over a low heat. Add the garlic and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan.
Add the stock, wine, peppercorns, coriander seeds, thyme and bay leaf.
Cover the surface with a round piece of greaseproof paper. Simmer for 15 minutes. Add the vinegar and season if required.
Cover the cherry tomatoes with boiling water to loosen their skins, peel and add to the onion and mushroom mixture. Allow to cool to room temperature and serve with a basket of open textured bread.

Ingredients:
2 tbsps sunflower oil; 25 gm butter, 5 spring onions, thinly sliced
3 garlic cloves, crushed; 450 gm button mushrooms
40 gm fresh white breadcrumbs
1 tbsp chopped fresh parsley; 2 tbsps lemon juice
Salt and freshly ground black pepper

Procedure:
Heat the oil and butter in a balti pan, wok or cast iron frying pan. Add the spring onions and garlic and stir-fry over a medium heat for 1-2 minutes.
Add the whole button mushrooms and fry over a high heat for 4-5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
Stir in the breadcrumbs, parsley, lemon juice and seasoning.
Stir-fry for a few minutes until the lemon juice has virtually evaporated and then serve.

Ingredients:
2 eggs, separated
15 gm butter
A sprig of parsley or coriander

For the mushroom sauce:
15 gm butter
75 gm button mushrooms,
thinly sliced
4 tbsps plain flour
1/2 cup milk
1 tbsp chopped fresh parsley (optional)
Salt and freshly ground black pepper

Procedure:
To make the mushroom sauce, melt the butter in a saucepan or frying pan and fry the sliced mushrooms for 4-5 minutes until tender.
Stir the flour and then gradually add the milk, stirring all the time, to make a smooth sauce. Add the parsley, (if using), and season with salt and pepper. Keep warm to one side.
Beat the egg yolks with 1 tbsp water and season with a little salt and pepper. Whisk the egg whites until stiff and then fold into the egg yolks using a metal spoon. Preheat the grill.
Melt the butter in a large frying pan and pour the egg mixture into the pan.
Cook over a gentle heat for 3-4 minutes. Place the frying pan under the grill and cook for a further 3-4 minutes until the top is golden brown.
Slide the omelette onto a warmed serving plate, pour over the mushroom sauce and fold the omelette in half.
Serve garnished with a sprig of parsley or fresh coriander leaves. It is advisable to have the omelette when hot.

Ingredients:
2 tbsps unsalted butter,
plus extra for spreading
1 medium onion, chopped
1 garlic clove, crushed
350 gm mushrooms; 3 tbsps dry sherry
5 tbsps chopped fresh parsley
1 tbsp lemon juice
Salt and freshly ground black pepper
4 slices brown or white bread

Procedure:
Melt the butter in a large non-stick frying pan and gently fry the onion without letting it colour.
Add the garlic and mushrooms, cover and cook for 3-5 minutes. Add the sherry, cook uncovered to evaporate the liquid. Toast the bread and spread with butter. Spoon the mushrooms over the toast and serve.