Have you checked your fridge lately …

… it's a good job I did!

Last week I treated myself to a box of portobello mushrooms – they were cheaper than normal and so a good deal.

Fast forward to this week … guess what I found in the fridge – untouched – yep the mushrooms.

Only recently I mentioned a tip about old mushrooms and minimising food waste. Have you got old mushrooms that are past their best? Using a little alchemy you can “turn something ordinary into something extraordinary” - transform your sad mushrooms and enhance their flavour by adding a glug of red wine or very dry sherry when sautéing. A glug is 1-2 tablespoons and should be added when sautéing the mushrooms, cook out gently until all the liquid is absorbed.

Tarragon is an excellent partner with mushroom – cream is another!

If you want to be really decadent, add a splash of brandy instead of sherry or wine when the mushroom juices have evaporated.

Here are my mushrooms – you'll see that accordingly to the date on the top they are out of date – I'm cooking them on the 24^th March. Take a look at them out of the box – there doesn't seem much wrong to me!

Here's the rescue mission …