Well, there is a limited readership for this, I’m sure. If it is any temptation at all, there are some simple supper recipes involved – mind you only if you like beans, and indeed mushrooms and are not bothered about having food photos because there are none.

And, by the way, you are not wanting exact measurements and timings etc.

Hope I am not putting you off too much………

Otherwise, it will be back to Oxfam books next time.

So, I am a big fan of beans (and lentils) which apparently turns out to be a good thing as they are very good for you – and are cheap.

And, I am one of the very lucky people who doesn’t need to count the pennies.

( Me, and the Chancellor Rishi Sunak apparently. At least I am not making other people pay more than they can afford with no help from the Government whilst ensuring my multi-million pound lifestyle is protected. And has no idea that some families cannot afford for everyone to eat different breads…… Just saying.)

And, having listened to the BBC Food Programme ( an excellent listen) on beans I had a bit of a conversion. I had always bought tinned beans, now ( because I can afford it), I buy beans in a jar.

The taste is indeed much better and a whole lot easier than buying the dried beans, soaking them and cooking for quite a long time – before you even get to a sauce.

Mind you, I can see that coming on.

There are still some tins in the store cupboard and they will have to be used. And they’re OK, we’ve been eating them for years.

Meanwhile, I am stuck at home with a mild case of Covid and seem to spend my time doing some book research (see next blog) and, of course, cooking.

I asked my neighbour to add a couple of things to her food delivery order and one of those were some mushrooms.

Not the white button ones, though I can find ways of using them, but the large field ones – meaty without being meat – and very useful in the kitchen.

A while ago, I had some and made for us and the neighbours, mushrooms with tarragon and sherry. (Mmm you say ?- well hold on and I will tell you how to make them.)

I am of the view that it is very hard indeed to overcook a mushroom but recipes are always suggesting you can cook them in a matter of a few minutes. 

They are wrong. A bold statement I know, and one I have made before only to get messages which are the equivalent of a sharp intake of unbelieving breath.

But trust me. Don’t assume a mushroom meal is a quick meal. ( Perhaps a stir fry, I will concede, but really that is it. Not a step beyond.)

Anyway, my neighbour has a tendency to press the order button generously and now I find that I have a lot of mushrooms arriving this afternoon.

Part of the reason is the sherry and tarragon mushrooms I made for her and she liked quite a lot – so she added the big mushroom order.

So, here is what I did, – stuff:

Some nice mushrooms – remember mushrooms cook down to nothing (not quite the dramatic diminishing of fresh spinach when it is wilted, but not far off.) So, one container of supermarket mushrooms will feed two (ish).

Some chopped onion. I use half a small one for two of us.

Dried or fresh tarragon – to taste. Now fresh is lighter than dried, so up the quantity for fresh and be careful of the dried.

Garlic. Take a clove or two and if you want a stronger garlic flavour then chop it up. If you want a milder flavour crush them but keep them in one piece and fish them out before you serve it.

Some stock.

Dry sherry.

Chop the mushrooms to the size you want ( remembering they will shrink.) With the field mushrooms I do slices. Clearly, and you are not going to need this advice, the finer the slices, the quicker they cook.

Fry gently in a good amount of oil. Don’t stint but you are not deep-frying here. Don’t warm the pan and oil first, just put them all in.

Be prepared to wait and stir and check your emails, and stir……

Once they have got a good start in cooking, move to some hotter heat and add a lump of butter so that they brown a bit at the edges. It is worth it.

Once that happens go back to middling heat and add onions, once they have gone translucent, add the garlic.

Then some sherry – a generous slosh and you can always add more. I use some stock made from Marigold Bouillion. 

So we are planning on mushrooms in a sauce so not too much so that they are swimming lengths in too much liquid, but not so little that you can’t tell they are in a sauce. 

And some tarragon – if you are using fresh, save some back and chop very finely to scatter over the top of your finished mushrooms.

(This is not MasterChef so we are not talking amazing presentation just a little dash of poshness.)

Dried, I’d say a dessert spoonful, but we really like tarragon.

Cook, taste, and keep going until you are happy.

And again, you can always add more liquid(s) but it is hard to take it away so potter along adding as you fancy.

Meanwhile, back to the beans.

So, I had some frozen cauliflower and some (in a jar) butter beans.

Cook the cauliflower as per instructions or cook from fresh. Add some beans and whilst still hot, add some butter and finely chopped chives ( because I had them) and use a hand blender to make a puree or mash. ( Puree is best, I would suggest.)

Serve this under the mushrooms, and you have a very nice supper. As attested to by the neighbour and my Best Beloved.

Given that we have a shed load of mushrooms arriving that will be on the menu in the next few days.

And just before I go, a few more ideas because, as you can tell, I have not had much else to do whilst the plague keeps me at home….

Do the mushrooms as above but cook to be much drier and without the sherry and add in some chopped bacon/ham or not, if you don’t want meat.

Cook some pappardelle or any other long pasta you have.

Just before pasta is ready, add a large spoonful/ladle full of pasta cooking liquid and a few minutes later some creme fraiche to make a creamy consistency.

And, if you have any leftover puree/mash….

Make a sauce with (in my case)  tarragon and parsley.

Chop some onion, fry as per above and add herbs and a good slosh of white wine and some stock. 

This time you are looking for more liquid. 

When pretty much cooked add in a spoonful at a time of the left over puree to thicken the sauce and service with roast chicken thighs and some purple sprouting. Sauté potatoes if you are in the mood. 

Sauté potatoes = Par boil potatoes and fry in oil until crispy on the outside and soft in the middle.