Assortment of ingredients- need your help!

pog it

Hey guys!

I need your help to come up with a recipe for a tasty meal using the ingredients left in the fridge! I am in no way good enough at cooking to be guaranteed any chance of success by using my own ingenuity here so really appreciate your help!

Ingredients I have:

Brown capped mushrooms - just 5 or 6 left
Paprika, oregano, salt and pepper
Garlic
Shallots
Lettuce
Sour cream
Yogurt
Rice
Mashed potato mix
Pasta


Et voilà! I assured the other half I could manage something good but I'm not so confident anymore. It is just too heavy on the potato, rice, pasta end.

Shenshen

pog it wrote: »

Hey guys!

I need your help to come up with a recipe for a tasty meal using the ingredients left in the fridge! I am in no way good enough at cooking to be guaranteed any chance of success by using my own ingenuity here so really appreciate your help!

Ingredients I have:

Brown capped mushrooms - just 5 or 6 left
Paprika, oregano, salt and pepper
Garlic
Shallots
Lettuce
Sour cream
Yogurt
Rice
Mashed potato mix
Pasta


Et voilà! I assured the other half I could manage something good but I'm not so confident anymore. It is just too heavy on the potato, rice, pasta end.

Do you need to use all of it up in one go?

I would make pasta with a sour cream and mushroom sauce : chop and fry up the shallots and mushrooms, add the sour cream and some stock and let it simmer for about 15 minutes (add more stock if it gets too thick).

Then using the lettuce make a nice salad with yoghurt dressing (tsp of sugar, 1/2 tsp of salt, 1 -2 tbsp of yoghurt and about the same amount of lemon juice). If you've got any fresh herbs you can throw in there, that'll be a bonus.

You could use up the rice making arancini (http://www.taste.com.au/recipes/17810/arancini), if you have eggs and cheese lying about somewhere?

pog it

Hi and thanks so much!

I have cheese but no eggs. Also ran out of oil but should have some stock.

Don't mind not using all of the ingredients at all. Just interested in coming up with a little meal. I made mushroom strogonoff a while back and this sounds similar to that so I can definitely pull that off

Shenshen

pog it wrote: »

Hi and thanks so much!

I have cheese but no eggs. Also ran out of oil but should have some stock.

Don't mind not using all of the ingredients at all. Just interested in coming up with a little meal. I made mushroom strogonoff a while back and this sounds similar to that so I can definitely pull that off

It's not too dissimilar, but might depend on what stroganoff recipe you were using.
This one is sour cream rather than regular cream, so the taste is a little lighter and fresher.
Goes well with a tsp of paprika added in, though

The Hill Billy

Check out www.supercook.com.
It is especially for such conundrums.

pog it

Shenshen wrote: »

It's not too dissimilar, but might depend on what stroganoff recipe you were using.
This one is sour cream rather than regular cream, so the taste is a little lighter and fresher.
Goes well with a tsp of paprika added in, though

It was from Nigella Lawson's website (but not Nigella's own recipe):
http://www.nigella.com/recipes/view/mushroom-stroganoff-1296

While it did taste pretty good I prefer your idea of adding the sour cream in at the same time as stock. I added the sour cream afterwards as per the recipe above and it ended up with little strains from the sour cream all over the dish even after I had mixed it and let it heat through.

pog it

Shenshen wrote: »

Do you need to use all of it up in one go?

I would make pasta with a sour cream and mushroom sauce : chop and fry up the shallots and mushrooms, add the sour cream and some stock and let it simmer for about 15 minutes (add more stock if it gets too thick).

Shenshen would you fry this up with or without garlic?

Shenshen

pog it wrote: »

Shensen would you fry this up with or without garlic?

I would make it without the garlic. But the more onions, the better (I usually make it with lots of leeks)

Shenshen

pog it wrote: »

It was from Nigella Lawson's website (but not Nigella's own recipe):
http://www.nigella.com/recipes/view/mushroom-stroganoff-1296

While it did taste pretty good I prefer your idea of adding the sour cream in at the same time as stock. I added the sour cream afterwards as per the recipe above and it ended up with little strains from the sour cream all over the dish even after I had mixed it and let it heat through.

I usually put the sour cream in first, then add the stock little by little.
It combines fully that way, and you can leave it a little thicker if you prefer

Shenshen

The Hill Billy wrote: »

Check out www.supercook.com.
It is especially for such conundrums.

I like the concept behind the site... I think we'll be friends

pog it

Shenshen wrote: »

I would make it without the garlic. But the more onions, the better (I usually make it with lots of leeks)

I just discovered loads of fresh fennel. Would you add this or is it too far removed from leek onion type flavours?

Thanks again!!

Shenshen

pog it wrote: »

I just discovered loads of fresh fennel. Would you add this or is it too far removed from leek onion type flavours?

Thanks again!!

Ah, you got me there - I really hate fennel, so never cook with it.
But trying to be objective, I think it could work. It does go well with slightly sour sauces, I believe, so it might be a good combination.

You could sweat some fennel down and add a bit of the sauce, to see what it's like. Then mix them together if you think it's a winner

If not, slice the rest as thinly as you can and throw it into the salad.

pog it

http://www.bbcgoodfood.com/recipes/6499/lettuce-and-fennel-salad-with-orange-and-mustard-d

Would you say the fennel here looks too thickly sliced?

I just chopped some up very finely but into tiny pieces and they look like small squares rather than long fine slices?

pog it

Turned out great! Especially the salad which was a massive surprise! I cut up some more fennel into longer slices and it works.

Sour cream was still somewhat bitty after I'd added and mixed it through but I added paprika and that sorted out the texture.
Sadly I did add a tiny pinch too much salt but not to any really awful degree so it is still tasty.

Thanks so much for the help. You are an absolute star! Can only imagine what your home cooking is like. Now for the other half to get home and try

Shenshen

pog it wrote: »

Turned out great! Especially the salad which was a massive surprise! I cut up some more fennel into longer slices and it works.

Sour cream was still somewhat bitty after I'd added and mixed it through but I added paprika and that sorted out the texture.
Sadly I did add a tiny pinch too much salt but not to any really awful degree so it is still tasty.

Thanks so much for the help. You are an absolute star! Can only imagine what your home cooking is like. Now for the other half to get home and try

Glad it worked out so well!
And I hope the other half was suitably impressed with your skill, too.