Mushroom and Goat Cheese Béchamel Pizzas


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 1/2 cups milk
  • 50 grams fresh goat cheese, thickly sliced
  • Sprinkle of nutmeg
  • Salt and freshly ground black pepper
  • 45 grams ready made bread dough (ask the bakery)
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 clove garlic, smashed
  • 1 punnet fresh mushrooms, thinly sliced
  • 1 teaspoon thyme leaves



  • 1. Preheat the oven to 260° C. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
  • 2. Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 15cm rounds. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
  • 3. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
  • 4. Roll out one of the dough rounds to form a 22cm round. Transfer to baking sheet, rush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
  • 5. Transfer the round to the pizza stone/ oven and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.

Mushroom Beer

Hmmm, not so sure about how this would taste… Beer made from truffles

Creamy mushroom pancakes.

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 150g mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 x bag baby spinach
  • ½ x tub plain cream cheese 
  • 8 large ready-made pancakes
  • 25g grated Gruyère or Cheddar
  • green salad, to serve



  1. Heat the oil in a pan and fry the onion for 3 minutes. Add the mushrooms and garlic and cook for 2-3 minutes.
  2. Pour boiling water over the spinach in a colander until wilted. Drain well. Chop the spinach into small pieces. Stir together with the mushroom mixture and cream cheese.
  3. Spread mixture over the pancakes, then fold into quarters. Put in a baking dish and sprinkle with cheese. Grill for 5-10 minutes until golden. Serve with a fresh green salad.

For the pancakes:


  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying


  1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.




  • 1/2 cube vegetable stock
  • 1x tin black beans
  • 300g mixed mushrooms
  • 1 onion, peeled and finely chopped
  • 400ml (1 + 2/3 cup) hot water
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and minced
  • 1 tsp dried thyme
  • 4 slices of sourdough bread, to serve
  • Butter, to serve



  1. Heat the olive oil in a medium-sized pot. Fry the garlic and onions until they have become translucent, for about five minutes on moderately high heat.
  2. Add the dried thyme and mushrooms. Sweat for another five minutes, until they are more or less evenly browned. Pour over the boiled water, drop in the stock cube and beans, and gently simmer for 20 minutes, until the mushrooms have gone soft.
  3. Transfer the cooked vegetables and liquid to a blender; pulse till liquid but still “grainy.” (You can also do this with a hand-held blender.)
  4. Serve steaming hot with a couple of slices of freshly toasted sourdough bread and a generous slab of butter.

How to: dry sautée mushrooms

Sometimes keeping it simple is way better, with mushrooms containing so much water, they tend to get mushy sometimes.

You will need:

A frying pan, and your mushroom of choice (sliced).  No oil, no butter, just mushrooms in a pan. 

Keep the heat at a medium temperature so that you don’t burn them, and keep moving them around with a spatula ( or you could give the pan a shake, less dishes that way) 

Your final product should be a bit crispy, nutty and absolutely delicious. 

Add these to pastas, and salads to kick up your flavors. 


Vegetarian Mushroom Shepherd’s Pie


10 large potatoes
3/4 cup Almond milk (more or less to your preferred consistency)
1 tub chive & garlic cream cheese
Salt to taste
3 Tablespoons olive oil (divided into 1 and 2 Tablespoon amounts)
1 large onion, finely chopped
3 cloves garlic, minced
A punnet of mushrooms (your choice)
4 cups cooked lentils with a little of their cooking liquid
2 Tablespoons dry red wine
2 Tablespoon soy sauce
1/2 teaspoon thyme
Freshly ground pepper to taste
3 Tablespoons cornstarch
1 bag baby spinach, roughly chopped
2 cups bread crumbs



1: Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes.

2: While the potatoes are cooking, heat 2 Tablespoons of the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

3: Drain cooked potatoes and transfer to a mixing bowl. Stir the cream cheese into the potatoes until melted, then add the almond milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 200 degrees Celsius .

4: Add the lentils and their liquid and bring to a gentle simmer. Stir in the wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

5: Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

6: Lightly oil a casserole dish. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, and then spread the potatoes evenly over the top.

7: Bake for 40 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes before serving.

Serves 8-10 


Things you need –

200 gms Mushrooms, washed, and quartered I used mushrooms. Any variety will do.
half a Red bell pepper, sliced
1 medium tomato, chopped
1 small onion, chopped fine
150 ml coconut milk
1 tsp garam masala
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version
1 tsp sugar
1 tsp salt
1 tbsp + 1 tsp oil
water as required 
half inch ginger, grated
2-3 cloves of garlic, minced fine
a few coriander leaves, lemon wedges for garnish 


How its done –


1. Heat 1tbsp oil in a pan or skillet. Saute the mushrooms for about 5 minutes until tender. Keep mushrooms  aside.
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes. 
5. Add coconut milk and a bit of water to lighten the consistency if you like.
   Bring to boil and switch off heat. Garnish with coriander leaves.
SERVES 1 – 2