Our neighbours, Eastwell Farms, grow the most beautiful oyster mushrooms, so I’m always looking for different ways to cook with them.

I’m finding so much joy cooking this way, starting with the produce. It’s a more sustainable and pleasurable way to cook with what’s local, in season, and fresh than pouring over cookbooks and scouring specialty stores for obscure ingredients – usually form overseas – that I’d only ever use once (this was the old cook in me). I still pour over those cookbooks, but this time I’m looking for inspiration or a recipe that suits what I have on my doorstep, in our garden, at our neighbours, in the community. It feels useful and purposeful cooking this way, and everything always tastes better too.

This Miso & Mushroom Stroganoff was totally delish (vegan even) and so full of meaty-mushroom flavour that I promise you won’t even miss the meat. Serve it up with you favourite pasta – I used a pulse pasta to add protein – and a good sprinkling of fresh parsley.

You can find the recipe here.

Happy cooking! Lucy x


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