Today’s post is once again about the #vegoftheweek campaign by Frances from The Honest Project. I missed last week campaign as it was one particular hectic week for me. But here is one of my favorite aubergine recipes. As I said on my first #vegoftheweek post that I am all for this project and to encourage people eating more vegetable is what I want to do.
Back to the #vegoftheweekproject , this week is all about mushrooms. As you see I do cook with mushroom a lot. My favorite is the mushroom rougaille. It’s basically sauteed mushrooms in a homemade tomato sauce with garlic and herbs. It’s one of the easiest recipes on the blog. Actually I have 2 mushroom rougaille recipes below. One is chopped mushroom and the other is using whole mushroom. You can use any type of mushrooms you prefer for any of the dishes I made. I’m sure you know all about the health benefits of mushroom, if not you can read a little here.
Mushroom is a good ingredient for taking on the flavour of whatever accompanies it. Herbs like thyme or curry leaves are a good example Even if I didn’t cook mushroom this week I had a few recipes in the archives that I thought I could share.
These are recipes I prepare for my family. I don’t have too much time to spend in the kitchen everyday so I choose easy and quick recipes and these are just that. Most of the ingredients are budget friendly and easy to find in the grocery shops.