Marmite Mushrooms (a modern recipe)

I love Marmite, I love mushrooms..

But it’s been well over a year since I’ve bought myself mushrooms. They are about $3 for a small container and nobody else likes mushrooms in the Hobbit house so I’ve drooled over them and walked away, knowing that my $3 needs to be spent on something for everyone. That’s the reality of living on one income..

Today I thought SOD IT! The mushrooms in my local store beckoned me and I grasped them before I could change my mind..

Driving home I began to pathetically salivate like some rabid zombie with buggered up taste buds… the imaginary smells of browning mushrooms totally driving me to distraction (I find this to be the case with food and thoughts of nookie)

Throwing aside my cat and several shoes to get to the frying pan it was time to lovingly clean the mushrooms with a bit of kitchen roll and drop a generous blob of my favourite organic butter into the pan.. followed by the sliced mushrooms, some chopped broccoli and a teaspoon of Marmite…

Here is the recipe (inspired by a recent recipe on Marmite’s Facebook Page) that is guaranteed to make you emit sounds several times like…mmmmmm and ahhhhh and ohhhhh 😦 (when it’s all gone).

Marmite Mushrooms

  • Small punnet of mushrooms
  • Marmite
  • A few florets of broccoli
  • A blob of butter
  • Toast

Method

Wipe clean the mushrooms and slice
Heat up frying pan and add a generous blob of butter
Chop up some florets of broccoli
Throw ingredients in the pan
When the mushrooms start to brown add in the rounded teaspoon of Marmite
Continue frying until mushrooms are browned sufficiently
Serve on top of toast
Top with a little grated cheddar cheese and pepper for extra taste!

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9 thoughts on “Marmite Mushrooms (a modern recipe)

  1. I love mushrooms too. However as I am cutting down on fat I make mine the following way, and I find them delicious. I wash half a punnet of mushrooms so that some water is clinging to them. I crumble one oxo cube in a tablespoonful of water. Bring to the boil and add the mushrooms (quarted). Give them a good stir, place the lid on the pan and place on a low heat. The mushrooms will release their own juices. When this has happened, take off the pan lid and turn the heat up to high. Gently stir the mushrooms until the liquid is reduced to a very thick residue. Add lots of black pepper. Seve on toast . I love your website. You can always put a smile on my face.

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  2. Sauteed mushrooms with cheddar cheese on a ritz cracker is divine….. 🙂 Being vegan have you found a substitute for cheese??

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    • Hi Noelle… I have recently been using a cheese substitute which is the best I’ve come across to date and that is a shredded dairy free cheese called Daiya http://www.daiyafoods.com/ and I’d highly recommend it especially if you have tried soy or rice cheeses before and have been put off. This is the only one I’ll eat 🙂 A bag is 8 oz and costs about $5 and it lasts for at least 2 weeks on rations (going by getting a weekly allowance of 4 oz)

      C xxxxx

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  3. During WW2 there was a forerunner to Marmite called Yeastrel (it was made in my neck of the woods – Edinburgh) so it may not be a modern recipe after all. I like my mushrooms cooked with soy sauce or tamari, but I can see the similarities – Vegemite should work too. I also find that they taste even better when reheated, it must “mature” the flavour if it is allowed to “rest” after the initial cook. Try adding fried onions & something green such as pea tops, broad beans, courgettes, leaf beet, spinach or what green thing you like – all served in a flatbread or on whole grain toast – double yummo !

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