A Medley of Mouthwatering Mushrooms

Spotted at a stall in Borough Market, these looked very delicious:

I rather think a good mushroom risotto could be had, (and there was taleggio cheese at another stall)…..but far too much for one person.


  1. Excellent presentation by the seller, and a ‘Dutch Master’ quality to your photo too. 🙂
    Best wishes, Pete.

  2. And another cheering sight – your mushrooms, my marigolds. And then thoughts of mushroom risotto and taleggio cheese. Yum! In fact a mushroom risotto garnished with marigold petals would lovely too.

    • Sue

      Hmmm….my days of making risotto are over, I fear – Ilack the muscle power to stand and stir for 20 minutes, although I do recall coming across a ‘cheat’s method’. Trouble is, I can’t remember where I saw it.!

      • Sorry about the standing and stirring. I guess you could try the basic rice cooking method, and put all the liquid in at one go (usually 2.5 times liquid to rice quantity if I remember rightly) and let it bubble down gently. I have an M & S wok with a lid, and when I get sick of the stirring bit, I put the lid on to let it finish off that way. Am sure all this would be shocking to risotto aficionados, but it pretty much works and it’s such a wholesome dish.

      • Sue

        Yes, the recipe I am trying to recall was similar.. Must have a try!

  3. I love the label! Turnips indeed.

  4. Mushroom stroganoff is nice too – and no stirring, In fact I don’t stand and stir risotto either – I just add all the liquid at one time and let it slowly simmer away.

    • Sue

      Hmm, but toget the creamy texture of risotto, you need to stir…but I,ll give it a go! What do you put in your stroganoff, Jude?

  5. What a beautiful array of turnips, I mean mushrooms. 🤣

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