Celia Brooks
Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002.
Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking.
Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.
Video Description
This Hungarian-style dish, singing with garlic and dill, suspends juicy mushrooms in a creamy, flavourful gravy, and marries perfectly with Cauliflower Couscous or shirataki noodles. It works well with scrambled eggs, but can also be enjoyed on its own. Use ordinary mushrooms or a mixture of cultivated and wild. Be sure to use fresh, high-quality paprika and not a bottle of dust that has been languishing in the cupboard.
Recipes in this series are from:
“5:2 Vegetarian”
By Celia Brooks
Published by Pavilion Books
Celia’s latest cookbook:
“SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on The Planet”
By Celia Brooks
Published by Murdoch Books
Celia's website:
www.celiabrooks.com
Ingredients:
3 spring onions (scallions)
- 1 tsp olive oil
- 200g/7oz mushrooms, regular or mixed wild and cultivated, brushed clean
- sea salt and freshly ground black pepper
- small handful of fresh dill
- 125g/4½oz/½ cup low fat yogurt
- 2 tsp cornflour (cornstarch)
- 2 garlic cloves
- 2 tsp paprika
- cayenne pepper, to finish (optional)
Method
Chop the onions. Heat a large, lidded, non-stick frying pan over a medium heat and add the oil and the onions. Cook, stirring occasionally, until the onions are soft. Meanwhile, cut or tear the mushrooms into chunky pieces.
- Add the mushrooms to the pan with salt, pepper, and 2 tbsp water. Cover and cook, stirring frequently, until the mushrooms are soft and juicy, about 3–4 minutes.
- Meanwhile chop the dill – you should have about 2 rounded tbsp. Measure the yogurt into a small bowl and beat in the cornflour until smooth.
- Reduce the heat and crush the garlic into the pan. Add the paprika and stir well.
- Add 2 more tbsp water, then add the dill and stir well.
- Turn the heat right down and stir in the yogurt mixture. Stir thoroughly until the sauce turns evenly reddish-brown and just starts to bubble, then remove from the heat. Eat immediately, sprinkled with cayenne if desired.
