Silja is an herbal witch who grew up in rural Ireland, where her mum had an herb garden and taught Silja about herbalism and foraging for Mother Nature's bounty. As a witch, she has led a Celtic training coven in Ireland, but now lives in the U.S. with her husband and three kids in Arkansas. Silja is the author of The Green Wiccan Herbal.
Mushrooms are often valued as both food and medicine. If you'd like to learn more about medicinal mushrooms, read Heal with Medicinal Mushrooms by Christopher Hobbs. In the meantime, check out these two mushroom-infused recipes: Quick Mushrooms on Toast and Mushroom Herb Scones.
Quick Mushrooms on Toast
Serves 1 to 2
• 4 slices toast
• 4 cups fresh mushrooms (these reduce down greatly when fried)
• Your choice of herbs
1. Take the butter out of the fridge to soften slightly.
2. Slice mushrooms and brown in a frying pan (I like to add some basil oil, but you can reduce calories by not using any oil when using a non-stick frying pan).
3. Toast bread.
4. While this is going on, put some butter on a plate and fold in some herbs; you can use pretty much any herbs you have on hand for this, but my favourites are basil and rosemary, and a dash of chilli. In season, wild garlic is great too!
5. Smear the toast with your homemade herb butter and top with mushrooms- done!
COOKING TIP: if you plan on making this often, you can prepare a little tub of herb butter ahead of time and store in the fridge.
Mushroom Herb Scones
Serves 2 to 4
• 4 large plain scones or soda farls
• 2 cups finely chopped mushrooms (a variety is best)
• 1/2 cup cream
• 1 cup shredded cheese (mature cheddar works well, or emmenthal)
• 1 heaped teaspoon finely chopped garlic
• 2 teaspoons thyme
1. Preheat oven to 375 degrees. Cut the scones in half and scoop out a little of the inside.
2. Mix the mushrooms, cream, cheese, garlic and thyme; it should become a thick paste; you can use a food processor if you prefer no mushroom and cheese lumps.
3. Add the mixture into the middle of the scones, then add the top half of the scone back on.
4. Wrap scones in aluminium foil and bake in the oven for about 20 minutes. Serve warm! Serves 4 as a snack (great with an assortment of cheese and/ or some cold meats!), or two as a light dinner.
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