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Any Budding Chefs?


lord_seagrave
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Little button mushrooms - Just whack em straight in - They will absorb the liquid and fats nicely - Big portobello jobbies i would fry off in a little butter to give them that nice nutty taste.

 

If it were my pudding, I would definitely opt for ****ake mushrooms as they have both amusing name and also a lovely meatiness to them.

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That did look like a very good pudding. Hope it tasted as good as it looked. I think Axe may well be our very own savoury pudding officionado. We'll have to rename him Pie-Boy!

 

My OH did a lovely pudding the other Sunday, Steak & Kidney with mushrooms, onions & black pudding :P Pretty darn good I can tell ya! Served up with roast potatoes, roast parsnips, brussels, carrots & swede and lashings of homemade gravy (to go over the veg).

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