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10 Garlic Mushrooms Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Stuffed garlic mushrooms on pork loin fillets with deep fried potatoes and peas

Stuffed garlic mushrooms on pork loin fillets with deep fried potatoes and peas

Garlic mushrooms are probably most often served as a fairly simple and straightforward starter or appetizer. The two ingredients work extremely well together, and it is fair to say that not much else is required to produce a very tasty first course to a meal. This does not mean, however, that the combination cannot be extended and developed to incorporate a number of other ingredients to create a much more substantial and tasty meal. It is to this concept that the ten recipes featured on this page are dedicated.

Recipe 1: Ostrich Steak with Garlic Mushrooms Tortilla

Seared ostrich steak and Balsamic tomato sauce is served with a garlic mushrooms mini tortilla

Seared ostrich steak and Balsamic tomato sauce is served with a garlic mushrooms mini tortilla

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 8 to 10 cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • Generous pinch dried oregano
  • Generous pinch dried basil
  • Salt and pepper
  • 4 ounce ostrich fillet steak
  • Vegetable oil for frying
  • 2 large eggs
  • 3 medium sized closed cup mushrooms
  • 1 large garlic clove

Instructions

  1. Wash and dry the tomatoes. Cut them in half.
  2. Pour the olive oil and balsamic vinegar in to a saucepan and bring to a medium heat.
  3. Add the tomatoes and dried herbs. Season with salt and pepper. Saute over a medium heat, stirring frequently with a wooden spoon, for about ten minutes or until the tomatoes have started to break down. Reduce the heat to minimum, cover and simmer gently while you prepare the ostrich steak and the omelette, continuing to stir occasionally to ensure the sauce doesn't become too dry.
  4. Pour a little vegetable oil in to a small non-stick frying pan and bring it up to a fairly high heat. Season the ostrich steak on both sides with salt and pepper and put it on to fry for two minutes on the first side.
  5. Break the eggs in to a small bowl, season with salt and pepper and whisk just enough to fully combine the whites and yolks.
  6. Turn the ostrich steak to fry for two minutes on the second side before removing to a heated plate and covering with tinfoil to let it rest.
  7. Put your kitchen grill/broiler on to preheat to its highest setting.
  8. Add a little more oil to the hot frying pan before peeling the garlic clove and grating it in to the pan. Wipe and slice the mushrooms before adding to the pan and saute carefully for a minute or two, just to heat and slightly soften the mushroom slices.
  9. Pour the egg mixture over the mushrooms. Reduce the heat to low to medium.
  10. After a couple of minutes or so, you should see the egg mixture is cooked almost all the way to the top. At this stage, place the pan under the grill/broiler to finish cooking the eggs.
  11. While the omelette is finishing cooking, slice the ostrich steak across the grain in to five or six slices of even thickness.
  12. Slide the omelette on to a plate and cut in half before arranging on the serving plate with the two halves overlapping that you leave a quarter of the plate free.
  13. Arrange the ostrich slices in the free section of the plate and spoon over the tomato sauce.

Recipe 2: Curried Garlic Mushrooms on Wholegrain Toast

Curried garlic mushrooms and tomatoes are served on wholegrain toast

Curried garlic mushrooms and tomatoes are served on wholegrain toast

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 4 cherry tomatoes
  • 2 medium to large closed cup mushrooms
  • 2 tablespoons vegetable oil
  • ½ small red onion
  • 2 large garlic cloves
  • 1 teaspoon medium curry powder
  • Salt and pepper
  • 2 teaspoons freshly chopped coriander leaf/cilantro (plus extra to garnish)
  • 2 slices wholemeal bread

Instructions

  1. Wash the tomatoes and pat dry with kitchen paper. Cut in to quarters.
  2. Pour the vegetable oil in to a saucepan and gently heat. Slice the peeled onion half and separate in to strands before adding to the heated oil. Peel and finely dice the garlic cloves before also adding to the pan. Spoon in the curry powder, season with salt and pepper and saute for a minute or two, stirring with a wooden spoon, until the onion is just starting to soften and the harshness will have been cooked off the curry powder.
  3. Add the tomatoes to the pan and stir well. Cover and simmer for five minutes, stirring frequently, until the tomatoes have started to break down. Wipe the mushrooms, moderately thinly slice and carefully turn through the developing sauce. Cover and cook for five further minutes.
  4. Put the bread on to toast before carefully stirring the two teaspoons of coriander/cilantro in to the curried mushrooms.
  5. Lay the slices of toast on a serving plate, spoon on the curried mushrooms and garnish with the last of the coriander.

Recipe 3: Garlic Mushrooms and Chicken Penne Pasta

Poached chicken thigh meat and garlic mushrooms penne pasta

Poached chicken thigh meat and garlic mushrooms penne pasta

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 1 large, whole, uncooked chicken thigh
  • 1 small to medium white onion
  • 1 medium sized and strength red chilli
  • ½ teaspoon whole black peppercorns
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • 5 cherry tomatoes
  • Generous pinch dried basil
  • Black pepper
  • 1 coffee mug of dried penne pasta (or as required)
  • 2 medium closed cup mushrooms

Instructions

  1. Put the chicken thigh in to a pot. Peel and quarter the onion. Cut the top off the chilli and discard before roughly chopping. Add the onion and chilli to the pot with the chicken thigh, along with the whole black peppercorns and some salt. Pour in enough cold water to comfortably cover and bring to a very gentle simmer for about forty minutes or until the chicken thigh is just cooked.
  2. Lift the chicken thigh from the poaching water to a plate. Cover and leave to cool enough that it can be comfortably handled.
  3. Bring a large pot of heavily salted water to a rolling boil. Add the pasta, stir well and bring to a moderate simmer for seven or eight minutes.
  4. Pour the olive oil in to a clean pot. Peel the garlic clove and coarsely grate it in to the oil. Put the pot on to a medium heat and stir the garlic around briefly just to flavour the oil.
  5. Wash the tomatoes, cut them in half and add them to the pot, seasoning with the dried basil, some salt, and black pepper.
  6. Saute for three or four minutes over a low to medium heat, stirring frequently with a wooden spoon.
  7. Peel the skin from the chicken thigh and discard. Pluck the flesh from the bones in small bite-sized pieces.
  8. Drain the pasta through a colander and leave it for two or three minutes to steam off.
  9. Wipe the mushrooms, moderately thinly slice and stir in to the tomato sauce along with the chicken pieces. Saute for a couple of minutes.
  10. Add the pasta to the garlic mushrooms and chicken, stir-fold around very carefully for a minute or so, plate and serve.

Recipe 4: Chicken and Garlic Mushrooms Puff Pastry Pie

Chicken and garlic mushrooms puff pastry pie with new potatoes and peas

Chicken and garlic mushrooms puff pastry pie with new potatoes and peas

Cook Time

Prep time: 30 min

Cook time: 1 hour 30 min

Ready in: 2 hours

Yields: 2 servings

Ingredients

  • 3 whole large chicken thighs
  • 1 medium white onion
  • 1 teaspoon whole black peppercorns
  • Salt
  • 6 medium closed cup mushrooms
  • 2 large garlic cloves
  • ½ pound puff pastry
  • Flour for rolling pastry
  • 1 beaten egg for glazing
  • 12 medium sized new potatoes (to serve, optional)
  • 1 cup frozen peas (to serve, optional)

Instructions

  1. Put the chicken thighs in a large pot with the peeled and quartered onion, the whole black peppercorns and about a teaspoon of salt. Pour in enough cold water to ensure the chicken thighs are fully covered. Bring to a simmer for about forty minutes or until the thighs are just cooked before lifting them from the water (being sure to reserve the poaching liquid!) with a slotted spoon to a plate and covering until they are cool enough to be handled.
  2. Take the puff pastry out of the fridge and leave it to sit for twenty to thirty minutes to reach room temperature.
  3. Peel the skin from the partly cooled chicken thighs and discard before plucking the meat from the bones with your fingers in small bite sized pieces. Add the chicken to a large glass or stone bowl with the wiped and quartered mushrooms and the peeled and grated garlic. Stir carefully but well with a large wooden spoon.
  4. Spoon the chicken and mushroom mix in to a pie dish ten inches by seven inches and about an inch deep. Pour over enough of the chicken poaching liquid to approximately half cover the solids but no more or the pastry will become soggy during cooking.
  5. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  6. Roll out the pastry on a floured surface to a rectangle just slightly larger than the pie dish. Lift it on to the pie dish and crimp carefully around the edges before trimming off the overhang with a sharp knife. Leave to let the pastry rest while the oven completes preheating.
  7. When the oven is heated, beat the egg in a small cup or bowl and brush over the top of the pie. Cut a steam vent or two in the pastry, lift the dish on to a baking sheet (to contain any potential but unlikely spills) and place in to the hot oven for thirty minutes or until the pastry is golden.
  8. When the pie is halfway through its cooking time, wash the potatoes but don't peel, cut them in half and add them to a pot of cold, salted water. Bring the water to a simmer for a total of about twenty minutes or until the potatoes are just softened.
  9. When the pie is ready, take it from the oven and set aside to rest while the potatoes complete cooking.
  10. Three minutes before the potatoes are ready, add the frozen peas and continue to simmer for three further minutes.
  11. Drain the potatoes and peas through a colander at your sink. Allow to steam off while you dish up the pie.
  12. Cut the pie carefully in half across the way and lift one half of the pastry up and over on to the second half.
  13. Use a slotted spoon to sit half of the filling on a serving plate and lift the freed pastry half on top. Plate the second pie portion on a second plate and divide the peas and potatoes evenly between the two plates.

Recipe 5: Garlic Mushroom and Mozzarella Bacon Wraps

Garlic mushroom and mozzarella bacon wrapped mushrooms are served with boiled potatoes and dressed simple salad

Garlic mushroom and mozzarella bacon wrapped mushrooms are served with boiled potatoes and dressed simple salad

Cook Time

Prep time: 15 min

Cook time: 25 min

Ready in: 40 min

Yields: 1 serving

Ingredients

  • 6 baby new potatoes
  • Salt
  • 2 medium to large closed cup mushrooms
  • 3 cloves of garlic (2 for mushrooms and 1 for salad)
  • 2 (½ inch thick) slices of soft ball buffalo mozzarella cheese
  • 4 rashers of unsmoked back bacon
  • Black pepper
  • 2 tablespoons extra virgin olive oil (1 for cooking mushrooms and 1 for salad)
  • 4 small cherry tomatoes
  • 2 crisp lettuce leaves
  • 2 or 3 slices from halved red onion
  • Little bit of butter for potatoes

Instructions

  1. Put your oven on to preheat to 400F/200C/Gas Mark 6.
  2. Wipe the mushrooms clean, carefully remove the stalks so as not to damage the cups and set aside.
  3. Peel and finely chop two of the garlic cloves before dividing between the two mushroom cups.
  4. Trim the mozzarella slices to size and carefully fit in to the mushroom cups.
  5. Wrap each mushroom cup with two slices of bacon, ensuring the fleshy part of one rasher is uppermost in each instance.
  6. Drizzle one of the tablespoons of olive oil in the base of a casserole dish just large enough to contain the mushroom parcels and sit the mushrooms in the dish, flat sides down. Put the lid on the dish and bake in the hot oven for twenty to twenty-five minutes.
  7. Wash the potatoes but leave them whole and add to a pot of cold, salted water. Bring the water to a simmer for about twenty minutes until the potatoes are just softened all the way through.
  8. Pour the second tablespoon of olive oil in to a glass or stone bowl. Peel and finely dice the remaining garlic clove before adding it to the bowl along with some salt and pepper to season. Stir well with a wooden spoon.
  9. Wash, roll and shred the lettuce leaves before adding to the seasoned oil with the washed and halved tomatoes, the red onion slices separated in to strands and the roughly chopped mushroom stalks. Stir gently but well.
  10. Drain the potatoes through a colander at your sink. Return to the pot and allow to steam off for a couple of minutes before adding a little bit of butter and gently swirling the pot around to evenly coat the potatoes.
  11. Lift the cooked bacon and mushroom parcels to opposite corners of a square serving plate. Lay three potatoes in each remaining corner of the plate and pile the salad in the centre to serve.

Recipe 6: Garlic Mushrooms and Melted Cheese Sandwich

Garlic mushrooms and melted cheese sandwich is simply cut and served

Garlic mushrooms and melted cheese sandwich is simply cut and served

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 serving

Ingredients

  • 2 medium to large closed cup mushrooms
  • 1 large garlic clove
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 large slices white bread
  • 5 slices Red Leicester or similar hard cheese (or quantity as required)

Instructions

  1. Wipe the mushrooms and slice to a thickness of just under half an inch, stalks intact.
  2. Peel the garlic clove,
  3. Pour the olive oil in to a small, non-stick saucepan and gently heat. Put your kitchen grill/broiler on to preheat at its maximum setting.
  4. Grate the garlic clove in to the warmed oil and stir around for a minute to release the flavours before laying in the mushroom slices and seasoning with salt and pepper.
  5. After a couple of minutes, turn the mushrooms to fry on their second sides.
  6. Lift the mushroom slices on to one of the slices of bread and top with the cheese slices to fully cover in a single layer. It is better to make the cheese slices very slightly overlap.
  7. Lift the assembled cheese and mushroom bread slice on to a grilling tray and heat under the grill/broiler until the cheese is melted. Scatter with some black pepper and heat again for a few seconds until the cheese is bubbling.
  8. A spatula should be used to lift the slice carefully to a chopping board. Top with the second slice of bread and press down lightly.
  9. Cut the sandwich in to quarters from corner to opposite corner.

Recipe 7: Chicken and Garlic Mushrooms Soup

Chicken and garlic mushrooms soup

Chicken and garlic mushrooms soup

Cook Time

Prep time: 1 hour 15 min

Cook time: 1 hour 15 min

Ready in: 2 hours 30 min

Yields: 4 to 6 servings

Ingredients

  • 2 large whole chicken thighs
  • 1 medium white onion
  • 6 large garlic cloves (4 for stock and 2 for soup proper)
  • ½ teaspoon whole black peppercorns
  • Salt
  • 24 small closed cup mushrooms
  • 1 pound potatoes (net/peeled weight)
  • 1 teaspoon dried sage
  • White pepper

Instructions

  1. Put the chicken thighs in a large soup pot. Add the peeled and quartered onion and four of the garlic cloves, peeled and roughly chopped. Season with the whole black peppercorns, and half a teaspoon of salt. Pour in three to three and a half pints of cold water, ensuring the chicken thighs are covered, and bring to the gentlest possible simmer (pot covered) for forty-five minutes.
  2. Turn the heat off under the pot and leave to cool—with the chicken thighs still in place - for a further forty-five minutes.
  3. Lift the chicken thighs with a slotted spoon to a suitable plate, cover and set aside. Use the same slotted spoon to remove and discard the onion and garlic pieces.
  4. Strain the stock through a kitchen paper lined sieve over a large bowl before returning the liquid to the washed pot.
  5. Roughly chop the potatoes to around one and a half inch pieces and add to the stock along with twelve of the wiped and roughly chopped mushrooms. Add the dried sage and the peeled and roughly chopped remaining two garlic cloves. Bring back to a simmer for twenty minutes.
  6. Turn the heat off under the pot and blitz with a hand blender until smooth. Alternatively, allow to cool slightly before blending in a stand-alone blender and returning to the pot.
  7. Peel the skin from the chicken thighs and discard. Pluck the chicken from the bones in small bite-sized pieces and add the meat to the developing soup along with the moderately thinly sliced remaining mushrooms. Season with a teaspoon of salt and a quarter teaspoon of ground white pepper. Bring to a simmer, taste and adjust seasoning if required before serving.

Recipe 8: Garlic Mushrooms with Vegetable Chilli and Turmeric Potatoes

Sauteed garlic mushrooms are served with vegetable chilli and turmeric spiced potatoes

Sauteed garlic mushrooms are served with vegetable chilli and turmeric spiced potatoes

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • ½ medium red onion
  • 4 medium garlic cloves (2 for chilli and two for mushrooms)
  • 2 tablespoons vegetable oil
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 red chilli
  • 1 teaspoon ground cumin
  • Salt and black pepper
  • 5 or 6 medium to large new potatoes
  • 1 teaspoon ground turmeric
  • 8 ounce can red kidney beans in water
  • 2 tablespoons extra virgin olive oil
  • 3 medium to large closed cup mushrooms
  • ½ teaspoon dried sage
  • 2 tablespoons freshly chopped coriander leaf/cilantro

Instructions

  1. Cut each bell pepper in half, down through the core. Cutaway the seeds, lighter coloured membranes that held them in place and the parts of green stem before slicing in to strips around half an inch thick. Slice the red onion and separate each slice in to strands. Peel two of the garlic cloves and thinly slice.
  2. Pour the vegetable oil in to a large saucepan and gently heat. Add the peppers, onion and garlic before turning up the heat slightly and sauteing for a few minutes until the onions are just softened.
  3. Pour the tomatoes in to the pot. Cut the top off the chilli and discard before slicing the main body thinly in to discs and also adding to the pot along with the teaspoon of cumin. Season further with salt and pepper.
  4. Stir well and bring to a gentle simmer. Cover and leave to simmer as gently as possible for about twenty minutes, stirring occasionally.
  5. Wash the potatoes and—leaving them unpeeled—cut them in half before adding to a pot. Season with salt and the turmeric before adding enough cold water to ensure the pieces are all comfortably covered. Put the pot on to a high heat until the water starts to boil then reduce the heat and simmer for about twenty minutes or until the potatoes are just soft.
  6. When the tomatoes and peppers have been simmering for nearly twenty minutes, drain the red kidney beans, rinse in cold water through a colander and add to the pot. Stir well and simmer for a few more minutes.
  7. Pour the olive oil in to a saucepan and put the pan on to a gentle heat. Peel the last two garlic cloves before grating them in to the pan. Add the dried sage and saute gently for a minute or so, just to release the flavours of the garlic but not to colour it.
  8. Wipe the mushrooms and slice to a thickness of around a quarter inch before adding to the pan and carefully turning them frequently in the hot oil for a couple of minutes.
  9. Add the chopped coriander/cilantro to the chilli and stir well.
  10. Drain the potatoes through a colander or sieve and the meal components are ready for plating.

Recipe 9: Garlic Mushroom Burgers or Rolls and Sliced Sausages

Scottish sliced sausages on rolls with garlic and onion mushrooms

Scottish sliced sausages on rolls with garlic and onion mushrooms

This quick and easy recipe could be prepared with burgers of virtually any type, cooked to their specific recommendations or requirements. In this instance, the meat product is sliced, square sausages, unique to Scotland, frequently called Lorne sausages.

Cook Time

Prep time: 5 min

Cook time: 10 min*

Ready in: 15 min*

Yields: 1 serving

*Burgers or other alternative meat products may take longer to cook and time should be adjusted as necessary

Ingredients

  • 2 sliced sausages (or equivalent)
  • 2 or 3 tablespoons of vegetable oil
  • 2 medium closed cup mushrooms
  • ½ small white onion
  • 1 large garlic clove
  • 2 or 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 soft bread rolls

Instructions

  1. Pour the vegetable oil in to a non-stick frying pan and cook the sausages for about five minutes each side or until done.
  2. When the sausages are turned, wipe the mushrooms and slice. Slice the onion half and separate in to strands. Peel and finely slice the garlic clove.
  3. Heat the olive oil in a separate small pan before adding the mushrooms, onion and garlic. Season with salt and pepper. Cook on a medium heat for two to three minutes, turning around carefully and frequently.
  4. Cut the bread rolls in half horizontally. Lay a sausage on the bottom half of each roll and top in each instance with half the mushroom, onion and garlic combination. Close the rolls over to serve.

Recipe 10: Pork Loin Fillets with Stuffed Garlic Mushrooms

Pan fried pork loin fillets are served with garlic stuffed mushrooms, potatoes and peas

Pan fried pork loin fillets are served with garlic stuffed mushrooms, potatoes and peas

Cook Time

Prep time: 30 min

Cook time: 45 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 5 or 6 baby new potatoes, as desired
  • Salt
  • 2 boneless pork loin fillets
  • Salt and pepper
  • Vegetable oil for frying
  • 2 large Portobello mushrooms
  • 2 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • Generous handful frozen peas
  • Malt vinegar
  • 2 large chive flowers to garnish

Instructions

  1. Wash the potatoes, cut them in half and add them to a pot of cold, slightly salted water. Bring the water to a simmer on a high heat before reducing the heat and maintaining a gentle simmer for about twenty minutes. Drain the potatoes and allow them to steam off for five minutes before adding them to the fridge in a suitable dish to quickly cool completely.
  2. The pork fillets should be cooked from room temperature so if necessary, remove them from the fridge half an hour in advance.
  3. Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Season the pork fillets on both sides with salt and pepper and fry over a low to medium heat for ten minutes each side or until cooked.
  4. Wipe the mushrooms clean and carefully remove the stalk. Set the cups briefly aside before moderately finely dicing the stalks and adding them to a bowl with the peeled and grated garlic cloves. Season with salt and pepper and stir well.
  5. When the pork fillets are done, lift them to a heated plate and cover with tinfoil to let them rest but don't turn the heat off under the pan.
  6. Put your deep fryer on to heat to a medium to high setting.
  7. Add the mushrooms flat sides down to the pan vacated by the pork fillets and cook for an initial couple of minutes.
  8. Put the potatoes in to the deep fryer to cook for three or four minutes until crisp and golden.
  9. Add the frozen peas to a pot of boiling water and simmer for three minutes.
  10. Pour the olive oil in to a saucepan and heat. Add the mushroom stalks and garlic combination and saute for a minute or so, stirring constantly with a wooden spoon.
  11. Turn the mushrooms to fry for a final minute on their open sides. This will also serve to dry out the inner cups as moisture is likely to have accumulated during the initial frying period.
  12. Lift the potatoes out of the fryer to a plate covered with kitchen paper to drain.
  13. Drain the peas through a colander at your sink. Season with salt, black pepper and malt vinegar.
  14. Lay the pork fillets on opposite sides of a square serving plate. Sit a mushroom (flat side down) on top of each fillet.
  15. Divide the potato halves between the two remaining plate corners and pour the peas in to the centre of the plate.
  16. Divide the sauteed mushroom stalks and garlic between the two mushroom cups.
  17. Rinse the chive flowers carefully in cold water and gently shake dry. Pull the leaves off and scatter over the plate to garnish.

© 2018 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 11, 2020:

Thanks for commenting and letting me know. Hope you enjoy what you try.

wiserworld on March 07, 2020:

Thanks for the detailed recipes. I'm looking forward to trying these with the family. Cheers!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 02, 2019:

I'm glad the ideas appeal to you, Cynthia, and hope you enjoy the curried mushrooms. Thanks for visiting.

Cynthia Zirkwitz from Vancouver Island, Canada on September 01, 2019:

It is 2:47 A.M. and rather than get up for a snack I am salivating over your garlic mushroom recipes. I will make rhe curry mushrooms on toast very soon! Thank you!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 13, 2018:

Thank you very much Peggy for the compliment. If you lived closer, it would be my pleasure to extend that invitation.

Kristen Howe from Northeast Ohio on September 13, 2018:

Welcome Gordon. It's been a while since I read your hubs.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 13, 2018:

Hi, Kristen. Yes, I know some of the ideas are a little bit more of an acquired taste than others but I'm glad you like the majority of them and thanks.

Peggy Woods from Houston, Texas on September 11, 2018:

Garlic and mushrooms are a great combination. You have given us many good sounding recipes here, so thanks! If we were neighbors and you invited us to lunch or dinner, we would happily accept. You appear to be a really good chef.

Kristen Howe from Northeast Ohio on September 10, 2018:

Gordon, great recipes to use with garlic mushrooms. I'm just not sure about the ostrich and the red chili.

Ethel Smith from Kingston-Upon-Hull on September 10, 2018:

Thanks Gordon I will deifintely try some.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 10, 2018:

Hi, Susan and thank you. I'm glad you like these ideas and particularly the soup one. That proved to be one of my own favourites.

Susan Hazelton from Sunny Florida on September 10, 2018:

What a wonderful collection of recipes. I love mushrooms and am always looking for good recipes. I know that I will be trying the Chicken and garlic mushroom soup first.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 10, 2018:

Hello, Ethel and thanks for visiting. I'm glad you share my love of garlic mushrooms and I know the ostrich may not be to everyone's taste. Hope you get a chance to try out and enjoy some of the other ideas.

Ethel Smith from Kingston-Upon-Hull on September 10, 2018:

I love garlic and I love mushrooms so unsurprisingly I love garlic mushrooms

Some great recipes here thanks Gordon with clear recipes. Probably the only one I would change is remove the ostrich and just have the tortilla with a side salad.