Trevilley Farm


Mushrooms and Roasted Butternut Squash on Toast


175g closed cup mushrooms - thickly sliced
350g butternut squash - skin washed, sliced in half and seeds removed
2 tablespoons olive oil
salt and freshly ground black pepper
1 small pinch chilli powder
2 thick slices Trevilley Farm wholegrain bread

Preparation Instructions: 

Preparation time: 5 mins
Cook Time: 40 mins
Serves 2

Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Place the butternut squash on a baking tray, drizzle over a little of the olive oil and pop in the oven for 40 mins or until golden and soft when tested with a fork.

When the squash is nearly ready, heat the olive oil into a non-stick frying pan add the mushrooms and sauté over a high heat for 4-5 mins or until the mushrooms are golden brown. Season to taste with salt, pepper and a mere hint of chilli if desired.

Toast the bread.
Lightly mash the squash, discarding the skin.
Add salt and pepper to taste, then spread thickly over the toast and add the mushrooms on top.
Serve immediately.

Recipe Ingredients: 

Spaghetti Bolognese with Mushrooms


500g Trevilley Farm minced beef
350g button / field mushrooms - halved / sliced
450g spaghetti
2 cans of chopped tomatoes
1 heaped teaspoon dried basil
1 heaped teaspoon dried oregano
2 cloves garlic - finely chopped
1 onion - finely chopped
2 teaspoons red / green pesto (optional)
1 tablespoon tomato puree
1 tablespoon olive oil
1 pinch white sugar
1/4 pint / 150ml red wine
1 small handful fresh basil - washed (optional but I strongly recommend investing in a basil plant - they are very cheap!)
Large pinch of Salt and equal amount of freshly ground black pepper
Parmesan cheese - although Davidstow or cheddar will substitute!

Preparation Instructions: 

Preparation time: 15mins
Cooking time: 30-60mins
Serves 4/5

Heat a large saucepan and add the olive oil.
When hot, add the mushrooms and onions over a moderate heat. Stir and shortly after add the garlic.

When the onions and mushrooms have started to turn golden add the mince. Turn down the heat slightly.
Stir in, mixing well with the mushrooms, garlic and onions until the mince has all been browned.
Pour off / scoop out any excess fat - although this may not be necessary.

Add the two cans of chopped tomatoes and stir / mix well.
Bring to the first signs of boil (the juice will start bubbling) and add the tomato puree, wine, sugar, salt, pepper, pesto, dried basil and dried oregano.
Stir and mix well, ensuring that the mixture has once again been brought to the boil, put the lid on and then reduce heat. Stir occasionally.

Note - The bolognese sauce can be ready in about 20mins from this point or for best results in an hour.

The 20 minute version:
Ensure the heat on the sauce is medium low. Keep the lid half on and stir frequently.
Wait 5mins (take the time to clean up!) and then cook the spaghetti.
When the spaghetti is ready take the sauce off the heat, add the fresh basil leaves, stir in well and serve.
Garnish with cheese if desired.

For best results:
The bolognese is best left cooking for about an hour with the lid on and on a very low heat setting. Stir occassionally.
Time the spaghetti accordingly!
When the spaghetti is ready take the sauce off the heat, add the fresh basil leaves, stir in well and serve.
Garnish with cheese if desired.

Recipe Ingredients: 

Mushroom Risotto


250g Field / Button Mushrooms - medium sliced
2 litres chicken or vegetable stock
2 tablespoons olive oil
1 onion
25g unsalted butter
1 large clove of garlic - finely chopped / minced
80g pancetta or smoked streaky bacon - chopped (optional)
350g Arborio or Carnaroli rice
150ml / ¼ pint dry white wine
1.2 litres / 2 pints hot vegetable / chicken stock
freshly ground black pepper and sea salt
25g fresh Pecorino or Parmesan cheese - finely grated

Preparation Instructions: 

Preparation time: 15mins
Cooking time: 30mins
Serves 4
Available as vegetarian and non-vegetarian

Heat the stock in a saucepan until it is simmering slowly and steadily.

In a separate heavy based pan, heat half of both the olive oil and butter.
Add the mushrooms and sauté over a high heat for 4 mins or until the mushrooms are golden.
Transfer to plate and set aside.

Add the remaining butter and oil to this pan.
Add the onion, garlic and pancetta and cook over a medium heat until pale golden.
Stir in the rice and cook, stirring for 1 min.
Add the white wine and cook over a low heat, stirring until the wine has evaporated.

Add a ladleful of the stock and continue to cook, stirring until he liquid has been absorbed.
Continue adding stock, cooking and stirring for about 15 mins, until three quarters of the stock has been used.

Return the mushrooms to the pan with the next ladle of stock and cook and stir as before until all the stock has been absorbed and the rice is plump and tender.

Season to taste, then stir in the cheese.
Serve straight away with a little more cheese if liked.

Recipe Ingredients: 

Cabbage, Ham and Mushroom Bake


2 small/baby white cabbages - shredded / finely chopped
2 leeks - shredded / finely chopped
2 small onions - peeled and finely chopped
2 slices lean ham - cut into strips
50g butter
50g plain flour
400ml semi skimmed milk
200ml drained cabbage water
12 mushrooms - wiped and quartered
2 tablespoons horseradish sauce
2 pinches freshly grated nutmeg
freshly ground black pepper and salt
Small bunch of fresh parsley - chopped

Preparation Instructions: 

Preparation Time: 15mins
Cooking Time : 30mins
Serves 4

Preheat the oven to 180°C, 350°F, gas mark 4.

Place the cabbage, leek and onion in a saucepan of approximately 1 litre boiling water,
Add two pinches of salt and cook for 4-5 minutes.
Drain reserving 200ml of the cabbage water.

Place the cooked cabbage mixture in a suitable sized ovenproof dish adding the ham strips.

In a saucepan melt the butter. Add the flour and cook for 2-3 minutes over a moderate heat. Gradually add the milk and cabbage liquid.
Simmer over a moderate heat until smooth and thick.

Add the mushrooms, horseradish, nutmeg, pepper and salt and cook for a further 2-3 minutes.

Pour the sauce over the cabbage mixture and bake for 15-20 minutes.
Garnish with a scattering of fresh parsley.

Recipe Ingredients: 

Vegetable Fritter Fondue


Closed Cup mushrooms
Sprigs of PSB
Par-boiled potatoes
Other veg of your choosing! (chop all the above veg into bit sized cubes / pieces)
100g plain flour
½ teaspoon salt
1 tablespoon corn oil
¼ pint water
2 egg whites

Preparation Instructions: 

This recipe is best served using a fondue set at the table.
Ensure the veg is in small pieces and free of excess water.
Make the batter by missing the flour and salt with the oil and water, and beat until smooth. Whisk the egg whites until stiff and fold into the batter just before required.
Fill a fondue pan about half full of oil and heat.
Secure a piece of veg on a long fondue fork and dip into the batter, ensuring that the veg is completely covered.
Then submerge in the oil until the batter is golden brown.

Serve with Cornish Chilli Hummingbird Sweet Chilli Dipping Sauce.

Steak with Mushroom Sauce


2 steaks - fillet, sirloin, ribeye or rump
1 teaspoon olive oil
1 knob butter
500g field and button mushrooms - sliced
2 teaspoons butter
4 teaspoons wholegrain mustard
1/2 pot whipping cream

Preparation Instructions: 

This is a great sauce for steak lovers. The choice of cut is up to you.

Preparation time: 3 mins
Cook time: 15 - 20 mins

Heat a frying pan on a medium high heat.
When hot add the olive oil and spread over the pan.
When hot add the steaks.

Cook time varies greatly on the steak and its thickness. On average cook each side for 8 - 10 minutes for a medium steak, but really you need to try and judge it yourself.

When the steak is nearly cooked add a generous knob of butter. Allow the butter to melt and then spoon the melted butter on top of the steak. Turn the steak a couple of times and continue spooning the butter onto the steak.

Allow steak to stand for two minutes before adding sauce / serving.

Mushroom Sauce
Melt butter and oil over medium high heat.
Add mushrooms, stir for 3 minutes.

Add half the mustard and stir on the heat for one minute.

Stir in the cream and the remaining mustard.
Heat until boiling and reduced slightly.

Season to taste with salt and pepper, pour over the steaks and serve with homemade chips and veg!

Recipe Ingredients: 

Curry with Kale, Carrots and Mushrooms


1 tablespoon olive oil
500g Pork, frying steak, chicken or turkey - diced
1 onion - chopped
2 carrots - sliced
150g field or button mushrooms - sliced
200g kale - coarsely chopped
50g red or green Thai curry paste (more if you want a hotter curry)
400ml Coconut Milk

Preparation Instructions: 

The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!

Preparation time: 10 mins
Cooking time: 40 mins
Serves 2/3

Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.

Stir until meat has been browned and a little golden.

Add the curry paste. Stir and bring to boil.

Add the coconut milk, mix well and bring to boil.

Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.

Serve with rice or noodles.

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