28 APRILWe’ve talked about blendability here before – that’s using minced up fresh, roast or sautéed mushrooms to replace 50 percent of the meat, chicken or fish in any dish, from burgers to lasagne to fish cakes. This cuts kilojoules and enhances the flavour of the dish. Brilliant, right, because who would say no to tastier and healthier food? Writing in her blog for the New York Times, Martha Rose Shulman https://nyti.ms/1DJlLux gives a quick rundown on how she makes her mushroom base for blending. “The mix is an ideal use for mushrooms that are sold pre-sliced; if you use them you can produce this very quickly,” she says. “To make the base, all you need to do is toss the mushrooms with salt, pepper and a small amount of olive oil, then spread them on a parchment-lined baking sheet and roast them until they are tender and dry. Then you chop them finely, either in a meat grinder or a food processor. Chefs prefer the grinder for texture and also because the mix comes out dryer when ground. I used a food processor and was pleased with the results.” It can be kept for up to a week in the fridge and is good for veggie meals as well as blending.