Why You’ll Love This Recipe

• The flavours are unreal – the white wine really lifts the creamy sauce to the next level, with no extra effort required.
• It’s super easy to make, but ends up seeming quite fancy (the best kind of meal) – perfect for serving to guests!
• The white wine sauce could be used in any number of other ways, if you don’t want pasta – you could even just make super posh mushrooms on toast!

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like butter and black pepper. See the printable recipe card below for detailed ingredient quantities.

• pasta. Any shape works, long or short – I love farfalle, tagliatelle, mafalde, or spirali.
• mushrooms (I used chestnut mushrooms, but just choose your favourites)
• dry white wine
• onion
• garlic
• cream (single or double work fine)
• vegetable stock
• fresh parsley

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Sauté the mushrooms and onion in butter.

Step 2: Add the white wine and simmer for a few minutes to cook off the alcohol.

Step 3: Add the cream, and bring together until you have a luscious, creamy white wine sauce.

Step 4: Serve with pasta and plenty of fresh parsley.

Becca’s Top Tip

If you don’t fancy pasta, you can use the white wine mushroom sauce in other ways too – try it on baked tofu, for example!

Recipe FAQs

Why You’ll Love This Recipe

• Using gnocchi and tasty pizza toppings makes a really lovely change from a regular pizza or a pasta dish.
• You can customise the dish using your favourite pizza toppings – try some different combinations!
• This gnocchi recipe reheats nicely, so make enough for leftovers.
• Ooey gooey mozzarella cheese… need I say more?

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil and black pepper. See the printable recipe card below for detailed ingredient quantities.

• gnocchi. I use either fresh gnocchi, or the vacuum-packed stuff – either one is fine. You could even use homemade gnocchi or ricotta gnocchi!
• pizza sauce – whichever one’s your favourite!
• onion – this time I used frozen diced onion, but use fresh onion if you prefer.
• garlic
• mozzarella cheese – I find the ready-grated stuff melts the best, rather than fresh mozzarella.
• fresh chives
• your favourite pizza toppings – I used mushrooms, black olives, yellow pepper, and cherry tomatoes.

Becca’s Top Tip

You don’t have to use the pizza toppings I chose – just use whatever you like to have on pizza! My other favourite toppings include diced red onion, sweetcorn, peppers, and pineapple.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Sauté some gnocchi with some diced onion. This helps the gnocchi to become light and fluffy – you can find out more in my post ‘How to fry gnocchi (and why you should want to!)‘

Step 2: Add your favourite tomato pizza sauce. I used shop-bought sauce, but a homemade tomato sauce would also be great.

Step 3: Transfer the tomatoey gnocchi to a baking dish, and add mozzarella cheese and your favourite pizza toppings. I used yellow peppers, tomatoes, mushrooms and black olives.

Step 4: Bake until the cheese is nice and gooey.

Becca’s Top Tip

If you’re in a big rush, you can skip the sautéing, and just add the gnocchi straight to the baking dish with the sauce. However, if you have time, I would definitely recommend taking the extra few minutes to fry it off a little first, as it really does lighten up the gnocchi.

Recipe FAQs

Why You’ll Love This Recipe

• The flavours! Oh my… the flavours.
• It reheats beautifully, so if you can resist eating it all in one sitting, you’ll be glad to have leftovers.
• A special side dish like this mushroom gratin really takes a simple meal up a notch.
• It’s easy to make, but extraordinary enough to serve for a special occasion, like Thanksgiving or Christmas.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil and black pepper. See the printable recipe card below for detailed ingredient quantities.

• mushrooms
• potatoes
• brie cheese
• cream
• fresh parsley (just to garnish)
• vegetable stock – or just use salt if you prefer!
• garlic – I used minced garlic from a jar, but feel free to use fresh garlic if you prefer.
• dried thyme
• nutmeg

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Cook mushrooms with plenty of garlic in a buttery cream sauce.

Step 2: Peel some potatoes and slice them as thinly as you can.

Step 3: In a baking dish, layer up the sliced potatoes, creamy garlic mushrooms, and slices of brie.

Step 4: Bake until the potatoes are soft and the brie on top is golden brown and crispy.

Becca’s Top Tip

If you’re not a fan of brie, you could easily swap it for some grated cheddar cheese instead.

Recipe FAQs

Why You’ll Love This Recipe

• It’s light and brothy, but the gyoza and noodles make it nice and filling too.
• The flavours are just beautiful, with the chilli, garlic, ginger and soy sauce all balancing each other perfectly.
• You can adapt the recipe for this gyoza soup however you like, depending on what vegetables you have loitering in the fridge.
• Leftovers will reheat really nicely in the microwave!

What Are Gyoza?

Gyoza are a Japanese dumpling, made by folding a thin piece of dough around a tasty filling, and sealed up by pressing the edges together.

Different countries around the world, particularly Asian countries, have their own versions of these dumplings, but gyoza are the Japanese version.

Homemade gyoza are fairly straightforward to make, but on this occasion I used frozen shop-bought gyoza, which are super convenient – they can be added to your gyoza soup straight from frozen!

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil. See the printable recipe card below for detailed ingredient quantities.

• vegetarian gyoza – I used frozen gyoza filled with tofu and vegetables. Aim for around 5 per person.
• noodles – I used dried egg noodles, but a vegan noodle like rice noodles would also be great!
• edamame – again, I used frozen.
• red pepper
• mushrooms
• spring onion
• garlic
• ginger
• red chilli – I prefer to use a mild chilli, as you can always add more heat later, but if you make it too spicy you’ve ruined the whole thing!
• soy sauce
• vegetable stock cube – or liquid stock, or jelly stock. I use a low salt version, which works perfectly, as the soy sauce is already very salty.
• sweet chilli sauce
• sesame seeds (just for garnish – skip them if you like!)

Becca’s Top Tip

When it comes to garlic and ginger, I almost always used the pureed versions that come in a jar or a tube. It saves so much time on peeling and chopping, and also means there’s no waste – the tube can keep in the fridge for a fairly long time, so it will still be there when you next need it.

Ingredient Swaps

Feel free to make this recipe your own – it’s really easy to customise.

Here are a few ways you could adapt this recipe:

• Fry up some firm tofu (torn into bitesized chunks) along with the aromatics at the beginning of the recipe.
• Swap the vegetables for whatever you have on hand. Some good options could be cabbage, thinly cut carrot, baby corn, onion, tenderstem broccoli, or whatever else you have in the fridge.
• If you like things hot, add some extra spice in the form of more chilli sauce or an extra hot chilli. Or, make your gyoza soup milder by skipping the red chilli altogether (the sweet chilli sauce will still add a hint of warmth!).
• Swap the egg noodles for rice noodles, if you’d like your gyoza soup to be vegan – or even use actual leftover rice!
• If needed, use rice noodles and a gluten-free soy sauce to make a gluten-free soup.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Cook the ‘aromatics’ – garlic, ginger, onion and chilli – until they’re soft and fragrant.

Step 2: Add your choice of vegetables and noodles, along with all the tasty ingredients that will comprise the soup broth.

Step 3: Add the vegetable gyoza to the soup, and let them simmer until they’re piping hot.

Step 4: Serve hot!

Becca’s Top Tip

If you’d like to, keep a few ingredients back for garnishing the soup – I used some sesame seeds and a few extra bits of spring onion. Some garnish not only makes your gyoza soup look really beautiful, it also brings an extra bit of fresh flavour, and a different texture.

Recipe FAQs

Why You’ll Love This Recipe

• The flavours are unbelievably good – this mushroom pie is seriously irresistible.
• It’s a hearty meal that will satisfy vegetarians and meat-eaters alike – so it’s great for feeding a crowd!
• The creamy mushroom mixture can be used in various other ways, if you don’t want to make your own crust – see below for some ideas.
• Adding chestnuts to the mushroom filling makes it feel extra special, and a little bit festive – this mushroom pie would be perfect for cooking on a special occasion like Christmas!

What is a Suet Pie Crust?

Suet is essentially a type of fat. It traditionally comes from animals, but I obviously use a vegetarian version, which is made from vegetable oil.

In the UK, vegetarian suet is easy to find in most supermarkets, but if you live elsewhere and you can’t find it locally, you may be able to purchase it online. Here it is on Amazon US, for example.

I usually use suet to make incredible suet dumplings, which are soft and doughy, and seriously comforting cooked on top of a hearty stew! To make this suet pie crust, I just made a flatter layer of the dough, and spread it across the top of the mushroom pie filling. The underside of the crust retains that soft, doughy texture, while the top crisps up beautifully, like pastry.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like butter, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• mushrooms – I used a mixture of baby portobellos and chestnut mushrooms. Stick with one type if you prefer!
• onion
• garlic – I love using garlic paste or pre-chopped garlic from a jar, to cut down on prep time.
• dried thyme
• vegetable stock – I use a stock cube, but liquid or jelly stock would be fine too.
• chesnuts – I used the kind that come ready-cooked in a packet (Amazon UK).
• white wine – nothing too fancy! Any cheap dry white wine will be fine.
• shredded vegetarian suet (I use this one – Amazon UK / Amazon US)
• self-raising flour
• cream
• fresh parsley

Becca’s Top Tip

If you can’t find chestnuts, use chopped walnuts instead. They’ll do a great job of adding that slight crunch, and making the mushroom pie feel a little bit special.

Ways to Simplify the Recipe

If you can’t be bothered to make your own pie crust (or if you can’t find suet anywhere), don’t let that put you off – there are plenty of ways you could adapt the recipe to suit you.

Here are a few examples:

• Make a standard pastry crust using your favourite pastry recipe.
• Use shop-bought puff or shortcrust pastry, instead of making your own crust.
• Make a simple savoury crumble topping instead.
• Serve the mushroom and chestnut filling without a crust at all, just like a standalone mushroom stew (similar to a creamy mushroom stroganoff!)
• Serve mushroom mixture in a different way, for something a bit different – perhaps creamy mushrooms on toast, or creamy mushroom pasta.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Prepare the suet dough, and leave it to rest in the fridge.

Step 2: Cook the onion, mushrooms and chestnuts in the creamy sauce.

Step 3: Roll or press out the suet dough into a rough rectangle.

Step 4: Transfer the mushroom pie filling into a baking dish, and top with the suet crust.

Step 5: Bake until the filling is piping hot, and bubbling up around the crispy suet crust.

Becca’s Top Tip

If you’re baking something in a dish, always place the dish on a baking tray before putting it in the oven! Pies and casseroles have a tendency to bubble over the edge of the dish, and the tray will help to catch any drips.

Recipe FAQs

Why You’ll Love This Recipe

• Cheesy pasta is the best form of comfort food, but this version has a bit of extra nutrition thrown in for good measure.
• Garlic mushroom mac and cheese is a real people-pleaser – perfect to cook for friends and family.
• It’s easy to make in bulk, so you can double the recipe if you need to feed a crowd.
• Or, freeze any leftovers, and have it ready to microwave when you need a quick pick-me-up after a long day.
• Did I mention it tastes bloomin’ incredible?

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need some black pepper from your kitchen cupboard. See the printable recipe card below for detailed ingredient quantities.

• pasta – macaroni is the obvious choice for mac and cheese, but any similar small pasta shape will work.
• mushrooms – I used chestnut mushrooms, but white mushrooms, portobello mushrooms, button mushrooms, etc. will all work fine. You could even use a mixture of mushroom types, for a bit of variety.
• onion
• garlic
• chives
• cheddar cheese – it’s best to grate your own, rather than using pre-grated, if possible
• milk
• flour
• butter

Becca’s Top Tip

I took the lazy route and used minced garlic from a jar, rather than mincing my own. For a recipe like this, where you want to use plenty of garlic, it’s a really easy way to avoid having to stand there peeling and chopping for ten minutes!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Start by gently cooking the onions, garlic and mushrooms in butter. Your house will already be smelling incredible by this point!

Step 2: Push the mushrooms to the edge of the pan, and create the white sauce in the centre. If you prefer, you might find it easier to use a separate pan (I just like to save on washing up where I can!). And if you’re a white sauce novice, make sure you check out my detailed instructions about how to make a simple white sauce.

Step 3: Add some chopped chives and plenty of grated cheese, and combine to make a rich, cheesy sauce.

Step 4: Add cooked pasta.

Step 5: Transfer the mixture to a baking dish, and top with more grated cheese. Bake until crispy.

Step 6: Serve it hot with some extra veggies, if you like.

Becca’s Top Tip

The garlic mushroom mac and cheese is super rich and creamy, so I find a nice green salad on the side works perfectly to cut through the richness.

Recipe FAQs