Leftover lamb with creamy mushrooms and peas and corn. Gary Lum.

Burnt overdone creamy mushrooms

I was cooking dinner and received a telephone call from work.

I couldn’t not answer and the call came through after I had added some mushrooms and spring onions to a hot frypan. I could barely hear the caller so I couldn’t attend to a noisy frypan and induction hob while on the telephone.

The result was a burnt dinner. I did manage to fix it a little. It tasted okay.


  • A slice of leftover lamb shoulder
  • Two portobello mushrooms
  • Some spring onions
  • A knob of butter
  • A splash of cream
  • A splash of cooking sherry
  • A cup of frozen peas and corn


  1. Heat up the frypan.
  2. Add a little Queensland nut oil.
  3. Chop the mushrooms and spring onions and toss into the frypan.
  4. Add in the cooking sherry.
  5. Put a lid on the frypan and cook for about 5 minutes.
  6. Remove the lid and simmer to reduce the mushroom water.
  7. Toss in the chopped leftover lamb and frozen vegetables and stir through.
  8. Add in the knob of butter and when it’s melted stir in the cream.
  9. Simmer the cream until it reduces and thickens.
Leftover lamb with creamy mushrooms and peas and corn. Gary Lum.

I hate burning good food







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