Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Some really beautiful mushroom varieties are popping up at the market at the moment. So, I was delighted when Kat chose mushrooms for The Mum & The Chef this week. It doesn’t really matter what variety of mushrooms you use for this dish but it’s good to mix up the textures and flavour. A combination of different types of mushrooms will work best. With the help of wild mushroom specialist Damien Pike and his wonderful staff (who have a mushroom for everything) at the Prahran Market, I  chose a portobello mushroom for its stronger flavour and firm texture and the slippery jacks, which have just come into season for a milder, softer accompaniment.
Just in case you haven’t read about The Mum & The Chef project before, here’s the lowdown –
Fellow food blogger and cafe owner Katrina Higham from Windsor Deli (my local fave) and I, have  joined forces for a while. Each fortnight or so, we will choose a fresh seasonal ingredient and independently come up with some recipes featuring our chosen ingredient. We’ve called it – The Mum and the Chef, where Kat (a fully qualified chef) will share her culinary expertise, and I’ll share my home cooking and kid friendly ideas. It’s going to be interesting to see what we both come up with.

For more mushroom recipes & inspiration, check out the following Mum & The Chef contributors:

You'll Need

Bechamel

40g butter
40g plain flour
200mls milk
200mls hot chicken stock
40g parmesan, grated
salt & pepper

Mushrooms

250g assorted mushrooms
2 garlic cloves, finely chopped
1 stem thyme, leaves picked
1 tbs butter
fresh lasagna sheets (good quality)

Topping
extra butter and parmesan cheese

Method

Pre heat oven to 180c

Get started with the bechamel. Melt the butter in a medium non stick saucepan and whisk in the flour. Stir for a few minutes until the mixture starts to golden. Pour the milk in gradually whisking as you go to prevent lumps from forming. Switch to a wooden spoon and keep stirring and add the stock. Allow to thicken for 10 minutes, stirring every once in a while. Add the parmesan and season with salt and pepper to taste. It should be a nice thick, smooth sauce. Feel free to add more cheese if you prefer.

Melt the butter in a fry pan and saute the mushrooms with the garlic and thyme until starting to soften.
Season and set aside.

Butter a square casserole dish and cutting the lasagna sheets to size layer the pasta on the bottom of the dish. Spread a layer of bechamel and scatter some mushrooms on top. Repeat this process over and over finishing with a layer of pasta on top.
Dot the top of the pasta with butter and extra parmesan cheese and bake for 30 minutes or until golden and the pasta is cooked through.
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