Tuesday, 30 March 2010

Magical Mushrooms

I went a bit crazy cooking at the weekend. This time not with cakes though. Still trying to steer clear of cakes. Not having entire success on that one but vegetables have been a good distraction. Here are some mushrooms that worked their magic on us....


This is a great vegetarian starter or lunch. The mushrooms would also be perfect for a dinner party, re-warmed through on the BBQ or even frozen for another time. Fry streaky bacon or panchetta pieces with the onions for a non-vegetarian version. Chopped olives would be nice in this too. The mushrooms are delicious served with a red pepper vierge. This sounds a little fancy. It’s really easy so don’t be thrown by the cheffy term! It is usually made with skinned and diced tomatoes but I have made a red pepper version.

Serves 4

25g unsalted butter
1 tbsp olive oil
4 portobello or flat breakfast mushrooms
1 onion, finely chopped
2 garlic cloves, finely chopped
125g fine white breadcrumbs
50g semi-sundried tomatoes, chopped
1 tbsp finely chopped parsley
1 tbsp finely snipped chives
25g finely grated parmesan
75g soft cheese like Goats, Brie or Corleggy
75ml extra virgin olive oil
1 small red pepper, finely chopped
1 tbsp finely chopped parsley
1 tbsp finely snipped chives
wild rocket leaves to serve
Salt and freshly ground black pepper

Preheat the oven to 220C (425F / Gas Mark7).

Melt the butter with the oil in a saute pan over a medium heat. Pop the stalks out of the mushrooms and finely chop them (the stalks!). Saute them with the onion and garlic for 4-5 minutes until softened.

In the meantime, toss the breadcrumbs, semi-sundried tomatoes, parsley, chives and parmesan together in a large bowl. Crumble the cheese in and then toss through with the cooked onion mixture. Season to taste.

Arrange the mushrooms on a baking sheet, underside up. Pile the crumb mixture on top, pressing it down a little as you go. Bake in the oven for 15-20 minutes until the mushrooms have wilted a little and the crumb topping is crisp and golden.

In the meantime, make the red pepper vierge. Simply warm the oil through in a small saucepan for a few minutes. Add the red pepper and allow to cook very gently for 3-4 minutes before removing from the heat. Stir the parsley and chives through.

To serve, spoon the red pepper vierge around each serving plate. Sit a stuffed mushroom in the centre and pile some rocket on top. 


Lilly Higgins said...

Yum! My God. yum. These look gorgeous, I'd love mushrooms like this! Beautiful photographs too! x

Ciara Brehony said...

Swoon!! Now your talking! This is my kinda food, YUM!