1. Fill
the two large mushrooms with the diced chestnut mushrooms, red onion and garlic. Season with salt and pepper before sprinkling over the herbs and crumbling on the blue cheese.
3. Dish
up alongside your meal or with a small salad as a great tasty starter.
I used the other ingredients I had in and ended up creating Tomato and CheeseStuffedMushrooms. I used goats cheese and also added some basil and garlic
Goats’ cheese is a lovely creamy cheese which works brilliantly in lots of recipes. St Helen’s Farm does a great range of products and also a range of recipes on their site
Mushrooms with bluecheese. Place the mushrooms in a baking dish and drizzle with the oil. Add the sherry vinegar and stir through for about 1-2mins. Turn the heat up high and add the vermouth and cook for a further 1-2 mins. Add the chorizo to a warm pan and cook until it starts to release it’s oils (about 4-5 mins) on medium heat. Turn the heat up to high and add the wine and port and cook for 1-2 mins until the sauce reduces. 2 portobello mushrooms quartered. 70g bluecheese such as gorgonzola dolce or stilton. Dot with the cheese and place in a pre warmed oven at 170C (fan) 180c(normal) for 15 mins. 2 portobello mushrooms quartered. 70g bluecheese such as gorgonzola dolce or stilton
Remove with a slotted spoon and arrange, cut-side up in a baking dish. Add the breadcrumbs, ground almonds, basil, goat's cheese, cream, lemon juice and seasoning
Stir in the onion, mushrooms and pancetta with a wooden spoon until evenly dispersed. Put the flour, mustard powder and cheese in a large bowl and lightly stir to combine
Don't get me wrong I will happily eat it all on its own or with copious pickled onions but when you're preparing for a week of non-stop eating it's nice to have something light and fresh to get things going
With a couple more resources I would have certainly put in mushrooms, as well as using the amazingly good “Shake O’Cini” dried wild porcini mushroom powder I did for this
Hmm…I had to think for a minutes but I was quickly convinced in the truth of her observation after considering what we eat- Piroshki, Cabbage Rolls, Stuffed Peppers, Pelmeni, Vareniki-all these dishes is what makes Russian cuisine and all of them involve food inside more food
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