Monday, 9 March 2015

Baked Herby Mushrooms


I am so glad I decided to photograph this dish! For various reasons.....

1. It tasted darn good and I wanted to share the recipe with you...

2. It's another mushroom dish and really you can never have too many of those...

and......

                wait for it.......

3. The colour of the herb stuffing was such a vibrant green it looked amazing......

see....


I mean to say - wow what a colour...... I would love to paint something this shade.......I'm not sure what, but I can just see me wandering around my local DIY shop with a bowl of this sauce asking for them to match it to paint colour - perhaps I should just stick to the cooking and leave interior design to the professionals.....

So, back to my baked mushrooms.....


Recipe - serves 4

150g unsalted butter - softened
2 fat garlic cloves
1 small onion or a couple of shallots - peeled and chopped
1 tablespoon Dijon mustard
a great big handful of flat-leaf parsley (this is where your colour comes from)
zest of a lemon
Few sprigs of fresh thyme
8 large mushrooms - I used chestnut but field mushrooms would be perfect
salt & pepper
olive oil

Pre-heat oven to 180C/ gas 4

First make up you green herb butter.....


Grab a small blender and add everything (except your mushrooms) into it. 

So, just to confirm - add your butter; garlic; lemon zest; chopped onion (or shallot); parsley; your mustard and some salt & pepper.....

But not your mushrooms or the thyme sprigs..... or the olive oil...... so when I said add everything I didn't mean it.......

Give it all a really good whizz until blended and buttery. Adjust your seasoning and then set aside whilst you prepare your mushrooms....


Gently check over your mushrooms - removing any bits of soil or foreign bodies and then take out the stalk (you can keep the stalks to add to another dish or, as I will next time, add them to the blender when making the parsley butter.....) 

Lay the mushrooms out on a baking tray and drizzle with olive oil. Lift up each mushroom and rub a little olive oil into the skins with your hands.


Next take a teaspoon and fill each mushroom up with the butter - be generous - sprinkle over the sprigs of thyme and pop it all in the oven for about 20-25 minutes....


Remove from the oven and serve immediately - they will have a firm meaty texture and ooze luscious herby, garlicky juices ............ 

You can serve them as a starter with a simple rustic loaf to mop up all the juices; as a side dish to any roast, chop or casserole dish; with a simple green salad as a light lunch or supper; or with a bowl of butter pasta........whichever way you decide to serve them, these mushrooms are simply delicious, although we did rather OD on them the other evening ........ I probably wont want to look another mushroom in the eye for a day or two......

Have a great start to your week
Lizx
 Baked Mushrooms