Friday, 2 December 2016

Baked Portobello Mushrooms

Before I launch into the recipe for these amazingly tasty portobello mushrooms, I'm going to tell you about the dangers of being a food photographer/blogger.

The events that lead to a bruised forehead, burnt hand, sore foot and cut finger, all started because I felt I simply needed more natural light on these beautifully cooked mushrooms.
I had place the hot oven tray on the table, arranged lights etc and then decided to pull the kitchen curtain back further just to get that wintry sunlight look. Unfortunately the curtain knocked off a bag hanging on the edge of the curtain rail, this fell and was heading for the baking tray and my perfectly cooked mushrooms, so I dived forward to catch the bag with my left hand, forgetting I was holding my camera which I managed to drop on my foot! This caused me to not catch the bag but to knock it even closer towards the mushrooms, so in order to save my mushrooms, I made a grab for the hot tray .......ahhhhhhh......a very hot tray.......burnt hand.........which I drop back on the table causing a wine glass to fall and breaks as it hits the floor! .......ahhh again..... then on bending down to gather up the broken glass I hit my forehead on the back of a dinning chair, which makes me jump back and I manage to cut my finger on some of the broken glass I was picking up!

I'm so glad no one was watching!

Eventually once the detritus of my disaster had been cleaned away, wounds had been tended to and I had a stiff drink to calm my nerves I was ready to start again..........

Recipe - enough for 4

4 large portobello mushrooms
Half day old baguette
Teaspoon dried thyme or mixed herbs
Pinch chilli flakes
Tablespoon (approx) good salty butter - I use Brittany butter
Olive oil
Freshly ground black pepper

lemon wedges to serve

Preheat oven to Gas 6/200C

Check over your mushrooms and flick off any compost, sticks etc - don't wash, if you want to gently rub over with a cloth that's fine but don't get the mushrooms wet it ruins the texture and flavour. Once your happy with them, place the mushrooms onto a non-stick baking sheet

Grab the bread and rip in half and then pull off large crouton type chunks leaving behind the crusts. You want 3 or 4 'rustic croutons' per mushroom.

Dot 3 knobs of butter onto the mushroom gills along with the croutons and then sprinkle with the herbs, chilli flakes and black pepper.

Drizzle over some olive oil and then place in the oven to cook for about 10-15 minutes or until the mushroom has softened and the croutons are golden and brown.

Transfer to warmed plates and squeeze over a little lemon juice. the croutons will be lovely and crispy on top but be soggy with all the buttery mushroom juices on the bottom - perfect!

You can serve the wonderful mushrooms as they are for a starter, with a green salad for a simple lunch time meal, or with a bowled of creamy tagliatelle for a satisfying supper dish.

Have a lovely weekend
Love Lizx

 Baked Portobello Mushrooms