The recent addition of a vegetarian to our ranks of treasured friends and family has meant I’ve had to open up the cook books and find some new recipes.
It’s been great!
This recipe is the winner. It’s awesome. It’s tasty. It’s as near perfect a morsel as you’ll likely find in a world without bacon.
You will need:
6 big or 12 smaller mushrooms
1 tablespoon butter
2 shallots, minced
1 garlic clove, minced
2 tablespoons walnuts, chopped
Salt to taste
1 tablespoon dried thyme
1 tablespoons breadcrumbs
2 tablespoons fresh parsley, chopped
2 tablespoons dry sherry
2 tablespoons olive oil
2 tablespoons Parmesan, grated
STEP ONE: Preheat oven to 190 degrees.
STEP TWO: Remove the stems of the mushrooms and chop them, together with extra mushrooms, up roughly.
STEP THREE: Saute the chopped mushrooms and minced shallots (I mince my shallots in a mortar and pestle) in the butter for five minutes and then add garlic, walnuts and a pinch of salt and saute for another couple of minutes.
STEP FOUR: Remove from heat. Add the parsley, thyme and breadcrumbs.
STEP FIVE: In a food processor you’ll now want to combine this mixture with the sherry until it’s the consistency of crunchy peanut butter – a couple of pulses should do the trick. Be warned, it smells so good right now there isn’t a court in the land who would convict you if it never made it into the mushroom caps. I can’t say the same for your friends and family who are probably starving.
STEP SIX: Toss the mushroom caps in the olive oil, fill them with however much of the glorious paste you have left and top with the Parmesan.
STEP SEVEN: Place the stuffed mushrooms on a tray and bake them for 20 minutes. Use this time to shove as much kabana and dips down the gobs of your guests. Hopefully they’ll be too full to even try a stuffed mushroom when they’re done. But I wouldn’t count on it.
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It really does make a difference Thanks.
“Raising a family on little more than laughs”