After the brain searingly hot Thai Curry from last time lets calm things down a bit with a starter from Spain – Stuffed Mushrooms. These were discovered in Tenerife and I’ve taken some liberties (that is I’ve made the recipe up because I was a bit jolly when I ate them and can’t really remember what was in them but they were good!). Essential ingredients shown below – as always the wine is optional (but, in a way, essential too). PS I’m watching Gordon Ramsay having a nightmare in an American Kitchen (‘Zekes’ episode for those who watch it) while I write this, so do hang on in there…
Fungi – it ain’t pretty when its raw…
- 2 portobello mushrooms
- 1 pepper (capsicum, bell – whatever you like to call them)
- 1/2 onion
- handful of lardons (chopped up bacon)
- Worcestershire sauce
- Olive oil
- Chicken stock
- Coriander leaves
Clean the mushrooms, remove the stalks and set aside. Brush the mushrooms with melted butter and grill, turning every now and then. Meanwhile fry the onion, pepper and mushroom stalks together with the lardons until the fat in the bacon melts.
When the filling is cooked up fill the upturned mushrooms (you can create a vegetarian version by replacing the lardons with cooked rice and adding some Worcestershire sauce – which I also add to the bacon version – the more the merrier).
Now we are ready for the magic ingredient: Béarnaise sauce. Now you could spend days making this amazing sauce yourself but to be honest its easier to buy a jar of it. So spread some all over your mushrooms, put a piece of foil over it and bake for a while. Meanwhile prepare the ‘jus’ (gravy) – heat up some of the mushroom liquid that you will by now have noticed is swimming around the grill pan together with some chicken stock. Add a bit of cornflour and the ubiquitous Worcestershire sauce and whisk it up so that it thickens. Get those ‘Shrooms out. Plate up and stick a bit of (limp by the look of it) coriander on top and spoon the gravy around the edge. Honest its lovely!!
Right I’m off to watch Family Guy.