| Ingredients:
12 large field mushrooms
2 garlic cloves
350g/12oz Leerdammer, cut into small diced cubes
½ lemon, juiced
4 tbs flat leaf parsley, chopped
1 shallot
½ red chilli
100 ml olive oil
110g/4oz butter
Seasoning
Method
- Remove the rind from the Leerdammer and cut into 1 cm
cubes. Then place the field mushrooms, stalk side up and
put the Leerdammer evenly on top of the mushrooms, together
with a little knob of butter on each one.
- Drizzle with olive oil and seasoning and place in a pre-heated
oven (180°C/350°F/Gas Mark 4) for 10-15 minutes
to cook through until lightly brown.
- Whilst the mushrooms are cooking, peel and finely chop
the garlic and shallot, and place in a bowl with the lemon
juice and the rest of the olive oil. Add the chopped parsley,
diced red chilli and seasoning. Place in a pan and slightly
warm.
- Remove the mushrooms and place in a serving dish. Pour
the dressing over the top and either serve still hot or
leave to cool, refrigerate and serve cold.
Note:
- This is such a simple and tasty idea and can be adapted
to any mushrooms. If you cannot find large field mushrooms
use widely available Portabello ones instead. Alternatively
use about 600g of medium-sized chestnut or button mushrooms;
stuff and cook as above and serve them as a delicious starter
or light lunch with crusty bread.
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