Saturday, October 15, 2005

Baked Mushrooms

1 really big Mushroom per person
Onion or Shallots (or Leeks, see below)
White Wine
Parmesan Cheese
Freshly ground Black Pepper
Olive Oil
Unsalted Butter

1] Take the storks off the Mushroom and chop finely.
2] Finely chop the Onion/Shallots.
3] Heat the butter in a pan and gently fry the chopped Mushroom stalks and Onion/Shallots until they get a good colour (don't let them burn).
3a] You can add in the chopped Garlic here, or with the wine, both taste good to me, it depends how you like your garlic. Frying it a little will temper it, putting it in with the wine will keep its bite.
4] Add some wine and simmer the alchohol off.
5] Take the pan off the heat and stir in the cream.
6] Wipe the outsides of the mushroom with Olive Oil and put on an oiled baking tray.
7] Put a slice of butter in the well of the mushroom.
8] Generously fill the mushroom with the mixture from the pan.
9] Top the mushroom with chunks of Parmesan.
10] Bake in the oven until the cheese starts to brown, about 15 minutes.

Serve up with a nice salad. These are really filling and don't need much else.

Variations: Use leeks instead of the Onion. Slow cook them in butter for 20+ minutes so they get nice and sweet before adding in the chopped Mushroom stalks, and gently fry for another 10 minutes.

Finely chop the Mushroom stalks and Onion/Shallots.

Gently fry them in some unsalted butter or Ghee... No burning them remember, makes for a horrid bitter taste.

Take the pan off the heat, wait for 30 seconds, then slowly stir the cream in. Not like I did here and dump it all in at once.

A generous slice of Unsalted Butter, oh look, there is the Garlic I forgot to put in.

I favour really good chunks of Parmesan, none of that grating business.

No pic of the final cooked thing, it got eaten too soon.
I will do an update.

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