Friday, March 18, 2011

Stuffed Mushrooms


  
I was late home this evening - not a healthy thing to do when your wife's hungry! 
Not only that, but I had to get on the phone and deal with things before starting to cook. By the time I actually started, we'd both snacked enough that the edges were off our appetites, so we remembered that we had mushrooms in the fridge, so why not that!
Ingredients:
1 stick of butter                    20 mushrooms, stalks removed
1 egg                                   2 slices of bread, crusts removed
1 tblsp vegetable oil             2 tsp Herbes de Provence
3 clove garlic, chopped (I used 2 tsp of pre-chopped)
salt & pepper                      grated Parmesan cheese
You'll need just a frying pan and a small mixing bowl - and a safe source of flame. I used a gas candle lighter. A spatula and a pair of tongs comes in very handy!
Method:
  1. Tear up the bread, add the oil, Herbes, garlic, some salt and pepper, and the egg. Mash all this up well and you should get a fairly loose paste.
  2. Take the stalks out of the mushrooms and fill the resulting holes with the mixture - don't heap is, because you're going for taste, not quantity.
  3.  Melt half the butter gently in a pan. Once melted, add ten mushrooms and leave for about five minutes. By this time the mushrooms should be hard on top, still, but lightly-browned on the bottoms.
  4. Flip all the mushrooms and cook for a couple more minutes, on a higher heat. This will cook the egg, which will expand, forcing the mix further into the mushroom.
  5. Take out the mushrooms and arrange on a plate. Sprinkle each with Parmesan cheese.
  6. Go over the top of each mushroom with the flame, browning the cheese.
The ten should be enough for two people: for another two, repeat the process, but add about a quarter stick of butter, as it'll be getting "used" as well as absorbed by the mushrooms.

Enjoy your meal! We did!
TTFN

1 comment:

Tola said...

it was so good, and ten each was just enough.