Monday, 30 May 2011

Spicy stuffed mushrooms

This recipe is for two stuffed mushrooms - but the quantities can be multiplied as appropriate. They are extremely versatile. One mushroom served on a bed of salad makes a great started, or I have served them as a finishing touch on a polenta dish (see picture).

2 large mushrooms, stalks removed
pinch salt and pepper
1tsp yellow mustard seeds
1/2 tsp crushed szechuan peppercorns
2 tblsp tomato puree
4 tblsp milk (I use soya milk)
4 mint basil leaves (ordinary basil will do if you can't find mint basil)
1 tblsp grated cheese

1. Fry the mushrooms on a medium heat for about 1-2 minutes on each side until slightly tender and releasing juices. Add the pinch of salt and pepper about halfway through frying each side. Remove from the pan.

2. Fry the mustard seeds and peppercorns in the pan until the mustard seeds start popping, then add the tomato puree and milk and stir until smooth.

3. At the very last minute, tear the mint basil leaves into the mixture, and use this to stuff the mushrooms.

4. Top the mushrooms with cheese and a pinch of pepper, and grill for 5 minutes under a medium-hot grill until the cheese is browned.

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