More ways with mush­rooms

Country Life Every Week - - Kitchen Garden Cook Wild Mushrooms -

Stuffed por­to­bello mush­rooms

(be­low) Take as many por­to­bello mush­rooms as you have din­ers and, once clean, re­move the stalks and brush them all over with olive oil. Fry the stalks, a few chopped spring onions and a hand­ful of bread­crumbs with but­ter, then crush in cloves of gar­lic, add pars­ley and spoon the mix­ture onto the feath­ery side of the mush­rooms, be­fore top­ping with moz­zarella and bak­ing for 20 min­utes. For a per­fect starter, place a small mound of dressed salad leaves on the cen­tre of each mush­room and serve im­me­di­ately.

Warm au­tumn salad

Roast slices of but­ter­nut squash in the oven un­til ten­der, then al­low to cool a lit­tle be­fore adding clean spinach leaves to a large bowl along with chopped av­o­cado, a scat­ter­ing of pump­kin seeds, finely sliced red onions and the squash. Fry chopped mush­rooms in gar­lic but­ter and add those to the salad, too. Fi­nally, driz­zle with olive oil and bal­samic vine­gar and serve with fo­cac­cia.

Smart mush­rooms on toast

Take a hand­ful of mush­rooms and a chopped rasher of ba­con per per­son and fry them in but­ter un­til lightly browned. Add sea­son­ing (go easy on the salt be­cause of all that ba­con), a few cloves crushed gar­lic and a hand­ful pars­ley, then pour in enough sin­gle cream to just cover the mix­ture and heat through. Fi­nally, pour the creamy mush­rooms onto in­di­vid­ual toasted slices of brioche (one per per­son) and serve im­me­di­ately.

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