Recipe of the week: Mushroom Parmigiana
This version of a much-loved classic Italian aubergine dish is given extra savoury richness by the addition of a generous amount of mushrooms says Jenny Linford. Usefully, it can be made ahead, then baked as needed. Serve it simply with a crisp-textured green salad – which contrasts well – and steamed rice, to soak up the juices.
Serves 4-6 4-6 tbsps olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1 anchovy fillet, chopped 400g can of chopped tomatoes 2 pinches of chilli flakes a generous pinch of dried oregano 2 aubergines, thinly sliced lengthways 600g large white mushrooms, sliced 1cm thick 2 balls of mozzarella cheese, drained and cut into chunks 2-3 tbsps fresh breadcrumbs 2 tbsps finely grated Parmesan salt and freshly ground black pepper
• First, make the tomato sauce. Heat a tbsp of the oil in a saucepan. Add the onion and garlic and fry for 2-3 minutes over a medium heat, until softened and fragrant. Add the anchovy fillet and fry until it has melted in. • Add the chopped tomatoes, chilli flakes and oregano. Season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring now and then. Blend the sauce using a hand blender or food processor. Preheat the oven to 200°C. • Heat 2 tbsps of the olive oil in a large, nonstick frying pan. Fry the aubergine slices in batches, over a medium heat, until softened and browned on both sides, adding in more oil if needed. Remove from the pan and set aside.
• Heat a further tbsp of the olive oil in the same frying pan. Add the mushrooms and fry over a medium heat for 2 minutes on each side, until lightly browned. • Spread a spoonful of the tomato sauce over the base of a shallow ovenproof dish. Top with a layer of fried aubergine. Spread 1-2 tbsps of tomato sauce evenly over the aubergine, then add a layer of fried mushrooms, then sprinkle a few mozzarella chunks. Repeat the layering process, finishing with a generous layer of sauce and, finally, a topping of breadcrumbs and Parmesan. • Bake in the preheated oven for 40 minutes, until the breadcrumbs and Parmesan are golden brown. Serve hot from the oven, warm or at room temperature; it tastes good at any of these!
Taken from Mushrooms: Deeply delicious recipes, from soups and salads to pasta and pies by Jenny Linford, published by Ryland Peters & Small at £14.99. To buy from The Week Bookshop for £19.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.
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