Ingredients:
1 tbsp olive oil
1/2 tbsp butter
4 large Portobello Mushrooms
3-4 small chestnut mushrooms, chopped finely
2 garlic flakes, chopped finely
1 red onion, chopped finely
1 red chilli, chopped finely
3 rashers of bacon, finely chopped (omit for veg option)
1-2 tbsp fresh chopped parsley
2-3 tbsp grated Parmesan cheese
Salt & Pepper for seasoning
Method:
1. Pre-heat the oven at 220C. Wash the large mushrooms, pat dry with a kitchen towel. Remove the stem, by twisting, chop the stems and keep aside for use later. Place in a roasting tray , place the large mushrooms cap down, drizzle olive oil and season with salt & pepper. Bake for 5-10 mins at 180C, until the mushrooms are lightly softened. Take out from the oven and keep aside.
2. In a pan, heat the olive oil and butter. Add the garlic, chilli and bacon. When the bacon starts to crisp add the onion. Saute for few minutes.
3. Add the chopped mushrooms and stems, season well.
4. Scoop this mix in to the large mushrooms. Sprinkle Parmesan and bake in the oven for 5 mins.
5. Cook the risotto as per this recipe http://jouelleskitchen.blogspot.com/2011/03/mushroom-risotto.html. But in step 1 add bacon (omit for veg option) and in step 5 add the spinach.
No comments:
Post a Comment