Tag-Archive for » mushrooms «
This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper
Method
1. Remove the stalks from the mushrooms and chop.
2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
3. Mix the breadcrumbs, parsley, herbs and cheese together.
4. Add the wine and melted butter to the saucepan, then add the dry ingredients.
5. Season to taste with salt and pepper.
6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.
All photos taken by me unless otherwise stated.
This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped
Method
1. Rub salt and pepper on both sides of steak.
2. In large pan melt butter and brown steak well on both sides.
3. (2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
5. Add flour and cook for 1 minute.
6. Add in beef stock, milk and horseradish.
7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.
8. Add steak and juice, simmer for 5 minutes.
9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.
All photos taken by me unless otherwise stated.
