Hey Ho, off to the markets we go!
There was a nice chill in the air this morning and a perfect blue sky. It called for a visit to one of the local weekend markets that is held in a nearby school yard. We encountered everything from jams through to hand knitted socks. And whilst Mr Man perused a chocolate stand I made my way over to the fresh fruit and vegetables.
As has been the case in the last couple of weeks, the pumpkins and winter squash dominated the fresh produce, but just to the side of the orange masses I found some lovely portobello mushrooms. I was planning to have steaks for dinner so I thought these might be the perfect side.
And perfect they certainly were, I served them with a big grilled steak (seasoned and brushed with a little olive oil) and a handful of rocket leaves on the side. The flavours in the mushrooms complimented the meat in the nicest of ways, it was such a perfectly simple dinner.
I discovered this recipe years ago, in fact it became a staple for a series of barbecues I had one year and then I made a smaller version for a tapas night. There are thousands (literally) of stuffed mushrooms in recipe land but I have not been tempted to try them because this one is so good. So if mushrooms tickle your fancy (as they do mine), you must try these – I think you may be pleased.
6 large field (or portobello) mushrooms with stalks intact
60 grams/2.1 ounces proscuitto, chopped
1/4 cup of chopped flat leaf parsley
2 teaspoons of chopped sage
1 clove of garlic, finely chopped
1/4 cup breadcrumbs from day old bread
1/4 cup od finely grated pecorino fresco (fresh pecorino)
2 tablespoons of extra virgin olive oil and extra for greasing
2 tablespoons of dry white wine
30 grams/1 ounce of butter, chopped into small pieces
Preheat oven to 200c/392f.
Wash and trim mushrooms. Remove stalks, chop into small pieces and place into bowl with proscuitto, sage, parsley, garlic, breadcrumbs and cheese. Season with salt and pepper.
Grease a baking dish and place the mushrooms top side down with the mixture divided evenly between them. Drizzle with olive oil, white wine and small dots of butter. Cover with foil and bake for approximately 30 minutes or until mushrooms are tender.
Source: adapted from a recipe by Kathleen Gandy for Wine Magazine, May 2004
© 2010, Michelle. All rights reserved.
