Now I love most vegetables but mushrooms are a favourite of mine, sadly the beloved hates them even being in the house, so tonight I had a girlfriend over and he was packed off to his mums whilst we had our mushroom fest!
No piccies due to greed taking 1st priorty I am sorry! This is our re-creation / amalgamation of two favourite past dishes from Baroosh and Pizza Express!
Creamy Mushrooms with Gorganzola on toast
20 minutes
Easy
Serves two, possibly four as a starter ;-)
50ml double cream
45g wild rocket
150g button mushrooms, quartered
250g chestnut mushrooms, thickly sliced
Sea salt
2 cloves garlic minced
1 very small onion diced
Freshly ground black pepper
1 tbsp olive oil
1tsbp nice EVOO (for drizzling)
10ml apx balsamica de modena - use the good stuff! (apx 2 tbsp)
90g apx gorganzola, sliced and diced
2 tbsp grated parmesan
2 tbsp Vermouth
1 half size french stick / baguette
1 tbsp butter
1) Pre-heat the grill to medium, slice the baguette in half, then half again (into four pieces!) Heat the butter and olive oil in a large frying / saute pan
2) Depending how fiery your grill is, place the bread under and keep an eye on it, add the onion and garlic to the pan and gently fry, add the mushrroms and cook for about 4 mins, turning now and then - don't let them burn you want them just going golden! Add the vermouth and simmer for 2 mins (check the bread - you want it very lightly toasted)
3) Season the mushrooms and remove the bread from the grill, sprinkle over the parmesan and 2/3 of the gorganzola, add the remaining gorganzola to the mushrooms and place the bread back under the grill until just melting
4) Turn the heat down on the mushrooms and stir in the cream and drizzle 1/2 the balsamic vinegar in and mix gently, remove from the heat
5) Remove the bread from the grill and place on plates as required, spoon over all the mushrooms and sauce, top with the rocket and drizzle lightly with the good EVOO and remaining balsamic vinegar
Enjoy - we certainly did! :)
No piccies due to greed taking 1st priorty I am sorry! This is our re-creation / amalgamation of two favourite past dishes from Baroosh and Pizza Express!
Creamy Mushrooms with Gorganzola on toast
20 minutes
Easy
Serves two, possibly four as a starter ;-)
50ml double cream
45g wild rocket
150g button mushrooms, quartered
250g chestnut mushrooms, thickly sliced
Sea salt
2 cloves garlic minced
1 very small onion diced
Freshly ground black pepper
1 tbsp olive oil
1tsbp nice EVOO (for drizzling)
10ml apx balsamica de modena - use the good stuff! (apx 2 tbsp)
90g apx gorganzola, sliced and diced
2 tbsp grated parmesan
2 tbsp Vermouth
1 half size french stick / baguette
1 tbsp butter
1) Pre-heat the grill to medium, slice the baguette in half, then half again (into four pieces!) Heat the butter and olive oil in a large frying / saute pan
2) Depending how fiery your grill is, place the bread under and keep an eye on it, add the onion and garlic to the pan and gently fry, add the mushrroms and cook for about 4 mins, turning now and then - don't let them burn you want them just going golden! Add the vermouth and simmer for 2 mins (check the bread - you want it very lightly toasted)
3) Season the mushrooms and remove the bread from the grill, sprinkle over the parmesan and 2/3 of the gorganzola, add the remaining gorganzola to the mushrooms and place the bread back under the grill until just melting
4) Turn the heat down on the mushrooms and stir in the cream and drizzle 1/2 the balsamic vinegar in and mix gently, remove from the heat
5) Remove the bread from the grill and place on plates as required, spoon over all the mushrooms and sauce, top with the rocket and drizzle lightly with the good EVOO and remaining balsamic vinegar
Enjoy - we certainly did! :)
(I have entered this in the OFM reader recipe awards so crossed fingers!!)
Yum - my cup of tea completely. Hubby will eat mushrooms but does not have the love affair I have with them!
ReplyDeleteHow funny that you had to get your other half to go to his mum's while you had this! This is so delicious, I would love to have it for my lunch today.
ReplyDeleteHe seems to have some kinda phobia about them! I had bought the mushrooms on the way home from work and hid them in the vegetable draw, under the peppers - there's no chance of him looking then! his sister is exactly the same bizarely!
ReplyDeleteIt was so good, if I do say so myself ;-) let me know if you try it, hopefully you will enjoy it as much as we did! :-)