Skirlie with mushrooms
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Skirlie with mushrooms
  Vegetables    Mushrooms    Side dish  
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4797. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Skirlie with mushrooms
 Categories: Vegetables, Side dish
      Yield: 4 Servings
      8 oz Mushrooms (wild if possible)
      5 oz Good meat dripping
      2    Onions
      1 lb Medium oatmeal
           Salt and black pepper
  Skirlie is only worth making with good drippings from roasted meat.
  Chrissie remembers that sometimes the cook at the big house would
  dole out, to people who wanted it, the wonderful dripping that had
  been used for the umpteen big roasts.  I like skirlie as a kind of
  risotto, with wild chanterelles that grow in profusion all over the
  island.  The mixture makes an excellent stuffing for a boned shoulder
  of lamb.
  Wipe and slice the mushrooms.  Skin and slice the onion thinly.
  Fry the mushrooms in 1 oz dripping in a wide frying pan.  Remove them
  and reserve.  Heat the rest of the dripping.  Fry the onion.  When
  the onions are soft but not brown, turn up the heat.
  Add the oatmeal, turn it in the drippings and brown a bit.  Throw in
  the mushrooms.  Add salt and black pepper to taste.  Serve hot.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 4797 (Apr 03, 2005)

[an error occurred while processing this directive]