Chestnut-stuffed mushrooms
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chestnut-stuffed mushrooms
  Mushrooms    Side dish    Appetizers    Vegetarian  
Last updated 6/12/2012 12:48:18 AM. Recipe ID 9309. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chestnut-stuffed mushrooms
 Categories: Side dish, Appetizers, Main dish, Vegetarian
      Yield: 4 Servings
 
      8 lg Open mushrooms
           Olive oil; for frying

MMMMM----------------------FOR THE STUFFING---------------------------
      1 oz Butter or vegan margarine
      1 lg Onion; finely chopped
     12 oz Whole cooked chestnuts
           Fresh lemon juice
           Salt
           Freshly ground black pepper
           Grated nutmeg

MMMMM----------------------FOR THE CROUTES---------------------------
      8 sl Wholemeal bread
      2 oz Soft butter
 
  If you're making the coutes, it's a good idea to get them done in
  advance and out of the way.  You can fry them, but I think they're
  much nicer baked to a crisp golden crunchiness in a slow oven. Set
  the oven to 150 C (300 F, Gas Mark 2).  Stamp circles in the bread
  with a large pastry cutter; spread on both sides with butter and put
  them on a baking sheet. Bake for 1 hour, or until completely crisp
  and golden. Cool. These will keep in a tin for a few days.
  
  To prepare the mushrooms, cut off any stalks so that the surface is
  level, then wash the mushrooms and pat them dry on kitchen paper. Fry
  them on both sides with olive oil and drain well. Season them with
  salt and pepper, then leave on one side while you make the stuffing.
  
  Melt the butter in a medium-large saucepan.  Add the onion and fry for
  about 7 minutes, until soft.
  
  Chop up any pieces of mushroom stalk, add these and cook for a minute
  or two longer.  Remove from the heat and add the cooked chestnuts,
  breaking them up a bit as you do so to make a mixture which holds
  together but has some chunky bits in it.  Add a dash of fresh lemon
  juice, and salt, pepper and grated nutmeg to taste.
  
  To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or
  preheat the grill to high.  Put the croutes on a baking sheet or in a
  shallow casserole, then place a mushroom on each one, black side up.
  Spooon the stuffing mixture on top.  Bake or grill until heated
  through -- about 10 minutes under the grill, 15-20 minutes in the
  oven.
  
  [Note from Karen: There's a gorgeous photo of this dish in the book.
  The stuffed mushrooms are each garnished with three or four extremely
  thin slivers of lemon peel. Looks absolutely beautiful.]
  




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

Web thcbbs.com
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 9309 (Apr 03, 2005)

[an error occurred while processing this directive]