Monday 14 February 2011

Stuffed mushrooms with walnuts, goats cheese & bacon


This makes a lovely starter for 6 people:

Ingredients

12 x medium sized mushrooms (about 6cm diameter)
2 tbs cooking oil (don’t waste olive oil)
1 stick finely chopped celery
1 finely chopped red onion
100g bacon lardons – I use smoked ones
150g soft goats cheese
About 10 chopped walnut halves
Salt & pepper to taste


Method

Remove the stalks from the mushrooms and reserve to use for another day/dish – I use the chestnut brown ones which I buy in our local market, but any good sized mushrooms will be fine

Gently sauté either side of the mushrooms in a non stick pan using a tablespoon of hot oil. Cook for a few minutes to soften slightly then place them open side up in a greased ovenproof dish ready for stuffing.

Sauté the celery and onion in the rest of the oil until soft then add bacon & walnuts and continue cooking for about 5 minutes until the bacon is cooked.

Take off the heat and leave for a few minutes to cool a little before putting all of this mixture into a blender along with the soft goat’s cheese. Blitz the mixture to make a rough paste which you can use to stuff the mushrooms, adding salt & pepper to taste – you probably won’t need much salt if you have used smoked bacon.

Place the stuffed mushrooms in a preheated oven (180° C) for half an hour.

Serve two mushrooms per person with a few sprigs of water cress or mixed salad leaves of your choice and drizzle with a simple vinaigrette dressing.



Didn't have any pictures of mushrooms so thought as it's Valentine's day this "heart" jug would be appropriate.

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