Nothing I cook is very ‘cheffy’ or requires too much time
and attention. I am all for flavor and
kicking it up a notch or two. This
recipe delivers on minimum effort/maximum taste and is a quick lunch on those
days you want something tasty and not too much trouble. (That’s every day in my house). It makes a nice starter too, though some
guests have a thing about mushrooms and fall at the first fence when confronted
with two large ones! I love mushrooms
and include them in everything I can.
It is a Paul Flynn recipe from the Tannery Cookery School, by
far my favourite place to spend a week.
Paul is one of my food heroes, working with the best of ingredients and
just letting them shine. There is
nothing on his course that is outside the abilities of the interested novice, but
my goodness, the flavours!
Paul Flynn’s Grilled Flatcap
Mushrooms with Rocket and Parmesan
Serves 4 as a starter or a light
lunch
8 medum flatcap or large mushrooms stems removed
2oz/50g butter
2 cloves of garlic crushed
30ml olive oil
splash of balsamic vinegar
Bag of Rocket
100g grated fresh parmesan cheese (NOT the ready grated
dust!)
2oz/50g toasted pine nuts (or flaked almonds)
Salt and pepper.
Toast the nuts in a dry pan over a medium heat until they
are slightly browned. Put aside. Pan fry
the mushroom and garlic in the olive oil and butter over a medium heat. (Not too hot or the garlic will burn – not
nice!)
When nearly cooked add a dash of balsamic vinegar. Season with salt and pepper. Place the cooked mushrooms in a covered bowl for 15 minutes. The mushrooms with secrete their juices to mingle with the garlic, oil and butter. This will make your dressing.
When nearly cooked add a dash of balsamic vinegar. Season with salt and pepper. Place the cooked mushrooms in a covered bowl for 15 minutes. The mushrooms with secrete their juices to mingle with the garlic, oil and butter. This will make your dressing.
Arrange the mushrooms on warm plates. Place the rocket on top. Drizzle over the dressing and sprinkle the
parmesan and nuts on top.
Serve with some good bread to
mop up the juices.
(Paul recommends a drizzle of truffle oil on the mushrooms
while resting in the bowl, but nobody has given me any for Christmas yet)
That looks so good, I love anything mushroomy anyway, and really like the sound of them being left to secrete their juices, will be definitely trying this out!
ReplyDeleteHope you like it as much as I do. It is a great recipe to have in the back of your mind when the mushroom season really gets going at the end of the summer.
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