4 mushrooms recipes: you need to get your hands on this!
published on 28 June, 2019 at 10:21
1. Ham rolls
INGREDIENTS
ham
mushrooms
salt
olive oil
garlic
onion
cheese
2 eggs
breadcrumbs
METHOD
1. Cook the mushrooms in a pan with olive oil, garlic and onion for 15 minutes.
2. Add on a slice of fam the cheese and 1 tablespoon of mushrooms.
3. Roll and coat in the egg and then in the bread crumbs mixture.
4. Bake at 190°C for 15 minutes.
ham
mushrooms
salt
olive oil
garlic
onion
cheese
2 eggs
breadcrumbs
METHOD
1. Cook the mushrooms in a pan with olive oil, garlic and onion for 15 minutes.
2. Add on a slice of fam the cheese and 1 tablespoon of mushrooms.
3. Roll and coat in the egg and then in the bread crumbs mixture.
4. Bake at 190°C for 15 minutes.
2. Mushroom cutlet
INGREDIENTS
flour
pepper
salt
parsley
mushrooms
3 eggs, beaten
breadcrumbs
flour
pepper
salt
parsley
mushrooms
3 eggs, beaten
breadcrumbs
METHOD
1. Clean and dry the mushrooms.
2. Cover the mushrooms in flour, then dip them in egg wash and finally cover them with the breadcrumbs.
3. You can either deep fry them or bake them at 180°C for 15 minutes.
1. Clean and dry the mushrooms.
2. Cover the mushrooms in flour, then dip them in egg wash and finally cover them with the breadcrumbs.
3. You can either deep fry them or bake them at 180°C for 15 minutes.
3. Potato baskets filled with mushrooms
INGREDIENTS
800g boiled potatoes
1 egg
80g Parmesan cheese
20g butter
pepper
salt
800g boiled potatoes
1 egg
80g Parmesan cheese
20g butter
pepper
salt
for the filling:
200g mushrooms
mozzarella cheese
Parmesan cheese
200g mushrooms
mozzarella cheese
Parmesan cheese
METHOD
1. Boil the potatoes, mash them and then add the egg, salt, pepper and Parmesan cheese to them.
2. Use a muffin pan to make the baskets. If you don’t have a muffin pan, use some parchment paper instead. With the potato mixture, make a circle then make two rings (one on top of the other) on top of the circle to make the sides of the basket.
3. Bake the baskets at 190°C for 15 minutes. Wait until they have cooled a bit before filling them with mozzarella cheese, sautéed mushrooms and a sprinkle of Parmesan cheese.
4. Bake them for an additional 8 minutes and serve hot!
1. Boil the potatoes, mash them and then add the egg, salt, pepper and Parmesan cheese to them.
2. Use a muffin pan to make the baskets. If you don’t have a muffin pan, use some parchment paper instead. With the potato mixture, make a circle then make two rings (one on top of the other) on top of the circle to make the sides of the basket.
3. Bake the baskets at 190°C for 15 minutes. Wait until they have cooled a bit before filling them with mozzarella cheese, sautéed mushrooms and a sprinkle of Parmesan cheese.
4. Bake them for an additional 8 minutes and serve hot!
4. Stuffed Baked Crepes
INGREDIENTS
375ml Milk
3 Eggs
120g Flour
2 Tbsp Cooking Oil
650g Mushrooms
2 Tbsp Minced Shallot
2 Tbsp Minced Garlic
1 Tsp Thyme
1 Tsp Rosemary
1 Tsp Butter
75g Spinach
Juice of half a lemon
200g Goats Cheese
1 Beaten Egg
50g Parmesan cheese
375ml Milk
3 Eggs
120g Flour
2 Tbsp Cooking Oil
650g Mushrooms
2 Tbsp Minced Shallot
2 Tbsp Minced Garlic
1 Tsp Thyme
1 Tsp Rosemary
1 Tsp Butter
75g Spinach
Juice of half a lemon
200g Goats Cheese
1 Beaten Egg
50g Parmesan cheese
METHOD
- Whisk together the 375ml milk, 3 eggs and 120g of flour to form a crepe mix and allow to sit for an hour.
- Cook 8 crepes in a hot pan brushed with oil and allow to cool.
- Cook your mushrooms in oil until they shrink and become golden, you will need to do this in two batches.
- Add in the shallot, garlic, thyme, rosemary and butter, season with salt and pepper then cook for 2-3 minutes.
- Add in the spinach and lemon juice and cook until it wilts.
- Set this mix aside to cool.
- Lay two crepes next to each other over lapping by about a third.
- Spoon in a quarter of the mushroom mix across the centre and add a quarter of the goats cheese.
- Brush the edge of the crepes with beaten egg and then roll to form a cigar shape.
- Now roll this cigar shape into a snail shape.
- Repeat to make 4 rolls then place in a cast iron pan.
- Press down the centre of each roll with a spoon and brush with beaten egg,
- Sprinkle with parmesan cheese and then crack an egg into the centre of each roll.
- Bake at 210°C or 425°F for 30 minutes or until the egg is cooked to your liking.
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