I couldn’t resist these mushrooms when I saw them a the Hope Street market recently. The gills were dry and perfectly separated, indicating utter freshness.
I had dill and goats cheese (obviously) – so thought to make a sort of goats cheese butter with them. It needs a bit of fat.
While baking, the mushrooms generate a lovely sauce which is basically pure umami.
These would be fabulous as a side dish served with steak. Slapped between a toasted bun they would make a sensational vegetarian burger. Or just eat them straight up and on their own, making sure you have some bread to soak up the juices.
It really is this simple.
Recipe for 2 stuffed black mushrooms (serving 1 or 2 depending how greedy you are)
- 2 medium / large black mushroom – wiped clean with a dry or damp cloth (never was)
- 1/2 a cup of crumbled goats cheese (if your mushrooms are a bit smaller, use 1/3 cup)
- 2 T softened butter
- 1 T chopped dill
- small squeeze of lemon juice
- black pepper (this does not need salt)
- a drizzle of olive oil
Blend the goats cheese and butter together with the dill, lemon and black pepper to form a thick paste. Spread this paste evenly into and over the mushrooms. Drizzle the stuffed mushrooms with a few drops of olive oil.
Bake in an oven you have pre heated to 180 C / 350 F – and bake for 25 minutes until the cheese starts turning a little golden.
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