Stuffed mushrooms

Stuffed mushrooms

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

One of my enduring memories is mushroom-picking with my poppa. It was in a quintessentially Australian landscape and in that way couldn’t be more different from the European experience. The green rolling hills around the Barossa Valley are cleared for grazing and dotted with huge old gum trees. With the right combination of sun and rain, these field mushrooms would push through the grass and would be the size of my hand. The pristine white caps would stand in stark relief from the green grass and we would cut the caps from the ground with a small knife to ensure next year’s crop. Poppa would chop them into a big pot and cook them with milk, salt and pepper. He’d thicken the sauce with cornflour and serve them on slabs of buttered white toast. ‘Mushies on toast’, I can still taste them.

Ingredients

Quantity Ingredient
8 extra-large field mushrooms
1 garlic clove, finely chopped
1 onion, finely chopped
100g butter
50ml vermouth
1 bunch curly parsley
8 sage leaves
1 teaspoon sea salt flakes
1 teaspoon freshly ground white pepper
4 duck livers

Method

  1. Choose the four best mushrooms and carefully remove their stalks.
  2. Place the remaining mushrooms and reserved stalks in a food processor and pulse to a coarse mince or pâté.
  3. In a frying pan over medium heat, sauté the garlic and onion in a little of the butter until golden. Add the remaining butter and minced mushrooms and cook over high heat, stirring, until most of the liquid has evaporated. Add the vermouth and cook for another minute.
  4. Wash the parsley very well and pick the leaves from the stalks. Chop the parsley leaves with the sage. Add the herbs to the mushroom mixture in the pan and season with the salt and pepper.
  5. Season the duck livers and, in a separate frying pan, sauté them over high heat to caramelise each side.
  6. Preheat the oven to 180°C .
  7. Place the reserved mushrooms, cup side up, on a baking tray and place a duck liver into each. Distribute the mushroom pâté over the livers and fill the mushroom cups evenly. Bake for 15 minutes, or until golden. Serve as they are, or as a side to roast duck.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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