From Plenty,
Yotam Ottolenghi, Ebury Press, 2010.
I had bought more fontina cheese than I needed so decided to make this mushroom dish to used up the remainder of it.
I placed 4 mushrooms on baking paper on a
tray and dribbled a little olive oil on them, then a sprinkling of salt and
pepper. They went into a 180ºC oven for 15 minutes.
While they were cooking I chopped an onion
and sautéed it for about 10 minutes. I now chopped 4 sun dried tomatoes and
added them to the onion with 2 chopped garlic cloves. After a couple of minutes
they were removed from the heat and a tablespoon chopped tarragon was added.
The mushrooms were then taken from the oven
and the onion mixture was packed into them. Slices of fontina were placed on
top and they went back into the oven for another 5 minutes, They were now ready
to eat.
This is a tasty way to enjoy mushrooms. The
flavours were all strong though I found that the mushroom caps had toughened a
little from the baking.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔✔
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