Thursday, 18 November 2010

Stuffed Mushrooms


12 button mushrooms
40 g butter
1 Tbsp thyme, chopped
2 Tbsp walnuts, chopped
1 pear, peeled and diced
4 g blue cheese
50 g butter at room temperature
3 cloves of garlic, minced
2 Tbsp parsley, chopped
3 Tbsp bread crumbs
1 Tbsp parmesan
4 large chicken livers, cut in to 4
Half green apple, peeled and diced
1 shallot, chopped
20 g butter
2 Tbsp port wine
2 Tbsp chives, chopped
Salt and pepper
1 medium frying pan
1 small frying pan
2 trays
2 spoons
2 teaspoons
1 bowl
1 chopping board
1 small knife


Prepare the mushrooms
Take a mushroom and remove the stalk. Then using a teaspoon, scoop out the inside and discard. Repeat the same process with all the mushrooms.
Heat the large frying pan over a medium to high temperature. When hot, add half of the butter, followed by half of the mushrooms.
Turn the mushrooms over in the pan to coat them thoroughly in butter. Season with salt and pepper, add a little thyme and turn them again. Finally, add some parsley and keep turning them until they are nicely seared all over,
Just before taking them out of the pan, season the inside of the mushrooms with salt and pepper. Transfer them onto a tray when you finish and then repeat exactly the same process with the remaining mushrooms.

Make blue cheese filling
Take a bowl and put in the blue cheese, pears and walnuts. Season with salt and pepper and mix together thoroughly.

Make the butter mix
In a bowl, combine the bread crumbs, butter, garlic, parsley and parmesan. Season with salt and pepper and mix well.

Make the chicken liver mix
Heat the small frying pan over a high heat then add the butter, apples, liver and shallots. Season with salt and pepper and toss a few times. Add the port wine, cook for a further minute and remove from the heat.

Stuff and grill the mushrooms
Turn on the grill to a high heat, ready to caramelize the mushrooms.
Fill four of the mushrooms with the blue cheese mix, then a further four with the butter mix and finally the last four with the chicken liver mix.
Grill the stuffed mushrooms for 3 to 5 minutes until caramelized and golden.

And just for that finishing touch, sprinkle with chives and serve.
Ideal for any dinner party or barbecue, these stufed mushrooms are original and full of flavour.

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