Activities extra muros have kept us from our usual routine. Dust settled on our kitchen counter. Good chi was found lacking. There’s no better way to bring it back than with a recipe which includes sizzling garlic in a pan, and soaking bread in garlic-infused oil. Stuffed portobello mushroom: ready in 10 minutes or thereabouts.
Portobello mushroom stuffed with goodies
From the Fall issue of De Seizoenen; recipe by Emilie Heller.
Serves 4
4 portobello mushrooms, cleaned with a brush
3 cloves of garlic
40 g rucola
3 to 4 slices of old bread
70 g pine nuts
2 teaspoons thyme
2 tablespoons of chives
3 tablespoons olive oil
100 g parmesan cheese, grated
salt, pepper
Preheat the oven at 180 °C.
Clean the mushrooms, remove the stems, cut the stems up in small pieces.
Heat the oil in a pan, fry the mushrooms, the pressed garlic, and add the bread, and all other ingredients. Season.
Divide this mixture over the portobello heads; place in oven dish and in the oven for 10 minutes.
Notes: I used sliced radicchio instead of rucola, and in lieu of parsley, which could be good here, I finally put my garden lovage (Levisticum officinale, maggikruid, lavas) to good use.
All the colors are right in this appetizer for imminent Fall: the wind is there (check), days shorten (check), but temperatures are still nowhere near autumn.
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