Posts Tagged ‘Mushroom’
How to Find the Proper Temperature For Your Mushroom House Or Cellar
December 16th, 2010A Hearty Mushroom Polenta Grill
August 30th, 2010
This is a delicious recipe for a Mushroom Polenta Grill. It is a nice substantial vegetarian dish and will serve 4 People in total. If you are a committed carnivore please don’t feel left out, why not give this recipe a try!
Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings
Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 – 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.
I hope you enjoy this recipe as much as we do.
By: Susan Christopher
Mushroom And Cauliflower Cheese Crumble
August 25th, 2010
This is a wonderful recipe for Mushroom & Cauliflower Cheese Crumble. This recipe serves 4 people and is ideal for a cold winters day. It’s a fresh version of the traditional Cauliflower Cheese recipe and I hope you enjoy it. Are you hungry? Great let’s get cooking.
The Ingredients
1 whole Cauliflower cut into florets
2 oz Butter
4 oz Button Mushrooms, sliced
Salt and Pepper
For The Topping
4 oz dry Breadcrumbs
2 tbsp grated Parmesan Cheese
1 tsp dried Oregano
1 tsp dried Parsley
1 oz Butter
The Method
1. Bring a large saucepan of lightly salted water to the boil.
2. Add the Cauliflower and cook for 3 minutes
3. Remove the pan from the heat, drain the Cauliflower and transfer it to a shallow oven-proof dish.
4. Pre-heat your oven to 230C/450F/Gas Mark 8.
5. Melt the butter into a small frying pan over a medium heat and add the sliced Mushrooms. Stir and cook gently for around 3 minutes.
6. Remove the pan from the heat and spoon the Mushrooms on top of the Cauliflower. Season to taste with Salt and Pepper.
7. Combine the Breadcrumbs, Parmesan and herbs into a small mixing bowl and then sprinkle the mixture over the Cauliflower mixture in the oven-proof dish.
8. Dice up the butter and dot it all over the Bread-crumb topping.
9. Bake in the pre-heated oven for 15 minutes or until the topping is golden brown.
Serve this delicious Cauliflower Cheese Crumble at the table straight from the cooking dish. On a cold winters day this will really warm you up again. Sometimes I make it in the morning and leave it in the dish so that when I come in from work I can just pre-heat the oven and then put it in when we are ready for it. Delicious.
By: Susan Christopher
