Rachel Roddy’s recipe for mushrooms stuffed with anchovies, breadcrumbs and herbs | Italian food and drink
AMong is a great and endless advice in Jin Gregson Eid al -Fitr It is a really useful size. Regarding the mushrooms that are easily available in vegetables and supermarkets, which reveals the development it controls it is great like the mysterious appearance of the wilderness. Grigson reminds us that the mushroom mushroom is exactly: small and immature. After they were just formed, they did not have the opportunity to develop the flavor, which is why it is recommended to buy medium -sized mushrooms, even better, better, open, open or flat, has been given time to develop a real flavor. Gregson notes: “I was unable to hindrance to the mushroom caves,” can enlarge the cultivated mushrooms into a pound and the development of a flavor equal to field mushrooms. “
While hunting mushrooms in a cold velvet from the local supermarket the last day, it was pleased with only one approval, but several beams of mushrooms are open with white covers and thin brown threads. I may be a beginner, but I know that it moves slowly and quietly when the mushroom appears, so that I do not pay attention, or get rid of the place to the other mushroom fishermen. While keeping the eyes low, I picked up the beams of the shelf, put it in my cellar, and pushed and walked home, making sure the inconvenience of the least possible number of leaves. I think the neighbor might have been watching me.
Another point raised by Gregson is the extent of the role of the role on the role of leeks and garlic cooked in a butter that plays in removing the cultivated mushroom flavor, which makes it taste like mushrooms, and the smell of the kitchen is good. Eid al -Fitr also presented this week’s recipe Funghi Ripieni (Stuffed mushrooms), which was adapted from the ADA BONI for Italian cooking, Il Talismano Della Felicità. Like many stuffed mushroom recipes, it uses soft cubes in the filling, along with onions, garlic, butter, some chopped anchovy, a lot of parsley, soft bread and eggs, which is vital for bonding and also makes the filling slightly swollen. If you are lucky enough to find 12 fat and swollen CEPS under a tree, they are perfect here; Otherwise, eight large or 12 flat mushrooms will work.
Although stuffed mushrooms can be eaten at room temperature – or cold, even – they are better when serving hot tubes, or at least warm enough so that the filling is still soft and velvet mushroom caps and glamor with melted butter. It can be served as a meat or fish, but they are also the main characters that offer a satisfactory meal with salad along with-be options are the soft middle leaves of butter lettuce that wears olive oil, red vinegar and mustard. Instead, based on Grigson note about the extent of mushrooms and an amazing compatible option, you can associate hot mushrooms with a cold cucumber, dill and tense gem.
Mushrooms are stuffed with anchorage, bread crumbs and herbs
Serving 4
12 medium mushrooms or 8 large flat mushrooms
Gossipand In addition to more lubrication and reincarnation
3 tablespoons of olive oil
2 leaks or 1 little onionExactly exfoliated
1 GarlicExfoliated and chopped
4 Anchiah in oilDepletion and chopped
1 tbsp chopped from parsley
50 grams of soft white bread crumbs
1 eggAnd lightly hit
1 tablespoon Soft, dry crumbs
Remove the mushroom stems and cut them very precisely; Put the hats aside. In a skillet, dissolve the butter and olive oil, then gently raise the leak/onions and garlic until it becomes transparent. Add the mushroom legs and cook with stirring for five minutes. Then add anchovy and parsley, cook for another minute, then pull the pan from the heat and stir in the bread crumbs and hit the eggs.
Arrange the side of the mushroom cover down in a well -filled oven dish, then divide the filling between the bottom sides, and press it down so that it fills evenly. Sprinkle the filling with dry bread crumbs and put a point of butter on each mushroom.
Bake in a somewhat hot oven-about 190 ° C (a fan 170 ° C)/375 F/GAS 5-for 15-20 minutes, or until the filling becomes fixed and exhausted gently.
