Sunday, October 23, 2016

Golden Mushrooms stuffed with Blue Cheese Recipe

If you’ve visited my blog before, you’ll know that my inspiration comes from all sorts of different sources. Whether it be something I saw at the farmer’s market or a weird craving I had in the middle of the night, the origin of each and every one of my recipes comes from somewhere.

Seriously don't bother spending money on exotic wild mushrooms for this, it's more than just fine with plain old creminis. Also, the bottom of the pan will want to scorch so be careful. But this is SO GOOD. I had some roasted garlic to hand and smooshed it into the cheese sauce, a good idea I think.  Bursting with flavor, this dish is any food lovers´ delight.


Preparation Time20 mins
Cooking Time30 mins

For the mushrooms
     300 ml vegetable oil
     40 mushrooms
     200g blue cheese
     100g plain flour
     3 eggs
     100g breadcrumbs
For the Salad:
     80 g fresh basil
     50 g chopped fresh chives
     80 g fresh parsley
     200 g spinach
     3 tbsp balsamic vinegar
     3 tbsp olive oil
     salt and freshly ground black pepper
For the Cranberry Relish:
     2 tbsp olive oil
     1 onion, chopped
     4 tbsp red wine vinegar
     6 tbsp brown sugar
     100g cranberries 

Instructions:
1, For the mushrooms, heat the oil in a deep heavy based saucepan.

2. Remove the stalks from the mushrooms, creating a small pocket and place a spoonful of crumbled blue cheese into each mushroom.

3. Put the flourbeaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in sequence, shaking off any excess.

4. With a large spoon, carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

5. For the salad, put the basilchivesparsley and spinach into a large salad bowl. Drizzle with the balsamic vinegar and oil dressing.  Add the salt and freshly ground black pepper and mix well.

6. For the cranberry relish, heat the oil in a saucepan, place the onionvinegarsugar and cranberries into the pan and cook for 5-6 minutes.

7. To serve, place the salad onto a plate with the mushrooms on top and the relish on top or to one side.

Serves: 4

AuthorMaxterChef