STARTER CHAMPAGNE MUSHROOMS (SERVES 4).
MUSHROOMS have a rich flavour when roasted. Add Jerusalem artichoke, a hint of garlic and the lightness of sparkling wine and you have a stunning dinner party first course. Try the recipe with parsnips if Jerusalem artichokes are out of season.
INGREDIENTS 200g Jerusalem artichokes, peeled and thinly sliced 1 small shallot, finely diced 1 garlic clove, thinly sliced 200ml champagne or prosecco 4 large Portobello mushrooms, stems removed 50ml vegetable oil 50g Parmesan cheese 50g flaked almonds butter, for frying METHOD: 1. Place a large frying pan over a low heat and add enough butter to just cover the base when melted. When the butter begins to sizzle, add the artichoke slices, shallot and garlic and cook for five minutes on low until they start to brown. 2. Add the champagne and continue to heat for a couple of minutes until the liquid has reduced by half. This is the filling. Set aside. 3. Preheat the oven to 180degC (350degF) Gas 4. Brush the outside of the mushrooms with the vegetable oil, then arrange the mushrooms on a baking sheet. Use some scrunched up foil to hold the mushrooms in place if necessary. Fill mushrooms with the filling and sprinkle the Parmesan and flaked almonds over the top. 4. Bake for 15-20 minutes until the almonds are browned and the Parmesan has melted. Remove from the oven and serve immediately with a glass of champagne.
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Apr 30, 2016|
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