RECIPE :: red wine stuffed mushrooms
(4 servings)
The stuffing that fills these mushrooms can very easily be used as a pâté.
Ingredients
50g / 2oz of walnuts (roughly chopped),
50g / 2oz of pecans (roughly chopped),
2tbsp of walnut oil,
1 onion (finely chopped),
3 shallots (finely chopped),
1 clove of crushed garlic,
50g of butter,
50g of gram flour,
250ml / 9oz of dry red wine,
100g / 3½oz of ground cashew nuts and
4 large chestnut mushrooms.
Method
| 1) |
Preheat the oven to gas mark 6/ 200C / 400F. |
| 2) |
Roast the walnuts and pecans in the oven for 10 minutes or until fragrant. |
| 3) |
Fry the onions with the olive oil over a medium/low heat for 5 minutes. |
| 4) |
Add the shallots and garlic to the frying pan and fry for a further 3 minutes. |
| 5) |
Make a gram flour roux by melting the butter, add the gram flour to the butter then fry for a few minutes. Add the wine to the roux and whisk away until you get a smooth paste. |
| 6) |
Add the wine, pecans, walnuts and cashews into the pan stirring until the stuffing has thickened. |
| 7) |
De-stalk the mushrooms, scrape out the black membrane then peel. |
| 8) |
Put a quarter of the stuffing into each of the mushrooms. Bake for 15 minutes. |
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