Eunice Power - Outside Catering Company, Waterford, Ireland.

Sunday, September 25, 2011

Flat Cap Mushrooms With Bacon & Goats Cheese

This is the time of year for Mushrooms. As children we used to pick buckets of mushrooms in the field beside our house, this year there seem s to be a scarcity of mushrooms, probably a combination of bad weather and fertilisers being used on the land. If you are a  forager there are wild mushrooms in the woods - but be sure what you have picked is edible its not worth risking poisoning yourself if you're in any way unsure.
  • 4 large flat cap field mushrooms
  • 3 tbsp olive oil
  • 2 oz rindless bacon, finely chopped
  • 2 large cloves of garlic, peeled and crushed
  • 4 oz breadcrumbs
  • 2 tbsp chopped basil
  • 2 oz goats cheese, crumbled, are any soft cheese you prefer - Cashel blue works well.
  • 2 tbsp single cream
  • 1 tbsp lemon juice
  • Toasted Pine Nuts
  • Freshly ground salt and pepper
  1. Cut stalks from mushrooms and chop them finely reserving the whole caps.
  2. Heat 2 tbsp oil in a frying pan, add the mushroom caps, rounded side down, and fry for one minute to brown. Transfer to a baking sheet.
  3. Add the chopped mushroom stalks, bacon and garlic to the frying pan and fry for 5 minutes, then transfer to a bowl.
  4. Add the breadcrumbs, basil and goats cheese, cream, lemon juice and seasoning and mix well. Divide the stuffing between the mushroom cups.
  5. Drizzle the remaining oil over the top and bake at 200c/ fan oven 190c for 20 minutes until crisp and golden.
  6. To serve sprinkle generously with toasted pine nuts and torn basil leaves.
I love this served with some chutney on the side. There are lots to choose from in The Country Store, Dungarvan - my favourite at the moment is Beetroot and Apple.