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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Comfort food at its best. Huey suggests it as an entrée serving for 4, but it would also make a great side dish, lunch or brunch dish. Ingredients:
8 large field mushrooms |
4 garlic cloves, unpeeled |
olive oil |
salt, to taste |
fresh ground pepper, to taste |
1/2 cup milk, low fat is fine |
1 tablespoon plain flour |
1 teaspoon mustard powder |
1 tablespoon worcestershire sauce |
400 g grated cheese, a tasty variety |
165 g fresh breadcrumbs |
120 ml guinness stout |
fresh ground pepper, to taste |
1 egg |
1 egg yolk |
Directions:
1. Preheat the oven to 190°C/375°F.
2. Place the mushrooms on an oven tray (stem sides up) and sprinkle them with oil and seasonings. Put the garlic cloves on the tray. Cook them in the oven until they are tender.
3. Whisk the milk and flour together then bring them to the boil in a saucepan, continually whisking.
4. Peel the garlic, crush and add to the milk and flour mixture, together with the mustard powder, Worcestershire sauce (to make a vegetarian version of this recipe, be sure to use Worcestershire sauce that does not contain anchovies), cheese, breadcrumbs, Guinness and ground pepper. Mix with a wooden spoon until all the ingredients are well combined and the the cheese has melted.
5. Turn the heat off and add the egg and the egg yolk. Beat vigorously and then spoon a generous amount of the mixture onto the mushrooms.
6. Grill until the mushrooms are golden and bubbling.
7. Serve as an entrée to a main course, or as a side dish.
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