These retro-looking mushrooms are really easy to assemble and cook, but they’re so scrumptious everyone will want the recipe.
Ingredients
—8 medium brown mushrooms (about 7–8cm/2½ -3” across) 5 Tbsp fresh breadcrumbs (or use panko crumbs) 3 Tbsp cream 1 clove garlic, peeled and crushed 1 Tbsp snipped chives Salt and freshly ground black pepper 2–3 Tbsp melted butter 2 Tbsp freshly grated parmesan cheese 1 baguette (French bread), optional
Method
—1 Wipe mushrooms clean with a damp cloth or paper towels and remove stalks from 6 of them, carefully cutting them off with a small sharp knife. Finely chop remaining mushrooms with stalks. Transfer to a bowl. Add 3 tablespoons of crumbs, cream, garlic, chives, ¼ of a teaspoon of salt and black pepper. Salt the cavities of the whole mushrooms, then fill with mixture.
2 Arrange mushrooms in lightly buttered scallop shells or small ovenproof gratin dishes or shallowish ramekins. Put shells or dishes on a baking sheet to make it easier to move them in and out of the oven. Sprinkle mushrooms with remaining crumbs and parmesan, then spoon melted butter over the top.
Oops! Forgot to melt the butter! (It’s easier to drizzle with melted butter than dot it over.) If you don’t have retro dishes, cook in a shallow ovenproof dish, leaving plenty of room around the mushrooms so they don’t stew.
3 Preheat oven to 180°C (350°F). Bake mushrooms for 15 minutes or until golden and bubbling. Set shells or dishes on plates and serve hot. If liked, serve a baguette alongside, heated until crisp and sliced into rounds, for mopping up the juices in the dishes.
Mushrooms au gratin
Photography Aaron McLean http://www.aaronmclean.com
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