In an article last November 15, I made public my secret affair with mushrooms, and I burst into praise when talking about his many and great nutrition. At high in fiber, protein, minerals, potassium, phosphorus and vitamins for everyone, joins the antioxidant power of the mushrooms, because of its rich selenium.
So, for my passion towards this mushroom declared when a week ago fell into my hands the four huge mushrooms that you see in the picture, not even occurred to me over the head, as usual, the possibility of converting them into sauce or in support of another ingredient, and I made up a script as a recipe that will grant them the role of protagonists: "some stuffed mushrooms, better than a filling of mushrooms," I thought. And so it was.
So, for my passion towards this mushroom declared when a week ago fell into my hands the four huge mushrooms that you see in the picture, not even occurred to me over the head, as usual, the possibility of converting them into sauce or in support of another ingredient, and I made up a script as a recipe that will grant them the role of protagonists: "some stuffed mushrooms, better than a filling of mushrooms," I thought. And so it was.
The recipe for stuffed mushrooms that you story below was the result of improvisation, at least in regard to the filling, choosing ingredients here and there, left over from other recipes that had been keeping the run. What I did not venture to give heat was not previously make sure the ideal cooking time for mushrooms, given its enormous size. With the data on my kitchen countertop, did this.
Stuffed mushrooms Ingredients for 2 people:
4 large mushrooms (about the size of the palm of a hand)
1/2 onion
1 green pepper
5 foot squid or cuttlefish
40 gr. nut
4 tablespoons of white wine
60 gr. semi cured cheese
Olive oil
paprika
salt
Stuffed mushrooms Ingredients for 2 people:
4 large mushrooms (about the size of the palm of a hand)
1/2 onion
1 green pepper
5 foot squid or cuttlefish
40 gr. nut
4 tablespoons of white wine
60 gr. semi cured cheese
Olive oil
paprika
salt
Preparation of stuffed mushrooms:
1. Cut the onion into small pieces and throw it in the pan with a good splash of olive oil. Wash and chop the pepper, and add to the onion. Let fry on low heat.
2. Cut the base of the foothills of the mushrooms-usually land-filled and cleaned very well, putting them under running tap water pressure. Separate foot hat, sunshades and empty peel on the inside with the help of a knife or a bouncer.
3. Chop the mushrooms feet and add to sauce along with the results of the pour. Also take squid legs into pieces.
4. Add four tablespoons white wine sauce, and slightly up the fire, until the alcohol has evaporated and the sauce will take wine aroma. Add salt and pepper, add half teaspoon of paprika. Remove, leave about 5 minutes, add the chopped nuts to the end, and set aside.
5. In the same pan of sauce, juices advantage of it, and if necessary add a little more olive oil, let brown hats of the mushrooms over medium heat. With 5 minutes for each side should be sufficient, although it depends on the thickness of the mushroom.
6. Place mushrooms hats in a baking dish, and fill them with the sauce. Grate some cheese and sprinkle semi cured above. Place it in a preheated oven at 180 º C for 10 minutes.
1. Cut the onion into small pieces and throw it in the pan with a good splash of olive oil. Wash and chop the pepper, and add to the onion. Let fry on low heat.
2. Cut the base of the foothills of the mushrooms-usually land-filled and cleaned very well, putting them under running tap water pressure. Separate foot hat, sunshades and empty peel on the inside with the help of a knife or a bouncer.
3. Chop the mushrooms feet and add to sauce along with the results of the pour. Also take squid legs into pieces.
4. Add four tablespoons white wine sauce, and slightly up the fire, until the alcohol has evaporated and the sauce will take wine aroma. Add salt and pepper, add half teaspoon of paprika. Remove, leave about 5 minutes, add the chopped nuts to the end, and set aside.
5. In the same pan of sauce, juices advantage of it, and if necessary add a little more olive oil, let brown hats of the mushrooms over medium heat. With 5 minutes for each side should be sufficient, although it depends on the thickness of the mushroom.
6. Place mushrooms hats in a baking dish, and fill them with the sauce. Grate some cheese and sprinkle semi cured above. Place it in a preheated oven at 180 º C for 10 minutes.
Several warnings: if the mushrooms are thick, and not want to "kill" that are tasty, while Doras in the pan, you can prick them with a fork to absorb better sofrito sauce. If you invite someone to eat stuffed mushrooms to your house, and you see that makes funny faces, you have the right to miss him a kick in the butt and declare "invited non grata". Serve piping hot forever, but the last bites almost always taken temperate. Once emplatados, mushrooms can be fortified with a soy sauce, or the like.
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