Brown mushrooms with nutty herb butter

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12 servings Cooking: 15 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

12.00 brown mushrooms — large
15.00 ml fresh chillies — 573
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
65.00 ml almonds — blanched
15.00 ml lemon juice
45.00 ml fresh thyme
65.00 ml fresh parsley — sprigs
15.00 ml fresh rosemary — chopped
15.00 ml fresh chives — chopped
2.00 ml salt
freshly ground black pepper
75.00 ml butter
bread — sliced Italian, toasted
2.00 Litres water
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Method:

Preheat the oven to 180 ºC and brush a baking sheet with olive oil. Remove the stalks of the mushrooms and chop finely. Heat the oil and fry the onion and garlic until tender and fragrant. Add the chopped mushroom stalks and fry for another 2 minutes until tender. Set aside. Place the almonds, lemon juice, herbs and seasonings in the food processor and process until coarsely chopped. Add the herb mixture to the butter and mix well. Arrange the mushrooms in the ovenproof dish and spoon a little of the onion mixture on top of each. Dot with a little of the butter mixture. Place the mushroom caps in the oven just before serving and bake for 10-15 minutes or until the mushrooms are tender and the butter has melted. Serve hot on a slice of toast, drizzled with a little melted herb butter and sprinkled with a little balsamic vinegar.
Makes 12 single servings.



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