Brown mushrooms with nutty herb butter

Recipe from: 6/24/1999 12:00:00 AM
Ingredients 15
Servings 12
Time

Ingredients

  • 12
    large fresh brown mushrooms
  • 15
    ml
    olive oil
  • 1
    large anion, finely chopped
  • 1
    clove garlic, crushed
  • 65
    ml
    blanched almonds
  • 15
    ml
    lemon juice
  • 45
    ml
    fresh thyme
  • 65
    ml
    fresh parsley sprigs
  • 15
    ml
    chopped fresh rosemary
  • 15
    ml
    chopped fresh chives
  • 2
    ml
    salt
  • ground black pepper to taste
  • 75
    ml
    butter
  • slices toasted Italian bread
  • 2
    Litres
    water
 

Method

10-15 min
 
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.
 

Read more on: bake
 

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