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Truffle-scented stuffed mushroomsChapter 5 - instead of the roastPhotography by Jan Baldwin  Wild about mushrooms? Well, here’s a real funghi-fest. There’s something so seductive about the deep dark hue, rich flavour, and a texture which can only be described as, well, meaty. · THINK AHEAD: filling can be made 24 hours in advance · SERVE WITH: delicious with polenta, especially grilled, for added bite; or bruschetta, to accommodate the juices. These go beautifully with roast dinner trimmimgs. · TOP TIP: if you are fortunate enough to have a fresh truffle, by all means use it---1 Tbsp. of shavings in the filling mixture would be sufficient, plus a little more shaved over the finished article. In lieu of truffle oil you could also use 1-2 Tbsp. of truffle paste, sold as “salsa truffina”. I don’t recommend truffles in brine. · SERVINGS: 6, or 3 generous servings of 2 mushrooms each, depending on the size of your mushrooms. Ingredients 6 medium field, flat or Portobello mushrooms, similar in size, plus an extra 150g / 5 oz. olive oil 6 tsp. plus 1 ½ Tbsp. truffle oil salt and pepper 250g / 9 oz. shiitake mushrooms, stems removed 5 cloves garlic, sliced 120ml / ½ cup Madeira wine, sherry or vermouth 2 tsp. fresh thyme leaves a good grinding of nutmeg 50g / 2 oz. Parmesan, grated a generous handful of flat parsley leaves Method Preheat the oven to 200 C / 400 F / Gas 6. Cut the stems out of the 6 stuffing mushrooms. Brush caps generously with olive oil and lay gill-side up on a baking sheet. Drizzle gills of each mushroom with 1 tsp. truffle oil, and season with salt and pepper. Coarsely chop remaining mushrooms; shiitakes too. To make the filling, heat 2 Tbsp. olive oil in a pan. Add garlic and fry for a couple of minutes until fragrant. Add chopped field and shiitake mushrooms, salt and a vigorous dose of pepper. Fry over a medium-high flame until mushrooms have collapsed. Pour in wine, add thyme and nutmeg, raise the heat and cook until the juices have mostly evaporated. Cool briefly, then puree in a food processor with grated Parmesan, parsley and remaining truffle oil. Spoon mixture into mushroom hollows. Bake for 20-30 minutes, until shrunken and lightly golden on top. |
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