Wednesday, September 26, 2012

Smitten Kitchen's Mushrooms Stuffed with Sun-Dried Tomatoes and a forgotten giveaway (oops!)

Show me mushrooms to be stuffed, and I think of bacon. Can’t help it. But now that we’re trying to not colour our every meal with red meat, I have to reluctantly look at other stuffings.
So here goes: this is Smitten Kitchen’s recipe for stuffed mushrooms – and while this stuffing doesn’t have the brilliance of bacon, it does taste very nice.

Mushrooms stuffed with sun-dried tomatoes
From Smitten Kitchen

5 pieces sun-dried tomato
2 tbsp olive oil
18 white mushrooms, stems pulled out and chopped fine, caps reserved
½ cup finely-chopped shallots (or use spring onions)
2 garlic cloves, minced
1/3 cup fine dry breadcrumbs
1 large egg yolk, beaten lightly
¼ cup fresh parsley leaves, washed well, dried and minced
½ tsp dried basil, crumbled
salt and pepper to taste
2 tbsp freshly-grated Parmesan

Preheat oven to 400°F.
In a small bowl, soak the sun-dried tomatoes in hot water to cover for five minutes. Reserving one tablespoon of the soaking liquid, drain tomatoes well and chop fine.
Lay the mushroom caps (you’ve already taken off the stems, and chopped them) face down on a baking sheet, either lightly sprayed with cooking spray or lined with parchment paper. Bake them for approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off the liquid that has collected at the bottom of the tray, and then again, carefully, turn mushroom caps over and drain so they are ready to be filled.
In a small skillet, heat the olive oil over moderate heat until hot but not smoking and cook the chopped mushroom stems, shallots and garlic, stirring until the shallots are softened.
In a bowl, stir together the mushroom mixture, breadcrumbs, chopped tomatoes, reserved soaking liquid, egg yolk, parsley, basil and salt and pepper to taste.
Mound the stuffing into the reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you roasted your mushrooms in.
Sprinkle the stuffed mushrooms with grated Parmesan and bake in the middle of the oven for 15 minutes.

PS - next time, I will try adding a little fried, crumbled bacon to the stuffing. Just two rashers...

Also, and embarrassingly, there’s a little matter of an August giveaway I forgot to draw. Excuses: I was travelling, I was busy, I forgot...
Anyway, here’s the list of names and numbers. Will draw tonight.

1.   Deepa Menon
2.   Friyan Driver
3.   Jeremiah Rao
4.   Jags
5.   Mahesh Sagari
6.   Carmen
7.   Lalitha Luke
8.   Sharmeen
9.   Hardika Panchal
10.        Anupa
11.        Sej
12.        Abhishek
13.        Vivienne Pereira
14.        Radhika Lalla
15.        Alisha
16.        Bianca Pinto
17.        Shalome Potnis
18.        Kevin
19.        Mohan Monteiro
20.        Anala Prabhu
21.        Rashmi Deshpande
22.        Nitasha Gaurav
23.        Anita (Fernandes)
24.        Chris
25.        Aleta Carvalho
26.        Priya Nair
27.        Vaneeta
28.        Reena Dave
29.        Shweta (Taneja)
30.        Ramya Anand
31.        Mario (Monteiro)
32.        Smitha
33.        Lynette (Fernandes Menezes)
34.        Sapna
35.        Khubi Ali
36.        Neisha
37.        Averil Fernandes
38.        Manju
39.        Supriya Limaye
40.        Eva Pavithran
41.        Urvashi Pant
42.        Devesh Sharma
43.        Mags
44.        Laura Charlotte Fernandes
45.        Roshni Mitra
46.        Tejal Bhatkar
47.        Vikram Prabhu
48.        Mini Agrawal
49.        Rohini DSouza
50.        Osler Rebello
51.        Raynah Remedios
52.        Manisha Lakhe
53.        Aabha Midha
54.        Nolita Coelho
55.        Mario A
56.        Jyothy Karat
57.        Mamta Nagar
58.        Sapna Noronha
59.        Sherine Braganza
60.        Sonya Hwang
61.        Sabiha Ghiasi
62.        Asha D’Souza

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