Posted on by Myfrenchkitchen · 1 Comment

Baked mushrooms stuffed with herbs, feta and parmesan

It’s the season of mushrooms. the markets are full of wild mushrooms, and risottos and omelets are at the order of the day. But this recipe simply calls for “champignon de Paris”, the classic brown or white mushroom available all year long. A good stuffing with garlic and herbs and you have a flavourful little appetizer or starter, and even a side dish if you use the bigger portobello mushroom. these baked mushrooms will definitey hold its own amongst the more sought after wild mushrooms. Next time we’ll have a risotto with forest mushrooms.

Recipe:

  • About 20 medium mushrooms.
  • 2 cloves of garlic, peeled and cushed
  • Fresh herbs of your choice, I used chives, marjoram and thyme.
  • 80g butter at room temperature
  • 100g dried bread crumbs
  • 100g grated parmesan cheese
  • 50 g feta
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 220 degrees C.
  2. Clean the mushrooms with kitchen towel(don’t wash) and remove the stems.
  3. Place round side down in an oven pan.
  4. Chop the herbs.
  5. Add the crushed garlic, the soft butter, the breadcrumbs, grated parmesan and a little olive oil (20ml) to the herbs and mix to a paste.
  6. Crumble a little feta cheese into each mushroom cavity and fill up with the herb mixture.
  7. Season with salt and papper and drizzle with olive oil.
  8. Bake for about 10 minutes until the mushrooms and the tops are deeply caramelized.
  9. Serve warm.

Serves 4

Preparation…

Pinch of salt:

  • Use bigger portobello or large mushrooms instead of small mushrooms for a side dish to a meal.
  • Use parsley as the fresh herb
  • Add some thyme branches on top of the mushrooms for more flavour.
  • Add some finley chopped spring onion to the butter mix.
  • Can be made a few hours ahead and kept in the fridge until ready to serve your apero.
  • Serve each mushroom with a sprig of herb that you’ve used.
  • Pack the mushrooms close together in the oven pan, they shrink as they bake.
Posted on by Myfrenchkitchen

Rustic Tomato tart with burrata

A simple tomato tart is a big favorite in our home in summer and beginning of fall when the tomatoes are still plentifull. Add basil, pesto and burrata, a green salad on the side and you have a full delicious meal. No, this tart is not delicious, it is divine….

You can quickly make your own pastry or buy ready made pastry like I did here with puff pastry. I don’t make puff pastry, I buy it. The link above links to a rustic pumpkin tart with my homemade pastry if you want to make it.

Recipe:

  • 1 puff pastry roll (I used a rectangle pastry)
  • Heirloom tomatoes of your choice
  • Grated parmesan cheese
  • Fresh basil
  • 1 burrata
  • Salt and pepper
  • Basil pesto (recipe here)
  1. Preheat the oven to 210 degrees C.
  2. Unroll the puff pastry on its own paper onto a baking sheet.
  3. Fold the sides into a roll. ( See image down below)
  4. Prick the pastry base with a fork and cover with a layer of finely grated parmesan cheese.
  5. Keep in the fridge.
  6. Cut the tomatoes in slices and drain on kitchen towel to preent your tart from going soggy.
  7. Take the pastry from the fridge and arrange the tomato slices on the base.
  8. Sprinkle cut fresh basil over the tomatoes and bake in the oven for 20 minutes until the pastry is golden brown.
  9. Remove from the oven, let it cool slightly, and serve on a wooden board.
  10. Serve with some basil pesto, some freh basil and a burrata in the middle of the tart.
  11. Cut the tart into four large slices with a pizza cutter and serve while warm with a green salad.

Serves 2 – 4 people for a heart lunch.

Pinch of salt:

  • Use heirloom tomatoes and add a few cherry tomatoes for variety.
  • Use only cherry tomatoes.
  • Saute some red onions in olive, let cool and spread on top of the parmesan cheese before layering the tomatoes on .
  • Cut some spring onions on top of the tomatoes with the basil.
  • Drizzle a little honey over the tomatoes before baking.
  • sprinkle with feta before baking and omit the burrata.
  • Drizzle with some concentrated balsamic vinegar just before serving.

Fresh basil and tomatoes.

..Fold the sides into a roll, prick the base and spread parmesan chees over the base.

Rustic tomato tart with burrata.