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

Sweet potato and orange velouté.

A sweet potato soup is very similar in taste to a butternut soup, but it is much creamier. With fall in full swing, we make full use of all the root vegetables available, roasted in the oven, in soups, sautéed, braised. And sweet potatoes lend itself to all those cooking methods. Just in a soup, you can enjoy it in so many ways, see Pinch of salt down the post.

Recipe:

  • 1 large sweet potato(or about 800 g)
  • 1 large onion
  • 250 ml vegetable stock
  • 1 large orange
  • Peel of an orange, washed with the white flesh of the orange removed from the peel.
  • fresh sage leaves
  • olive oil
  • salt and pepper
  • 4 slices of thinly sliced serrano ham
  • Cream to taste
  • Créme fraîche or thick cream
  1. Peel the onion, slice and add to some olive oil in a casserole. Sauté until translucent.
  2. Peel and cut the sweet potato in chunks. Add to the onions along with the stock and the orange peel.
  3. Simmer over low heat for about 20 minutes until very soft and tender.
  4. Remove from the heat and add the juice of the orange.
  5. Mix the soup with a hand blender until smooth and without lumps.
  6. Season with salt and pepper and add cream to taste. Mix and set aside.
  7. Heat some olive oil and fry the sage leaves for about 2 minuts until crispy. Drain on some kitchen towel.
  8. Fry the serrano ham in the same oil until slighly crispy and drain on kitchen towel.
  9. Serve the soup in bowls and to with a dollop of créme fraîche, a slice of ham and some crispy sage leaves.

Serves 4

Pinch of salt:

  • Omit the orange juice and add a clove of garlic, fresh thyme, chicken stock and grated nutmeg to the soup.
  • Add chopped fresh ginger along with the orange juice.
  • Add 125 ml white wine.
  • Add a bouquet garni (parsley stems, thyme, bay leaves & lemon peel wrapped and tied in the green part of a leek) along with the stock.