Stuffed Mushrooms

STUFFED MUSHROOMS

Serves 2

If you don’t like pate these are just as delicious stuffed with blue stilton cheese!

Ingredients

6 Medium sized mushrooms – I like to use chestnut mushrooms

Pate – I use my homemade Chicken Liver Pate but you can use any pate of your choice

2 Slices of bread – I like to use Oat & Barley bread, or you can use ready prepared natural breadcrumbs

1 Egg – beaten

2 Tablespoons of Flour

Butter

Rapeseed Oil

Garlic Puree

Method

1. Whizz the bread in a blender to make fine breadcrumbs
2. Take 3 bowls, put the flour in one, the breadcrumbs in another & the beaten egg in another
3. Brush the mushrooms clean, leave the skin on – do not wash them
4. Fill the centre of each mushroom with pate & smooth level
5. Put each mushroom in the flour to coat all over
6. Dip each one in the beaten egg & then into the breadcrumbs – press each one firmly to ensure the mushroom is well coated with the breadcrumbs
7. Heat butter & rapeseed oil in a pan, add garlic puree – I like to add a good half teaspoon, but you can adjust to your taste
8. Gently fry the mushrooms for around 10 – 12 minutes turning them over until they are golden brown & cooked.

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