A simple stuffed mushroom can make a stunning supper – matching its dark flavours with its woodland partner, the chestnut, brings out the best of both. Ingredients that were just meant to be together.
Preparation time:
less than 30 mins
less than 30 mins
Cooking time:
30 mins to 1 hour
30 mins to 1 hour
Serves:
Serves 3-4
Serves 3-4
By Nigel Slater
From Nigel Slater’s Simple Cooking
Ingredients
- 6 large mushrooms
- 80g/2oz butter
- 3 tbsp olive oil
- 6 sprigs thyme, picked
- 3 tbsp madeira
- 2 medium onions
- 6 Lincolnshire sausages
- 2 sprigs rosemary, picked
- 200g/7oz breadcrumbs
- 200g/7oz can of chestnuts, chopped
Method
- Preheat the oven to 180C/350F/Gas 4.
- Remove the stalks from the mushrooms and place them in a large oven dish. Add a knob of butter to each, drizzle with olive oil, sprinkle with thyme, and add Madeira wine. Bake for 20 minutes.
- For the stuffing, chop onions and soften in butter until golden. Add sausage meat, herbs, breadcrumbs, and chestnuts. Mix well.
- Stuff the mushrooms with the mixture, forming extra stuffing into balls around them. Bake for another 30 minutes.
- Serve when the stuffing is crisp and golden.