May 27th, 2009

Mushroom Madness


The latest invention of mine is this recipe for filled baked mushrooms. I have no idea where the inspiration for exactly this set of ingredients came from, but I tried this recipe out today, and I loved it. Loved it so much I just had to send the link to some of my friends.

The idea started with flat mushrooms. I see them every time in our supermarket. They are just lying there, round and perfect, waiting to participate in a great meal. So I gave myself a challenge to think of a dish where they can shine. Of course I have tried the traditional flat mushrooms filled with goat cheese and rosemary recipe before, so I wanted something totally different. The first two ingredients where quite a logical choice: brown mushrooms to make the mushroom flavor of the dish more intense plus fried onions, you can’t do without them. And then, different wild ideas came to my mind in most inappropriate moments.

The last ingredient – anchovies – appeared to me during the final session at my meditation course. Usually I am more focused… But this time I just could not get this fishy and salty taste of anchovies out of my mind. So I came home and added them to the shopping list for this week. And if you are wondering what apple is doing in this recipe. Well, soft and mushy fillings are ok, but a filling with a bite is so much better. Even if this bite is relatively soft. Besides, remember the story about the rainbow of flavors? It is my constant guideline for new dishes: a dish is “complete” when all of your taste buds are happy, that is when all sweet-salty-sour and sometimes bitter flavors are in harmony in your mouth.


4 flat mushrooms
5-6 “Swiss browns” mushrooms, finely chopped
7 anchovy fillets (from a pot of anchovies in oil), very finely chopped
2 small eggs
1 big onion, chopped
1 Tbsp of crème fraiche
2 Tbsp chopped chives or green onions
½ sweet apple, chopped
3 Tbsp rasped parmesan
2 Tbsp breadcrumbs
2 Tbsp olive oil for frying

Materials: flat oven tray

Overall cooking time: 35 minutes

Serves 2.

Pre-heat the grill to 180 °C.

Boil the eggs for 10 minutes, let them cool under cold water, peel and chop. Meanwhile, heat olive oil in a frying pan, add the chopped onion and fry for 5 minutes, stir occasionally. Add chopped brown mushrooms and fry for another 5 minutes until the onion is golden. Sprinkle with (fresh) black pepper and turn off the heat.

Grease a flat tray with a bit of olive oil, lay the flat mushrooms stem side up on the tray, sprinkle with a bit of salt and place under the grill for 5 minutes.

In a medium bowl combine onion-mushroom mixture, chives, apples, eggs, anchovies and crème fraiche. Taste and add some salt if necessary. In a small bowl, mix 2 Tbsp parmesan with 2 Tbsp of breadcrumbs.

Take the flat mushrooms out of the oven. Sprinkle them with 1 Tbsp of parmesan. Distribute the mixture from the medium bowl equally on top, then add the parmesan-breadcrumb mixture. Place the filled mushroom under the grill (in the middle of the oven, not close to the grill) for another 10 minutes. Take out and serve immediately.

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