Name Stuffed mushrooms with garlic mayonnaise

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stuffed-mushrooms_cIngredients:
* 50g (2 oz) bulgar wheat
* 12 large button mushrooms
* 25g (1 oz) Stork margarine
* 1 clove garlic, peeled and crushed
* 1 small onion, peeled and finely chopped
* Grated rind of 1/2 lemon
* 25g (1 oz) chopped nuts
* Pinch of nutmeg
* Salt and black pepper
* Mayonnaise
* 1 egg
* Juice of 1 lemon
* 1 clove garlic, peeled and crushed
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* Pepper
* 1 x 2.5ml spoon (1/2 teaspoon) dry mustard
* 150ml (1/4 pint) oil

OVEN: Pre-heat to moderate (180°C 350T, Gas No. 4)
SHELF: Third from top

1. Place bulgar wheat in a bowl and cover with 150ml (1/4 pint) boiling water. Allow to stand until all water has been absorbed.
2. Remove stalks from mushrooms and chop finely.
3. Melt Stork in a pan and add mushroom stalks, garlic and onion. Saute for 4-5 minutes until softened. Add the soaked Bulgar wheat lemon rind, nuts and nutmeg.
4. Cook over a gentle heat stirring for 2-3 minutes.
5. Season to taste.
6. Fill mushroom caps and place in a greased shallow ovenproof dish and bake in the pre-heated oven for 15-20 minutes.
7. For the mayonnaise, in a liquidiser or food processor, blend together the egg, lemon juice, garlic, salt pepper and mustard for I minute.
8. While the motor is still running add the oil in a steady stream until the mayonnaise is thick and creamy. Use as an accompaniment to stuffed mushrooms.

Serves: 4.
Preparation time: 25 mins
Cooking time: 20 mins

Microwave Instructions
Continue as above for stages 1 and 2 then:-
3. Place Stork in bowl and microwave on HIGH for 30 seconds. Add mushroom stalks, garlic and onion and microwave on HIGH for 3 minutes or until soft.
4. Mix in the soaked bulgar wheat lemon rind, chopped nuts and nutmeg. Mix well and microwave on HIGH for 3 minutes. Season to taste and fill mushroom caps.
5. Place in a greased shallow ovenproof dish and microwave on HIGH for 1 minute.

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