Stuffed Mushroom with Rhubarb Chutney
This dish can be served as a starter or main course
Ingredients:
· 1 large mushroom per person
· Pate or brawn
· Rhubarb Chutney
Method:
· Pre-heat the oven to 180°
· Fill the mushroom with the pate or brawn
· Place in a tray in the oven for 10 to 15 minutes, until the mushroom is cooked
· Heat a heaped tablespoon of rhubarb chutney per person in a pan or microwave, be careful if it boils as it will stick to the bottom of the pan and burn
· Serve the stuffed mushroom with seasonal vegetables and the warm chutney on the side
Variation:
Stuff small mushrooms, top with a blob of warm chutney and serve as a canapé
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