One of our favourite foods are Mushrooms, they are cheap, versatile and come in so many forms it’s incredible.
Tonights Meatfree marvel is Field Mushrooms filled with Stilton cheese and crushed walnuts – it makes my mouth water just thinking about it.
I found the original idea Here on the Asda website, we don’t have an Asda here on the Isle of Wight yet, they are building one though, so it will be interesting to see what they have to offer, but more worrying, how they impact on our small, local shops.
Anyway, back to food… I start with the Cous Cous salad, I found giant Cous Cous at Aldi, so thought I’d give it a go and put 50g of raw Cous Cous into a bowl with a teaspoon of Marigold Veg stock – add enough boiling water, just to cover the grains and stir though – cover with cling film and leave for 10 minutes.
With a fork, stir through the Cous Cous to loosen up the grains, then add a good glug of olive oil and the juice of half a lemon – finely slice a pack of spring onions, a couple of inches of deseeded cucumber, 2 diced, deseeded tomatoes and a pack of shredded fresh Corriander- mix through, season to taste, add mor oil or lemon if needed
cover and pop into the fridge till needed
Note: I love this for work lunches, so I make more than we will use 😉
I take 2 of the field Mushrooms, take off the stalks and set them aside. Drizzle the mushrooms with some olive oil, salt and pepper and pop into a hot oven (180) for 10 minutes. Then add a slice of tomato to each Mushroom and return to the oven for another couple of minutes
Meanwhile, chop up the stalks, and finely diced a small onion, a shake of dried thyme and approx 50g of chopped walnuts – gently fry off in a pan and then set aside.
In a separate bowl add 100g of crumbled stilton, and stir in the walnut mixture and a shake of Worcestershire sauce.
Spread the cheese mix onto the part cooked Mushrooms and put them back into the oven for another few minutes.
Take 2 Brioche Buns, and lightly toast the cut sides and spread some mayonaise onto each cut side, put some Rocket leaves on the base and add one of the mushrooms, add the bun ‘lid’.
Serve with the Cous Cous salad and some coleslaw and enjoy – yumm….