Recipes.

Baked Mushrooms ‘Saint-Jacques’ Style


I Quit Sugar - Baked Mushrooms
Photo by: ©Alan Benson
  • 4 servings
  • Prep - 2 hours
    Cooking - 10 mins
  • Total - 2 hours 10 mins
I Quit Sugar - Baked Mushrooms
Photo by: ©Alan Benson

The flat mushroom is the perfect vehicle for all of these wonderful flavours. Look for the largest flat mushrooms you can find. Big portobello mushrooms, which are so juicy and fat, are perfect.  

Servings: 4
Preparation: 2 hours
Cooking: 10 mins

Ingredients

  • 250 g butter, melted gently in a pan.
  • 3 cloves garlic, finely chopped.
  • 1/4 bunch flat-leaf parsley, leaves picked and finely chopped.
  • 1/4 bunch thyme, leaves picked and finely chopped.
  • 8 large portobello mushrooms.
  • 125 ml white wine.
  • 250 g speck, cut into batons.
  • 120 g fresh breadcrumbs, made from stale sourdough bread.
  • Lemon cheeks.

Directions

1. Put the warm butter, garlic, parsley, thyme and a pinch of salt in a bowl and mix to combine.

2. Preheat the oven to 250°C/ 480°F. Line a baking tray with baking paper. Place the mushrooms, upside down, on the baking tray and remove the stalks.

3. Drizzle each mushroom with a tablespoon of white wine, then scatter with the speck batons. Spoon some of the garlic butter mixture into each mushroom cap. Place the mushrooms in the refrigerator for a few hours – the butter will set on top of the mushrooms and hold everything together.

4. When you are ready to cook, scatter the mushrooms with the breadcrumbs and bake for 7–10 minutes until the mushrooms are tender and the breadcrumbs are golden and sizzling. Serve with lemon wedges and a good grinding of black pepper.


Note

This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant Books RRP $45 and is available in stores nationally.

I Quit Sugar - Real Food by Mike

The flat mushroom is the perfect vehicle for all of these wonderful flavours. Look for the largest flat mushrooms you can find. Big portobello mushrooms, which are so juicy and fat, are perfect.

Ingredients

  • 250 g butter, melted gently in a pan.
  • 3 cloves garlic, finely chopped.
  • 1/4 bunch flat-leaf parsley, leaves picked and finely chopped.
  • 1/4 bunch thyme, leaves picked and finely chopped.
  • 8 large portobello mushrooms.
  • 125 ml white wine.
  • 250 g speck, cut into batons.
  • 120 g fresh breadcrumbs, made from stale sourdough bread.
  • Lemon cheeks.

Directions

1. Put the warm butter, garlic, parsley, thyme and a pinch of salt in a bowl and mix to combine.

2. Preheat the oven to 250°C/ 480°F. Line a baking tray with baking paper. Place the mushrooms, upside down, on the baking tray and remove the stalks.

3. Drizzle each mushroom with a tablespoon of white wine, then scatter with the speck batons. Spoon some of the garlic butter mixture into each mushroom cap. Place the mushrooms in the refrigerator for a few hours – the butter will set on top of the mushrooms and hold everything together.

4. When you are ready to cook, scatter the mushrooms with the breadcrumbs and bake for 7–10 minutes until the mushrooms are tender and the breadcrumbs are golden and sizzling. Serve with lemon wedges and a good grinding of black pepper.

Note

This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant Books RRP $45 and is available in stores nationally.

I Quit Sugar - Real Food by Mike

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