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Mushrooms Three Ways

by Shannon Meyerkort (follow)
Senior writer for WeekendNotes and Perth Mums Group. Founder of fundraisingmums.com.au
Vegetarian (1517)      Eggs (230)      Mushrooms (190)      Pancetta (11)     
I would say that this dish is great for vegetarians, which it is (except for the pancetta) but this meal is actually great for everyone. Mushrooms are healthy and full of goodies, their shape making them a perfect little cup to fill with a variety of flavours.

Mushrooms from here to eternity

I have provided the instructions for oven baking, but the marinated ones work particularly well on the BBQ (use more marinade and turn them over midway through cooking). The pancetta and brekky varieties can only be cooked on a BBQ if you have the type with a lid, and are very careful with your tongs.

Itís up to you if you peel the mushrooms or not, but make sure you clean them well.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 2 servings

8 large cup mushrooms (not the flat ones, as all the fillings will fall out)

Breakfast Mushrooms (makes two)
2 eggs
2-3 teaspoons chilli jam or tomato sauce
1-2 tablespoons hollandaise sauce

Pancetta Mushrooms (makes two)
50g chopped pancetta (or bacon, or ham or chopped mushroom if you are vegetarian)
2 tablespoons Japanese panko crumbs (normal breadcrumbs will work, but arenít as crunchy)
Olive oil

The marinade is full of big flavours

Marinated Mushrooms (makes four)
1 teaspoon each fresh garlic and ginger
1 tablespoon each seeded mustard, soy sauce, kejap manis, olive oil
Ĺ tablespoon balsamic vinegar
ľ teaspoons chilli powder

Pre-heat the oven to 180 degrees.
Line an oven tray with two pieces of foil, making a little wall in the middle to separate the halves (the marinated mushrooms tend to leak, so you want to contain the juices. Spray or wipe generously with oil.
For the marinated mushrooms, mix together all the ingredients in a small china bowl. Add the mushrooms and stir to coat them evenly. Let them marinade while you make the other mushrooms.
For the pancetta mushrooms, remove the stalks and chop finely (also use the stalks from the Breakfast mushrooms). Heat a teaspoon of oil in a small frypan and when hot add the pancetta (or bacon). Fry until crispy and caramelised, then add the chopped mushrooms and panko crumbs and fry for another minute or two or until crispy and golden. Spoon the mixture into the prepared mushrooms.

Here's looking at you...

For the breakfast mushrooms start by placing them on the tray. Spoons some chilli jam (or tomato sauce) into each mushroom and gently spread using a spoon. Crack one egg into a small bowl and slide it into one of the mushrooms. If your mushrooms are not very big, make sure you put the yolk in first, and keep aside the egg white for something else. Repeat with the other egg. Drizzle a bit of hollandaise sauce on top.
Place the tray into the oven and bake for 17-20 minutes. You may need to turn it once depending on how the eggs are cooking. Remove them earlier if the eggs are already cooked.

They taste better than they look

I like this Recipe - 8
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