I’ve been following Not Quite Nigella’s blog for a while now – and having a new kitchen installed has inspired me to do a lot more cooking. When NQN’s recipe for “Easy stuffed field mushrooms” that would only take FIVE MINUTES to prepare popped into my email inbox – I was excited.
The FWO (aka @perthcafeculture) was informed and he was suitably excited – he said he’d time me to see how I fared compared to Lorraine’s (NQN) five minutes. I’d purchased the field mushrooms the day before and was just going to do a NQN – and work with whatever was in my fridge.
And we are off and running – time to gather the rest of the ingredients. Here are the cheeses, wish I had the parmesan to grate – but the pre-grated packet cheese will have to do. Impressed we have the blue cheese and I’m happy to be making do with the marinated feta.
The FWO has just yelled down the hallway “5 minutes is up – where’s my stuffed mushrooms!” I’m pretty sure NQN didn’t add the gathering of ingredients to the preparation time. I quickly placed the garlic, basil, olive oil, salt and pepper on the bench top.
Hmmm – we don’t have any walnuts – but I spy a red onion and capsicum. NQN said I could use anything in the fridge so they are going in!
Okay, I’m feeling pretty confident – all we need now is the food processor – “Where’s the food processor?” I bellowed down the hallway. The FWO hands me the stick blender with a big sigh – and wanders back down the hallway. I hear a mutter – “20 minutes so far…..” I grapple with the stick blender – and drop it – the FWO comes back along the hallway and we look down on the broken stick blender – the FWO calmly hands me a back up and goes back to his comfy lounge chair.
My phone pings – and I see he has messaged our daughter, “Tracy is making a 5 minute stuffed mushroom dish – she started at 4.29 and so far the only thing she has stuffed is my stick mixer”.
Time for a drink – following on from NQN’s instructions – I fossicked in the fridge and came up with a glass of Koerner Vermentino to help me get this show on the road.
Okay, blending done, mixture ready, mushrooms (and stick blender) stuffed. I was a little thrown by the “parchment” but the FWO assured me this is “baking paper”. I am learning so much!
Stuffed mushrooms in the oven and time to prepare the salad.
And here the stuffed mushrooms are – and they were delicious! We paired them with a bottle of Campbell’s Tempranillo. Ruby red in colour, plum and cherry aromas with hints of herbs, plum and red berry on the palate. A perfect accompaniment to our mushrooms – the FWO provided this review “the meatiness of the mushrooms was beautifully complimented by the aromatic garlic and basil”.
Thanks Not Quite Nigella!