Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
For The Stuffing
Servings:
Instructions
  1. Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
  2. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
  3. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
  4. Mix all the stuffing ingredients together.
  5. Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
  6. Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
  7. Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
  8. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
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