Best English Farmhouse Mushrooms Recipes

SAUSAGE-STUFFED MUSHROOMS

Sausage-Stuffed Mushrooms image

Provided by Nancy Fuller

Time 45m

Yield 20 stuffed mushrooms

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
Add the breadcrumbs and parsley to a small bowl and mix to combine.
Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

ENGLISH FARMHOUSE MUSHROOMS

English Farmhouse Mushrooms image

I like this recipe on a Sunday morning, it makes a good vegetarian alternative to a full english breakfast. It's loosely based on one of my grandmothers recipes and should ideally be served with fresh crusty bread to soak up the mushroom and milk juices.

Provided by Andy Miah

Categories Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

250 g closed cup mushrooms
4 fresh chives, washed and cut into half centimetre pieces
100 ml of whole fat milk
25 g butter
salt
fresh ground black pepper

Steps:

Melt the butter in large frying pan.
Add the seasoning and the mushrooms to the pan and fry over a medium heat until the mushrooms release their juices and begin to contract in size.
Finally, pour in the milk along with the cut chives and reduce until half of the liquid remains.

Nutrition Facts : Calories 279.1, Fat 24.3, SaturatedFat 15.1, Cholesterol 67.1, Sodium 199.7, Carbohydrate 10.3, Fiber 1.8, Sugar 2.9, Protein 8.8

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