The perfect condiment to meat dishes or tapas. This can also be served as a starter or lunch. For lunch serve 2-3 mushrooms per person. If served as lunch top with some creme fraiche and with toast/baguette.
This can easily be made vegetarian/vegan. Replace bacon with fried tofu.
You need rapsee…
Preheat oven to 200 C, fan forced. Prepare a pan with parchment paper.
Cut out the stem (stalk) of 3 of the mushrooms. Save the stems. Set the 3 mushroom aside.
Finely chop the last mushroom and stems. Finely chop shallots, thyme and garlic. Chop bacon in small pieces.
2
Add bacon to a frying pan on medium/high heat. Fry until golden and add chopped mushrooms. Fry 2-3 minutes and lower heat to medium.
Add 1-2 teaspoons butter, shallots, garlic and thyme. Let cook for 2-3 minutes.
Remove frying pan from heat and mix in 1,5 tablespoons bread crumbs. Add maldonsalt and freshly grounded black pepper to taste. Stir until well combined.
3
Transfer the 3 mushrooms to the prepared pan with parchment paper and devide the bacon mixture in the 3 mushrooms. It should be about 3 big tablespoons of filling for each mushroom.
Sprinkle ½ tablespoon bread crumbs and 1 tablespoon rapseed oil on each mushroom.
4
Bake in oven for about 10-15 minutes. Grate some parmesan over the mushrooms and garnish with thyme before serving.
