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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad. Ingredients:
1/4 cup dried porcini mushrooms (soaked in warm water) |
500 g beef mince |
1 onion (finely diced) |
2 teaspoons garlic (minced) |
1/2 cup dried breadcrumbs |
1 egg |
1/4 cup parsley (flat-leaf chopped) |
salt |
pepper (freshly ground) |
4 field mushrooms (large or 8 smaller ones) |
2 tablespoons olive oil |
1/2 cup white wine |
Directions:
1. Soak porcini mushroom in warm water.
2. Preheat oven to 200°C.
3. Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
4. Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
5. Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
6. Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
7. Remove the mushrooms from the oven, and keep warm.
8. Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
9. Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
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