Wednesday, 2 May 2012

Mushroom Roast

I've been doing this recipe for over 5 years and it’s one of our favourites. I've tried adding the removing ingredients and it gets better and better. The pineapple for example gives a sweet taste that makes the whole difference. Serve it with rice and salad and you have a perfect meal.

250g closed cup chestnut mushrooms sliced
3 cloves of garlic smashed
½ onions chopped
3 sticks of spring onion chopped
10 cherry tomatoes cut in half
A handful of chives chopped
1 carrot diced
227g pineapple pieces in fruit juice 
113g breadcrumbs
Black pepper

1 – Fry the garlic and onion until tender
2 – Cook the mushroom together with the garlic and onions for about 7 minutes stirring from time to time.
3 – Add the carrots, chives, tomatoes and the spring onions, salt and black pepper stirring for 5 minutes
4 – Pour the pineapple and the juice and keep stirring for another 5 minutes.
5 – Turn the fire off and add the breadcrumbs
6 – Pour the mixture into a greased baking tray and press it with your hands so it gets all together
7 – Sprinkle the Parmazano on top of it and bake it on a pre-heated oven at 180c for 35 minutes

I hope you like it as much as we do. Enjoy!!

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