Recipe: Mushroom with Goat’s Chees and Almonds in Vine Leaves
Summary: Delicious mushroom bake
- ⅓ cup almonds
- peanut oil
- 10 large fresh white mushrooms
- ⅓ cup (3 fl oz) extra virgin olive oil
- ⅓ cup onion, finely diced
- 4 cloves garlic, finely chopped
- 2 teaspoons oregano leaves, finely chopped
- 2 teaspoons parsley, finely chopped
- sea salt
- freshly ground black pepper
- 100 g (4 oz) crumbled feta (plain or flavoured) or goat’s cheese
- 18 fresh picked grape vine leaves
- Toss the almonds in a tiny bit of peanut oil, lay on a tray and roast at 180ºC (350ºF) for 5–8 minutes. Shake the tray every couple of minutes and watch carefully that they do not burn, as you will get little warning.
- Preheat the oven to 200°C (390°F).
- Pat the mushrooms with a damp towel to remove any dirt or grit, then separate the stems from the caps. Chop the stems and reserve.
- Place the caps in a medium bowl and toss with 1 tablespoon of the oil.
- Heat 2 tablespoons of oil in a small skillet over medium heat. Add the onion, garlic and reserved mushroom stems. Cook and stir until the stems are tender and the liquid evaporates, about 5 minutes.
- Stir in the almonds, oregano and parsley and add salt and pepper to taste.
- Transfer to a bowl and stir in the feta until the mixture is well blended.
- Line a camp oven or casserole with vine leaves brushed in olive oil. Place a layer of mushroom caps gill side up and spoon the cooked feta mixture into the caps.
- Cover with a layer of vine leaves brushed with oil. Add another layer of mushrooms filled with stuffing and cover with vine leaves brushed with oil.
- Place the lid on the camp oven or casserole and bake for 30–40 minutes, until the vine leaves are crisp and black in parts, and the mushrooms are cooked through.
- Serve the mushrooms and vine leaves with pan juices spooned over the top. Serve as a stand-alone dish or an accompaniment to meat or game.
Don’t forget to serve the crunchy vine leaves with this dish – they’re the best part!
Cooking time (duration): 60
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
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