Rachel Roddy's recipe for mushrooms stuffed with anchovies, breadcrumbs and herbs
While out mushroom hunting in the velvet cool of my local supermarket the other day, I was delighted to come across not just one, but several packets of open-faced mushrooms with white caps and delicate brown gills. I might be a novice, but I do know to move slowly and quietly when mushrooms appear, so as not to draw attention, or to give away the spot to other mushroom hunters. Keeping my eyes low, I picked the packets off the shelf, put them in my basket, paid and walked home, making sure to disturb as few leaves as possible. I suspect a neighbour might have been watching me.
Another point Grigson makes is how helpful it is to recognise the role shallots and garlic stewed in butter play in bringing out the flavour of cultivated mushrooms, making them taste like mushrooms, and the kitchen smell good. The Mushroom Feast has also provided this week's recipe for funghi ripieni (stuffed mushrooms), which is adapted from Ada Boni's bible of Italian cookery, Il Talismano della Felicità. Like so many stuffed mushroom recipes, it utilises the finely diced stalks in the stuffing, along with onion, garlic, butter, a few minced anchovies, plenty of parsley, soft breadcrumbs and egg, which is vital for binding and also makes the stuffing slightly puffy. If you are lucky enough to find 12 fat-stemmed and bulbous ceps under a tree, they are ideal here; otherwise, eight large or 12 medium flat mushrooms will work almost as well.
While stuffed mushrooms can be eaten at room temperature – or cold, even – they are best when served piping hot, or at least warm enough that the filling is still tender and the mushroom caps velvety and glistening with melted butter. They can be served as an accompaniment to meat or fish, but they are also chief characters that make a satisfying meal with salad alongside – my choice would be the soft middle leaves of a butterhead lettuce dressed with olive oil, red-wine vinegar and mustard. Alternatively, and based on Grigson's observation of how surprisingly compatible mushroom and cucumber are, you could pair the hot stuffed mushrooms with a cold cucumber, dill and soured cream salad.
Serves 4
12 medium-sized or 8 large flat mushroomsA knob of butter, plus extra for greasing and dotting
3 tbsp olive oil2 shallots or 1 small onion, peeled and finely diced1 garlic clove, peeled and minced4 anchovy fillets in oil, drained and minced1 heaped tbsp minced parsley50g soft white breadcrumbs1 egg, lightly beaten1 tbsp fine, dry breadcrumbs
Remove the mushroom stalks and chop them very finely; set the caps aside. In a frying pan, melt the butter and olive oil, then gently stew the shallot/onion and garlic until translucent. Add the mushroom stalks and cook, stirring, for about five minutes. Season then add the anchovies and parsley, cook for a minute more, then pull the pan off the heat and stir in the breadcrumbs and beaten egg.
Arrange the mushrooms cap side down in a well-buttered oven dish, then divide the stuffing between the undersides, pressing it down so it fills evenly. Sprinkle the stuffing with the dry breadcrumbs and put a dot of butter on each mushroom.
Bake in a fairly hot oven – about 190C (170C fan)/375F/gas 5 – for 15-20 minutes, or until the filling is firm and sizzling gently.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Guardian
3 days ago
- The Guardian
Helen Goh's recipe for honey and almond semifreddo with nectarines
Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.
The Guardian
3 days ago
- The Guardian
Helen Goh's recipe for honey and almond semifreddo with nectarines
Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.
North Wales Chronicle
3 days ago
- North Wales Chronicle
Prosecco expert on why you've been drinking it wrong
According to Aldi's resident wine guru, Mistress of Wine, Sam Caporn, there's one tiny, easy-to-miss word on the label that could make or break your glass. Sam says the most misunderstood term is 'Extra Dry' – which sounds very dry but actually means slightly sweet. The result? Many Prosecco lovers have been reaching for the exact opposite of what they want. 'When it comes to selecting your bottle of Prosecco from the shelf, 'Extra Dry' can sometimes be misleading if you're expecting a very dry wine," she explains. 'While most pricier bottles like Champagne and Crémant are Brut - meaning dry - most Prosecco is 'Extra Dry'. This naturally leads fizz lovers to believe their wine will be very dry. However, what it really means is that the wines are 'off-dry', possessing a subtle hint of sweetness." This subtle sweetness is precisely what makes Prosecco so appealing to many. 'It's one of the many reasons Prosecco is so tasty," says Sam. "The acidity is lower, the wines are gently fruity, think melon and apricot, and have a soft bubble. This sweetness contributes to it being so drinkable, making it a favourite for many occasions.' The crucial takeaway, is that if you prefer your Prosecco on the drier side, you've been doing it wrong by reaching for 'Extra Dry'. 'For those who do prefer their Prosecco dry, simply look for the word 'Brut' on the bottle, rather than 'Extra Dry'," she says. This seemingly small detail makes a significant difference in the glass, offering a crisper, less sweet profile. 'Both 'Extra Dry' and 'Brut' Proseccos offer wonderful experiences; it's all about knowing which one best suits your taste.' While understanding sweetness levels is paramount, she also highlights other key indicators for Prosecco lovers. Shoppers should also be looking out for DOC and DOCG on the label. 'Essentially these are Italian wine quality indicators, with DOC (Denominazione di Origine Controllata) being the standard, and DOCG (Denominazione di Origine Controllata e Garantita) being the step above – the very highest quality.' Finally, for those who prefer a gentler fizz, she notes that 'Spumante' on the label simply means fully sparkling, while 'Frizzante' indicates a softly sparkling wine, with a less vigorous bubble. Recommended reading: Aldi brings back its 'chicken wine' due to popular demand Aldi orange wine is the taste of the summer Aldi school uniform bundles are back, for a fiver or less Aldi has a range of Proseccos for every drinker, she explains: Made from the same Glera grapes as its bubbly counterpart, this wine offers all the fresh, fruity flavour of Prosecco, minus the fizz. Think vibrant orchard fruit aromas and a crisp, refreshing taste – perfect for those seeking a trend-forward alternative to traditional white wine. This medium-bodied Prosecco features grapes that are gently pressed to ensure that only the highest quality juice is used. It's a wine that not only tastes good but does good too, as the winery is committed to using renewable energy wherever possible. Aldi organic prosecco (Image: Aldi) This Italian sparkler boasts soft peach and pear flavours with notes of apple peel and lemon zest, making it the perfect sip by itself, or a great value option for spritz cocktails. A pink fizz with a blend of berry fruit flavours and hints of white peach and citrus. Another fan favourite at a competitive price point, this Italian tipple is favoured for its light, creamy quality, and delicate floral touches. A refreshing and aesthetically pleasing bottle of bubbles, this Prosecco is the perfect accompaniment for any alfresco occasion.
