DEVILED MUSHROOMS ON TOASTED CIABATTA
A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the grill to high.
- Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
- Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
- Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
- Lower the heat, and gently heat the cream through for 1 minute.
- Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
- Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
- Sprinkle with chopped parsley, and serve.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Nutrition Facts : Calories 361.9, Fat 17.4, SaturatedFat 6.6, Cholesterol 20.5, Sodium 529.9, Carbohydrate 43.8, Fiber 3.4, Sugar 2.8, Protein 10
DEVILLED MUSHROOMS
Bring out the devil in a dinner party with these spicy mushrooms
Provided by Lesley Waters
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
- Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
- Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.
Nutrition Facts : Calories 96 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
ITALIAN CIABATTA
This recipe produces an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. The bread begins with an overnight biga (starter), which improves both this simple loaf's texture, and its taste.. The use of a biga will also increase the loaf's shelf life. I found this recipe on King Arthur Flour's site while researching baking with poolish and biga (starters). Time includes prefermentation and rise. NOTE: I experimented and baked one loaf (the one on the right in photo) as directed and the other (loaf on the left) I baked it covered in a Romanetopf Clay Pot. Flavor was very similar but definitely preferred the crust of the loaf that was baked in the clay pot.
Provided by Galley Wench
Categories Yeast Breads
Time 15h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- BIGA (Italian Starter):.
- Mix the biga ingredients, in a small bowl until well combinedL.
- Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
- It will expand and become bubbly so leave room in the bowl for it to expand.
- CIABATTA DOUGH:.
- Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
- Beat at medium speed (mixer) using the flat.beater (not dough hook), for 5-8 minutes.
- The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. The dough will be very wet.
- Cover the bowl with plastic wrap, and allow the dough to rise for 1-1 1/2 hours; it will get very puffy.
- Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
- (Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed. Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape. Allow the dough to rest an additional 30 minutes after the dough cycle ends).
- Which ever method you use. your dough will be wet and sticky, but don't worry, it's suppose to look like that.
- Transfer the dough to a well-oiled work surface.
- Lightly grease a large cookie sheet, and your hands.
- Using a bench knife or your fingers, divide the dough in half.
- Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
- Flatten the log with your fingers till it's about is about 10 inches long and 4-5 inches wide.
- Repeat with the remaining piece of dough.
- Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
- Oil your fingers, and gently poke deep holes all over the dough.
- Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
- At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
- Preheat oven to 425 degrees.
- Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
- Bake for 25-30 minutes, or until they're golden brown.
- Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
- Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
- Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.
Nutrition Facts : Calories 830.9, Fat 15.5, SaturatedFat 2.2, Cholesterol 0.8, Sodium 1772.4, Carbohydrate 148.1, Fiber 5.6, Sugar 4.5, Protein 21.7
DEVILED MUSHROOMS
Make and share this Deviled Mushrooms recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, and saute the mushrooms for 2 minutes.
- Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
- Simmer for 2 minutes.
- Pile on top of the hot toast, and serve immediately garnished with parsley.
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