Today's stuffed mushrooms in the Italian-style will be popular with everyone who likes mushrooms. It is also an excellent dish for vegetarians.
Asparagus is in season for us to enjoy. This simple way of serving it with parmesan cheese from Parma is beautiful. For a more substantial dish, try the variation with fried eggs on top.
The cultivated common white mushrooms and Swiss browns or cremini mushrooms are actually the same species, Agaricus bisprus. Both types are sold as buttons, cups and flats. Swiss browns have firmer flesh and a deeper and earthier flavour than common white mushrooms. They hold their shape well when cooked, so are ideal to use for baking and grilling. Unfortunately, they are more expensive. The large flat Swiss browns are marketed as Portobello mushrooms.
It is not always possible to find exactly the type and size of mushroom you want. Use either type of partly opened cups or flats for today's recipe.
Funghi ripieni
Use good bread, wholemeal or white, for the breadcrumbs. It shouldn't be fresh. Add lemon zest to the stuffing if you wish.
Serves 6
1 onion, chopped
3-4 tbsp extra-virgin olive oil
2-3 cloves garlic, finely chopped
18 medium-sized mushrooms, or 6 to 8 large flat mushrooms
sea salt, freshly ground black pepper
2 cups fresh breadcrumbs
1 bunch parsley, chopped
a few sprigs of thyme, marjoram or oregano, leaves stripped and chopped
13 cup (50g) chopped walnuts, hazelnuts or pine nuts (optional)
4 tbsp parmesan, grated (optional)
Prepare all the ingredients. A food processor will make quick work of this. Place the breadcrumbs, parsley, herbs, nuts and parmesan (if using) into a large bowl. Brush the mushrooms clean with a paper towel. Remove the stems and chop. Fry the onion in a couple of tablespoons of olive oil until soft. Add the garlic, chopped stems and seasoning and cook a little longer. Preheat the oven to 180C. Line a baking tray with paper. Tip the fried ingredients in with the breadcrumbs and herbs and mix. Add a little more olive oil if the mixture seems too dry. Season well. Brush the mushrooms lightly all over with olive oil. Fill them generously with the breadcrumb mixture. Use your hands to press the mixture into each one. Bake the stuffed caps for 15 to 20 minutes. The larger flat mushrooms will take about 30 minutes. Serve hot or at room temperature.
Aspiragi alla Parmigiana
Traditionally , butter would be used for this recipe.
Serves 4
4 bunches green asparagus
sea salt
60g freshly grated parmesan cheese
2-3 tbsp extra-virgin olive oil
Put a wide saucepan of salted water on to boil. Brush an ovenproof dish with olive oil. Bend each asparagus spear near the cut end, until it snaps. Trim spears as necessary. Plunge the thicker spears into the boiling water first. When the water returns to the boil, add the thinner ones, then cook all the asparagus for three or four minutes. Pierce a stalk with the point of a knife to check whether they are done. Take asparagus out of the water and drain. Asparagus can be cooked ahead of time. Preheat the griller. Pour the olive oil over the asparagus, gently turning the spears to coat. Arrange in the ovenproof dish. Sprinkle with a little salt and the parmesan. Place under the grill for a few minutes to melt the cheese and become golden and crisp. Serve with bread to mop up the delicious juices.
Variation with egg: Fry a free-range egg for each person in extra-virgin olive oil. Serve on top of the asparagus and grilled cheese. Sprinkle eggs with salt and a grinding of pepper.