BOURSIN MUSHROOMS

BOURSIN MUSHROOMS
 
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This recipe was uploaded
by SONICSKY

 
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Ingredients

Ingredients
Method
 
  • DEEP MUSHROOMS
  • GARLIC
  • OLIVE OIL
  • BUTTER
  • BOURSIN CHEESE
  • SMOOTH BRUSSELS PATE
PUT A GLUG OF OLIVE OIL IN A HEAVY BASED FRYING PAN ON A MED HEAT, ADD THE BUTTER AND MELT.
TAKE 3 FINELY CHOPED CLOVES OF GARLIC AND ADD TO THE MELTED BUTTER AND OLIVE OIL.
TAKE THE STALKS OUT OF THE MUSHROOMS AND FRY OFF THE MUSHROOMS IN THE BUTTER AND GARLIC. DONT OVER COOK THEM MAKE SURE THERE IS STILL A BIT OF BITE IN THEM.
ONCE COOKED REMOVE THE MUSHROOMS AND LET THEM REST FOR 5 TO 10 MINS.
NEXT HALF FILL THE MUSHROOMS WITH BRUSSELS PATE THEN FILL TO THE TOP WITH BOURSIN CHEESE AND PLACE ON A BAKING TRAY.
PLACE THE MUSHROOMS UNDER A HOT GRILL UNTIL THE BOURSIN STARTS TO MELT AND COLOUR.
THESE ARE GREAT SERVED WITH AN OLIVE OIL TOASTED CIABBATTA
OR WITH AND FRESH GREEN SALAD AS A STARTER.

ENJOY

BOURSIN MUSHROOMS

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alt

This recipe was uploaded by SONICSKY

 
 
FRIED GARLIC MUSHROOMS FILLED WITH PATE AND BOURSIN CHEESE

Method


PUT A GLUG OF OLIVE OIL IN A HEAVY BASED FRYING PAN ON A MED HEAT, ADD THE BUTTER AND MELT.
TAKE 3 FINELY CHOPED CLOVES OF GARLIC AND ADD TO THE MELTED BUTTER AND OLIVE OIL.
TAKE THE STALKS OUT OF THE MUSHROOMS AND FRY OFF THE MUSHROOMS IN THE BUTTER AND GARLIC. DONT OVER COOK THEM MAKE SURE THERE IS STILL A BIT OF BITE IN THEM.
ONCE COOKED REMOVE THE MUSHROOMS AND LET THEM REST FOR 5 TO 10 MINS.
NEXT HALF FILL THE MUSHROOMS WITH BRUSSELS PATE THEN FILL TO THE TOP WITH BOURSIN CHEESE AND PLACE ON A BAKING TRAY.
PLACE THE MUSHROOMS UNDER A HOT GRILL UNTIL THE BOURSIN STARTS TO MELT AND COLOUR.
THESE ARE GREAT SERVED WITH AN OLIVE OIL TOASTED CIABBATTA
OR WITH AND FRESH GREEN SALAD AS A STARTER.

ENJOY
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