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Monday, January 23, 2012


field mushrooms with feta & olive dressing
serves 4
This is a great thing to serve vegetarian guests who wil be so excited
that you’ve gone beyond the standard veggie lasagne or risotto.
The dressing also tastes great with lamb chops so you could cook
up a few if you need to keep any carnivores placated.
Serve with some crusty bread or mashed potato to soak up the
mushroomy dressing juices and a simple green salad.
4 large field mushrooms
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
200g (3 1/2oz) marinated feta
handful small olives
Heat a large frying pan on the highest heat. Add a few
tablespoons olive oil and add the mushies. Cover and cook for
about 4 minutes. Turn and cook for another 4 minutes or until
mushrooms are soft.
Meanwhile, mix vinegar and mustard with 4 tablespoons extra
virgin olive oil. When mushies are cooked, turn stalk side up. Divide clumps of feta between the  mushrooms and drizzle over feta and olives.
Allow the dressing to warm through before serving.

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