Ingredients
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Stuffing
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8 slices of bread
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4 lge Field mushrooms
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50 grams Binnorie fettacrumbled
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1 chopped chilliremove seeds
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20 grams pine nutstoasted
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5 cloves poached garlicpoach in olive oil
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50 grams diced onioncooked until golden
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10 basil leaveschopped
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Salt & pepperto taste
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20 grams Butter
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Sugo sauce
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2 tomatoeschopped
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125 grams Canned tomatoes
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20 grams tomato paste
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50 grams onionschopped
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2 cloves garliccrushed
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1 tablespoon Olive Oil
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30 millilitres White Wine
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seasonto taste
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5 basil leaveschopped
Directions
This is a fantastic stuffed mushrooms recipe provided by Chef Sara Connors of Amanda’s on the Edge, a charming restaurant situated on the hill of Windsor’s Edge Vineyard. Windsor’s Edge is a small family operated resort in the centre of the Hunter Valley, one of Australia’s best known wine regions.
Try out this delicious baked stuffed mushrooms recipe or enjoy the original while looking over the picturesque vines and surrounding country land.
How To Prepare The Stuffing
Blend bread to a rough consistency. Mix in a bowl with fetta, chillies, garlic, onion, basil & pine nuts ( mix with hands ). Remove stalks from mushrooms & place mix into mushrooms. Top mushrooms with butter and bake at 200 degrees C for 15 minutes.
How To Prepare the Sugo Sauce
Place onions & garlic in pan with oil and sweat, add tomato paste & cook for 2 minutes. Deglaze pan with wine then add fresh & canned tomatoes, cook for 10 min. Add basil & season to taste.
