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Wild Mushroom Crustini

Wild Mushroom Crustini

We found some Shaggy Ink Caps very close to home this morning, so there’s a Crustini in there somewhere!

Ingredients:-

5 Large Shaggy Ink Caps, sliced
4 Slices of (Gluten free ) Sour Dough Bread which was FOC as it was at the end of it’s life!
200ml Chicken Stock
2 Cloves of Lacto - Fermented Garlic, minced (Home Brewed!)
1 Small Onion, finely diced
Home Grown Basil, chopped
A squeeze of Lemon
Salt & Pepper
Grated mature Cheddar
Home grown Parsley to garnish
Oil

Method:-

(1) Saute the Onions in a little Oil for a couple of minutes and then add the Garlic.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock.
(4) Add the foraged Mushrooms.
(5) Simmer for a couple of minutes.
(6) Add the Basil.
(7) Coat the sliced Sour Dough bread in a little Oil.
(8) Griddle on both sides until browned.
(9) Sprinkle a layer of Cheese over each slice.
(10) Layer Mushroom mix over the Cheese.
(11) Add a final sprinkle of Cheese over the Mushrooms.
(12) Grill until Brown.
(13) Garnish with the chopped Parsley.

Enjoy.

 

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Dodgy Spring Rolls recipe

We bought these Rice Wafers from the local Chinese Supermarket. They’ve sat in the draw for months. The main problem is that we thought we could use them as replacements for Wanton Wraps which are Wheat based (Not good for Sue) and the basis of your more traditional Spring Roll. WRONG!

As soon as you soak them in warm water they curl up and weld together in an very annoying clump! So as an experiment I whisked a couple of eggs, dunked the Rice paper disks in tepid water and then egg washed them. Yay it worked!!!! They don’t stick together but the parcels remain intact when you fry them.

I stuffed ours with some shredded left over cooked Chicken, Soy Sauce (Too much actually) grated Carrot, Lettuce etc. They were quite convincing to be fair. Served with the left over Welsh Potato Cake and a thrown together Coleslaw it was a bit of a mongrel dinner, but quite good.

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