The Stuffed Mushroom

My Dad gave me a large field mushroom the other day. I knew exactly what I was going to do with it and looked forward to the time to make it.
Finally after a busy morning in the garden last Sunday I prepared my meal behind closed doors while my nauseated wife rested away from cooking smells which don’t agree with her at the moment. Here is what I did while I let the oven heat up nice and high.

One field mushroom, stalk removed and chopped up.

A bunch of spinach leaves, soaked in hot water, wrung dry and roughly chopped
1 – 2 eggs
Some chopped parsley
Little bit of grated cheese
Salt and pepper
A little of my brothers wonderful chilli jam – but may have otherwise added some cayenne pepper or sweet chilli sauce.
I put the mushroom upside down on a baking tray and mixed up the rest of the ingredients, placing it within the cup of the mushroom. Then I added a chopped rasher of bacon over the top and a couple of pieces of garlic butter than just happened to be in the fridge and a little more cheese and pepper. This all went into the oven for ten minutes on high and then about a half hour at a moderate temp (180oC).
Delicious. And rewarding to be able to make a quick meal using spinach, parsley, and eggs from the garden with my brothers chilli jam. Yum!

About Petit Paradis

I am on a journey with my family to transition as closely as practicable to a state of self-reliance in suburbia. I practice permaculture principles in our house, garden and community. We are on the southern coast of Western Australia. To our north is the rest of the world. To the south, Antarctica.
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