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PrintBAKED FIELD MUSHROOMS WITH BONE MARROW & TALEGGIO
Baked Field Mushrooms With Bone Marrow & Taleggio it is mostly recipe of a restaurant and commonly delicious to eat with wine. It is usually prepared by extra virgin oil, soft fresh thyme leaves, finely chopped, cloves garlic peeld and crushed it to a paste with a little salt, large field mushrooms but remove the stalks, flat parsley leaves, tablespoons soured cream, mayonnaise, bone marrow bones, soaked in salted water overnight, salt and freshly ground black pepper and thin slices of taleggio cheese.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the olive oil, chopped thyme and crushed garlic into a bowl and mix it thoroughly.
- Allow the flavour to blend for atleast 30 minutes.
- Sprinkle the mushrooms with the flavoured oil and leave them to marinate for 1 hour.
- Whizz the parsley and soured cream in a food processor or blender and gently told into the mayonnaise.
- Preheat the oven to Gas Mark 1/2/110°C/225°F.
- Blanch the marrow bones in boiling salted water for 2 minutes.
- With a very thin bladed knife, cut around the inside of each bone and extract the marrow in one piece, if possible.
- Allow the marrow to cool.
- Place the mushrooms on a baking sheet and cook in the centre of the oven for 5 minutes on each side. Season them well.
- Carefully place a 1 cm piece of marrow in the centre of each mushroom and top with a slice of Taleggio cheese.
- Cook for a further 5 minutes in oven.
- Serve hot, with a dollop of parsley mayonnaise.
INGREDIENTS
- 4 tablespoons extra virgin olive oil
- 1 tablespoon soft fresh thyme leaves, finely chopped
- 4 cloves garlic, peeled and crushed it to a paste with a little salt
- 8 large field mushrooms, remove the stalks
- 50 grams of flat parsley leaves
- 2 tablespoons soured cream
- 150 ml mayonnaise
- 4 large 10cm marrow bones, soaked in salted water overnight
- Salt and freshly ground black pepper (to taste)
- 8 thin slices of Taleggio cheese
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