Stuffed Field Mushrooms

Name: Stuffed Field Mushrooms
Yield: Serves 4
Ingredients: 4 field mushrooms; 60 ml (2 fl oz/¼ cup) olive oil; 50 g (1¾ oz) bacon, finely chopped; 3 garlic cloves, crushed; 2 tablespoons chopped parsley; 1 tablespoon chopped mint; 1 teaspoon finely grated lemon zest; 25 g (1 oz/¼ cup) toasted pistachio nuts, finely chopped; 2 tablespoons fresh breadcrumbs pinch of ground nutmeg; 2 tablespoons fresh breadcrumbs pinch of ground nutmeg; 90 g (3¼ oz/⅓ cup) crème fraîche

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 field mushrooms
60 ml (2 fl oz/¼ cup)

Starter

Method

Preheat the oven to 200°C (400°F/Gas 6). Lightly oil a shallow baking dish. Remove and finely chop the mushroom stems. Wipe the mushroom caps with a dry paper towel to get rid of any residual grit. Only use a lightly moistened paper towel if the