I wouldn’t exactly say I am a lazy cook, but any of you who have been following these recipes will have deduced by now that I am very busy with a number of things, and while cooking is my passion, for day-to-day meals (and even the odd bit of meals for others) I tend to try to get maximum effect for the time spent.
However, I was reminded how good a good mushroom is at the NSW Mid-North Coast event last week at Parliament House. Rainbow Mushrooms’ tiny white caps made me want to prepare the following recipe again. Soon.
These little mushroom ‘bombs’ are ideal as a pre-dinner nibble or with a salad as an entrée – and good for vegetarians. They can be crumbed ahead and deep-fried at the last minute, but just warn your guests as they bite into them that the now-melted contents could spurt out!
BUTTON MUSHROOM KIEVS
1/2 -1 cup melted butter
1-2 cloves garlic, crushed
24 small white button mushrooms, stems removed
2 tablespoons plain flour, in a bowl
1 egg, beaten with a teaspoonful water, in another bowl
1 cup dry bread crumbs
oil for frying
An hour or so beforehand, mix the garlic and butter together and refrigerate until firm. Place a teaspoonful of garlic butter in the cavity of one mushroom cap, making sure it fills the second cap which you are gently sandwiching over it to make a ball. Dip each joined pair of mushrooms in flour, beaten egg and dry bread crumbs and chill for 15 minutes or until needed. When about to serve, heat oil in a saucepan or deep fryer then gently lower the crumbed mushroom balls into the oil (a fryer basket is helpful) and cook until golden all over. Drain on kitchen paper and serve warm with lemon wedges to squeeze over. Makes 12.
Note: You may need more garlic butter depending on the size of the mushroom caps.
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