Monday, October 14, 2013

Mushroom macadamia baked mince


6 champignon mushrooms, medium to large
150g grated macadamia nuts
4 tbsp tahini
10 stems of shallot greens or 2 whole shallots, chopped
100g cheese for baking, e.g. mild cheddar


Clean then chop mushrooms into small cubes
Place in a mixing bowl
Add macadamias, shallots and tahini
Mix well
Place in a baking tray and smooth the surface
Slice cheese on top
Bake on the second shelf at 160°c for 40 minutes

The proportions are variable for this dish, but there should be more mushrooms than nuts, about 2:1 brings out the mushroomy taste.

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