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Brunch Thyme Mushrooms


With Kerry Tyack

Brunch Thyme Mushrooms

Ingredients
6 large portobello mushrooms
20g unsalted butter
50g chorizo, very finely diced
1 red onion, very finely diced
1 large tomato, de-seeded and very finely diced
large bunch thyme
1 bottle Monteith's Black

Method
Preheat the oven to 180C.
De-stem the mushrooms and dice the stems finely. Set aside.
Heat the butter and sauté the chorizo, onion and mushroom stems until soft.
Fold in the tomato and a good handful of fresh thyme leaves.
If the mix is too dry, add a splash of Monteith's Black.
Heat through, taking care not to overcook.
Place a generous spoonful of the mix into the cavity of each mushroom.
Place the mushrooms into an ovenproof pan and drizzle over half the beer.
Put in the oven and roast for about 10-15 minutes or until the mushrooms are just tender, checking frequently and basting with extra beer, if necessary.

Assembly
Garnish with a generous sprinkle of fresh thyme. Serve immediately.

(Broadcast 28 September 2012)


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