Stuffed Mushrooms with Chive and Black Pepper Butter
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Settle back and wait for the compliments to roll in with this super simple mushroom dish that packs a mighty umami punch. I ate something similar to this recipe in Cambodia and it blew my mind with its easy technique and flavourful heft. I hope you enjoy it as much as I do.
Recipe details
Serves: Recipe for 4.
Protein: Vegetarian
Ingredients
150 g (5½ oz) butter
20 ml (¾ fl oz) soy sauce
½ bunch chives, finely sliced into circles
1 star anise, ground
½ teaspoon ground black pepper
610 g (1 lb 6 oz) shiitake mushrooms
120 g (4½ oz) cashew nuts, crushed
Method
Preheat the oven to 185°C (365°F). First soften the butter to room temperature, then in a bowl combine the butter with the soy sauce, chives and ground star anise and pepper to create a paste. Stuff the mushrooms with the paste, put them on a baking tray and roast them for 10 minutes.
Serve 8 of the mushrooms in the middle of each plate and scatter over the crushed cashew nuts.