Beef stuffed mushrooms on toasted goose rillete bread
So today I needed to practice some ideas for a forthcoming charity cooking gig, at Beef and Burgundy. As the name suggests it is indeed all about red wine and beef, so I need to get a few beefy recipes under my belt that are sort of restaurant quality.
Looks pretty good and was absolutely very tasty.
Kids loved it as did adults – always a good sign.
This will make enough for 4 stuffed mushrooms, but ones though;
- 1 teaspoon chopped garlic;
- 2 finely chopped small red onions;
- 1 finely chopped bamboo shoot – simply I brought the boiled kind in the packet; and
- 1 finely chopped knob of ginger – about an inch.
Fry these off together in some oil until the onions as translucent.
Whilst that is happening trim the fat off about 400g of rib eye steak, cut in to small pieces and bash with a tenderiser hammer. Add this to the cooked onion mixture above and fry off until the meat is browned.
- The juice of 2 limes;
- A tablespoon of soy sauce;
- A handful of ripped coriander; and
- A good pinch of salt and pepper.
Take this off the heat now.
With a spoon hollow out 4 large field mushrooms, and then add the chopped mushroom bits to the steak mixture above.
One a baking tray lay some baking paper, and place the hollowed mushrooms and drizzle with some olive oil. Then spoon in the steak mixture to the mushrooms. And sprinkle over some grated cheese – any will do.
On the same baking tray slice some French loaf on the angle to get a larger surface area. Drizzle with some olive oil. Then cover with goose rillete. Pop all this in the oven at 230 for about 10 minutes until the cheese melts and starts to brown.
Place the mushroom atop the rillete toasted bread and serve away.
Looks damn good, tastes damn good.