- Remove the stalks from the mushrooms and set aside in the refrigerator to use in soups, stews or sauces.
- Heat the oil in a large saucepan until it begins to ripple.
- Prepare the Honey Mustard Dressing: Place the honey, mustard, salt and pepper in a medium sized mixing bowl and whisk with a fork or a small whisk until well combined. Gradually whisk in the olive oil and finally the verjuice. Adjust the flavour according to your taste – if you would like a zestier dressing add a little lemon juice.
- Spoon a little dressing into the cavity of each mushroom and store remaining dressing in the refrigerator.
- Use a piping bag or teaspoon to fill the cavities of the mushrooms with your selection of colourful dips.
- Heat the pan until the mixture is bubbling gently, then cover and cook while preparing the rest of the ingredients.
- Top with fresh herbs and serve, or cover and store in a in the refrigerator for 2-3 hours.
A Carnival of Mushrooms
Recipe by Vikki Leng
Fresh uncooked button mushrooms are surprising - they have a delicate mushroom ‘perfume’ and a pleasant ‘al dente’ texture.
Ingredients
- 18-24 button mushrooms
- Honey Mustard Dressing:
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Pinch of salt flakes
- Freshly ground pepper
- 1-2 garlic cloves, crushed
- ½ cup extra virgin olive oil
- 3-4 tbsp verjuice (see Tip) or white wine vinegar
- Lemon juice (optional)
- Fillings:
- Selection of your favourite dips
- To serve:
- Fresh herbs such as chives and flat leaf parsley
