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Stuffed Mushrooms

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Method

You will need a large sauce pan 3/4 filled with the sunflower oil. If you have a deep fat frier you may wish to use this instead . Place it on the oven however do not heat until your mushrooms are prepared , as you get used to doing the recipy you may find you can put it on right away and then prepare the mushrooms . However I don't suggest you do it this way till you have attempted this recipy at least once.

Prepare the bread crumbs by either blending the bread or placing them in a thick bag and patting them robustly with a rolling pin.

When they are in small bits place on a large plate. Also place the plain flour on another large plate.

Take the stalks out of the cupped mushrooms and (skin them if they need it). To do this you will notice a small well where you took out the stalk. The skin of the musroom should be loose there, carefully take it and draw it toward the top and centre of the mushroom, you may need to repeat this several times to completely skin it. what you are peeling off should be wafer thin.

Now you can suff the musrooms with the pate

place in each well so its slightly overflowing.

For the stilton one you must have the stilton at room temperature and mix with it a splash of cream until it is only slightly looser. Apply to musrooms as the pate.

For the cream cheese and bacon one you must cook the bacon and let it go cold, cut it into small peices mix it into the cream cheese and then apply into the mushrooms in the same manner as the pate.

Now once the mushrooms are filled. Marry together 2 mushrooms at the ends that have been stuffed, creating a ball, be gentle you don't want to crush or split the musrooms.

Now crack the egg into a bowl, add a splash of milk and whisk together thouroughly place a complete suffed mushroom ball on a fork or skewer carefully. Dip and completely cover in the egg mix and then the flour repeat with all the other suffed balls.

Then going back to the first mushroom ball try to place the fork/skewer in the same place, now place back in the egg mix dipping thouroughly

and then into the bread crumbs, again cover completely with breadcrumbs(its important to make sure the join between the musrooms is well covered as well as the rest of the ball) . If you require a 2nd dip to do this then feel free. (At this point I should say thet you may require more egg mix, it isnt because you have gone wrong but rather that there may be more surface to cover than I have taken account for ). Repeat this process on all the mushrooms. You should now have 6 large breaded balls .

Now turn on the heat for the oil at 3/4 strength and wait for it to warm up completly this should take a few minutes and can be tested by dropping in a tiny ammount of egg mix, to which the oil should start immediatley cooking.

Carefully put in the mushrooms when the oil is ready. Watch the mushrooms as they will need turning in the oil. They are ready when they are a deep golden brown and floating on the surface at this point take them out of the oil with a slatted spoon. (Turning off the heat under the oil and carefully removing the pan to another ring)

As they are cooking prepare 2 sandwich sized plates with a base of salad.

I like to use iceberg lettuce, thinly sliced onion, grated carrot, red cabbage, sliced tomato and cucumber. Spread over the plate, place the freshly cooked mushrooms on top. Serve immediatley. As you get more adventurous you may wish to try more than one filling at a time, not in the same mushroom but in the same serving . 3 mushroom balls per serving should suffic for a reasoanbly light meal or a big starter.