Wicklewoods Welsh Mushrooms Recipes

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Steps:

• Heat half the oil in a pan and gently cook the onions over a low heat for 40-45 mins stirring frequently until they are soft and caramelised.
• Preheat the oven to 180c.
• Removes the stalks from the mushrooms and chop them finely,.
• Trim and peel the mushrooms and place them in a baking dish sprinkle the chopped stalks into the centre of the prepared mushrooms, season well.
• Mix together the garlic with the remaining oil.
• Brush the mushrooms with the garlic oil and top with a dot of butter.
• Bake in the preheated oven for 10-12 mins.
• Meanwhile, mix the cheese, egg and mustard together in a bowl.
• Remove the mushrooms from the oven and preheat the grill to its highest setting.
• Divide 2/3 of the onions between the mushrooms.
• Spoon the rarebit mixture over the onions and top with the remaining onions.
• Place the mushrooms under the hot grill until the cheese bubbles and turns golden brown.