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May 28, 2012 / mintcustard

Watercress and garlic butter stuffed mushrooms.

This is a Ronseal post. The title says exactly what the recipe is. However it cannot convey the magnificence of this simple and easy dish. Perfect for supper on the barbecue, even the confirmed carnivores in my family request them.Fortunately large portabella mushrooms fit snuggly into a burger bun, these also soak up every last drop of the unctuous juice you just cannot afford to waste. After tea tonight I had some dribbling down my chin and it was all I could do to stop myself from licking every finger in turn to ingest the last morsel of  that glorious pale gold liquid.

simple and in season

Watercress is at it’s most magnificent now (it was apparently Watercress week last week) so I thought I’d link this post to Ren Behan’s “simple and in season” round up. Hosted this month by Urvashi at The Botanical baker, I hope that this watercress dish fits the bill. I have loved watercress for as long as I can remember. My dad’s watercress sandwiches for Sunday tea time were his treat really but he was happy to share them with me. Thin slices of brown bread, thickly slathered with ice cold butter, piles of hot peppery watercress and a sprinkle of salt. Occasionally a slice of rare beef left over from lunch might make an appearance alongside the watercress but that wasn’t important. Ooh and the watercress was always wet, as he kept it in the fridge, standing in water in a pint pot!

Anyway back to the mushrooms….and no, life is not too short to stuff these mushrooms.

large flat mushrooms – as many as can be eaten

a tablespoon of softened butter for each mushroom

garlic to your own taste – mashed to a pulp with salt

1 tablespoon chopped watercress per mushroom

a sprig of watercress unchopped per mushroom

large sheet of foil

Brush any dirt from the mushroom surface. Set to one side. Puree the garlic with the salt using the edge of your knife. Beat into the butter. Add the chopped watercress and combine together. Pile the butter mixture into the mushroom cavity and level off with a knife. Push the butter into all the crevices. Lay a sprig of unchopped watercress on top of each stuffed mushroom. Either use a disposable foil tray or make one using foil, place the mushrooms into this. It is fine to put the mushrooms directly onto the grill but you will lose some of those magnificent juices I raved about earlier.

BBQ over a medium heat until all the butter is melted and the mushrooms have soaked up all the butter. The watercress will wilt but that’s fine, you can top again with more fresh watercress just before serving.

Get some bread to mop up the juices if you really don’t want to release your inner Nigella by licking your fingers in public!

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5 Comments

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  1. shuhan / Jun 3 2012 6:08 pm

    That’s a gorgeous idea for the barbecue. We always run out of non-meat ideas, but I’d gladly have these mushrooms over a sausage really! Just wish the weather would lighten up again and the rain would go away 😦

    • mintcustard / Jun 3 2012 6:44 pm

      Im a card carrying carnivore but I love these meaty mushrooms. slap them in a bun with all the trimmings and I’m happy. I may have to bite the bullet and BBQ in the rain with my brolly up. Stiff upper lip and all that!

Trackbacks

  1. Simple and in Season May Round Up | The Botanical Baker
  2. Sweet potato – on the barbecue. | mintcustard
  3. Hosting a Barbecue off! | mintcustard

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