Can’t get enough of mushrooms? You will love these Stuffed Mushrooms with Cream Cheese and Prosciutto.
Mushrooms are nearly always the first thing that pops into my mind when I think of a side dish. I am sure it’s due to the fact that my mother was equally obsessed with them and passed the passion on to me. Apart from eating mushrooms, one of my favourite activities are mushroom hunting or foraging as hip people call it these days. This recipe uses regular chestnut mushrooms but if you can get your hands on wild mushrooms, you are in for even a bigger treat! Chanterelles and porcini are my favourites to use for a dish like this one.
Recipe Tips and Notes
Pick mushrooms with deeper flavour like chestnut mushrooms, portobello mushrooms, porcini or chanterelles. If you are not able to source any of the ones listed, go for the regular white button mushrooms. You can still impart loads of flavour into your dish if you follow my tips. Frying the mushrooms in butter until golden is what gives them that fantastic flavour. The key is high heat and not overcrowding your mushrooms in a pan. Otherwise, they will steam instead of fry. Mushrooms are loaded with water, which they release as soon as you heat them. Seasoning them with salt encourages that. That is why I recommend waiting to salt the mushrooms until the end of the cooking time.
Another important tip is to simply brush the dirt off the mushrooms instead of washing to keep them as dry as possible. Finally, add a herb of your choice to intensify the flavours! I used rosemary in my recipe but thyme is another personal favourite.
Favourite Side Dish Recipes:
Roasted Asparagus and Radishes with Mustard Vinaigrette Lemon Garlic Green Beans Roasted Parmesan Broccoli with Sun-Dried Tomatoes Crispy Brussels Sprouts with Honey and Bacon
