I’ve bought a stack of new books to feed my self-development habit, all relating to happiness: what it is, how to find it, how to hold onto it. So I’ve been spending some time analysing what specific things make me happy, to see if I can incorporate them more into my daily work.
So what to do when one of the big happiness-es (is that a word?) is food?
I just love rich, filling, comforting food. Incorporating more food into my life is clearly a very short term solution to happiness – by which I mean about ten minutes – before the guilt kicks in. Plus I don’t exercise enough to keep the weight off.
One great tip I’ve read is about making small achievable adjustments, to include these happiness elements into the daily, or weekly, or even monthly routine. So I’ve made a resolution to cook something completely new at least once a month. I might use a recipe book and then completely bastardize it with my laziness, or I might attempt something from scratch. But what they will have in common, is that they will be virgin territory for me.
This month I had a crack at stuffed mushrooms. It’s retro, which suits me well, and I’ve managed to get to the ripe old age of 44 (this week, eek!) without ever having filled a fungus!
I had a look at a few recipes, then discarded them, raided the cupboards for ingredients that might just work together and voila, the Lazy stuffed mushroom was born.
Keep reading for the twist.
Ingredients (makes 4 large mushrooms):
- 4 large flat mushrooms or Portobello mushrooms
- 1 tablespoon truffle oil
- 1 large spring onion – chopped
- Handful (50g) cubed pancetta or lardons
- Handful of pine nuts
- 3 tablespoons of breadcrumbs
- 5 large squeezes of Primula Cheese with Chives
- Handful of chives
- Salt and pepper to season
Preheat the oven to 220 degrees.
Clean the mushrooms. I like to take the ‘skin’ off – but mainly because it’s so satisfying, rather than because it’s necessary. Remove and chop the stalks into small pieces. Place the mushrooms on a greased baking tray.
Heat the truffle oil in a small saucepan. Add the spring onion, pancetta and mushroom stalks and stir over a medium heat until the pancetta starts to brown and the mushroom sweats out its juice. Add the pine nuts and stir for another minute over a low heat. Remove the pan from the heat, add the breadcrumbs and 1 squeeze of Primula Cheese with Chives and stir. The breadcrumbs and primula will bind the mixture together.
Spoon the mixture evenly into each of the mushrooms. Season with salt and pepper. Bake in the oven for 10-12 minutes. The top should be crisp and brown and the mushrooms should still be quite firm.
Let the mushrooms cool before the next step – otherwise you’ll have a mess on your hands.
Now for the twist, the pièce de résistance: Add one large squirt of Primula Cheese with Chives in the middle of each mushroom, drizzle with truffle oil and sprinkle with chives.
Serve with salad or eat on their own, either hot or cold. A seriously good little moment of big flavour.
You can find more lazy cooking recipes here: