Lemon mushrooms

Yield: 2 servings

Measure Ingredient
½ ounce (15 g) fresh chopped parsley
½ ounce (15 g) fresh chopped lemon
\N \N ...balm
¼ ounce (7.5 g) fresh chopped dill
¼ ounce (7.5 g) fresh chopped fennel
¼ ounce (7.5 g) fresh chopped lemon
\N \N ...thyme
2 \N Finely chopped spring onions
\N \N Salt & plenty of black
\N \N ...pepper
1 teaspoon Lemon juice
2 ounces (60 g) butter
16 larges Flat or cap mushrooms
2 ounces (60 g) white bread crumbs
2 ounces (60 g) parmesan cheese

Lemon juice helps to enhance the sharp flavour of the lemon balm, fennel, and dill. This makes a good starter, served with lemon wedges and french bread.

Heat the oven to 350 degrees F (180 degrees C or gas mark 4) or pre-heat the grill. Mix the herbs, onions, seasoning and lemon juice with the butter. Destalk the mushrooms and spread herb butter on each. Sprinkle some breadcrumbs and parmesan on each and bake or grill for 10-15 minutes.

(from The New Age Herbalist by Richard Mabey) Submitted By JANIE YOUNG On 02-14-95

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