BRUNCH THYME MUSHROOMS
Portobello mushrooms stuffed with chorizo and fresh thyme,
poached in Monteith’s Black — perfect for Sunday brunch with
friends. The perfect beer match for this dish is Monteith’s Black Rain:
fill a glass half-full with Monteith’s Black and top with champagne or
any other good-quality sparkling wine.
Ingredients (Serves 6)
6 large portobello mushrooms |
20 g unsalted butter |
50 g chorizo, very finely diced |
1 red onion, very finely diced |
1 large tomato, de-seeded and very finely diced |
large bunch thyme |
1 bottle Monteith’s Black |
Method
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Preheat the oven to 180°C. De-stem the mushrooms and dice the stems finely. Set aside.
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Heat the butter and sauté the chorizo, onion and mushroom stems until soft. Fold in the tomato and a good handful of fresh thyme leaves. If the mix is too dry, add a splash of Monteith’s Black. Heat through, taking care not to overcook. Place a generous spoonful of the mix into the cavity of each mushroom. Place the mushrooms into an ovenproof pan and drizzle over half the beer.
-
Put in the oven and roast for about 10–15 minutes or until the mushrooms are just tender, checking frequently and basting with extra beer, if necessary.
ASSEMBLY
Garnish with a generous sprinkle of fresh thyme. Serve immediately.
The Perfect Dish to enjoy with
A DISTINCTIVE Black Beer