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36 | living nikki legon’s cuisine Deep-sided mushroom quiche

Prawn and mushroom fettuccine

cuisine NikkiLegon’s

More delicious recipes, this time featuring one of our winter favourites, the humble mushroom…

Wild Mushroom and Parmesan filling Use this versatile recipe as filling for vol au vents, jacket potatoes, tartines, or over chicken breasts or pork chops. serves 6

4 tbsp olive oil 3 shallots, finely chopped 2 garlic cloves, crushed 250g mixed mushrooms 2 tsp chopped thyme leaf 6 tbsp mascarpone 150g Parmesan cheese (or vegetarian alternative), finely grated.

Cream of mushroom soup www.livingmagazine.fr

METHOD Heat the oil in a frying pan. Add the shallots and garlic, and gently sauté for a couple of minutes.

Add the chopped mushrooms to the pan, cook for around 5 minutes, add butter if necessary. Remove from the heat, stir in the mascarpone and Parmesan and season. Cool and then chill until you are ready to use.

Vegetable stuffed Portobello Mushrooms 6 large Portobello mushrooms 3 tbsps olive oil 4 shallots diced 2 courgettes diced 2 roasted red peppers skinned, deseeded and diced 8 sun-dried tomatoes, diced 3 cloves of garlic, minced ½ tsp dried oregano 1 chopped chilli or chilli flakes to your taste

Profile for Living Magazine

Living Magazine Feb March 2018  

Gorgeous photos, fabulous features and so much more, all about south west France. Written by a team that live here and love it, Living Magaz...

Living Magazine Feb March 2018  

Gorgeous photos, fabulous features and so much more, all about south west France. Written by a team that live here and love it, Living Magaz...