Broad beans are in season, so I am going to do my best to eat all of them. I got two portobello mushrooms from the green grocers. Then Gilbey came for dinner because I wouldn’t let him cycle home on a bike who’s breaks refuse to work in the rain. So we shared the big ones and also used a few big little mushrooms we found in the shop on the way home.
I filled them with garlic butter, thyme, halved cherry tomatoes and started to bake them in the oven. Then I mixed the stuffing which was ricotta cheese, pancetta, red pepper, salt and pepper. I filled them with this after about half an hour and drizzled more olive oil and butter and added a little bit of white wine to the tray, then popped back in the oven. This wine not only reduces cooking time but emulsifies with the butter and the mushroom juice for a scrumptious jus.
Served on a bed of wilted spinach with a rocket and broad bead salad which was dressed with a very garlicy and very basily dressing.
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