20101226 Rockefeller Mushrooms

(SOURCE: Koken & Genieten magazine - Rockefeller Champignons)

A simple starter for our boxing day dinner. This tasted a little too strong for a starter, so I would suggest replacing the brown gravy with a simple white sauce.

INGREDIENTS
3 tbsp butter
1 cup beef bouillon
2 tbsp flour
salt and fresh ground black pepper
1 onion, finely chopped
1 garlic clove, crushed
450g frozen spinach
nutmeg
12 big mushrooms, about 450g, cleaned and stem removed
6 slices of bacon
1 tbsp oil
grated cheese

METHOD
1. Make gravy. Melt 2 tbsp of butter in a small saucepan and stir in flour. Keep stirring until blended well. Add bouillon and bring to the boil while stirring. Continue to stir until smooth and it thickens. Season with salt and pepper. Set aside.
2. Heat the grill to high. Heat 1 tbsp of butter in a pan over medium heat, and brown the onion and garlic. Add the frozen spinach and 2 tbsp of water to the pan. Cover the pan with a lid and simmer the spinach mix for about 15 minutes. Season with nutmeg and salt and pepper.
3. In another pan, fry the bacon slices until crispy. Remove bacon slices onto a plate with kitchen paper to absorb the excessive fat. Break each slice into two. Add the mushrooms to the pan with the bacon fat, and fry for about 5 minutes. Season with salt and pepper. Lay the mushrooms on a casserole dish.
4. Stuff each mushroom with some spinach mix, then sprinkle with grated cheese and the gravy. Grill for about 5 minutes. Remove the dish from the oven and place a piece of bacon on each stuffed mushroom.