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Stuffed Mushroom with Rhubarb Chutney













This dish can be served as a starter or main course



·         1 large mushroom per person

·         Pate or brawn

·         Rhubarb Chutney




·         Pre-heat the oven to 180°

·         Fill the mushroom with the pate or brawn

·         Place in a tray in the oven for 10 to 15 minutes, until the mushroom is cooked

·         Heat a heaped tablespoon of rhubarb chutney per person in a pan or microwave, be careful if it boils as it will stick to the bottom of the pan and burn

·         Serve the stuffed mushroom with seasonal vegetables and the warm chutney on the side



Stuff small mushrooms, top with a blob of warm chutney and serve as a canapé