Baked Mushrooms ‘Saint-Jacques’ Style

carriageworks.com.au

I love coquilles Saint-Jacques – plump and juicy scallops baked or grilled in their shells, in garlic butter with bacon, parsley and a drizzle of wine, and that lovely breadcrumb top. The flat mushroom is also the perfect vehicle for all of these wonderful flavours – particularly when it’s not scallop season. Look for the largest flat mushrooms you can find. Big portobello mushrooms, which are so juicy and fat, are perfect.

250 g butter, melted gently in a pan

3 garlic cloves, finely chopped

1⁄4 bunch at-leaf (Italian) parsley, leaves picked and finely chopped

1⁄4 bunch thyme, leaves picked and finely chopped

8 large portobello mushrooms

125 ml white wine

250 g piece speck, cut into batons

120 g fresh breadcrumbs (made from stale sourdough bread - see Note)

lemon cheeks, to serve

Note: Ingredients may have been altered from the original.

Directions at carriageworks.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer