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Roasted Stuffed Portobello Mushroom Gratinated with Goat Cheese


500g large Portobello mushrooms 
200g white button mushrooms 
25g dried porcini/ black trumpet mushrooms/ morels 
3pcs shallots 
3 cloves garlic  
50g unsalted butter  
Bay leaf 
Cooking olive oil  
1pc fresh goat cheese log  
Rocket salad 
Fine salt fine and white peppercorn powder

Cooking Method

1. Soak dry mushrooms of your choice in warm water for 1 to 2 hours or best overnight in the 
chiller. Wash them well to remove dirts. Place them in a small pot with plenty of water. Bring 
to boil and simmer about 1 hour. Strain and chop finely. 
2. Wash the button and Portobello mushrooms. Remove the stem of the Portobello but keep 
the hat whole. Dice the button and wild mushrooms. 
3. Chop the shallots and garlic.
4. Warm up medium size pot, add butter and sweat off the chopped shallots and garlic, add a 
bit of salt and herbs, cook till soften. 

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Minimum Purchase

A minimum purchase of $100.00 is required.