Some of you may recall that I recently got some fresh mushrooms - something not always easy to find around here. At first, I had thought about making a "mushroom loaf" similar to a meatloaf, but only found one recipe that looked worth trying, and nobody I "know" (electronically, that is) had actually tried it.
So, I set my sites on other ideas, and decided to try some intriguing recipes I had seen on http://www.cookingwithmushrooms.com/
In another thread, I have already mentioned this site in connection with the first recipe I made from there: "Mushroom and Green Onion Fritters." Those were SO good, I just had to try some of the other recipes. The other night, I made a "Rice-Crusted Mushroom Pie," which was very good, but tonight's use of the last of my mushrooms was simply incredible.
Tonight, I made "Mushroom and Bacon Breakfast Muffins." Okay, so I made them for dinner instead of breakfast - so sue me. LOL! Mushroom lovers out there need to try these. Since all the recipes from that site are in PDF format, I have copied the text from the file in order to post the recipe here. Please note that the recipe does come from Australia, so I'll provide some metric conversions, as well, in notes afterward.
----------------------------------------------------------
Mushroom & Bacon Breakfast Muffins
Preparation time: 10 minutes
Cooking: 32 minutes
Makes: 6
3 rashers bacon, rind removed,
chopped
1 tbs olive oil
400g button mushrooms, chopped
1&1/2 cups plain flour
3 tsp baking powder
salt and ground black pepper
1 cup grated cheese
2 tbs chopped chives
80g butter, melted
2 eggs, lightly whisked
2/3 cup milk
1.Place bacon into a non-stick frying pan over medium-high
heat. Cook, stirring often, for 4 minutes until light golden. Remove to a plate.
2.Increase heat to high. Add oil and mushrooms to frying pan. Cook for 5 minutes until tender. Set aside to cool.
3.Preheat oven to 200ºC. Grease 6 x 3/4-cup capacity Texas
muffin pans*.
4.Sift flour, baking powder and salt and pepper into a bowl.
Add cheese and chives. Whisk butter, eggs and milk in a jug.
Pour into dry ingredients. Stir gently until almost combined.
5.Fold through the bacon and mushrooms. Spoon mixture into
prepared pan. Bake for 20–22 minutes or until cooked, when
tested with a skewer. Stand 5 minutes in pan before turning
out. Serve warm.
*Texas muffin pans are the large capacity muffin pans. If using regular-sized muffins pans, mixture makes 12 and cooking time is 18 minutes.
----------------------------------------------------------
Notes and conversions:
1) "Rasher" is just another word for a slice of bacon.
2) 400g = 14 oz.
3) For the grated cheese, I used cheddar.
4) Since I didn't have any chives (neither fresh nor dried), I used green onions instead - something I do often anyway, since I prefer them.
5) 80g of butter = 5.6 Tbsp. I just rounded it to 6.
6) 200C = 392F. My gas oven doesn't have that much control, so I used the setting that gives me approximately 400F. Obviously, just keep an eye on the muffins and test with a toothpick.
7) The muffin pans I have ARE the large-capacity ("Texas") ones they mention, so I made no adjustments there.
8) There are no metric conversions for cooking times. ;-) LOL!
So, I set my sites on other ideas, and decided to try some intriguing recipes I had seen on http://www.cookingwithmushrooms.com/
In another thread, I have already mentioned this site in connection with the first recipe I made from there: "Mushroom and Green Onion Fritters." Those were SO good, I just had to try some of the other recipes. The other night, I made a "Rice-Crusted Mushroom Pie," which was very good, but tonight's use of the last of my mushrooms was simply incredible.
Tonight, I made "Mushroom and Bacon Breakfast Muffins." Okay, so I made them for dinner instead of breakfast - so sue me. LOL! Mushroom lovers out there need to try these. Since all the recipes from that site are in PDF format, I have copied the text from the file in order to post the recipe here. Please note that the recipe does come from Australia, so I'll provide some metric conversions, as well, in notes afterward.
----------------------------------------------------------
Mushroom & Bacon Breakfast Muffins
Preparation time: 10 minutes
Cooking: 32 minutes
Makes: 6
3 rashers bacon, rind removed,
chopped
1 tbs olive oil
400g button mushrooms, chopped
1&1/2 cups plain flour
3 tsp baking powder
salt and ground black pepper
1 cup grated cheese
2 tbs chopped chives
80g butter, melted
2 eggs, lightly whisked
2/3 cup milk
1.Place bacon into a non-stick frying pan over medium-high
heat. Cook, stirring often, for 4 minutes until light golden. Remove to a plate.
2.Increase heat to high. Add oil and mushrooms to frying pan. Cook for 5 minutes until tender. Set aside to cool.
3.Preheat oven to 200ºC. Grease 6 x 3/4-cup capacity Texas
muffin pans*.
4.Sift flour, baking powder and salt and pepper into a bowl.
Add cheese and chives. Whisk butter, eggs and milk in a jug.
Pour into dry ingredients. Stir gently until almost combined.
5.Fold through the bacon and mushrooms. Spoon mixture into
prepared pan. Bake for 20–22 minutes or until cooked, when
tested with a skewer. Stand 5 minutes in pan before turning
out. Serve warm.
*Texas muffin pans are the large capacity muffin pans. If using regular-sized muffins pans, mixture makes 12 and cooking time is 18 minutes.
----------------------------------------------------------
Notes and conversions:
1) "Rasher" is just another word for a slice of bacon.
2) 400g = 14 oz.
3) For the grated cheese, I used cheddar.
4) Since I didn't have any chives (neither fresh nor dried), I used green onions instead - something I do often anyway, since I prefer them.
5) 80g of butter = 5.6 Tbsp. I just rounded it to 6.
6) 200C = 392F. My gas oven doesn't have that much control, so I used the setting that gives me approximately 400F. Obviously, just keep an eye on the muffins and test with a toothpick.
7) The muffin pans I have ARE the large-capacity ("Texas") ones they mention, so I made no adjustments there.
8) There are no metric conversions for cooking times. ;-) LOL!
If blueberry muffins have blueberries in them, what do vegan muffins have?