Sunday Brunch

Marrow stuffed with mushrooms recipe

These nutty stuffed mushrooms from Simon Rimmer make a tasty vegetarian main course

Serves 4

Ingredients

  • 1 marrow, cut into 10cm thick rounds
  • Oil, for brushing


For the filling

  • 2 onions, diced
  • 1kg chestnut mushrooms, chopped
  • 350g hazelnuts, roasted and chopped
  • 1 clove garlic
  • 1 tbsp chopped tarragon
  • 150g butter
  • 350g Gruyere cheese, grated
  • 150ml double cream


To serve

Method

  1. Preheat the oven to 180°C/gas mark 4. Scoop out the middle of the marrow, but leave a layer of flesh on the bottom to hold the filling. Chop up the scooped out middle and leave it to one side.

  2. Rub the marrow pieces well with oil and season generously. Roast for about 12 minutes to soften.

  3. To make the filling, heat some oil in a pan and gently fry the onion and garlic for 5 minutes.

  4. Stir in the mushrooms and marrow flesh, followed by the butter, then cook for 12 minutes until soft.

  5. Drain the juices from the pan into a bowl and stir the hazelnuts and tarragon into the filling mix.

  6. Put the drained juice in a hot pan with the cream and boil for 3-4 minutes until thick.

  7. Divide the mixture between the hollowed-out marrow, pour over the cream mixture and top with cheese.

  8. Finish under a grill for 3-4 minutes until the cheese bubbles and turns golden.

  9. Serve with a tomato and watercress salad.

Average rating: 3/5
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Sunday Brunch

Next episode: Sunday 20 April 9.30AM on Channel 4

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Friday 20 September 2013
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