And one night we had a very green dinner. I've talked about spinach gunge, and I had a huge bag of pea greens in my vegetable drawer waiting to be made into supper so I made a gunge out of them, without the cheese and smeared it on portobello mushrooms that had been brushed with olive oil and roasted for 15 minutes.
I sprinkled parmesan cheese on top of the gunge mushrooms
and baked for about 10 more minutes until everything was hot and the cheese was melted. Served alongside a big salad of market spicy greens and arugula, it made for a very healthy and tasty supper.
Pea Greens Gunge (adapted from Bon Appetit, Fergus Henderson)
1 knob of butter
salt
1 1lb bag of pea greens
1 tsp mustard
1/4 c cream
Heat the butter in a saucepan over medium high heat. Once melted, add the greens and heat until wilted. Add the mustard and cream and puree until smooth in a food processor. Add salt to taste.
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