This weekend the Swedish version of the Paper Chef is taking place and as the founder of the event I try to participate as often as possible but not only because of that obviously, I really enjoy this type of challenge. It fits my brain perfectly, sometimes I think it works like a computer; I put in the ingredients I want to use and then I push the button and wait until a lot of ideas of possible dishes comes out. I say possible because not all are good enough but some are. Like yesterday when I went through the 'computer' regime, fed my brain with the four chosen ingredients snap beans, nuts, rucola/argula/rocket and mushrooms and after a while I decided on two dishes that seemed to have a good potential. Today I'm presenting the first of them, Oven-baked mushrooms with beans, nuts and rocket and tomorrow I will post my second entry. In this dish, I decided to use almonds to balance the harshness of the rocket.
OVENBAKED MUSHROOMS WITH GREEN BEANS, ALMONDS AND ARGULA
Portobello mushrooms
Blanched almonds
Argula/Rocket/Rucola
Snap or string beans, cooked
Salt
Extra virgin olive oil
- Take off the hat from the mushroom and clean it with a brush.
- Run almonds, argula and beans in a mixer together with a little olive oil and salt.
- Fill the mushroom hats with the mix and bake in 175°C/347°F until the mushrooms are soft and the filling is golden.
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