A garlicky burger made from Portobello mushrooms and topped with a sticky port glaze and sharp white Stilton cheese
Beach Hut season continues and our little space is filled with more and more bits and pieces. We have to remind ourselves not to over fill. I struggle with less is more. I know the decor of the hut will evolve over time as we host more and more parties, family birthdays and lazy Sunday get togethers so I’m in no rush. We’ve repainted the long shelf on the back wall in an off white as grey didn’t do it for me and we are still “in discussions” whether to paint the shelving unit, again I’m in no rush. It’s the time spent there that’s important to me.
Sitting inside, eating at a table watching the waves crash on the shore and I’m not even thinking of what colour to paint the woodwork. Here’s the lunch we ate at the hut. It would make a great woodland campfire picnic too.
- 1 large knob of butter mixed together with 1 crushed garlic clove
- 2 large Portobello mushrooms
- Olive oil and butter
- 2 banana shallots, finely chopped
- 3 tablespoons port
- White Stilton cheese
- White crusty bread rolls
- Smear each mushroom with lots of the garlic butter and fry gently in a pan with a little more butter and a splash of olive oil. Turn over after 5 mins each side.
- Add the shallots and continue cooking on a gentle heat for a further 5 minutes. Remove the mushrooms, turn up the heat, add the Port, and bubble away until reduced and syrupy.
- Return the mushrooms to the pan, add the crumbled white Stilton cheese, and grill for a few minutes.
- Place in a burger bun, pour over the port juices, and serve with watercress.
- 1 x 300g bag ready-made rice, mixed grains
- 2 tablespoons mixed fruit sprinkled with 1 tablespoon of sweet vermouth
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 bunch of parsley, finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- Salt and ground black pepper
- Small handful pitted black olives
- Small handful flaked toasted almonds
- 1 banana shallot finely chopped
- Mix the dressing ingredients together and add the soaked mixed fruit. Pour dressing mixture over the rice and add the fresh herbs and olives, finely chopped shallot.
- Place on a plate and scatter over almonds.