Fast becoming a regular treat in our house, this recipe from Rukmini Iyer is a great choice if you have a vegetarian to cater for. The mushrooms are quite meaty so I don’t think meat-eaters suffer! Pink peppercorns are optional but everyone who has eaten this at our house says they are a fantastic addition.
Ingredients serves 4
- 600g portabellini or chestnut mushrooms, peeled
- 300g whole shallots, peeled and halved
- 70g butter
- 4 tspn ras el hanout (available at most supermarkets)
- 1 lemon, zest and juice
- 4 cloves garlic, crushed
- 250g halloumi cut into 1cm cubes
- 30g pine nuts
- Large handful flat leaf parsley or coriander, roughly chopped
- 2 tspn pink peppercorns
- Sea salt and freshly ground pepper
How to prepare
It could not be simpler. Preheat your oven to 150 degrees C / gas 2. Place the butter, ras el hanout, lemon zest and crushed garlic in a roasting tin. Pop in the oven for 5 minutes to melt the butter.
Put the mushrooms and shallots into the tin and season well with pepper and salt. Mix everything and cover in tinfoil. Cook in the oven for 1 hour.
Increase the heat to 150 degrees C / gas 3 and remove the tinfoil. Squeeze over the lemon juice, add the halloumi and mix well. Scatter with the pine nuts. Return to the oven uncovered for another 15 mins.
Scatter with the parsley and pink peppercorns. Serve on it’s own or with garlic bread or some rice.
Rukmini Iyer has written many wonderful cookbooks. Check them out here.