FOR A 4.5-5 LITRE SLOW COOKER. SERVES 4
These slightly salted savoury mushrooms are filled with a tasty filling of pork, bacon and herbs. They are very versatile in that they can be served as an entrée or as a main course. The sauce that forms as the mushrooms slow cook lifts the dish to a whole extra flavour level — simply delicious!
2 teaspoons dry or medium sherry or apera
2 teaspoons tomato sauce (ketchup)
2 teaspoons soy sauce
8 large mushrooms (approximately 800–900g), such as honey, Swiss brown or Portobello
125g rindless bacon, cut into 1.25cm pieces
For the Stuffing
120g pork mince
1 small onion, grated
60g rindless bacon, finely diced
1 egg yolk
1 cup fresh breadcrumbs
2 teaspoons chopped thyme
3 teaspoons chopped sage
⅓ cup freshly grated parmesan
¼ teaspoon salt (optional)
Combine the sherry or apera and the tomato and soy sauces and pour into the cooker.
To make the stuffing, combine all of the ingredients. Top each mushroom with the stuffing, pressing down lightly to make it stick. Place the mushrooms in the slow cooker and top each with the bacon pieces. Cover and cook on High for 3 hours or Low for 6–7 hours.
Preheat a grill to high. Place the mushrooms under the grill for approximately 5 minutes to crisp the bacon.
Meanwhile, if necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.
Place a spoonful of the sauce on each plate and top with a mushroom or two per serve.
