2 tablespoon Dijon mustard, if possible with whole grains
1/2 teaspoon nutmeg
2 tablespoons cream cheese
1 cup croutons
Salt and black pepper to taste
½ cup thinly sliced parmesan cheese
Walnuts, enough to top each mushroom
Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
Place the cups on an ovenproof mold (opening up).
Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
Top with the parmesan cheese.
About 10 minutes before baking preheat the oven to 200°C/400°F.
Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
My favorite way to serve and outstanding specialty hot beverages to my family or friends is by introducing them to flavored teas or coffee. We make our flavored spice mixtures in batches, using fresh grinded whole spices and other high quality spice powders, so that the blends stay aromatic and highly enjoyable, without being too artificial tasting.
This special precious like gold and intense flavored blend is based turmeric, cardamom, ginger and enriched with other aromas like star anise, nutmeg, fennel and cinnamon.
It’s delicious with simply hot milk or with black tea or even with coffee! A small quantity in cakes (for example carrot cake) would give a special note in a very simple way.
The first time I used a similar blend was simply with soy milk as a chai latte recipe but then I‘ve discovered how delicious is it with black tea and even with coffee.
I’ve changed the basic recipe a little bit and now I have the blend I need and which is best with the quality of spices I have.
Please don’t forget that each spice can have a very different intensity of aroma (quality, storage and age of the ingredients) and I suggest to check the taste first and if needed adjust to your personal taste.
Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
In a pot heat the ghee or oil over medium heat until hot.
Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
Add the rice and cook stirring constantly for about 2 minutes.
Add water and salt increase the heat and bring to boil again.
Reduce the heat, cover and let cook until water is adsorbed.
Let rest for 5 minutes before serving.
Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.
This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.