This unusual German dish can be made using open cup, button, oyster or chestnut mushrooms, or with any combination of these varieties. The gammon can be left out of the recipe to make a vegetarian dish.
- 1 1/2 lb mushrooms
- 3 oz sweet-cured gammon rashers
- 1 medium onion
- 1/2 tablespoon virgin olive oil
- 2 tablespoons brandy
- 1 tablespoon plain flour
- 1/4 pint sour cream
- Salt and freshly ground black pepper
- 2 oz low-fat Cheddar cheese
- 1/2 oz fresh wholemeal breadcrumbs
- 12 green stuffed olives
- Sprigs of parsley for garnish
- Wash the mushrooms and pat dry. Cut the gammon rashers into thin strips and roughly chop the onion.
- Heat the oil in a flameproof casserole dish with a tightly fitting lid.
- Add the gammon and onion and cook gently for 5 minutes until lightly browned. Pour in the brandy, heat for a few seconds, then, standing well clear, ignite with a match.
- When the brandy flames have subsided, stir in the flour and sour cream. Heat the sauce gently for 5 minutes, stirring constantly. Do not allow it to boil.
- Add the mushrooms and remove the casserole from the heat. Season to taste, then cover tightly with a lid. Bake in the Oven for 25-30 minutes, until the mushrooms are tender but not overcooked.
- Remove from the Oven and uncover. Preheat the grill.
- Grate the cheese, mix with the breadcrumbs and sprinkle over the mushrooms. Brown under a hot grill. Slice olives and chop parsley for the garnish.
Oven : Preheat to 200°C (400°F, gas mark 6)
Calories: 223 kcal
Carbohydrates: 14 g
Protein: 15 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 32 mg
Sodium: 342 mg
Potassium: 716 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 263 IU
Vitamin C: 7 mg
Calcium: 112 mg
Iron: 2 mg