I married one of the few Dutch men on the planet who doesn’t like cheese. Yes, Tom won’t eat it. I don’t know why. I suspect he had some horror cheese experience earlier on in life. Who knows. It’s hard to believe really, considering his parents would probably die from withdrawal symptoms if you took cheese out of their diet.
Even worse than that, he doesn’t like mushrooms. That really limits the repertoire a bit. Regardless, I have started to cook mushrooms now and again, and I figure that he and the rest of the family can just pick them out if they don’t like them. I like them, and I don’t see why I should go without all the time.
It’s when you have friends coming around that you can splash out and rustle up something that you don’t get to have very often, and for me, this is the dish. Inspired by the Squire’s Loft steakhouse, I made my own version of their Fetta and Garlic Mushrooms. And it’s pretty easy and great to have as a vegetarian option.
- A bag of your favourite mushrooms
- 250g block of fetta
- 3 to 4 large cloves of garlic
- Olive oil to drizzle
- A bunch of fresh Parsley, chopped
What you will need
- Stove top/oven dish
- Garlic press
What to do
- Brush the mushrooms clean
- Place them with their stalks upright in a dish
- Crush 3 to 4 large cloves of garlic over the mushrooms
- Crumble the fetta over the mushrooms
- Sprinkle the chopped parsley over as well
- Drizzle with olive oil
- To cook, you can heat the mushrooms on the stovetop to soften, and then place under the grill to brown the fetta slightly.
Must be eaten with really good friends who will still love you even with your garlic breath. This dish is totally delishious!