THESE are lovely as a snack or hors d’oeuvres. They are also worth trying with a little horseradish instead of mustard. For a less rustic biscuit grind the oats first. Store in an airtight container.
Preparation time: 10 minutes. Cooking time: 15-20 minutes. Oven temp: 180oC / 350oF/ Gas Mark 4 Makes: 12-20.
Ingredients:
100g Isle of Man Creameries butter
100g Isle of Man Creameries vintage cheddar cheese (finely grated)
1 tsp. English mustard
100g Laxey Mill plain flour
2oz Waitrose organic walnuts
3oz porridge oats
Crushed dried mushrooms made as above (using 1 large Greeba Farm mushroom)
Freshly ground black pepper (optional)
Method:
1. Cream the butter well.
2. Add the finely grated cheese, English mustard and black pepper and cream again.
3. Sieve the flour into the mixture and add the porridge oats, walnuts and crushed mushrooms and mix well to make a rough dough.
4. Shape small balls in hand, place on a lined baking sheet and flatten gently with hand. Bake in a pre-heated oven for 15-20 mins.
Teriyaki style Mushrooms
Recipe by Kathy Irwin, Greeba Farm
THESE mushrooms are really tasty but there are a few tips necessary to ensure success. It’s very important that all the liquid is drained if you are griddling and use only light soy sauce, otherwise it will be too salty.
Preparation time: 5 minutes. Cooking time: 10-15 minutes. Serves: 4.
Ingredients:
350g Greeba Farm’s award winning Greeba large white closed cup mushrooms
Marinade: 4 tbsp. light soya sauce 4cm fresh root ginger
2 Tbsp. cooking rice wine 2 cloves garlic
2 Tbsp. Manx clear honey 1 Tsp. five spice
2 Tsp. sunflower oil
Method:
1. Mix all the marinade ingredients together in a large shallow bowl or deep tray.
2. Wipe clean the mushrooms and cut in half, leaving the stalk in. Place the mushrooms in the marinade and cover with cling film. Leave in the fridge for a minimum of 1 hour (ideally longer).
3. Drain ALL the marinade into a separate saucepan and simmer to reduce.
4. Mushrooms can be griddled, grilled or cooked on skewers on the BBQ.
5. Cook for 5-15 mins (depending on size and type of cooking) occasionally basting with the reduced marinade.
