Recipe by: C Bates
317b Westminster Street
Mairehau
Christchurch

Historical note:
First devised as an emergency pre dinner snack while on holiday 6 years ago and used as a constant entertainment staple ever since.

6 large brown mushroom flats
Red pepper (minced)
Onion (minced)
Garlic (minced) optional
Tasty cheese
Crème fraiche or stiffly whipped cream
Sherry
Parsley (finely chopped) Asian preferred if available
Flaky pastry (filo can be used as an alternative with a shorter initial cooking time)

Lightly grease 6 large muffin pans. Line with thinly rolled flaky pastry.

Place one de-stalked, washed but not peeled brown mushroom in each pastry case.

Fill the mushroom with the minced pepper, onion and garlic mixture. Sprinkle with finely chopped parsley. Dribble half tsp. Sherry over each mushroom, add one teaspoon of crème fraiche and top with a small square of tasty cheese.

Bake at 200c for 10 minutes. Turn oven down to 150 and continue baking for a further 5 minutes.

Serve as an accompaniment to any red meat, hot on toast squares as an entrée or cold as hors d’oevres.