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20 butter mushrooms, stalks removed
Chili Butter :
60 g butter 1/2 fresh red chili, finely
chopped
1/2 tsp ground cumin
1 tbsp finely chopped fresh parsley |
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Method :
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To make Chili Butter, place
butter, chili, cumin and parsley in food processor or blender and
process until smooth.
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Shape butter into a log, wrap in
plastic food warp and chill until required.
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Cut butter log into twenty pieces,
place one piece on each mushroom and cook under a preheated grill
for 4-5 minutes or until butter melts and mushrooms are cooked.
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Serve immediately with toothpicks
so that your guests can spear a mushroom then eat it.
Serves 6
When handling fresh chilies do not put
your hands near your eyes or allow them to touch your lips. To avoid
discomfort and burning, wear rubber gloves. Freshly minced chili is also
available in jars from supermarkets.
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