Braised Silverbeet in Mushroom Cups

Cook time 1 Hour
Servings 4


2 tbs. olive oil
4 large cap mushrooms
1 Spanish onion, finely chopped
1 clove garlic, finely chopped
1 tsp. fenugreek
1 tsp. cumin
1 bunch silverbeet, finely shredded
¼ cup of currents
100 ml white wine
100 ml chicken or vegetable stock
1 tsp. red wine vinegar
Salt and pepper
1 buffalo mozzarella ball, sliced into 4
8 rashers of bacon, rind removed

Braised Silverbeet in Mushroom Cups


Remove the stalks from the mushroom cups and finely chop. Reserve.

In a large sauté pan, heat oil and sauté the onion, garlic and the mushroom stalk for around 5 minutes. Add fenugreek and cumin, toast off. Add the silverbeet in batches and wilt. Add the white wine, stock and currents. Cook for 15 – 20 minutes or until most of the liquid has evaporated. Once cooked add the vinegar.

Pre-heat the oven to 180C.

Arrange mushrooms onto a tray and fill each with the silverbeet mixture. Top with a piece of mozzarella and season. Lay the bacon across the top and bottom of the mushroom and fasten with toothpicks. Drizzle with a little more olive oil and bake in the oven for 25 minutes. Serve with a fresh green salad.