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Stuffed Mushrooms with Chive and Black Pepper Butter

Serves 4

© by Bec Hudson

Settle back and wait for the compliments to roll in with this super simple mushroom dish that packs a mighty umami punch. I ate something similar to this recipe in Cambodia and it blew my mind with its easy technique and flavourful heft. I hope you enjoy it as much as I do.


  • Butter 150 g
  • Soy Sauce 20 ml
  • Chives ½ bunch, finely sliced into circles
  • Star Anise 1, ground
  • Ground Black Pepper ½ tsp
  • Shiitake Mushrooms 610 g
  • Cashew Nuts 120 g, crushed

Cook It

  1. Preheat the oven to 185°C (365°F). First soften the butter to room temperature, then in a bowl combine the butter with the soy sauce, chives, star anise and pepper to create a paste. Stuff the mushrooms with the paste, put them on a baking tray and roastthem for 10 minutes.
  2. Scatter over the cashew nuts to serve.

Excerpted from The Atlas Cookbook by Charlie Carrington (C) 2019 Reproduced by permission of Hardie Grant. All rights reserved.