One evening in the kitchen, my mother requests a side dish to accompany her (world famous and truly irresistible) rosemary lamb chops. “Hmm”, I think to myself, “this is quite a task”. I need something that will live up to those succulently juicy morsels of meat. So I decide to combine three of my favourite ingredients – mushrooms, olives, and goat cheese.
What you’ll need:
2-3 cloves chopped garlic
Approx. 1 cup large mushrooms
1 tbsp olive oil
3 tbsp goat cheese
First, sautee the garlic in the olive oil, pressing down on the garlic to infuse the oil with flavour. Add the mushrooms after about 30 seconds, and sautee until they are golden brown.
Remove the stems of the mushrooms, (pop them into your mouth), and stuff the mushrooms with the remaining little bits of garlic from the pan. While the mushrooms are still hot, stuff them with the goat cheese (the heat will melt the goat cheese, giving it a creamier texture).
Top off each mushrooms with a fresh, juicy olive, garnish with a liberal dose of creative juice, (I chose a garnish of green beans and red tomato slices), serve with a chilled glass of sauvignon blanc, and presto! In minutes, you have a delicious hors d’oeuvre, or side dish!