Let’s Eat by Margaret Pomeranz and her daughter-in-law Philippa Whitfield Pomeranz is a celebration of food, film, family and friends.
It’s an intimate, entertaining and practical read, full of family photographs, anecdotes, simple recipes for sharing, and Pomeranz’s insights into the movie world gleaned from almost 30 years as a critic with the ABC.
Here, she shares a recipe that makes the most of the season’s fresh mushrooms.
“Mushrooms, also known as meat for vegetarians, are the best dish to serve when you don’t feel like or don’t have any meat,” Pomeranz writes.
Portobello mushrooms, 1 per person
¼ cup crumbled goat’s cheese
1 spring onion, finely chopped
Small handful parsley, roughly chopped
Olive oil, to drizzle
Balsamic vinegar, to drizzle
Remove the stalk from the mushroom. Finely chop the stalk and combine with the cheese, spring onion and parsley. Stuff the mixture into the mushroom cap. Drizzle with olive oil and balsamic vinegar and cook on the barbecue or under the grill until the cheese is melted and mushroom soft.
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