Roasted Ramiro Peppers and Garlic Mushrooms in Parmesan Baskets
This makes a really nice starter and you can eat the bowl too, what more could you want.
The parmesan baskets are a bit tricky, you need to get them as thin as you can so if you don’t fancy that just serve the peppers and mushrooms and grate over the parmesan.
3 – Ramiro Peppers (or regular red peppers)
100 Gm – Button Mushrooms
100Gm – Parmesan Cheese
½ teaspoon – Dried basil
½ teaspoon – Dried Coriander
50 Gm – Tomato Paste
25 Ml - Red Wine
60 Gm – Butter
4 cloves – Garlic (crushed)
Grate the parmesan with the larger part of you grater so that you get long strips rather than powder, then arrange it in a circle on a greased baking tray.
Pre heat your oven to maximum in my case this is 240°c then place your baking tray into the oven. You must keep an eye on it at this stage, what you need is for it to reach the bubbling stage mine took about 10 minutes.
Now let it cool for a while, when it has cooled it should be soft and pliable so gently peel it from the baking tray and place it into the bowl that you are going to use as a mould gently pressing it to the shape of it then put it in the fridge while you get on with the rest of the recipe.
Cut the peppers in half (or in quarters if using normal red peppers) and de seed them, then place them in a 180°c oven for 20 minutes.
While the peppers are roasting put the tomato paste, coriander, basil and red wine in a pan.
Mix well into a paste and simmer on a low heat for 5 minutes just to cook out the wine
When the peppers are ready liquidise them, (save a couple of halves to use as garnish) add them to the pan mix well and simmer for another 5 minutes.
While the paste is cooling cook the mushrooms in the crushed garlic and butter and add salt to season.
Line the parmesan basket with the pepper mix; put the mushrooms on top pouring over any excess garlic butter.
Serve as a starter or smaller portions as party nibbles.