As your teeth sinks into the mushroom, piping hot juice squirts out onto your palette and as you attain gastronomic orgasm. As your saliva begins to digest your mouth's contents, the flavors of the pot mushroom begins to push your dopamine levels higher, encouraging you to go for another bite, a much bigger bite. The milawa chevre goat's cheese crumbles into smaller pieces as time passes, into bits that seeps into your tongue, converting into neurotic signals to tell your brain that you have reached nirvana. That's my most recent and most pleasurable meal, I'm glad that I've lived to tell the tale, so that you can enjoy it, hopefully more than me.



Ingredients:
6 large Portobello Mushrooms (mine were as big as my palm)
2 cloves of garlic
4 sticks of garlic shoot
4 tablespoons of olive oil
A packet of fresh rocket
Balsamic vinegar
100 g of goat's cheese (I used Milawa Chevre)
Black Pepper

Optional:
2 tablespoon of toasted black sesame seeds (for decoration)

Method:
1. Preheat oven to 200C
2. Heat olive oil on a non-stick frying pan and saute the finely chopped garlic and garlic shoot.
3. Lightly grease the baking tray
4. Place the mushrooms with the stalks facing up and carefully top with sauteed garlic, garlic shoot and cheese.
5. Sprinkle some black pepper and bake for 12 minutes
6. Meanwhile, arrange some fresh rocket leaves on the plate and drizzle some balsamic vinegar over them.
7. Carefully place the cooked mushrooms on the plate and sprinkle some black sesame seeds all over plate.
8. Serve hot and enjoy!

Labels: Quick N Easy, Recipe, Western Recipe