(Given 'per person' i.e. multiply up for multiple servings. As it is, the quantity is for one.)
1 flat mushroom
1 tbsp finely shredded ham
1 tbsp finely shredded cooked chicken
1 tbsp finely cubed eggplant
1 tbsp finely cubed onion
1 tsp olive oil
1 tbsp concentrated chicken stock
2 tbsp shredded tasty cheese
1 tsp butter
Piquant Cheesy Sauce
1.5 cups water (adjust as per Method)
2 level tbsp all purpose flour
1 tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
2 tsp sugar (I use raw sugar for preference)
2 tbsp red wine vinegar
1 tbsp fish sauce
2 tbsp grated cheese
Put olive oil, eggplant, ham, and onion in pan, fry until onions are browning, add the shredded chicken, fry for around the same length of time again. Remove from heat, stir through the concentrated chicken stock, set aside in a suitable bowl.
Remove the stem from the mushroom (I find it helps if I quarter the stem with a knife first and remove it in sections) then turn it over and lightly score a criss cross hatching across the skin. Rub the butter in. Heat the frypan and place the mushroom buttered side down, fry quickly until browning takes place. Light pressure applied with a spatula or egg slice can help here.
Place the mushroom on the griller (broiler) tray and fill with filling, top with the shredded cheese, press down smooth with the spatula or egg slice. Grill until the cheese is browned.
Piquant Cheesy Sauce
Warm the butter in a small saucepan, add the flour, cayenne, and sugar. Mix together well, increase heat and add the vinegar and fish sauce, stirring continually, then simmer and add water until the consistency is right, add the shredded cheese and stir to dissolve, then remove from heat. If you allow the sauce to cool before adding the cheese, it may split, so do this all in one go. I used the same cheese for both, so that some continuity of flavours occurs.
Serve immediately. I served mine with mash, a piquant cheese sauce, and a salad. It rocked!
I made a layer type salad with leafy greens, quartered tomato, celery cut to almost julienne sticks, the same shredded ham and the same cheese (also cut into thin sticks) as the main meal, lightly sprinkled with salt and allowed to draw for about ten minutes before service.