- Joined
- 11 Oct 2012
- Local time
- 10:10 AM
- Messages
- 19,480
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
We used to cook this quite a lot when I could have dairy. I have yet to find a suitable alternative that will work, but I thought I would post it up for others to enjoy.
We first came across the recipe decades ago. I think it was in the BBC Good Food magazine or possibly the BBC Vegetarian Magazine which folded.
I have simplified her recipe which made some bread croutes. We found serving it on toast was spot on.
We have also found that you can pretty much use just any mushrooms you want to use and it tastes just as good - but the cheese is important. It only works with Emmental. I don't know why and you can't switch out the butter either. Normal butter is fine, you don't need and won't benefit from unsalted butter. Oh and don't be tempted to try using dried parsley either.
Serves 4 in theory, 2 in practice for lunch.
Ingredients
400g/14oz mixed (wild) mushrooms (such as ceps, oyster, shiitake with tough stalks removed) or flat open field mushrooms.
2 garlic cloves, crushed
73g/30z button, melted
6tbsp double cream (be generous)
50g/2oz Emmental (again be generous)
1tbsp chopped fresh parsley
Seasoning
Method
We first came across the recipe decades ago. I think it was in the BBC Good Food magazine or possibly the BBC Vegetarian Magazine which folded.
I have simplified her recipe which made some bread croutes. We found serving it on toast was spot on.
We have also found that you can pretty much use just any mushrooms you want to use and it tastes just as good - but the cheese is important. It only works with Emmental. I don't know why and you can't switch out the butter either. Normal butter is fine, you don't need and won't benefit from unsalted butter. Oh and don't be tempted to try using dried parsley either.
Serves 4 in theory, 2 in practice for lunch.
Ingredients
400g/14oz mixed (wild) mushrooms (such as ceps, oyster, shiitake with tough stalks removed) or flat open field mushrooms.
2 garlic cloves, crushed
73g/30z button, melted
6tbsp double cream (be generous)
50g/2oz Emmental (again be generous)
1tbsp chopped fresh parsley
Seasoning
Method
- Preheat the oven to 200C/400F/Gas 5.
- Grease a large ovenproof dish with butter.
- Slice the mushrooms and arrange in the bottom of the dish. If using field mushrooms or chestnut mushrooms aim to have the slices no more than 3mm thick.
- Mix the garlic, butter, parsley, cream and seasoning together.
- Quickly pour over the mushrooms and baking the oven for 15 minutes.
- Remove the mushrooms from the oven and sprinkle over the Emmental cheese.
- Return to the oven for another 10 minutes until cheese has melted.
- Serve hot over crunchy toast.
Last edited: