flat mushrooms (such as Portabello or field mushrooms)
stalks removed
100g/3½oz Chinese mushrooms
chopped (the stems from the large mushrooms can be used here too)
1 garlic clove
crushed
1 tbsp melted butter
1 large free-range egg
yolk only
2 tbsp white breadcrumbs
2 tsp chopped chives
2 tsp chopped parsley
1 tsp chopped thyme
salt and freshly ground black pepper
pinch freshly ground nutmeg
200ml/7fl oz whole milk
few slices of carrot
to taste
few slices of onion
to taste
2 peppercorns
sprig thyme
sprig parsley
15g/½oz plain flour
15g/½oz butter
1/8 teaspoon mustard (preferably Dijon)
15g/½oz cheddar cheese
grated
15g/½oz parmesan cheese (or a vegetarian alternative)
grated
salt and freshly ground black pepper
25g/1oz butter
50g/1¾oz soft white breadcrumbs
40g/1½oz grated cheddar cheese
or 25g/1oz grated parmesan cheese
Directions
Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.
To make the filling
preheat the oven to 200C/400F/Gas 6.
Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic
melted butter
egg yolk
breadcrumbs and the herbs. Season with salt
freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.
For the cheese sauce
pour the milk into a saucepan with the carrot
onion
peppercorns
thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes
then remove from the heat
cover and leave to infuse for 10 minutes.
As the sauce infuses
make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently
for approximately two minutes until the roux is thick and well combined
then set aside to cool.
Strain the milk to remove the vegetables and herbs. In a pan
bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper.
Put the butter in a pan over a medium heat and melt. When just until melted
remove from the heat and stir in the breadcrumbs. Set aside to cool.
Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.
Bake in the oven for 15 minutes
or until lightly browned on top. If you would like them even crisper
place under a hot grill for a minute or two to finish. Serve immediately.
