make it special.
Mushroom g ratin
SERVES 8 AS A SIDE OR STARTER. HANDS-ON
TIME 20 MIN, OVEN TIME 20-25 MINMAKE
AHEADCool the filling, assemble
the gratin, then cover and
chill for up to a day. Bring
the dish back to room temperature
before baking.- 8 large field mushrooms, stalks
removed - 2 tbsp extra-virgin oil
- 30g unsalted butter
- 1 large onion, finely chopped
- 1 tbsp finely chopped fresh sage
leaves, plus extra leaves to garnish - 125g fresh sourdough
breadcrumbs - 200g taleggio cheese, 100g
roughly chopped and 100g cut
into 8 slices (or use a vegetarian
alternative, such as brie) - 1 medium free-range egg, lightly
beaten
YOU’LL ALSO NEED...
- Large oven dish
1 Heat the oven to 220°C/200°C fan/
gas 8. Put the mushrooms, stalk-side
up, in the dish. Drizzle over the olive
oil and season to taste.
2 Heat the butter in a medium frying
pan over a high heat. Add the onion
and chopped sage, then cook,
stirring occasionally, for 8-10
minutes until the onion has softened.
Transfer to a large bowl with the
breadcrumbs and mix. Add the
chopped taleggio cheese and beaten
egg, along with some seasoning,
then stir to combine and spoon onto
each mushroom in an even layer
(see Make Ahead).
3 Roast for 15 minutes until starting
to turn golden on top. Remove from
the oven, put a taleggio slice on each
mushroom and scatter over the
sage leaves, then return to the oven
and roast for 5-10 minutes more until
the cheese is melted and golden.
PER SERVING 200kcals, 14g fat
(7.1g saturated), 8.6g protein,
9.1g carbs (1.6g sugars), 0.5g salt,
1.3g fibre →Although our sides will serve up to eight, it’s good to have more
than enough, plus the mushrooms reheat well as a light lunch or
snack the next day. Warm them through thoroughly in the oven,
then serve with a sharply dressed salad on the side.LyVE
your
LEFTOVERS
THE
NEW
GR ATINThe sumptuous sides