Australian Gourmet Traveller - (10)October 2020 (1)

Roastedmushroomswith asparagus

andgoat’scheese SERVES 4

8 fieldmushrooms(640gm)

1 bunchcavolonero(200gm)

200 gmasparagus

60 ml(¼cup)extra-virgin

oliveoil

1 largeonion,finelychopped

2 clovesgarlic,crushed

1½ tbspthymeleaves

Oliveoilcookingspray

150 gmsoftgoat’scheese,

crumbled

Thyme sprigs, to serve

1 Preheatovento180°C.

Lineanoventraywithbaking

paper.Removestalksfrom

mushroomsthenfinelychop

stalks.Reservethesmallest

cavoloneroleaves.Trimand

discardstalksfromremaining

cavoloneroandshredleaves.

Halveasparaguscrossways

andlengthways.

2 Heathalftheoilina large

fryingpan.Addonion,chopped

mushroom stalks and shredded

cavolonero,andcook,stirring

untilsoftened(3minutes).

Addgarlicandthyme;cook

untilfragrant(1 minute).

3 Spraytopsofmushrooms

withoil.Place,cap-sidedown,

onoventray.Dividethefilling

amongmushroomtops;top

withasparagusandreserved

cavoloneroleaves.Drizzle

withremainingoilandscatter

overcheese.Bakemushrooms

untiltender(15minutes).Serve

scattered with thyme sprigs.●

TRYTHIS

Forevenmore

flavour,top

withextra

cheese,such

asgrated

mozzarellaor

agedcheddar

beforebaking.

42 GOURMET TRAVELLER