Some gorgeous shiitake and enoki mushrooms arrived in my weekly delivery of local, organic produce. Oh, what to make with these lovelies….
I opted to make this recipe which as it runs out, may just be the most wonderful mushroom dish I’ve ever gad the pleasure of devouring. It was perfect Sunday afternoon nosh. So rich, so comforting and absolutely, unbelievably delicious.
3-4 handfuls of mushrooms (whichever you prefer, mix ’em up if you want)
1/2 an onion, finely chopped
1 big clove of garlic, crushed
Big lump of butter
Fist-sized chunk of cheese (raclette, gruyere, emmental and fontina)
Pinch of dried sage
Pinch of dried thyme
Pinch of salt
Good sprinkling of black pepper
A rustic loaf of bread cut into thick slices
INSTRUCTIONS (serves 2)
- In a frying pan on medium heat, melt butter. When it’s melted, add onions and cook until clear and soft.
- Add garlic and cook until onions and garlic just start to brown. Be careful not to burn (I can tend to try and multitask and have been known to remember the onions as I’m in the middle of decluttering my closet, LOL).
- Add mushrooms and sweat them until they’re soft, brown and lovely smelling. Add more butter if you think they need it.
- In the meantime toast bread.
- Add dried herbs, salt and pepper to mushroom mix and stir.
- Cut cheese into small chunks and add to pan, giving it a really good stir. Cover pan until all the cheese has melted (a couple of minutes). Give it a good stir and scoop onto the waiting toast.
- Grind a little more pepper over the top and serve.
Have a taste. O.M.G. So incredibly good isn’t it? Doesn’t just feel so decadent? You can drizzle over a little truffle oil if you like, too. If you happen to have some in your pantry (my friends Lary and Danielle had actually brought some back from Europe for me, but I was out).
Adapted from The Londoner