Spinach & stil­ton mush­rooms with rose­mary

The Mail on Sunday - You - - Food Anniebell -

MAKES 8 FIRST MAKE THE FILL­ING Have ready 8 flat-cap mush­rooms. Peel and finely chop 1 ba­nana shal­lot. Trim the mush­room stalks level with the cups, and finely slice these. Melt 25g but­ter in a large saucepan over a medium heat and fry the shal­lot and sliced mush­room stalks for a cou­ple of min­utes un­til soft­ened and start­ing to colour. Add 400g young spinach, cover and cook for about 5 min­utes un­til wilted, stir­ring half­way through. Sea­son with salt and pep­per and con­tinue to cook with the lid off so ex­cess liq­uid evap­o­rates. ROAST YOUR MUSH­ROOMS Pre­heat the oven to 220C/200C fan/ gas 7. Splash a lit­tle olive oil over the base of a roast­ing dish that will hold the mush­rooms in a sin­gle layer, and scat­ter over a few small rose­mary sprigs. Place the mush­room cups in the dish, sea­son them gen­er­ously and di­vide about 100g crème fraîche among them (about 1 tsp each). Coarsely chop the spinach in the pan, fold in 100g diced stil­ton or roque­fort (with­out rind), and di­vide the mix­ture among the mush­rooms. Pull off and scat­ter over a few rose­mary nee­dles, driz­zle over a lit­tle more oil and bake for 25-30 min­utes un­til siz­zling. SERVE THEM UP Scat­ter over some ex­tra small spinach leaves, if wished. These are good with a salad of wa­ter­cress or on rus­tic but­tered toast. Also as a side for steak.

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