This week we were ‘reliably’ informed that due to the recent heavy rain, mushroom season had come early, and the nearby forests were full of them, ripe for the picking. My wife has been mushroom picking before in Poland (she’s Polish), however this was to be my first time, so armed with my 1980s mushroom identifying book, we headed off to the nearest forest.
After what seemed like hours we returned home empty handed, and soaking wet, after finding thousands of supposedly poisonous mushrooms (which, incidentally, I could not find in my 1980s book with hand-drawn pictures).
Next stop, the supermarket, where we bought 2 large field mushrooms and headed home to finish the day at least slightly like we intended. We used baby asparagus to finish the dish, as below, but this can be easily omitted without harm.
Field Mushrooms With Goats Cheese – Recipe
- 2 Large Field Mushrooms
- 1 packet Goats Cheese
- Balsamic Vinegar
- Baby Asparagus
Field Mushrooms With Goats Cheese – Method
- Pre-heat oven to 180 degrees c / 355 degrees f.
- Cut goats cheese as appropriate to fit inside the hole of the mushroom (the bottom). If the cheese comes in a round shape, as is normal, simply slice lengthways into two equal rounds.
- Layer six of the asparagus in a criss cross (hash) shape on top of the cheese/mushroom.
- Sprinkle the mushroom with rosemary – either dried, or fresh leaves.
- Drizzle with a little balsamic vinegar.
- Bake for approximately 20 minutes until cheese is melted.
And to serve…
Serve as is, as a simple autumnal starter. Enjoy!