Vocal Voices

Recipe posted on café, copied here so it won't get lost

A great big flat mushroom each, put into an oiled dish; finely chop any stalk, sauté; this time I added finely chopped aubergine as not much stalk, garlic, then add handfuls of baby spinach (at least 1 handful per person); wilt, season, add finely grated parmesan (about a tablespoonful between 2).
Pile this into mushrooms, dollop a bit of creme fraiche on top and a bit more parmesan.
Cover loosely with foil; bake at about 180-190c for 10 mins, then remove foil for about another 10 mins.
It gets gorgeous juice in the dish, so you can add a little water to it before spooning it on top.
Served with chunky oven chips, roast cherry tomatoes and a pile of salad.
It's very nearly as good as a really good steak

Also good with eg dolcelatte instead of, or as well as, the parmesan.

Sounds good! My hubby would want the steak as well though!

We've had them with a steak too Rodo - slightly smaller mushrooms but plonk it on top of the steak and it's yum, especially with the blue cheese but either way is good

That is going to be made over here Di..sounds delish and we love mushrooms.

Fank chew.

According to my notes I first made this in 2003 and have made it as then or tinkered with it ever since.
A few years ago the Times magazine had a virtually identical recipe by Gordon, I was ever so cross

Sounds delish Di, will definitely be giving it a go with a different cheese

Diflower wrote:Also good with eg dolcelatte instead of, or as well as, the parmesan.

Gorgonzola lite + smelly feet! No thanks.

But with a mix of Mozzarella and mild Cheddar it might work.

What a wuss
It's not a cheese dish though WM, it's to add richness, a tiny bit of strong cheese is what's required.

As for 'mild cheddar' - wash your mouth out

Diflower wrote:What a wuss
It's not a cheese dish though WM, it's to add richness, a tiny bit of strong cheese is what's required.

As for 'mild cheddar' - wash your mouth out

Oh I like a little of a good strong Cheddar rather than lots of mild cheese! Lots of fabulous Cheddar about in the West Country