• 250g of button mushrooms

  • 6 large field mushrooms

  • 2 leeks

  • 2 bay leaves

  • 1 splash of white wine

  • 200 ml of cream

  • 1/2 cup of curly parsley

  • 10 capers

  • 50g butter

  • extra virgin olive oil

  • 50g of grated Gruyere/Cheddar cheese


  • 1.

    Remove stalks from field mushrooms and sauté the whole thing in butter (don’t fully cook just soften on both sides). Once browned, place in an oven tray ready for stuffing.

  • 2.

    Chop stalks and button mushroom together sauté well with 1/2 butter 1/2 olive oil.

  • 3.

    Add sliced leeks and cook until just soft, then add wine, bay leaf, reduce the wine then add cream and reduce further, about 5-10 minutes.

  • 4.

    Add in capers and chopped parsley then pour mix into field mushrooms, top with cheese and bake for 2 minutes at 250C or until cheese melts.


For more information and recipes from this series, click on the following link

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