Method
1. Step 1
Preheat your oven to 180°C (fan). Carefully remove the stems from the mushrooms, creating a hollow space for the filling. Finely chop the mushroom stems and set aside.
2. Step 2
In a pan, heat 1 tbsp of olive oil over medium heat. Sauté the chopped garlic and mushroom stems for 4-5 minutes, until soft and fragrant. Stir in the breadcrumbs, thyme, and a pinch of salt and pepper.
3. Step 3
Remove the pan from the heat and fold in the crumbled Fourme d’Ambert. Spoon the mixture generously into the mushroom caps, pressing down gently to pack it in.
4. Step 4
Place the stuffed mushrooms on a baking tray and roast for 20-25 minutes, until the cheese is bubbly and golden.
5. Step 5
While the mushrooms bake, boil the new potatoes in salted water for 15-20 minutes, until tender. Drain, then toss with butter and fresh parsley. Season with salt and pepper.
6. Step 6
For the salad, whisk together the mustard, olive oil, vinegar, honey, salt, and pepper in a bowl. Toss the mustard greens in the dressing just before serving.
20TH MARCH 2025
Not Mush-Room For Improvement:Fourme d’Ambert And Roasted Mushrooms
Not Mush-Room For Improvement:
A Decadent Dive Into Cooking With This Luxurious Blue Beauty
For an effortlessly elegant dinner, there’s nothing quite like the combination of Fourme d’Ambert and roasted mushrooms. Oozing with the creamy, tangy richness of this beautiful blue cheese, this all you need to feel utterly indulged. Paired with a bright mustard green salad and buttery new potatoes, it’s a dish that’s at once simple and sophisticated, perfect for a weeknight or a weekend gathering. Serve with a glass of crisp white wine (perhaps a Sauvignon Blanc or a light Chardonnay), and you’ve got a meal that’s pure joy in every bite.
Ingredients
For the mushrooms:
- 8 large mushrooms
- 200g Fourme d’Ambert, crumbled
- 3 cloves garlic, finely chopped
- 1½ tbsp fresh thyme leaves
- 75g fresh breadcrumbs
- 2 tbsp olive oil
- Salt & black pepper
For the salad:
- 150g mustard greens
- 1½ tbsp wholegrain mustard
- 3 tbsp olive oil
- 1½ tbsp red wine vinegar
- 1 tsp honey
- Salt & black pepper
For the potatoes:
- 750g new potatoes
- 30g butter
- Handful of fresh parsley, chopped
