Baked field mushrooms

Jun 27 2008 by Bill Oldfield, The Journal

BIG flat mushrooms are so much more tasty than the button variety and baking them for a few minutes in the oven makes their flavour even more intense.

I’ve assumed three mushrooms per person but it really depends on how big the mushrooms are, how hungry you are and how much you like mushrooms. In fact all the amounts in this recipe are as flexible as you wish, It really is that easy. I’ve suggested nettle cheese but mozzarella would be good as would a nice cheddar.

Ingredients

Six flat cap or field mushrooms

Olive oil

A few handfuls of fresh spinach

One tin of plum tomatoes

One shallot or half a small onion – peeled and finely chopped

One clove of garlic – peeled and crushed

A pinch of sugar

75g Northumberland nettle cheese - crumbled or grated

Sea salt and freshly-ground black pepper

First make the tomato sauce by gently sautéing the shallot and garlic in a few glugs of olive oil in a saucepan. Be careful that the garlic doesn’t burn and when soft, add the tomatoes and their juice along with the pinch of sugar and some black pepper. Stir and simmer without a lid for 20 minutes.

Meanwhile, pre-heat the oven to 190°C (gas mark 5), place the mushrooms in a roasting tin and shake a little olive oil and salt and pepper over them. Place in the oven and bake 10 to 15 minutes or until the mushrooms appear to soften.

While they’re baking, wash the spinach and place in a saucepan. Add a few drops of olive oil and put on a lid. Heat until the leaves begin to wilt. Remove from the heat and then, using the back of a spoon or a fork, press the spinach to squeeze out the excess water and drain it off.

Spoon the spinach into the mushrooms, top with the cheese and return to the oven for five minutes.

Meanwhile, add a few more glugs of olive oil to the tomato sauce and, using a stick blender, liquidiser or food processor, puree the sauce until it is smoother and goes all creamy. Taste and add salt if necessary. To serve, place the mushrooms on warmed plates and surround with tomato sauce.

Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops. For discounted copies contact us at the restaurant on Claypath, in Durham on (0191) 370-9595 or go to www.oldfieldsrestaurants.com