A recipe from Neil Cooper of The Greyhound on the Test Hotel in Hampshire
Ingredients
- butter or oil for cooking
- 40 g shallots finely chopped
- 400 g wild mushrooms
- 2 garlic cloves crushed
- 200 g blue cheese diced
- 570 ml double cream
- 30 g Tarragon chopped
- 100 g brioche breadcrumbs
- 120 g Panko breadcrumbs
- salt and black pepper
Servings:
Instructions
- Preheat the oven to 180C/350F/gas mark 4. In a large frying pan, saute the shallots then the mushrooms in butter or oil until just tender. Season to taste.
- Add the garlic and blue cheese. When the cheese just starts to melt, add the cream and reduce until thick. Add the tarragon.
- Put the mixture into a heatproof bowl suitable for serving, or four individual bowls. Combine the two breadcrumb types and scatter over the mix.
- Bake for 20-25 minutes until golden brown and then serve.
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