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Field Mushrooms Gratin

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Ingredients Method

Ingredients
  

  • 8 large field mushrooms
  • 1/3 c oil plus extra to drizzle
  • 50 g unsalted butter
  • 1 tbs finely chopped sage leaves plus extra to fry
  • 125 g sourdough breadcrumbs
  • 200 g taleggio cheese 100g roughly chopped the rest sliced
  • 1 egg lightly beaten

Method
 

  1. Preheat oven to 200°c
  2. Place mushrooms, stalk-side up, in a 7 cup capacity ovenproof dish. Drizzle over the olive oil and season to taste.
  3. Heat butter in a medium frypan over high heat. Add the onion and chopped sage and cook stirring occasionally, for 4-5 minutes until onion has softened. Transfer to a large bowl. Add breadcrumbs and mix to combine. Add the chopped Taleggio cheese and egg, season and stir to combine. Spoon mixture evenly among mushrooms and season.
  4. Roast fro 15-20 minutes until starting to turn golden on top. Place a slice of Taleggio over the top of each mushroom, return to the oven and roast for a further 10-12 minutes until cheese is melted and golden. Drizzle over extra olive oil and scatter over fried sage leaves to serve