WHAT TO EAT TONIGHT

Mushroom and raclette burger

A satisfying and decadent twist on a veggie favourite

Posted

Added on

A satisfying and decadent twist on a veggie favourite

Posted

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 20 minutes
  • 6 Portobello mushrooms
  • 30ml rapeseed oil
  • A sprig of thyme
  • 1 garlic clove, crushed
  • 6 slices of Raclette cheese or 160g Gruyère, grated
  • 30g high-quality mayonnaise
  • 2 brioche buns, toasted to garnish
  • A few leaves of Baby
  • Gem lettuce
  • 1 beef tomato, sliced
  • 2 pickled cucumbers or gherkins, sliced
  1. Peel the mushrooms, and remove the stalk from the middle by twisting until it comes away. Discard the stalk and put the mushrooms into a large, deep roasting tray with the rapeseed oil, thyme and garlic. Season well with salt and pepper and cover the tray with foil.
  2. Place in an oven heated to 180°C/Gas Mark 4 for 15 minutes.
  3. Remove the mushrooms from the oven and lift off the foil. Pour away any liquid from the tin, then divide the cheese between the mushrooms and return to the oven for 5 minutes, uncovered, until the cheese has melted and is bubbling.
  4. Spread a tablespoon of mayonnaise on each brioche bun half, and top the base with a slice of baby gem, a slice of tomato and a couple of slices of pickled cucumber or gherkin.
  5. Place 3 mushrooms on each bun and push down the top half of the bun over the mushrooms.

Recipe extracted from Fortnum & Mason: Christmas and other winter feasts

Recipe extracted from Fortnum & Mason: Christmas and other winter feasts

by Tom Parker Bowles

Published by Fourth Estate

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Tagged in:
Cheese
mushrooms
Vegetarian

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