Field mushrooms are literally the steak of the vegetarian world in my eyes, as they are incredibly versatile and can be topped with many different ingredients. From serving with a traditonal side of fresh salad or chips, to drizzling over a cream sauce, slow roasting or pan frying, you can have great fun experimenting.
Today I wanted to use a field mushroom for a quick and light lunch, so I decided to serve it over a bed of celery, carrot and radish. To begin with I took a field mushroom and removed the stalk, dusting off any dirt with a paper towel, before seasoning with a pinch of salt and a splash of extra virgin olive oil. Placing the field mushroom directly onto a baking tray, I then topped it with a clove of freshly sliced garlic, a quarter of a red chilli, extra mature cheddar cheese and sliced babycorn, before placing it into a preheated electric fan-assisted oven on 200 degrees for around fifteen minutes.
Once the mushroom had charred and the cheddar melted I then removed it from the oven and plated it over sliced sticks of celery, roughly chopped carrot and a couple of radishes before topping with pine nuts, pumpkin and sunflowers seeds and a sprig of fresh basil to garnish. What I love about this dish is that it’s a little different to a traditional cheese mushroom and salad. The celery, carrot and radish give a cool, fresh and cleansing crunch, which combined with the succulently mild mushroom, the rich melted cheese, al dente wilted babycorn and creamy crisp seeds is a texture sensation to say the least. The fresh chilli adds a delightful kick of heat, and if you’re careful not to overcook the mushroom the garlic packs a hot punch too. Contrasting cooked food with raw, juicy with crisp, and a touch of heat with subtle flavours makes every mouthful a delight, as it’s just as much a feast for the eyes as it is on the palette with such a delightful mix of colours.