Babycorn And Pine Nut Cheddar Field Mushroom

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.

Babycorn And Pine Nut Cheddar Mushroom Melt

Babycorn And Pine Nut Cheddar Field Mushroom

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.


About author View all posts Author website

Tracy Kiss

Social influencer, Bodybuilder, Mother, Vegan
London, UK

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.