(5 portions)
  • 2kg (flat, button and mixed) mushrooms
  • 1 small white onion finely chopped
  • 1 small leek washed and chopped
  • 2 cloves garlic crushed in rock salt
  • 2 tbs chopped thyme, rosemary, marjoram and parsley
  • 30g butter
  • 250g Lincolnshire Smoked Poacher
  • 100g Cheddar
  • 1/2 loaf of brioche 
  • Olive oil
  • Dressed mixed salad
  • Salt and pepper 


  1. Sweat down onion, leek, garlic in butter till soft.
  2. Throw in mushrooms; cook down till all the moisture evaporates. 
  3. Add herbs and season.
  4. Toast both sides of brioche and rub with olive oil.
  5. Top with mushrooms and cheese. Bake till golden and serve with salad.