This delicious recipe uses our Cheese of the Month; Beauvale. Beauvale is a rich and creamy blue cheese which is perfect for cooking. Try our recipe on an Autumn evening; served with a glass of our Paxton's Champagne and served on our individual Acacia Wood Boards.
2 White Onions
Cold Pressed Rapeseed oil
8 Large, Flat Mushrooms (e.g. Portabello)
Handful of Parsley
6 Cloves of Garlic (Grate or Minced)
Salt and Pepper
Slice 2 large white onions as finely as you can.
Melt equal parts of butter and rapeseed oil in a frying pan.
Turn the heat down to a very slow simmer. Add the chopped onion and sweat in the pan for as long as your patience allows. The onions should be coated in the fat and the pan should still have excess butter and oil available to it. The pan should not be allowed to become dry as you frequently stir the onions, ensuring that do not colour or catch on the pan. Keep moving the onions around the pan and keep the pan lubricated. After 30 minutes or so, the onion should be starting to break down; becoming translucent, soft and sweet.
Stir in the garlic and sweat for a further 15 - 20 minutes The pan should have now have excess fat and the onions soft, sweet and without much structure at all. Slowly pour the breadcrumbs into the frying pan and stir until the buttery mixture and soft onions form a paste held together by the breadcrumbs. Transfer the hot mixture into a bowl and break the Beauvale into the mix; stirring with vigour until the cheese has been fully incorporated. Stir in the parsley, season to taste and leave to rest until cool.
Peel and destalk the mushrooms and fill the mushrooms with the stuffing mixture. Grill the mushrooms until the top has gratinated and the mushroom cooked throughout.
We served ours with a chopped salad of ripe, full-flavoured tomatoes, cucumber, spring onion and mixed fresh herbs - dressed in garlic, olive oil and seasoned with salt & pepper.