Field Mushroom and Goats Cheese Towers Vegetarian Starter or Main course
FIELD MUSHROOM AND GOAT’S CHEESE TOWERS
This is a delicious and adaptable recipe enjoyed both by vegetarians and meat eaters. One tower is plenty for a starter with crusty bread and two will make a main course. You can prepare it before hand and the foil covered dish will sit happily in the fridge for up to twenty four hours until you are ready to bake it.
Ingredients Serves 6 as a starter or 3 as a main course
6x field mushrooms, approx 5in
2tbsp olive oil, plus extra for brushing
2 medium onions, thinly sliced
2 beefsteak tomatoes
150g fresh soft goat’s cheese
salt and freshly ground black pepper
Pre-heat your oven to 200c. you will need a shallow oven proof dish that will just fit the mushrooms in a single layer.
Twist the central stalks off the mushrooms and put to one side. Wipe the mushrooms with kitchen paper, brush the base of your dish with some of the oil, now place the mushrooms in the dish gill side up and brush them gently with the oil.
Heat the 2 tablespoons of olive oil in a large frying pan. Fry the onions over a moderate heat, stirring frequently, for about ten minutes until they soften and begin to brown. Now add the chopped mushroom stalks and cook for a further two minutes. Take the pan off the heat and stir in the pesto. Taste and season if necessary.
Now for the fun bit, assembling it all. Spoon an equal quantity of the onion mixture on each of the mushrooms. Cut a thin slice from the top and the bottom of each of the tomatoes, throw these slices away. Then cut the tomatoes into three thick slices and put one on top of each mushroom, season again.
If possible slice the goat’s cheese into 6 slices, if not spoon an equal amount on top of each tomato. Sprinkle each tower with a little paprika.
Cover the dish and place in the oven, cook for ten minutes, then remove the foil and cook for a further fifteen to twenty minutes until piping hot.
Serve with crusty bread as a starter and bread and a salad for a main course.