Field mushrooms and cheddar on toast

Field mushrooms and cheddar on toast
If you’re planning on some light-hearted drinks and canapés, why not try Cathedral City Cheddar's recipe as a great complement to a glass of wine. Delightfully simple and equally delectable, they can be partially prepared ahead of time, meaning they’ll only take minutes to whip up when you’re guests arrive!
 

Topping:

100 g grated Cathedral City Cheddar

40g butter

400g field mushrooms (mixture of button and chestnut)

300g mixed wild mushrooms (ie. ceps, chanterelles and morels)

2 tbsp olive oil

2 cloves garlic

1 tbsp chopped parsley

1 tbsp chopped tarragon

1 tbsp chopped parsley

Salt and pepper

For the toast:

4 slices of toasted bread of your choice (sourdough, brioche or a fresh white yeast are particularly good with this dish)

75g homemade mayo (see recipe below)

2 handfuls of rocket

Drizzle of crème de balsamico (balsamic syrup)

Garlic Mayo:

4 large egg yolks (free range if possible)

½ tsp Dijon mustard

350 ml sunflower or rapeseed oil

100ml extra virgin olive oil

½ tbsp white wine vinegar

1 tbsp freshly squeezed lemon juice

1 clove of garlic crushed

Salt and pepper

First make the mayo. Place the egg yolks and mustard in a large bowl. In a jug combine the two oils, next slowly drizzle the oil mix into the egg mix while continuously whisking, keep adding the oil very slowly in a steady stream whisking all the time until the mixture starts to thicken and emulsify. At this point you can add the vinegar and the lemon juice, which will lighten the mix and make it easier to add the remaining oil. Season to taste. Add crushed garlic. This will last for up to 2 weeks when kept in a sealed container in your fridge.

For the topping carefully clean your mushrooms (do not rinse under water as the mushrooms will soak this up and you will lose the flavour, instead gently clean them with a pastry brush to remove and dirt). Cut all the mushrooms into slices. In a large frying pan, melt the butter with the olive oil. Add the mushrooms and season with salt and pepper. Cook for 4-5 minutes then add the garlic and the herbs and continue to cook for a further minute, taste and adjust seasoning, if required.

To serve, slather the toast with your homemade mayo and pile on the cooked mushrooms. Cover with cheddar and grill unto golden brown. Top with rocket and drizzle with crème de balsamico and enjoy!

This recipe is brought to you by Cathedral City Cheese

Serves
4

Main ingredients
Cheese

Recipe Type
Starters, Entertaining, Snacks, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

This can also be used as a canapé; to serve as a canapé simple cut your toast into bite size pieces and continue as above

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