Leerdammer Recipes: Grill it, melt it, sprinkle it, love it!
Field Mushrooms with
Leerdammer, Garlic and Parsley Oil
- Serves 4 - 6
- Preparation 10 minutes
- Cooking 15 minutes
Ingredients
- 350g Leerdammer Original Block, cut into small diced cubes
- 12 large field mushrooms
- 2 garlic cloves
- ½ lemon, juiced
- 4 tbsp flat leaf parsley, chopped
- 1 shallot
- ½ red chilli
- 100ml olive oil
- 110g butter
- Seasoning
Method
- 1. Cut the block of Leerdammer into 1cm cubes. Then place the field mushrooms, stalk side up onto a baking tray and put the Leerdammer evenly on top of the mushrooms, together with a little knob of butter on each one.
- 2. Drizzle with olive oil and seasoning and place in a pre-heated oven (180°C/Fan 160°C/Gas Mark 4) for 10-15 minutes to cook through until lightly brown.
- 3. Whilst the mushrooms are cooking, peel and finely chop the garlic and shallot, and place in a bowl with the lemon juice and the rest of the olive oil. Add the chopped parsley, diced red chilli and seasoning. Place in a pan and slightly warm.
- 4. Remove the mushrooms and place in a serving dish. Pour the dressing over the top and either serve still hot or leave to cool, refrigerate and serve cold.
Tip!
- This is such a simple and tasty idea and can be adapted to any mushrooms. If you cannot find large field mushrooms use widely available Portobello ones instead. Alternatively use about 600g of medium-sized chestnut or button mushrooms; stuff and cook as above and serve them as a delicious starter or light lunch with crusty bread.
- Why not try Leerdammer Lightlife or Mature Block as an alternative?