Mixed mushroom casserole
Free from:
Eggs
Gluten
Wheat
Serves 4. Preparation time 15 minutes . Cooking time 30 minutes. (You can add a tbsp of honey and 2 tsp of mustard, for a honey and mustard hit.)
Ingredients
- 150g pkt shiitake mushrooms thickly sliced
- 150g closed cup mushrooms thickly sliced
- 150g pkt oyster mushrooms thickly sliced
- 2 red peppers deseeded and sliced
- 125g green beans halved
- 6 shallots halved
- 150ml crème fraiche
- 300ml carton single cream
- 3 cloves garlic crushed
- 75g vegetarian cheddar/gruyere cheese grated
- Salt and pepper to taste
Method
- Preheat oven to 190C, 375F, Gas 5. Prepare mushrooms, peppers, beans, and peel and halve shallots. Place in 3.5 ltr ovenproof dish.
- To make the sauce, place cream, crème fraiche, garlic, salt and pepper in a pan on low heat. Stir and heat through for 1-2 minutes until mixture starts to become runny. Turn off the heat and stir in the cheese. Pour over vegetables.
- Top with some extra cheese, cover with lid or foil and place in the oven for 30 minutes. Serve with some boiled new potatoes or with a bowl of penne pasta.
Our thanks to The Vegetarian Society for sharing this recipe.