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.)
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
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.