Mixed mushroom casserole

There are lots of different ways you can make this fantastic mushroom casserole, add mustard and honey, or lemon and tarragon or let your culinary imagination take you away!

Serves: 4
Preparation time: 15 minutes
Cooking time: Approx 30 minutes

What you need:

• 150g/5oz closed cup mushrooms, thickly sliced
• 150g pkt oyster mushrooms, torn
• 150g pkt shiitake mushrooms, thickly sliced
• 2 red peppers, de-seeded and sliced
• 125g/4oz green beans, halved
• 6 shallots, halved
• 284ml/10 fl.oz carton single cream
• 150ml/5 fl.oz crème fraiche
• 3 cloves garlic, crushed
• Pinch of salt and pepper
• 75g/3oz vegetarian cheddar or gruyere cheese, grated

What you do:

1. Preheat oven to 190°C, 375o F, Gas 5
2. Prepare mushrooms, peppers, beans and shallots. Place the vegetables in a 3½-L / 6¼ pt ovenproof casserole dish.
3. To make the sauce: put the cream, crème fraiche, garlic, salt and pepper in a saucepan. Heat gently stirring for 1-2 minutes until the mixture starts to become runny. Turn off the heat and stir in most of the cheese. Pour over the vegetables.
4. Top with remaining cheese. Cover with lid or foil and cook in the oven for 30 minutes.
5. Serve with some boiled new potatoes or with a bowl of penne pasta.

Handy tips and variations:

- Add a 15ml/1tbsp. of honey and 10ml/2 tsp. of mustard, for a honey and mustard hit.
- Add thyme and white wine to the sauce for a classy Sunday lunch.
- Try a squeeze of lemon, tarragon and some flaked almonds for extra crunch!
- Simply throw in cracked black pepper and roasted garlic for an easy twist.

Recipe created by the Cordon Vert cookery school

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