Mushrooms with Taleggio and Tomato Sauce

My friend Jane made this for our Reading Group recently and it was so delicious that I immediately asked for the recipe. It is gloriously quick and easy to put together yet tastes rich and complex. It really does take 10 minutes to assemble and only 15 minutes in the oven, so it’s on the table in under 30 minutes. Make a green salad while it’s in the oven and you have the perfect mid-week vegetarian supper, lunch or, with a starter and dessert, dinner.

The recipe originally came from the Waitrose magazine, and there is a more complicated version in Ottolenghi’s Plenty, as well as a number of other variants online. I made it with sage, as I didn’t have any thyme, and can report that thyme tastes better. If you had some home-made tomato sauce to hand then that would be good here. The only problem with using passata is what you do with the rest of the carton, as I never seem to think of another suitable recipe to make before it starts going mouldy – any ideas?

Quantities here are for two but can easily be multiplied as required.

150g passata
2 large portabella or field mushrooms
100g Taleggio
a few sprigs of thyme
2 small slices of sourdough (or ciabatta)
1 tbsp olive oil

Heat the oven to 200ºC Fan/220º C/Gas mark 7. Pour the passata into an ovenproof dish. Trim the stalks of the mushrooms and wipe the caps (you can peel them if they are damaged, but I rarely find this is necessary). Place them on the passata, stalk side up.

Slice the Taleggio and divide between the two mushrooms. Strip the thyme leaves from the stems and scatter the leaves over.

Tear the bread into small pieces into a bowl and toss with the olive oil. Scatter over the dish and bake in the oven for 15 minutes until the cheese has melted, oozing into the sauce, and the bread is golden.

There, I told you it was easy!

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