Mushroom and cheese pots
« Thread started on: Mar 11th, 2007, 12:08pm »
15 g butter 1 small fresh onion, finely chopped 225 g mushrooms, sliced 1 medium egg 6 tablespoons creme fraiche 1 tablespoon chopped fresh parsley or thyme, plus extra (to garnish) salt & freshly ground black pepper 100 g mature cheddar cheese, grated
1. Melt the butter in a non stick pan and cook the onion and mushrooms for about 5 mins stirring frequently until very soft but not brown. 2. Lightly beat the egg and stir in the creme fraiche and herbs.Season with salt and pepper. 3. Divide the mushroom mixture between four small dishes or ramekins and sprinkle the cheese over the top. Spoon the egg mixture over the cheese. 4. cover the dishes with foil, crimpung the edges securely against the sides of the dishes. 5. Put the dishes in the steamer and cover with the lid. Steam for 15-20 mins until set. 6. Serve sprinkled with extra chopped herbs.
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