Grilled Portobello mushroom sandwich with Roquefort and caramelised red onion
This is one of those how can something so delicious be so simple. We are talking about the mushrooms. Portobello mushrooms marinated in garlic and tarragon then barbequed or grilled are utterly fantastic. We will happily take them over a steak any day. So much so we wanted to leave it at that for this weeks recipe, but it felt too lazy. So we made it into a meal – something a little naughty for the weekend, and vegan If you don’t add the cheese (add avocado instead if you wish). It feels like a mouthful of happiness – the charred mushrooms with the sweet onions and the salty Roquefort – dreamy. Mushrooms are one of the true pleasures about Autumn, the whole part and parcel. The idea of basket in hand and off to the wood you go like a true forager, having the feeling that you can live off the land, this is the new you – but were too look, and if you do find a mushroom being far too afraid to pick it, imagining the headlines the next day of some fool who ate a piousness mushroom in Hampstead Heath. So instead you quietly retreat, go to the green grocer where you find them happily, in all their glory waiting to be purchased. Once back home you can get back into your foraging boots by taking a brush and dusting off any dirt before throwing them into a hot pan with butter, garlic and parsley you have picked from your windowsill. A productive Saturday. We recently came up with a very good brunch dish – garlicy mushrooms with crispy kale, cheesy creamy polenta, a poached egg and smoked Ricotta. Smoked ricotta is a new revelation, we found that Natoora sells it and have been obsessed – it makes a great addition being crumbled over anything, salads, pizzas, vegetables, eggs, anything! That is what makes cooking so exciting, you never know what is lying ahead to surprise you – a little present, we all deserve a little present now and then.