An easy starter for vegetarians and meat-eaters alike, these crisp mushroom pots from the Diary Diary Favourites cookbook are simply delicious.
Butter 15g (½oz)
Olive oil 2 tsp
Onion 1 small, peeled and finely chopped
Button mushrooms 225g (8oz), sliced
Blue Cheshire cheese 110g (4oz), rind removed and finely chopped
Egg 1, beaten
Double cream 8 tbsp
Dried thyme large pinch
Salt and freshly ground black pepper
Fresh breadcrumbs 25g (1oz)
Preheat the oven to 190°C/170°fan/Gas 5. Lightly oil four 175ml (6fl oz) ramekin dishes and place in a roasting tin.
Heat the butter and olive oil in a frying pan, add the onion and mushrooms and fry, stirring, until the onion has softened and the mushrooms are just beginning to turn golden. Divide between the ramekin dishes, sprinkle with half the blue cheese and mix together.
Mix the egg, double cream, thyme and a little salt and pepper in a jug then divide between the ramekin dishes.
Mix the remaining blue cheese with the breadcrumbs then scatter over the top of the mushrooms. Pour hot water into the roasting tin to come halfway up the sides of the dishes then bake, uncovered, for 25-30 minutes until the topping is golden and crisp. Serve warm.