Roasted garlic mushrooms with brie
I’m almost entirely off work this week because the schools around here are on their Easter holidays. I’m trying my hardest to make the most of all this bonus free time – get lots of recipes lined up to show you, get the house spotless, tackle some of those nagging tasks that have been hanging over me for ages (I sewed up a hole in a cardigan that has literally been there for about two years, no lie). Last night I was so exhausted from tidying all day that I may have resorted to watching an Ashton Kutcher movie… yes. I know. These are dark times.
The highlight of my busy day yesterday was lunch (as it usually is) – not only because eating is one of my favourite things to do (can you tell I’m a bit of a fatty?) but because it usually consists of wonderful things like roasted garlic mushrooms and melty brie, served on warm, crusty bread. Um, yum. Definitely a worthwhile break from tidying.
I’m doing a bit of teaching this afternoon but after that I think I might reward myself with another movie (not Ashton Kutcher, I promise), a nice dinner and perhaps an evening spent at the pub. Always a good way to end the day.
- 4 cloves garlic
- 400g mushrooms, diced
- 2tbsp butter
- 2tbsp fresh basil, chopped
- 100g brie, diced
- Black pepper
- Crusty bread, to serve (optional)
- Peel the garlic and cut each clove into about 3 chunks. Place in a medium-sized baking dish and top with the mushrooms (they will shrink a lot when cooking, so choose a dish that the mushrooms will pretty much fill to the top). Dot the butter around on top of the mushrooms, and roast for 25 minutes at 190°C (Gas Mark 5 / 375°F).
- Remove the garlic mushrooms from the oven, and stir. Sprinkle over the chopped basil and scatter the diced brie on top along with some cracked black pepper. Return to the oven for a further 15 minutes. Serve with crusty bread.