Grilled “cheese”,wild mushrooms
Ingredients
2x Porridge sourdough slices
2x Sliced vegan cheese.
75g Vegan bechamel
70g Wild mushroom mix pan-fried with thyme and fine garlic
30g Oatly creme fraiche
1g Chives, finely chopped
70g. Wild mushroom mix
15g Stork
10g Vegan parmasen
Allergies: Gluten, Soy.
MOP
- Build the sandwich by spreading the mushroom béchamel on both slices of the thick cut sourdough
- With mushroom béchamel sides facing up and half the vegan cheese to the one slice and the other half to the other slice. Place the pan fried wild mushrooms on top of the cheese and the close the sandwich ensuring to press together tightly. These can be made ahead of service and kept in the fridge wrapped individually in clingfilm for 2 days maximum
- To order melt the stork in a pan till bubbling, add the sandwich to the pan and fry until golden brown on one side. Once brown flip the sandwich over in the pan and then place the pan in the oven at 185c for 4 minutes.
- In a separate pan heat the stork and cook out the mixed mushroom, add the fatly creme fraiche to make a mushroom sauce.
- To plate add the mushroom grilled cheese and top with the vegan mushroom mix.
- Add chives on top, serve.
Mushroom bechamel.
Ingredients
125g Stork
125g Plain flour
500g Oat milk
500g Mushroom stock (from roasted flat mushrooms)
3g Salt
1g Black pepper
155g Chopped cooked flat mushrooms
MOP
- Roast the mushrooms whole with some vegetable oil, garlic and thyme. Allow to cool and the strain off the liquid and reserve. Chop the cooked mushrooms finely and reserve these too
- Make a bechamel with the first 4 ingredients and allow 20 minutes on a low heat for the flour to cook out once you have added both liquids. Once the flour has cooked out and you have a glossy, smooth sauce add in the chopped mushrooms and season to taste. Pour this in containers and allow to cool refrigerated and then cover