You still have plenty of time to take part in this edition of Weekend Herb Blogging and as I am hosting I thought I should, at least, get my own post up.
These are Swiss Brown mushrooms and are also known as Brown, Cremini, Crimini, Honey Brown, Italian Brown, Italian and Roman Brown Mushrooms. They are a simple mutation of the common White mushroom. They have a stronger flavour and a firmer flesh which makes them an excellent choice for cooking as they will keep their shape.
Mushrooms are a good source of protein and fibre and they also contain Vitamins B1, B2, B3, B7, B12 and C along with Iron, Phosphorus, Potassium and selenium. They are also the subject of medical research on whether they contain properties that can help prevent cancer.
The dish I'm making today utilises the Swiss Browns firmer texture and in a sense, it's a dish that you serve in a variety of ways. I'm roasting the mushrooms whole with a light sprinkling of Olive Oil and lemon thyme and near the end of their cooking, I crumble into the caps, fresh Chèvre . Chèvre is interesting as even though it will have been heated it still maintains it's shape and it's only when you cut into it that you see how soft it really is.
Roasted Swiss Brown Mushrooms with Chèvre and Lemon Thyme
Swiss Brown Mushrooms, stems removed
Chèvre, such as this and this
fresh Lemon Thyme
salt and freshly ground pepper
Lemon Scented Olive oil, to garnish (optional)
extra lemon thyme leaves
The recipe is quite loose - you can make one or a hundred with similar ease.
After a gentle wipe of the mushroom caps place them in a bowl - drizzle in a little Olive oil and toss lightly.
Place them cap side down (gill side up) on a baking paper lined oven tray. Sprinkle over with fresh lemon thyme leaves and a grinding of salt and black pepper.
Cook in a preheated 180°C/350°F oven for about 10-15 minutes for medium sized caps. If you are using large mushrooms then naturally you will need to increase the cooking time. Remove and place rough chunks of Chèvre into each cap - return to the oven for another 5 minutes or until the cheese has heated through.
Place the mushrooms on a serving dish, drizzle over with a little Lemon scented Olive oil if desired and some more fresh lemon thyme leaves.
You can serve this as a great side dish to a main meal or use them as a bruschetta topping - on a thick slice of toasted sourdough, stagger the mushrooms and then drizzle over with the pan juices for an extra mushroom hit.
If the weather permitted, you could easily do these on the BBQ and for something with a bit more flavour, try using a soft blue cheese.
I'm having a great time reading the entries that have come in so far, there's some new and usual offerings on show. If you need more information on how to take part then just head over to this post.
Tagged with Weekend Herb Blogging : WHB