Celebrity chef Bill Granger shares his favourite brunch recipe – a simple combination of field mushrooms, herbs and creamy taleggio cheese.
Serves 4
8 large field (portobello) mushrooms,
about 10cm diameter
1 tbsp thyme, roughly chopped
4 tbsp extra-virgin olive oil
1 lemon, juice
1 large garlic clove, cut into 8 slivers
200g baby english spinach, washed
150g italian taleggio cheese, sliced
4 thick slices toast, to serve
1 tbsp balsamic vinegar, to serve
1 Preheat oven to 200C. Put mushrooms in a roasting tin. Mix thyme, oil and lemon juice together and pour over mushrooms. Put a sliver of garlic on each mushroom and bake for 10 minutes.
2 Meanwhile, put spinach (with water clinging to leaves) in a frying pan over medium heat and turn with a spatula until wilted.
3 Remove mushrooms from oven. Top each mushroom with a little spinach and some sliced cheese. Return to oven for 5–6 minutes until cheese has melted.
4 To serve, put 2 mushrooms on each slice of toast. Drizzle with pan juices and balsamic vinegar.
