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Baked Porcini with Cheese, Honey & Thyme - Recipe by Amber Guinness

Name: Baked Porcini with Cheese, Honey & Thyme - Recipe by Amber Guinness
Ingredients: 4 large porcini mushrooms, or 400 g mushrooms; 1 Tbs olive oil; Sea salt and freshly ground black pepper; Thyme sprigs, leaves picked; 8 slices fresh pecorino, emmental or mild cheddar; 2 Tbs runny honey; To serve:; Crusty bread

Serves: 4

Prep:10 mins

Cook:15 mins

Ingredients

4 large porcini mushrooms, or 400 g mushrooms
1 Tbs olive oil
Sea salt and freshly ground black pepper
Thyme sprigs, leaves picked
8 slices fresh pecorino, emmental or mild cheddar
2 Tbs runny honey

To serve:

Crusty bread

Method

Preheat the oven to 200 C (400 F) fan-forced.

Clean the mushrooms using a clean brush or tea towel to rub away any dirt. Cut away any roots or particularly earthy bits. Slice the mushrooms lengthways about 5 mm thick. Transfer to a roasting tin large enough to lay the mushrooms out in a single layer. (If you’ve bought pre-sliced mushrooms, put them directly in the roasting tin.)

Drizzle with the olive oil, season with salt and black pepper and toss, then arrange so that the mushrooms aren’t piled up on top of each other. Scatter the thyme over, then lay the cheese slices on top and drizzle with the honey.

Bake for 10–15 minutes, until the mushrooms are cooked and the cheese is bubbling.

Serve hot, with a loaf of crusty bread.