Cheesy autumn mushrooms

Cheesy autumn mushrooms

Let’s continue with autumn recipes series and today’s chosen recipe is “Cheesy autumn mushrooms”. This low carb treat can be perfect for dinner and it goes really well with roast pork and fruity sauce. Ingredients like: walnuts, mushrooms or sprigs, give not only an unforgettable flavor but they are healthy as well.

Walnuts are very important to this dish and let’s remind ourselves of some of the most exciting research about walnuts that include: Cancer-Fighting Properties; Heart Health; they have rare and powerful antioxidants; weight control; Improve reproductive health in men; brain health and diabetes. These health benefits remind you to consume as much as possible walnuts. 

Ingredients

  • 4 large field mushrooms
  • 100g gorgonzola or other blue cheese, crumbled
  • 25g walnuts, toasted and roughly chopped
  • 4 thyme sprigs
  • knob butter, cut into small pieces
  • rocket leaves, to serve

Preparation for Cheesy Autumn Mushrooms starts by:

Heating oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.

Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

 

Roast pork with fruity sauce

Roast pork with fruity sauce is a fast and easy roast dinner and it is the best companion for Cheesy Autumn mushrooms.

Roast pork with fruity sauce

Ingredients

  • 2 x 400 g pork tenderloins
  • 2 tsp dried rosemary, chopped
  • 2 tbsp vegetable oil
  • 4 chicory, trimmed and halved
  • 25g membrillo, chopped into small pieces
  • 200ml hot vegetable or chicken stock
  • 5 tbsp dry white wine

 

Cooking method

  1. Heat oven to 200C/fan 180C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.
  2. Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.

Recipe source & pictures: Good Food Magazine

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