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Ingredientes
- Â x mm fresh horseradish root peeled and very finely grated (or possibly 1 tbsp creamed horseradish from a jar)
- 1/2 Tbsp. cider vinegar or possibly lemon juice 150g soft goat's cheese
- 3 Tbsp. creme fraiche Sea salt and pepper
- 500 gm mediumcap field or possibly chestnut
- Â Â mushrooms stem ends trimmed
- 6 x shallots cut into eighths
- 1 clv garlic crushed
- 4 sprg thyme
- 4 Tbsp. extra virgin olive oil
- 1 lt chicken or possibly vegetable stock
Direcciones
- Preheat the oven to 190C/375F/Gas Mark 5.
- Mix the grated horseradish with the vinegar then beat in the cheese and 1 tbsp of the creme fraiche and season with salt and pepper.
- Refrigeratetill needed.
- Next in a large roasting pan toss together the mushrooms sliced shallots garlic thyme extra virgin olive oil with a smattering of sea salt and a few twists of pepper. Spread everything over the pan with your hands so which the mushroom gills face upwards.
- Roast in the oven for about 10 min till the mushrooms and onions are just cooked.
- Pour the stock into the roasting pan
- (or possibly transfer everything to a saucepan) and simmer on the hob for about 5 min then blend in batches in a processor till smooth but still flecked.
- Stir in the remaining creme fraiche and reheat thoroughly before serving.
- Top each bowl with a good blob of the horseradish cheese.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 1036 | |
| Calories from Fat 553 | 53% |
| Total Fat 61.71g | 77% |
| Saturated Fat 15.53g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 220mg | 9% |
| Potassium 1214mg | 35% |
| Total Carbs 57.17g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.06g | 0% |
| Protein 59.68g | 95% |
