This is my fave alternative to cauliflower cheese. It’s perfect with a roast dinner and is really easy to make, plus is bloody delicious.
If anyone is bored with the usual accompaniments then this is a must to make.
Prep: 10 minutes
Cooking time 50-60 minutes
- 1 onion (red or white) finely chopped
- 2 garlic cloves, finely chopped
- 300g large flat mushrooms, cut into chunks
- 4 leeks, cut into 1 cm rounds
For the cheese sauce
- 30g butter
- 2tbsp plain flour
- 600ml milk
- Worcestershire sauce
- 1tsp English mustard
- 50g extra mature cheddar cheese, grated, plus a handful for on top.
- 1tsp cayenne pepper
- Pre-heat your oven to 180°C Fan.
- Add a splash of olive oil to a large frying pan or saucepan on a low heat, and add the onion and garlic. Allow to sweat for 5 minutes.
- Add the mushrooms. Try not to move the mushrooms too much otherwise the water inside is released, and we want this mixture to be quite dry.
- Once the mushrooms are cooked, remove from the pan along with the onion and garlic, and place in a shallow ovenproof dish.
- Return the pan to the heat, add a knob of butter and throw in the leeks. On a low heat these should take around 10 minutes. Then add the leeks to the mushrooms and allow to cool.
- Using the same pan as you cooked the mushrooms and leeks in, add the 30g of butter, and allow to melt. Once melted, add the flour and stir continuously, to cook the flour for a few minutes.
- Slowly add the milk, a spoonful at a time, stirring until combined and then add another spoonful. Once all of the milk has been added, add the mustard, Worcestershire sauce and cheese, and leave to thicken for 5 minutes.
- Pour over the mushrooms and leeks mixture, cover with s sprinkle of cheese and the cayenne pepper.
- Place on a tray and bake in the oven for 30-40 minutes or until the top is bubbling.