Wild Mushroom Cheesecake

Name: Wild Mushroom Cheesecake
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ teaspoon chopped fresh marjoram; Salt and pepper; 275–350 g (10–12 oz) wild or cultivated mushrooms, washed; ½ teaspoon chopped fresh parsley; 2 tablespoons sliced Spring onions; A squeeze of lemon juice; 3 tablespoons groundnut oil; 1 tablespoon mushroom ketchup or essence; 1 tablespoon sherry or red-wine vinegar; 2–3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The wild mushrooms can be girolles, ceps or trompettes de la mort. If none of these is available, replace them with button or brown-cap (chestnut) mushrooms.

Ingredients

275–350 g (10–12 oz) wild or cultivated mushrooms, washed
2–3 tablespoons</

Europe
United Kingdom
Starter
Gluten-free
England
Vegetarian

Method

If using cultivated mushrooms, they should all be quartered. Ceps will need to be sliced, trompettes halved and girolles left whole or halved if large.

Heat a frying-pan with the olive oil. Add the mushrooms and Spring onions and sauté for a few minutes. Mix the mushroom ketchup or essence with the groundnut oil, a squeeze of lemon and the vinegar. Season with salt and pepper and