Asparagus and Mushroom Gratin

Name: Asparagus and Mushroom Gratin
Yield: Serves 8
Ingredients: 2 oz/56 g butter; 1 lb/450 g mushrooms, wiped and sliced; 8 oz/225 g asparagus, trimmed, and cut in 1-inch/2.5-cm pieces; 1 tbsp sunflower oil; 12 oz/340 g grated Cheddar cheese; 1 pint/570 ml double cream; Salt and freshly ground black pepper; Salt and freshly ground black pepper; A good pinch of thyme; Juice of half a lemon; 2 oz/56 g fine breadcrumbs (white or brown); 2 tbsp chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is rather a rich main course, so I would plan for a fairly light, simple first course and pudding to precede and follow it. I like to serve it with plain boiled brown or Basmati rice.

Ingredients

1 lb/450 g mushrooms, wiped and sliced
2 oz/56

Main course
Vegetarian

Method

Start by cooking the sliced mushrooms. Melt the butter and heat the oil together in a wide saucepan or frying pan, heating till it is very hot. Cook the sliced mushrooms in small amounts till almost browned, then take them out of the pan with a slotted spoon and keep to one side. Steam the asparagus until just tender and set aside also.

Put the cream, 8