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Portobello and cauliflower mushroom bake

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About

A warming supper or delicious appetizer, this mix of nutty and rich Jerusalem artichokes with delicate and textured cauliflower mushrooms and flavoursome portobello mushrooms will make a cold, autumn day a lot brighter. We’ve added a bit of toasted sesame oil and nutmeg for a smoky, spicy feel, and if you can’t get hold of the elusive cauliflower mushroom, then replace with blanched and drained actual cauliflower.

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