Creamy mushroom cob loaf

A simple and comforting recipe by Pure Mushrooms, perfect for weekend gatherings.

Preparation Time: 45 minutes

Serves: 4

Ingredients

Creamy Mushroom Sauce

• 50 gm butter

• 1 large onion - finely diced

• 2 cloves of garlic - crushed

• 400 gm Swiss/white mushrooms - sliced

• 2 tbsp sherry or port

• 1 tbsp butter

• 30 gm flour

• 600 ml vegetable stock

• pinch of nutmeg & chilli (optional)

• sea salt & black pepper to taste

• 100 ml thickened cream

• 2 tbsp parsley - chopped

Method

Cut the top off the loaf and scoop out the soft bread on the inside of the loaf. Cut the lid and the inside of the loaf in pieces for dipping.

Mix the olive oil, 1 garlic clove and 1 tbsp of parsley. Brush the inside of the loaf with 1/3 of the mixture. Add the bread pieces to the remaining olive oil and mix well, set aside.

Lay baking paper on a tray and preheat the oven to 175 degrees.

Heat 30 gm of the butter in a large pan over medium heat. Add the onion and sauté until caramelized. Add 20 gm of butter and add the mushrooms and garlic, fry for 4 minutes or until golden. Add  the sherry/port, stir for 1 minute and remove mix from the pan and set aside.

Melt 1 tbsp of butter in the pan and add the flour, stir until thickened. Then gradually add stock and bring to boil, reduce heat. Add the mushroom mix and stir for 3 minutes. Then add the nutmeg and chilli and salt and pepper to taste. Stir in the cream and parsley and simmer for 15 minutes.

Meanwhile:
Put the bread pieces onto a baking tray and place in the oven for 12 minutes or until crisp. After 5 minutes add the unfilled cob loaf into the oven for the remaining time. Take out the cob loaf and bread pieces and place on a serving board. Fill the cob loaf with the creamy mushroom sauce & serve with the crispy bread.

Recipe Courtesy of: Pure Mushrooms