Champion Cheese Mushrooms

Makes a decadently luxurious lunch for 2 with very little effort. The ingredients list makes this look pretty basic but the results are gorgeous.


  1. Slice the bread. Toast it or bake it in a pre-heated oven at 170C/gas 3 for 10 minutes or until crisping up. Remove when done. Lightly butter a shallow oven-proof dish which will take the bread in a single layer. Rub it with a cut garlic clove.
  2. Finely dice the onion, crush the garlic and brush and slice the mushrooms.


  1. Melt 50g of butter. Add the onion and garlic. Stir will a wooden spoon and cook very gently for 5 minutes or so until soft, translucent, not browned. Increase the heat and add the wine. Boil it rapidly to kill the alcohol and reduce its quantity by a half. It should take about 5 minutes. Stir in the cream. Cook until reduced by a half again. Keep an eye on the sauce to judge it.
  2. Meantime, melt 25g butter in a frying pan. Throw in the mushrooms and tarragon. Season lightly with salt and pepper. Fry and stir over medium heat for 5 minutes plus until the mushrooms soften, brown and their juices cook off. Pre-heat the grill.
  3. Add the cream mix to the mushroom pan. Simmer it gently to reheat (2-3 minutes).
  4. Lay the bread into the shallow dish. Pour the mushroom and cream mix evenly over the top, getting every last drop of sauce. Cover with your grated cheese.
  5. Sit the dish under the grill. Cook for a few minutes until the top browns and everything is piping hot but without drying it out. Keep a close watch.


  1. Serve this from the dish at the table or spoon it into two warmed bowls. Enjoy with chilled white wine or with chilled water and a crisp green mustardy dressed salad.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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