Crispy stuffed mushrooms

Step 1

Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.

Step 2

To make the filling, preheat the oven to 200C/400F/Gas 6.

Step 3

Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.

Step 4

For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes.

Step 5

As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool.

Step 6

Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper.

Step 7

Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool.

Step 8

Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.

Step 9

Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately.