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Translators without Borders Cookbook

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Baked Blue Mushrooms

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

I invented this recipe about 20 years ago, one evening when not much else was in the house and I needed to make dinner, and it’s been a favourite ever since. Yes it’s simple, but some of the best recipes are. It’s vegetarian, but tastes gutsy enough to appease any hardened carnivores.

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Baked blue mushrooms
Baked Blue Mushrooms
Print Recipe
  • CourseMain courses
Servings
6 servings (as a starter; 2 as a main course)
Cook Time
30 minutes
Servings
6 servings (as a starter; 2 as a main course)
Cook Time
30 minutes
Baked blue mushrooms
Baked Blue Mushrooms
Print Recipe
  • CourseMain courses
Servings
6 servings (as a starter; 2 as a main course)
Cook Time
30 minutes
Servings
6 servings (as a starter; 2 as a main course)
Cook Time
30 minutes
Ingredients
  • 6 large portobello mushrooms or use flat mushrooms
  • 1 1/2 tbsp olive oil
  • 100 g blue cheese of your choice (French St. Agur, Spanish Picos Blue or Irish Cashel Blue work well)
  • 70 g hazelnuts
Servings: servings (as a starter; 2 as a main course)
Instructions
  1. Preheat the oven to Gas Mark 6 or 200 degrees C.
  2. Grease a large baking tray. Place your mushrooms, gills up, on the tray. Drizzle with the oil, season, and bake for 15 minutes.
  3. Meanwhile grate or chop the cheese into pieces, and slice the hazelnuts, taking care not to slice your fingers too. Sprinkle the cheese over the mushrooms, and top with the hazelnuts.
  4. Bake for another 10 - 15 minutes until they are browned.
  5. Serve with some warm crusty bread to mop up the juices, and a salad. Delicious!
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Filed Under: Uncategorized Tagged With: gluten-free, vegetarian

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Contributor

Jo Heinrich
Working on an MA in Translation (French – English), and recently discovered the joy of Foodie Translators

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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