Wensleydale Mushrooms
Creamy Mushroom and Bacon Gratin is a delightful dish that combines earthy mushrooms and smoky bacon in a velvety cheese sauce. This comforting recipe is perfect for a cozy meal, with a golden-brown, bubbling cheese topping that adds a delicious crunch. Enjoy this gratin served with warm slices of brown bread for a satisfying and flavorful experience.
— Constant Cookbook
Ingredients
- 50g/2oz butter
- 150g/5oz mushrooms
- 3 rashers smoked bacon
- 35g/1oz plain flour
- 190ml/6½fl oz milk
- freshly ground black pepper
- 150g/5oz Wensleydale
- , to serve brown bread
Instructions
- Melt the butter over a medium heat, before adding the mushrooms and bacon.
- When the mushrooms and bacon are cooked through, add the flour and stir in well. Keep stirring for a further couple of minutes to cook the flour.
- Remove from heat and pour in the milk and some freshly ground black pepper to taste.
- Preheat the grill to hot.
- Put the pan back onto the hob and stir continuously until boiling. Remove from heat and stir in three-quarters of the cheese.
- Divide the mixture into four ramekins, sprinkle over the remaining cheese and place under the hot grill until golden brown and bubbling. Serve with brown bread.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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