Roasted Flat Mushroom


Serves four as a starter (perfect for vegetarians)

  • 4 x large porterbello mushrooms(stalk removed)
  • 200g baby spinach (picked, washed and drained)
  • 300g medium Jersey Royal New Potatoes
  • 200g goats cheese (pref creamy french vereity like crottin)
  • 10g basil (chopped)
  • 10g chervil (chopped)
  • 10g flat parsley (chopped)
  • 20g chives (chopped)
  • 1 egg yolk
  • 15 ml double cream
  • 30 ml whipping cream
  • 2 x shallots
  • 2 x  cloves garlic
  • 100g unsalted butter.(diced)
  • 40 ml white wine
  • juice 1/4 lemon
  • little olive oil for frying
  • salt and pepper

Jersey Royal Recipes

Roasted flat mushroom with saute' Jersey Royals, baby spinach and herbed goats cheese.


  1. Place the washed Jersey Royals in a saucepan of cold water, bring to the boil and simmer until they are slightly under cooked(about 10 minutes) then cool them in cold water. Dry then cut in half length ways.
  2. Place the well broken  goats cheese in a blender with the whipping cream, egg yolk, parsley, basil and chervil and a little salt and pepper, Blend for just a few seconds so the mix just comes together. Refridgerate for a couple of hours, so the mixture firms up.(can be kept for for two days in the fridge).
  3. Gently heat a frying pan on a medium hob. Add a little olive oil and fry the mushrooms for one and a half minutes each side so they are slightly under cooked and place on a baking tray.
  4. Gently heat a frying pan add a little olive oil and place the potatoes in the frying pan flat side down and cook both sides until they are golden brown.
  5. Place equal amounts of the Royals on the mushrooms, season with salt and pepper.
  6. Place a saucepan on the heat. When hot add a little olive oil then the baby spinach and stir for one minute until it's cooked. Season with salt and pepper and drain in a colander and squeeze out the excess moisture.
  7. Place the spinach on top of the Jersey Royals, and place a tablespoon of the goats cheese on each of the mushroom stacks and place in a pre heated oven 230 c for 4-5 minutes.
  8. To make the garlic butter sauce heat a saucepan add a little butter and gently cook the shallots and garlic. Turn up the heat and add the white wine and reduce down until the liquid has almost evaporated then add the double cream, bring back to the boil then whisk the remainder of the butter into the reduction. Add the lemon juice and the chives, season with salt and pepper.
  9. Remove the mushroom stacks from the oven, the goats cheese should be starting to melt and lightly browned. Place on plates and drizzle the butter over and around the mushrooms.