Autumn is a season that I really enjoy; I just love watching the woodlands on the slopes of Binevenagh gradually turn to shades of yellow and red as the trees start to wind down for winter, but although nature may be going into hibernation, at Broglasco Farm we’re busy year-round!
Despite the chill that’s been creeping into the air we have managed to hold onto a little bit of summer at the farm with our field of bright yellow sunflowers, which are still providing a splash of colour and attracting bees, butterflies and plenty of visitors.
Our sunflower field has been a great success so far, with visitors already donating over £550 for the Air Ambulance NI, and we would like to say thanks to everyone who has already donated. If you’re quick you can still drop by and take some pictures in our field of gold before the sunflowers go over and you can give a donation towards the charity when you’re here. Make sure to wear suitable footwear though as the field can get a bit muddy!
We’re now well into September (where has the year gone?), autumn is approaching at full speed and the children are well settled back into school for another term, we’re trying to get back into a routine. There isn’t always time to spend ages cooking, but that doesn’t mean that we want to scrimp on taste. Autumn is the perfect time to make use of the changing seasonal fruit and veg and it’s around now that mushrooms start to appear, so I love to incorporate them into my recipes.
As this month is also Sourdough September I’ve come up with a quick and simple snack using some locally made sourdough bread that will liven up even the dullest supermarket mushroom.
Cheesy Garlic and Rosemary Mushrooms with Mascarpone on Sourdough
The quantities given are for two slices of sourdough for one person as a quick and tasty lunch or snack, but are easy to scale up if making for more people.
Ingredients:
- One fresh Sourdough loaf sliced into 1-inch thick slices
- 100g Mushrooms
- 1 spring onion, finely chopped
- 1 tbsp Broighter Gold Garlic & Rosemary Oil
- 1tsp of chopped thyme (1/2tsp if using dried)
- 50g Mascarpone
- 100g cheese, I use medium cheddar but you can substitute with your favourite cheese.
Method:
- Turn on the grill to a medium heat
- Slice the mushrooms and add to a pan with 1tbsp of Broighter Gold Garlic and Rosemary Oil and the chopped thyme, fry for approximately four minutes over a medium heat until softened and starting to brown slightly. Add the chopped spring onion and cook for one minute more.
- Meanwhile grate your cheese and slice your sourdough bread.
- Toast the slices of sourdough and when ready spread with some local salted butter, pile each slice of sourdough with the cooked garlicky, herby mushrooms then dollop some mascarpone on top and finally sprinkle with cheese.
- Place under the grill for a few minutes until the cheese is melted and bubbling.
- Season with salt and pepper
It’s perfect on its own as a light lunch with a nice rocket salad on the side, drizzled with some balsamic vinegar.
