7 October 2026
Autumn is one of my favourite times of year at Broglasco Farm. The days are getting shorter, there’s a definite chill in the air and the woodlands on the slopes of Binevenagh are beginning to change to those beautiful shades of gold, orange and red.
And with Halloween just a few weeks away, it really does feel as though autumn has properly arrived. 🎃
While nature around us may be starting to slow down for winter, life at Broglasco Farm certainly doesn’t! There’s always plenty happening on the farm, with our carrot and potato harvest in full flow. Plus the last of the sowing in the fields, my father in law always said you had to be out of the fields by 16th October and that's something that Richard always remembers. This time of year brings a real change in the kitchen too.
Autumn Cooking
As the darker evenings arrive, we naturally start moving away from summer salads and lighter dishes towards warming, comforting food.
Soups, stews, roasted vegetables and simple family meals all start appearing on the menu again. It’s also a wonderful time of year to make the most of seasonal produce.
Mushrooms are one of my favourites for a quick autumn lunch. Paired with locally made sourdough and our Broighter Gold Garlic & Rosemary Rapeseed Oil, they make a really simple dish that’s full of flavour.
Cheesy Garlic & Rosemary Mushrooms with Mascarpone on Sourdough
The quantities below make two slices for one person – perfect for a quick autumn lunch or snack – but they can easily be increased if you’re cooking for the family.
Ingredients
2 thick slices of fresh sourdough
100g mushrooms
1 spring onion, finely chopped
1 tbsp Broighter Gold Garlic & Rosemary Rapeseed Oil
1 tsp chopped fresh thyme, or ½ tsp dried thyme
50g mascarpone
100g medium cheddar, or your favourite cheese
Salt and pepper
Optional to drizzle a little Truffle and Porcini Rapeseed Oil just for flavour and lush!
Method
Heat your grill to a medium heat.
Slice the mushrooms and add them to a pan with the Broighter Gold Garlic & Rosemary Rapeseed Oil and thyme. Cook over a medium heat for around four minutes until the mushrooms have softened and started to brown.
Add the chopped spring onion and cook for another minute. Meanwhile, grate the cheese and toast your sourdough.
Once toasted, spread each slice with a little local salted butter and pile on the garlicky mushrooms.
Add a few dollops of mascarpone and finish with the grated cheese. Place under the grill for a few minutes until the cheese has melted and is bubbling.
Season with salt and pepper to taste.Serve on its own for a warming autumn lunch, or add a simple rocket salad with a drizzle of balsamic vinegar.
With Halloween just around the corner and plenty of colder evenings ahead, we’ll be sharing more seasonal recipes and autumn cooking inspiration from Broglasco Farm throughout October.
Sometimes the simplest dishes are exactly what you want at this time of year – good local ingredients, plenty of flavour and something warm on the table.
Happy autumn from everyone at Broighter Gold!
