Baked Mushrooms with Goats Cheese



2 turnips, very thinly sliced

3 potatoes, very thinly sliced

200 g button brown mushrooms, torn with your hands

200 g goat’s cheese

2 eggs

1 cup pouring cream


100g mozzarella, torn

thyme sprigs

hand full of hand-torn flat leaf parsley

Feeds 3-4


Light your fire and let it burn down until you obtain a medium heat. At the shoot, I cooked mine in the wood-fire oven, but you could also cook it on an open fire in a Dutch oven. 

Line your frying pan with the turnip and potato, add the mushrooms and break the goats cheese over the top. Whisk the eggs in a small bowl, then pour in the cream and whisk until well combined. Pour the mixture over the cheese and vegetables, then season with salt and top with mozzarella, parsley and thyme. Bake in the oven or Dutch oven in the coals of the fire for 30 minutes or until firm to the touch with a slight wobble in the middle. 

Enjoy as a snack or share with your friends. 

Drink of choice: Stoneleigh Classic Sauvignon Blanc.