This places the humble mushroom at centre stage! The process of oven cooking turns mushrooms into a unknown delight; crispy around the edges, juicy in the centre. The mushroom juices bring this whole dish together. It’s also delightfully simple and the feta baked with bay sings alongside the baked mushrooms.
– Coconut oil (or your preferred choice of cooking oil, I like the subtle flavour the coconut oil adds to the dish)
– 4 echalion onions
– 4-5 forestiere mushrooms, or other large open mushrooms
– 1 aubergine
– 1 block of feta
– 5-6 Bay leaves
– salt and pepper
Preheat oven to 180°C fan
Put a desert spoon of coconut oil on a baking tray and place in heated oven to melt.
Deskin and half lengthways 4 echalion onions
Thickly slice an aubergine into fat chips, removing the stalk from the top.
Brush clean some forestiere mushrooms, or other open cap mushrooms, but get large ones as small ones tend to shrivel. Slice the end of the stalk clean.
Remove the baking tray from the oven and turn the veg in the melted oil. Spread the veg out on the tray so it doesn’t overlap. Place it back in the oven with a 10 minute timer on.
Wrap a block of feta in bay leaves ( approx 5-6.) Make a foil parcel around a block of feta. Put this on a separate tray.
When the 10 minute timer sounds, put the feta in the oven on a lower shelf and veg on a higher shelf. Put a further 20mins on the timer.
Remove after the timer sounds, checking to see the veg is browned and turning crunchy in part.
Plate up the veg. Grind salt and pepper over the veg, spoon over the cheese, removing the bay leaves. Enjoy!