Visually appealing and packed with flavour, this dish from our friends at Ironclad Pan Co is easy to make. The bold flavours of red cabbage sauerkraut and Mount Eliza blue monkey are fabulously paired with the nuttiness of Marcona almonds and sweetness of Calogiuri Vincotto.

Serves 4-6

8 portobello mushrooms
140g Mt Eliza blue monkey cheese
¼ cup Sabato raw Marcona almonds, slivered
3 Tbsp Calogiuri Vincotto originale
60g red sauerkraut
2 Tbsp butter
Freshly ground black pepper 

Preheat the oven to 160°C.

Remove stems from mushrooms and wipe clean.

Melt butter in your Ironclad pan on a medium heat.

Place mushrooms, gills up, in the pan and top with sauerkraut, crumbled blue cheese and almonds.

Finish with a drizzle of Vincotto and a sprinkle of freshly ground black pepper.

Continue cooking without turning for 2-3 minutes.

Transfer the pan to the preheated oven and bake for 10 minutes until the cheese is melted and the Vincotto has caramelized over the almonds.

Nb. The mushrooms can also be grilled rather than baked for the last 5 minutes if preferred.

Recipe by Ironclad Pan Co.

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