Recipes

Field mushroom, mortadella and Cambozola buns

Field mushroom, mortadella and Cambozola buns. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Sep 3 2022 - 04:00
Serves: 4
Course: lunch
Cooking Time: 30 mins
Prep Time: 15 mins
Ingredients
  • 3 flat cap mushrooms (250g)
  • 2 cloves of garlic, peeled and thinly sliced
  • Fresh thyme
  • Salt and black pepper
  • Drizzle of olive oil
  • 4 brioche buns
  • 4 slices of mortadella
  • 100g Cambozola or Gorgonzola

1. Set the oven to 180 degrees.

2. Check the mushrooms for dirt, brush or rinse off and pat dry.

3. Slice each mushroom across in three. Some pieces might break off but that doesn’t matter.

4. Scatter the garlic and thyme on top, season and drizzle with olive oil. Bake for 10-12 minutes.

5. Toast the brioche buns, then put a layer of mushroom in the base of each, along with any residual juice, followed by the mortadella and the Cambozola. Eat when it is still warm.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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