mushroom magic

Explore the culinary possibilities of this flavourful year-round vegetable, with help from these mouthwateringly delicious recipes...

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Double mushroom burger with Gorgonzola and pickled red cabbage

SERVES 4 READY IN 35 MINS

• 1 red onion, thinly sliced • 5tbsp olive oil • 8 large flat mushrooms, stems removed • 2 garlic cloves, finely chopped • 50g butter • Small bunch of flat-leaf parsley, finely chopped • 100g Gorgonzola, chopped or crumbled (picante or dolce) TO SERVE • Small red cabbage, very thinly sliced (or 100g pickled red cabbage, drained) • 2tbsp red wine vinegar • 1tbsp sugar • 4 burger, brioche or ciabatta buns • 4tbsp aioli or mustard mayonnaise • Big handful of watercress • 4tbsp crispy fried onions • Hot sauce, to taste

1 Rub a big pinch of salt into the red cabbage and leave for 5 mins. Stir through the vinegar and sugar and season generously with black pepper (or use drained pickled red cabbage.)

2 Cook the red onion in 2tbsp of the olive oil in a medium saucepan over a moderate heat for 10 mins until soft.

3 In a large frying pan, in the remaining oil, cook the mushrooms, whole, in a couple of batches, for 5-8 mins or until the liquid cooks away and they begin to sizzle.

4 Stir the garlic, butter and parsley into the onion mix, cook for 30 secs, then season.

5 Fill 4 of the mushrooms with the onion mix and the Gorgonzola. Place another mushroom on top of each and return them to the pan to heat through for about 2 mins on each side, spooning over any of the buttery juices and taking care not to spill the filling when turning over.