Garlic & Herb Mushrooms
This easy and deliciously creamy hot topping, is served on our wholesome and award winning Orkney Beremeal Oatcakes.
Ingredients
- 150g baby chestnut mushrooms
- 85g of Garlic and Herb Soft Cheese, just under half a standard tub
- 2 x tsp light olive oil
- Pinch of salt and pepper
- A couple of sprigs of parsley
- 4 x Stockan's Orkney Beremeal Oatcakes
Method
- Heat a small frying pan and add the oil, then chop the mushrooms into equal sizes and sauté gently for a few minutes, then on a low heat, slowly add the soft cheese one spoon at a time.
- Once the soft cheese has melted, season to taste with a pinch of salt and pepper, serve immediately on top of our Beremeal Oatcakes with some fresh parsley if desired....enjoy!
- The Beremeal in our oatcakes is made from the ancient grain Bere Barley, which is rich in vitamins and minerals, find out more about the health benefits of beremeal here
