Golden Mushroom And Mustard Cottage Bake Recipe

About this recipe

This crustless breakfast bake brings together earthy mushrooms, tender spinach, and creamy cottage cheese in a gentle English mustard sauce. It feels hearty and comforting while keeping the portions lighter and the carbs fairly modest.

Ingredients

• 1 block Processed Cheese
• - Dry Red Chillies
• 1 pack Mushrooms Button
• 100 g Unsalted Butter
• 200 ml Mustard Oil
• Pcs Dr English Mustard
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Thyme
• 100 g Salt
• 50 g Black Pepper
• - Natco Black Pepper Whole
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200G Anchor Unsalted Butter
• 1 Kg Kosher Sea Salt Bwfo
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 1.5 Kg Matthews Cotswold Organic Plain Flour, 1.5Kg
• 100G Rajah Spices Ground Paprika Powder
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml

Instructions

1. 1. Preheat the oven to 200°C and lightly grease a small baking dish with a little butter and oil.
2. 2. Soak the soy chunks in hot water for 5 minutes, then squeeze them dry and chop them roughly.
3. 3. Heat the remaining butter and oil in a pan, then cook the onion, garlic, and thyme until soft.
4. 4. Add the mushrooms and soy chunks, season with salt and black pepper, and sauté until the mushrooms release their moisture.
5. 5. Stir in the spinach, English mustard, and crumbled cottage cheese, then cook just until the spinach wilts.
6. 6. Spoon the mixture into the dish, spread it evenly, and bake for 12 to 15 minutes until the top looks lightly golden.
7. 7. Rest the bake for 2 minutes before serving so the filling sets and the flavors settle.