Ingredients
- 3 cups cremini mushrooms, thinly sliced
- 2 tbsp olive oil
- 1 shallot, finely diced
- ½ tbsp dried thyme
- ½ tbsp dried rosemary
- 2 cans (110g) Gold Seal Smoked Mackerel in Sunflower Oil, drained and flaked with a fork
- ½ cup sour cream
- 1 cup cream cheese
- 1 cup Gruyere cheese
- 2 tsp Worcestershire sauce
- 2 cloves of garlic, grated
- Salt and pepper to taste
- Parsley, to garnish
Directions
- Preheat the oven to 400°F.
- Toss the sliced mushrooms with the olive oil, shallot, thyme and rosemary. Season with pepper. Place on a lined baking sheet and roast for 20-25 minutes, toss halfway through. Turn the heat of the oven down to 350°F.
- Add the roasted mushrooms to a bowl with the mackerel, sour cream, cream cheese, ½ of the gruyere, worcestershire and garlic and mix everything together. Transfer this mixture to a shallow baking dish and top with the remaining gruyere.
- Bake for 20-25 minutes or until golden and bubbling.
- Garnish with parsley and serve with toasted baguette.
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