Creamy Mushroom Bake

This dish is essentially like making a cauliflower cheese but using other vegetables instead, and topping with breadcrumbs, herbs and cheese. You could instead substitute the breadcrumbs for a flour and butter mix (like a savory crumble without the sugar); I was going to do this and then realised I had no flour, but the breadcrumbs were a nice alternative. My choice of other vegetables was dictated by those that were reduced in the supermarket, so by all means use other vegetables if you prefer. Essentially you cook all the veg and mix with a cheese sauce, before topping with breadcrumbs and more cheese. Yum. I served this with plain boiled potatoes but you could serve it with a simple side salad or anything else you fancy. I never measure out my butter/flour/milk when making a cheese sauce, so I've estimated it - you might want to keep an eye on how much milk you put in. Note however you can always thicken it up with more flour (just make sure you whisk it in to avoid lumps) or loosen it with milk.

Serves 4 as main dish, 6 - 8 as a side

Ingredients:

For the topping:

120g bread, blended to form breadcrumbs
75g mixed cheese - I used cheddar and cheshire
Mixed herbs - I used basil and thyme

For the filling:
100g butter
100g flour
approx 300 ml milk (more or less depending on your desired thickness)
cheddar cheese, to taste
pinch nutmeg
2 garlic cloves, crushed
salt and pepper

about 750g mixed veg. I used:
175g sugar snap peas and baby sweetcorn
230g chestnut mushrooms
1 medium courgette
100g asparagus

plus herbs to flavour the vegetables

Instructions

Preheat oven to 200 degrees C/ 400 degrees F/Gas Mark 6
1. Cook all the veg. For the veg I used in the recipe:

a) Fry mushrooms, courgette, and chosen herbs in oil until softened. Remove from the heat and drain any juices into a measuring jug or bowl to use later.

b) Meanwhile, cook the sugar snap peas, baby sweetcorn and asparagus in a pan of boiling water until cooked.

2. Whilst the veg is cooking (or after if you don't want to cook three things at once), make the white sauce:

a) Melt butter on a low heat.
b) Stir in flour slowly, until all the butter has been absorbed and you have quite a dry mix of butter and flour.
c) Add the milk slowly, making sure to mix well after each addition so as to avoid lumps.
d) Once all the milk has been added, the mixture will seem rather thin. This is fine, as it will thicken up considerably. Add the nutmeg, salt and pepper, crushed garlic, and reserved cooking water from the mushrooms/courgette. Stir frequently on a low heat; if you forget to stir and the bottom thickens up, use a small whisk or fork to mix it thoroughly.
e) After about 5 minutes, add the grated cheese and stir thoroughly.
f) Continue to cook until desired thickness has been reached, and remove from the heat.

3. Place all your vegetables in an oven proof dish, and pour over the white sauce. Stir thoroughly.

4. Next, take your breadcrumbs and mix in a bowl with cheese and herbs of your choice. Sprinkle over the top of your vegetables.

5. Bake for 20 - 30 minutes until the breadcrumbs are toasted and the cheese melted.