Woodbridge Farm, situated in the heart of Dorset, has been the home of the Davies family for over 40 years and is where Michael Davies resurrected the 300 year old recipe for Dorset Blue Vinny cheese back in 1980. Blue Vinny was once made in every farmhouse in Dorset until production stopped during the Second World War!!
Dorset blue Vinny pairs beautifully with earthy portobello mushrooms for a satisfying treat. We would crack open a bottle of magenta hued Cerdon Bugey and serve with fresh sourdough bread.
This simple recipe serves 4 but can easily be adapted for more or less. Here’s what you will need:
- 8 large Portobello mushrooms
- 80g unsalted butter
- ¼ teaspoon fresh thyme leaves
- 250g button mushrooms
- 50g onion
- 1 garlic clove finely chopped
- 100g Dorset Blue Vinny, crumbled
- 1 tablespoon chopped frresh parsley
- 20g panko breadcrumbs
- 40g walnuts chopped
- 1 radicchio sliced
- 2 celery sticks peeled and finely chopped
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- Sea Salt and fresh cracked black pepper to taste
And here’s how to do it!
Photos to follow!
- Preheat your oven to 180 degrees fan
- Gently wipe your mushrooms with a clean cloth to ensure they’re clean, remove the stalk and place cap side down on a large baking tray. Add 1 teaspoon of butter to each mushroom and sprinkle with the thyme leaves. Season with a fresh grind of salt and pepper and bake in the oven for about 10 minutes until slightly soft.
- Now take the reserved stalks from the portobello mushrooms and chop finely along with the button mushrooms
- Preheat your grill.
- Put 1 tablespoons of butter in a pan over a medium heat and when it’s nice and hot add the chopped onion and garlic. Turn the heat down and sweat until soft but not overly coloured.
- Now add the chopped mushrooms, stir and continue to cook for a further 10 minutes until the mixture is dry. Season with a grind of salt and pepper.
- Transfer the mixture to a bowl, add half the Dorset Blue Vinny, the parsley, breadcrumbs and walnuts.
- Divide the mixture equally between the portobello mushroom caps and grill until golden.
- Dress the radicchio and celery with the oil and vinegar and season with salt and pepper.
- Serve your mushrooms and radicchio salad amongst your plates and finish with a sprinkle of the remaining Dorset Blue Vinny.
