Stir the mushrooms until coated in the butter and thyme before setting aside to cool.ДЈ.

Turn and continue to cook the mushrooms until they are tender, before stirring in a knob of butter and the thyme. Add the mushrooms and fry for 4 minutes or until they start to brown on one side. Heat the pan again over a medium-high heat and add a little oil. When caramelised, put aside for filling.Дў. Heat a generous knob of butter in a pan over a medium heat and slowly fry the onions for about 35 minutes or until golden and sticky. A real treat and a great dinner party dessert that can be finished table side with flames and drama.Д¬aramelised Onion & Mushroom Cheese Toastie. This version features a caramelised sugar topping. It is the perfect vehicle for lots of different fillings, but for a proper supper that will fill you up, pile them high with curried lentils and a dollop of yoghurt.ДЇor a little indulgence, this caramelised onion and mushroom cheese toastie is so ridiculously good I would nearly serve it for a light supper with some sharply dressed salad leaves and call it a day.ДЇor a sweet ending, give this rice pudding with caramel topping a whirl - an elegant variation of SwedenвЂ™s Ris Г la Malta. There is something comforting about the mushy sweetness of a baked sweet potato. The first, a recipe for lentil loaded baked sweet potatoes. With this in mind, I have two simple veggie recipes and a sweet finish for you this week. Japanese-inspired cabbage pancakes with hoisin mushrooms and rice and a cheesy cauliflower, fennel, leek and spinach bake with smoked Gubbeen cheese have been hits.

WeвЂ™ve been marvelling over king oyster mushrooms from Garryhinch in Co Offaly, rainbow carrots from KilkennyвЂ™s Riversfield Farm, and uchi chi kuri winter squash from Mill House Farm in Co Galway.ДЄs a result, our meals have been increasingly veggie-forward. While I canвЂ™t always make the weekly pilgrimage, the organic veg box from Harvest Day, a delivery service set up by 28-year-old Fergus Halpin, has been a great solution.ДЇor the last two weeks, our kitchen has been filled with exciting Irish vegetables grown on small-scale farms.

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