The cottage cheese in this recipe is an attempt to reduce fat. If you would like to throw caution to the wind substitute cream cheese.
This recipe forms part of the Crepe Gateau with Spinach and Mushrooms recipe.
120g (1/2 cup) cottage cheese
1/2 tsp flaky sea salt
1 egg (lightly beaten)
10g (1 tbsp) butter
45g (1/2 cup) finely chopped button mushrooms
15g (1 + 1/2 tbsp) chopped shallots
125ml (1/2 cup) Mornay Sauce
flaky sea salt and freshly ground
- Place cottage cheese, salt and egg into a bowl and stir to combine.
- Place butter into a medium saucepan over a medium heat. Add shallots and cook till softened but not browned. Add mushrooms and cook till excess moisture evaporates and mushrooms just begin to brown. Cool mushrooms.
- Stir mushrooms into cottage cheese mixture. Add Mornay Sauce and stir to combine. Season to taste with salt and pepper.