• 500 g mushrooms
  • 100 g shallots
  • 50 g thyme
  • 300 g butter
  • olive oil
  • 100 g cashel blue cheese
  • 75 g chervil
  • white truffle oil
  • 600 g brown bread
  • 150 g mixed salad leaves
  • 4 ramekins


  • Remove crusts from bread and cut a round the size of the ramekin base. Dip into melted butter.
  • Cut fingers of bread, dip in melted butter and fit (overlapping well) to the sides of each ramekin. Take care not to leave any gaps.
  • Prepare the mushrooms: Finely dice the shallots and saute together with the mushrooms and thyme in a hot pan. Finish with a knob of butter. Leave to cool and drain off excess liquid.
  • Once the mushrooms have cooled , add 1 tablespoon to the ramekin and top with crumbled Cashel Blue cheese. Place another layer of mushrooms on the cheese.
  • Cut a round piece of bread (dipped in butter) and place on top to seal in the mushrooms.
  • Bake at 180°C for 15-20 minutes until golden brown. Place a weight on top of each ramekin to seal the charlotte until cold.
  • Warm back through at 180°C and serve with picked chervil and white truffle oil.