Mushroom Bath

Shelley Feldman and Kevin Young
Serves Serves 8
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

With complimenting flavours of tarragon, black pepper and mushrooms, this is an inventive little dish which is quick and easy to prepare.

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  • 1 800 g loaf or 8 rolls
  • 50 g/2oz vegan margarine
  • 1 clove of garlic, crushed
  • 450 g/1lb mushrooms, sliced
  • 125 ml/4 fl oz soya cream
  • black pepper
  • pinch of tarragon


Preheat the oven to 180°C/350˚F/gas mark 4.

Remove the top of the bread.

Scoop out the middle of the bread to form a bath. You can keep this bread to use for breadcrumbs or croutons.

Mix the garlic with half of the margarine and coat the insides of the bath.

Heat the bread bath in the middle of the oven for 15 minutes.

Fry the mushrooms with the pepper and tarragon in the second half of the margarine until cooked.

Stir the cream into the mushrooms.

Put the mushroom mixture in the bath and serve.


Additional notes

“This can be a starter or as part of a main course. The bread can be white, brown, wholemeal, gluten free or any other bread with a hard crust and soft inside.”

This recipe is from 1066 Cake Stand Goes a Little Bit Savoury (£9.99) by Shelley Feldman and Kevin Young. Buy the book here. Recipe reproduced with the kind permission of Shelley Feldman and Kevin Young.

Photo © Green Wyvern Photography

1066 Cake Stand
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East Sussex TN34 1RL

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