Gooey Baked Cheese Mushrooms
Cordyceps and Ham

Experience the ultimate comfort dish with these juicy, savory mushrooms and cordyceps flowers, layered with cured ham and a bubbling, golden double-cheese crust.

Ingredients

• 200 g button mushrooms
• 150 g shiitake mushrooms
• 50 g cordyceps flowers
• 12 white onion
• 3 slices dry-cured ham
• 2 cloves garlic
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 cup mozzarella cheese, diced
• 12 cup hard cheese, freshly grated
• 1 tbsp fresh parsley, chopped
• to taste salt and black pepper
• optional fresh basil leaves

Instructions

1. 1Slice the mushrooms

   

   Start by cleaning and slicing the fresh button and shiitake mushrooms into thick, uniform pieces. Prepare the cordyceps flowers alongside them, ensuring everything is roughly the same size so it all cooks evenly later in the pan.

   Tip: Avoid washing mushrooms under running water, as they absorb moisture like a sponge. Instead, gently wipe them clean with a damp paper towel before slicing.
2. 2Slice the dry-cured ham

   

   Take the dry-cured ham and slice it into thin, even strips. The saltiness and rich umami flavor of the ham will add a profound depth to the final baked dish, contrasting perfectly with the earthy mushrooms.

   Tip: Dry-cured ham can be quite salty, so keep this in mind and adjust the amount of extra salt you add during the sautéing stage.
3. 3Mince the onion

   

   Peel and finely mince the white onion. This minced onion will be sautéed with the mushrooms later to build a sweet and aromatic flavor base that infuses the entire dish.

   Tip: Using a very sharp knife will yield cleaner cuts and reduce the amount of tear-inducing compounds released into the air while chopping.
4. 4Heat the olive oil

   

   Place a dark frying pan over medium heat and pour in a generous splash of olive oil. Add a pinch of salt directly to the oil as it heats up, which helps season the dish from the very foundation.

   Tip: Adding salt directly to the hot oil can help draw out and amplify the flavors of the fresh herbs you are about to add.
5. 5Sauté the fresh herbs

   

   Once the olive oil is hot, carefully add the fresh sprigs of thyme and rosemary to the pan. Use a wooden spatula to stir them gently. Sautéing the herbs first releases their essential oils, deeply infusing the cooking oil with fragrant, earthy notes.

   Tip: Be careful when adding fresh herbs to hot oil, as any residual moisture on the leaves may cause the oil to splatter slightly.
6. 6Add the mushroom mix

   

   Pour the sliced shiitake mushrooms, button mushrooms, and cordyceps flowers directly into the herb-infused oil. Toss everything together so the mushrooms begin to absorb the aromatic flavors and soften in the heat.

   Tip: If making a larger portion, cook the mushrooms in batches. Overcrowding the pan causes them to steam in their own juices rather than achieving a nice brown color.
7. 7Add the aromatics

   

   Toss the minced onion and sliced garlic into the hot pan with the sautéed mushrooms and cordyceps flowers. Stir everything together continuously until the aromatics soften and begin to release their sweet and pungent fragrance.

   Tip: Add the garlic only after the mushrooms have browned to prevent it from burning and turning bitter.
8. 8Season the mushrooms

   

   Generously grind fresh black pepper directly over the steaming mushroom mixture in the pan and stir in the chopped fresh parsley. Toss all the ingredients to ensure the sharp, spicy flavor and fresh herbs are evenly distributed throughout the dish.

   Tip: Freshly cracked black pepper contains highly volatile oils that provide a much stronger and more aromatic flavor than pre-ground pepper.
9. 9Sauté until caramelized

   

   Continue to stir-fry the mushrooms and cordyceps flowers over medium heat. Let the mixture cook down until the mushrooms are deeply browned, tender, and slightly caramelized, allowing their natural umami flavors to concentrate.

   Tip: Avoid stirring the mushrooms too frequently. Letting them rest in contact with the hot pan helps develop a rich, deeply flavored crust.
10. 10Transfer to a baking dish

    

    Once the mushroom mixture is fully cooked and perfectly seasoned, remove the pan from the heat. Carefully pour the hot contents directly into a shallow, rectangular white ceramic baking dish.

    Tip: Use a baking dish with enough surface area so the mushrooms sit in a somewhat shallow layer rather than being piled too high.
11. 11Spread an even layer

    

    Use your wooden spatula to gently press and spread the cooked mushroom and cordyceps mixture across the bottom of the baking dish. Creating an even, flat layer ensures the dish bakes consistently and provides a sturdy base for the remaining toppings.

    Tip: Pack the mushrooms slightly to eliminate air pockets, which helps the final baked dish hold together better when served.
12. 12Add the sliced ham

    

    Take the thinly sliced ham strips and scatter them evenly over the top of the flattened mushroom layer. The salty, savory notes of the ham will render down into the earthy mushrooms as the dish bakes.

    Tip: Gently drape the ham slices rather than packing them down tight, allowing the heat to crisp up the edges while baking.
13. 13Add mozzarella cheese

    

    Once the sautéed mushroom mixture and sliced ham are layered in the baking dish, sprinkle a generous amount of diced mozzarella cheese evenly over the top. The mozzarella will provide that rich, satisfying, and stringy texture once baked.

    Tip: Ensure the cheese is distributed all the way to the edges to create a perfectly even, melted crust.
14. 14Grate hard cheese

    

    Using a fine hand grater, shred a generous layer of hard cheese directly over the mozzarella. Using two different kinds of cheese elevates the dish, adding a sharp, salty depth of flavor that perfectly complements the mild, melty mozzarella.

    Tip: Freshly grated hard cheese melts much smoother and offers a more robust flavor compared to pre-shredded varieties.
15. 15Place in the oven

    

    Carefully place the assembled baking dish into an oven preheated to 200°C (400°F). Positioning it on the middle rack ensures even heat distribution across the cheese layer as it begins to bake.

    Tip: Keep a close eye on the dish during the final minute of baking; the cheese can go from perfectly melted to burnt very quickly at high temperatures.
16. 16Bake until golden

    

    Allow the dish to bake for about 5 minutes. Keep a close eye on it during this time, removing it from the oven as soon as the cheese is fully melted, bubbling vigorously, and starting to develop an appetizing golden-brown crust.

    Tip: If the cheese isnt browning enough after 5 minutes, you can switch on the broiler for the final minute, but watch it carefully to prevent burning.

Make Ahead & Storage

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Frequently Asked Questions