Gratinéed Mushroom Pan with Cheese

Steps

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1. 1
   Clean and trim the mushroom stems, then place in a pan without oil. Dry-sear them to release moisture and develop a golden, roasted flavour as the liquid evaporates, about 5–7 minutes.
   ≈0:10
2. 2
   Score the top of the tomatoes with an X, blanch in boiling water for 10 seconds, then immediately plunge into cold water. Once cool, peel away the skin, halve and quarter the tomatoes, then carefully carve out the watery seed chambers, keeping only the firm flesh.
   ≈0:19
3. 3
   Slice the onion thinly, dice the pancetta into small pieces, and chop the red pepper into fine strips or small cubes.
   ≈2:37
4. 4
   Add the pancetta to the mushroom pan and cook over medium heat until it releases its fat and becomes translucent, about 1–2 minutes.
   ≈3:02
5. 5
   Add the olive oil, then stir in the tomato flesh, onion slices and red pepper. Season with salt, pepper and the ground meat seasoning blend, which adds depth and roasted complexity to balance the richness of the cheese.
   ≈3:51
6. 6
   Stir in the butter and a squeeze of lemon juice to add subtle sweetness and acidity.
   ≈4:56
7. 7
   Reduce the heat to low or turn it off completely, then gently fold in the crème fraîche.
   ≈5:15
8. 8
   Chop the fresh parsley finely and mix it in, ensuring everything is evenly distributed with mushrooms lying flat on the bottom.
   ≈5:35
9. 9
   Spread the mixed cheddar and mozzarella cheese evenly over the top, adding it in layers to control the amount.
   ≈5:50
10. 10
    Transfer to a preheated 220°C oven under the broiler/grill setting. Broil for 2–3 minutes until the cheese melts and the top is golden brown but not charred.
    ≈6:14
11. 11
    Remove from the oven, let it cool for a few seconds, then finish with a squeeze of fresh lemon juice and serve directly from the pan.
    ≈6:45