Spinach and mushroom cob loaf

This retro Australian party dish has been around for decades. A hollowed out cob loaf is filled with a dip – it's decorative and fun for entertaining.

Spinach and mushroom cob loaf Credit: Kitti Gould

• serves

  6

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 1 sourdough cob loaf
• extra-virgin olive oil, to drizzle
• 100 g shiitake mushrooms, stems discarded, caps thinly sliced
• 300 g swiss brown mushrooms, thinly sliced
• 1 garlic clove, minced
• 120 g baby spinach leaves, coarsely chopped
• ½ tsp turmeric powder
• salt and pepper, to taste

White sauce

• 30 g butter
• 30 g plain flour
• 600 ml milk
• 100 g (1 cup) grated tasty cheese
• 50 g (½ cup) grated smoked cheddar cheese

Instructions

1. Preheat the oven to 180˚C.
2. Cut the top off the cob loaf and hollow it out, tearing the bread into large pieces. Place onto a baking tray lined with baking paper, drizzle olive oil over the bread pieces and the hollowed - out sourdough, season with salt and pepper and set aside.
3. Heat 1 tbsp olive oil in a large frying pan over high heat. Cook the mushrooms and garlic until softened. Add the spinach and turmeric and cook, stirring for 30 seconds or until just wilted. Transfer to a bowl.
4. For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and stir until well combined. Gradually whisk in the milk until well combined. Reduce the heat to low and cook, stirring occasionally for 10 minutes or until thickened. Season with salt and pepper, add the cheese and stir until melted, then add the mushroom mixture and season to taste.
5. Spoon the sauce mixture into the cob loaf, cover with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes or until the cob and bread pieces are crispy and delicious. Serve hot.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Take A Plate For Christmas

Watch The Full Episode Here

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Watch The Full Episode Here

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