Wanting to use up some of the leftovers from the Christmas cheeseboard and taking Nigel Slater’s advice, I decided to give his Stilton Mushrooms (Stichelton for me) a try. I served as a side rather than on toast. They were so easy and absolutely delicious. Perfect side for beef or a vegetarian main if made with large portobello mushrooms. Thanks, Nigel! This will become a regular.
- a thick slice of butter
- salt and black pepper
- 6 small sprigs of fresh thyme
- 6 large flat mushrooms (I used chestnut mushrooms)
- 200g/7oz Stilton (I used Stichelton)
- 4 tablespoons of shelled, chopped walnuts
- Warm the butter in large, shallow pan. Add a little water, salt and black pepper, and the sprigs of thyme.
2. Place the mushrooms into the pan, bottom-side up, and cover with a lid. Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn over and cook the other side.
3. When the mushrooms are tender, crumble some of the Stilton onto each mushroom followed by a few walnuts. Cover the pan with the lid. As the cheese begins to melt, serve.
Nigel Slater’s recipe is located at the link below.