Stilton and mushroom starter

    20 min

    A very quick, easy and tasty starter. Invented off the cuff from a bare fridge! Mushrooms, Stilton and toasted bread never tasted so good!

    15 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 12 medium to large mushrooms
    • 12 slices of Stilton
    • 4 thickish slices of wholemeal bread
    • freshly ground black pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Turn on the grill to a medium-high heat as you would for toast.
    2. Heat the olive oil in a saucepan on a low temperature; the lower the better.
    3. Take the stems from the mushrooms and reserve for another use.
    4. When the olive oil is warm, add the mushrooms. If they sizzle, it's too hot. Stir the mushrooms so that they have a coating of oil. Add a little more oil if necessary. Cover and allow to simmer.
    5. Slice sufficient Stilton, 2 to 3mm (1/8 inch) thick, to cover the mushrooms.
    6. Cut the crusts from the bread and toast it on one side. To be tidy, eat the crusts!
    7. Put the mushrooms, cup side up, on the untoasted side of the bread and plonk the cheese on top of the mushrooms.
    8. Shove under the grill. When the bread starts to burn, it's done. Serve with a couple of twists from the pepper mill and, if you must, garnish. Await praise.

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