About this recipe:Full of warm, woody flavours, this dish is an ideal light lunch or supper and only takes 20 minutes to cook. It is also a brilliant way of using up any Stilton or Roquefort you've got hanging around. Serve with a side salad (I used dandelion leaves, rocket, olives and capers drizzled with balsamic vinegar).
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Method Prep:10min › Cook:20min › Ready in:30min
Place the butter and water in a large lidded saucepan. Add the sprigs of thyme and warm over a medium heat. Place your mushrooms in, flat side up so the cap cooks first, and cook covered for about 10 minutes. Season well.
Once they are softened and browned, turn the mushrooms over and cook covered for a further 2 minutes.
Turn the mushroom back over and sprinkle the chunks of blue cheese into the upturned cap and cover and cook for a further 2 to 3 minutes or until the cheese melts (or if you prefer, you can place under a grill).
Remove from the saucepan and place on a serving plate. Sprinkle with crushed walnuts, finely chopped parsley and a big dollop of caramelised red onion chutney.
Enjoy with a "chunk" real ale. recommend Old Peculiar or Doombar.