A perfect wintery lunch! This is one of Nigel Slater’s favourites.
2 large portobello mushrooms, peeled and the stalk removed
3 knifefuls of unsalted butter – about 75 gm
A little water
A pinch of dried thyme
Some crumbled blue stilton – or any blue crumbly cheese really
A handful of chopped walnuts
All you do – pop a casserole dish on a medium heat, add the butter and when it melts add enough water to cover bottom of the dish.
Add the mushrooms, gill side up – obviously! Sprinkle a little thyme onto each.
Pop on a lid and tuen the heat low. Let it bubble away for ten minutes – remove lid and spoon a little of the juice onto each mushroom. Lid goes back on for ten more minutes.
Then remove lid. Take pot off the leat and crumble stilton cheese onto top of each mushroom til the surface is covered. Then add several pieces of chopped walnuts onto each.
Pop back on the heat and whack it up high – after about 5 minutes the stilton will start to melt and the sauce will be bubbling and thickening.
When it has just melted, use a slotted spoon to remove the mushrooms onto a plate and spoon over the juices and any walnuts that have escaped!
See with crusty breadA winter lunch to impress. Can also be used as a side dish to a nice juicy steak!
This is a fabulous supper dish – great on its own or accompanying chicken, sausages, pork loin, even salmon. The flavours and textures are hard to beat. So simple, so satisfying and somehow something that feels as if you have spent a lot more time on it than you will have. I saw this recipe first on a Nigel Slater cookery programme – he is a real wizard with tasty supper dishes.
Taleggio is perfect for this – a Northern Italian soft cheese that melts to unctuous perfection. Fontina would work also. Do not remove the skin – there lurks so much of the fragrance and the flavour!
For 2 as a main – 4 as a small side dish. I used 750 gm potatoes for 3 of us last night.
500 gm new potatoes
1 medium onion, peeled and thinly sliced
2 tbsps olive oil
50 gm slice of butter
2 cloves of garlic peeled and sliced thinly
A good handful or two of mushrooms of choice sliced
100 gm Taleggio
Slice the potatoes into pound coin size slices – some lengthways some across. Heat the oil and butter in a sauté pan or large frying pan, and once the butter has melted, add the onion. Fry over a low to medium heat gently until the onion begins to become soft and pale gold, about ten minutes.
Then add the garlic, potatoes, mushrooms plus a good sprinkle of dried thyme or a small handful of fresh thyme leaves, some salt and black pepper. Stir gently to get all the potatoes coated in the oil and herbs.
Turn the heat as low as you can. Pop a lid on for 40 to 50 minutes, stirring every now and then. The potatoes will turn soft and golden – but not crispy – you do not want them to go crispy! – add the thin slices of Taleggio over the potatoes.. cover the pan again – it will have melted after a few minutes.
Bring to the table and serve from the pan!