Day 7 of the Cupboard Challenge presented an unmotivated Renegade household with mushrooms and blue cheese that urgently needed using up…it really had to be stinky mushrooms. This was absolutely no hardship, because stinky mushrooms are flippin’ delicious!
They make the perfect, easy wind down meal for a stay-in Friday (she says, as if on a ‘normal’ Friday social fluttering is the standard order of things – there are pandas with more active social lives than mine). These mushrooms also make a great starter when served in individual dishes and browned off under a hot grill.
For this meal we had them with baked potatoes. If you’re planning to do the same and they’re not yet ready, I suggest you whack those spuds into the oven straight away. Now bugger off to do something else until 10 minutes before they’re done.
Back so soon?
To serve two
5-6 decent sized mushrooms (chestnut ones are great but we only had white ones in)
A knob of butter and a little oil
Approx 150ml Single cream
1 teaspoon-ish mustard
A chunk of blue cheese – cubed
A tiny end piece of Parmesan – grated (optional)
A handful of fresh parsley – roughly chopped
Sea salt and freshly ground black pepper
Heat butter and oil in a frying pan then add the mushrooms.
If you want to make sure you get beautifully browned fungi, remember Julia’s edict: “Don’t crowd the mushrooms!” 😉 Cook in batches; drain on kitchen roll.
Wipe the pan clean with kitchen roll. Add cream, cheese (both blue and Parmesan, if using) and mustard; stir over a low heat until cheese has melted.
Add mushrooms back into pan and stir to coat with sauce.
Adjust seasoning to taste and stir in chopped parsley.
If you’re having the mushrooms in baked potatoes, cut open the spuds, slather in some butter and add a good dose of black pepper.
Pile sauced mushrooms into baked potatoes and serve with a salad of chopped apple, celery and rocket (no dressing required).
Eat with feet up, while watching nonsense TV. If possible, wash it all down with an ice cold bottle of cider.