Magical Thyme Mushrooms

 

Autumn is the time for foraging for mushrooms…I however am not a mushroom expert, even with a guide book! If you can get yourself on a course run by an expert then there are many mushrooms out in nature for us to enjoy eating.

If like me you haven’t got a clue, then play safe and buy your mushrooms. The thyme in this recipe has a wonderful fragrant quality which holds up to the blue cheese…and is great for healing, so this may be a good dish if you are feeling under the weather.

Even if your taste buds are dulling under a cold you should be able to detect the strong earthy flavours here. bb mandyxxx

 

 Ingredients

 

1 punnet (approx 250g) Chestnut Mushrooms

1 small carton (approx 300ml) Double Cream

100g / 4oz Stilton Cheese

50g / 2oz Butter

2 tsp Fresh or 1 tsp Dried Thyme

Salt and Pepper

4 Slices Thick Wholemeal Bread

Small Bunch of Thyme

Approx 2 tbsp Olive Oil

 

Method

 

Preheat the oven to 200′c /400′f.

Dip the bunch of Thyme into the olive oil and use it to coat the bread well with the oil on both sides. Sprinkle with salt.

Place on a baking tray and bake in the oven for approx 15 mins until golden and crunchy.

Then, in a saucepan, melt the butter over a medium heat.

Cut the mushrooms into quarters and add to the pan with the butter, season with salt and pepper and add the thyme.

Cook over a medium heat for approx 5 minutes until the mushrooms are cooked through.

Once the mushrooms are cooked add in the cream and crumble in the blue cheese.

Heat gently so the cheese melts and the cream thickens and reduces slightly.

Check for seasoning. Serve over the crunchy toasted wholemeal bread with some watercress on the side.