AuthorJane MerrickCategoryStarters, VegetarianDifficultyBeginner 200 g Chestnut mushrooms
50 g Stilton
50 ml Double cream
1 tbsp Black peppercorns - finely crushed
1 vegetarian stock cube
50 g Butter
2 tbsp Fresh parsley - chopped
1 tsp Brandy (optional)
4 English Muffins
1
Halve mushrooms & fry in. the butter.
2
Add a small amount of veggie stock and reduce slightly.
3
Add the crushed peppercorns and cook for a few minutes.
4
Add a splash of double cream and the brandy if desired and cook until sauce has thickened slightly.
5
Crumble in the stilton and chopped parsley and stir until the cheese has melted.
6
Toast the muffins and top with the mushroom mix.
Ingredients
200 g Chestnut mushrooms
50 g Stilton
50 ml Double cream
1 tbsp Black peppercorns - finely crushed
1 vegetarian stock cube
50 g Butter
2 tbsp Fresh parsley - chopped
1 tsp Brandy (optional)
4 English Muffins