Post by Paulinemom on Aug 27, 2007 12:47:45 GMT
This dish is just so easy with so many 'cheats' but with only a few ingredients who wants to cheat?
My original recipe used Garlic Ciabatta Bread but since I have used slices of French Bread, Bagals (cut in half) and bread rolls each covered with garlic butter. The choice of the base is your own.
Peppercorn Sauce...well you could purchase a packet of Schwartz and make as per packet instructions...or...like myself I just add a well rounded teaspoon of wholegrain mustard (per portion) to single cream (a splash of whickey can be added)..It is all to taste.
Ingredients
For the base
Garlic buttered bread of your choice.
For the top
One flat mushroom (per portion) stalk removed
A good sprinkling of Stilton Cheese
Peppercorn Sauce.
A little vegetable oil
Method.
Toast the bread of your choice....not to much as will be going back under the grill.
Put about one dessert spoon of vegetable oil in a pan and lightly 'sweat' the mushroom and place on the toasted bread.
Add the sprinkling of Stilton Cheese to the UPTURNED (ie stalk side up) Mushroom and place under the grill till the Stilton has melted.
Remove from grill and pour over the Peppercorn sauce....serve.
NOTE...
A suggestion is that you do not use a mushroom larger than 2 inches in diameter as mushrooms are very filling. A larger mushroom could be used served with a side salad as a main veggie meal.
My original recipe used Garlic Ciabatta Bread but since I have used slices of French Bread, Bagals (cut in half) and bread rolls each covered with garlic butter. The choice of the base is your own.
Peppercorn Sauce...well you could purchase a packet of Schwartz and make as per packet instructions...or...like myself I just add a well rounded teaspoon of wholegrain mustard (per portion) to single cream (a splash of whickey can be added)..It is all to taste.
Ingredients
For the base
Garlic buttered bread of your choice.
For the top
One flat mushroom (per portion) stalk removed
A good sprinkling of Stilton Cheese
Peppercorn Sauce.
A little vegetable oil
Method.
Toast the bread of your choice....not to much as will be going back under the grill.
Put about one dessert spoon of vegetable oil in a pan and lightly 'sweat' the mushroom and place on the toasted bread.
Add the sprinkling of Stilton Cheese to the UPTURNED (ie stalk side up) Mushroom and place under the grill till the Stilton has melted.
Remove from grill and pour over the Peppercorn sauce....serve.
NOTE...
A suggestion is that you do not use a mushroom larger than 2 inches in diameter as mushrooms are very filling. A larger mushroom could be used served with a side salad as a main veggie meal.