Oyster mushrooms with blue cheese
Wed, 9 September, 2015
The best side to go with a steak is mushrooms, no question about it. I know – Italians will serve you spinach and that is very well if you’re in Florence and have queued all day for the Uffizi Gallery. At home – go for mushrooms.
Porcini (or girolles) work best. Fresh porcini sadly are as unattainable for me as stars in the sky, I make do with dried rehydrated ones, but a cheaper, but still flavoursome option is oysters.
This makes almost a sauce – if you want proper sauce, chop them smaller and add more cream. I like to bake them whole though and pile the unctuous, blue cheesy morsels on top of a perfectly cooked steak. Life doesn’t get better than that, I promise.
oyster mushrooms with blue cheeseTime: 30 minutes
- 250g oyster mushrooms
- salt and pepper
- 50g soft blue cheese
- 2 cloves garlic, pressed
- a knob of butter
- 50ml double cream
1. Preheat the oven to 200C/400F/gas 6.
2. Place the mushrooms on a baking tray, season them well with salt and pepper, dot bits of butter around and underneath and bake for about 15 minutes, stirring halfway through.
3. Crumble the blue cheese over the mushrooms, stir in the garlic and drizzle with the cream. Bake for 10 minutes more, stirring again to mix in the sauce. Serve immediately.
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