Christmas is past and New Year is almost upon us. The fridge no longer loses its contents every time the door is opened. And only the chocolates that nobody wants to eat are left.
The family have headed home, and after a morning getting the house back in order I fancy a light lunch. Blue garlic mushrooms on toast will use up the stilton from the cheese board, and the leftover cream in the fridge.
Slicing four portabella mushrooms, I peel and dice a clove of garlic and one shallot. In a frying pan I melt a tablespoon of butter and saute the shallot, mushrooms and garlic until they begin to brown. To the pan I add a cup of double cream, which I bring to the boil and then turn down to a simmer. Adding the crumbled stilton, I stir the creamy contents until the cheese has melted. Season to taste and serve on slices of buttered toast.
Any blue cheese works well with this light bite, and the end product tastes delicious, but I do apologise if the kitchen smells of smelly socks.