WARM MUSHROOM SALAD
with toasted walnuts and stilton
Hot,buttery mushrooms and baby spinach are tossed with garlic croutes.
Prep time...10 mins
Cooking time...10 mins
1 small baguette,cut into 1 cm slices
50 grammes softened butter
1 clove garlic,crushed
1 tablespoon extra virgin olive oil ( I prefer Greek,but it's up to you )
250 grammes mushrooms ( feel free to experiment with different types ),cleaned and left whole
25 grammes of walnut halves
100 grammes of salad spinach
75 grammes of Blue Stilton,crumbled
1 tablespoon of Balsamic vinegar
1. Preheat the oven to 200 degrees centigrade,or gas mark 6.Place the bread slices on a baking tray and cook in the oven for 5 minutes untill golden and toasted,turning once.Mash the butter and garlic together,then spread each slice with a little of the garlic butter.Return the bread to the oven for 5 minutes,untill the butter is melted.
2. Meanwhile,heat a frying pan over a high heat,add the olive oil and any remaining garlic butter.Allow the butter to foam,then add the mushrooms and cook for 4-5 minutes untill tender and just cooked.Tip the mushrooms into a bowl and wipe the pan with kitchen paper.
3. Place the walnut halves in the dry pan and toss gently for a minute or so,over a medium heat,to toast.Combine with the mushrooms,garlic croutes and spinach.Pile onto 2 warm plates,scatter with the Stilton and serve,drizzled with Balsamic vinegar.
Sorry about mixing metric and imperial measurements,but that's the price we pay for being part of the E.U.